SLOW COOKER MIXED YELLOW DAL
This recipe was inspired by a Trevti Dal --"three dals" -- recipe from my favorite Indian cookbook author Tarla Dalal. My recipe is actually four different types of dal but can be adjusted to accommodate pretty any type of split or quick-cooking legume. Preparing this in a slow cooker results in an amazingly creamy and flavorful dal that can be eaten on its own as a soup, or enjoyed with its more traditional accompaniments of rotis and rice.
Provided by Mrs Joshi
Categories Lentil
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Rinse the four types of lentils.
- Fill bowl with the mixed lentils and enough water to cover them. Set aside.
- Heat the oil in a skillet. Add the cumin seeds.
- When the cumin seeds crackle, add the asofoetida.
- Add the onion and garlic, and saute for a couple of minutes.
- Add the jalapeno and ginger, and saute for another minute or so.
- Turn off the heat and transfer the sauteed mixture to a 4-6 qt crockpot.
- Add the soaked mixed lentils and four cups of water to the crockpot and stir.
- Add the turmeric, cayenne, ground coriander, ground cumin, and salt to the crockpot and stir again.
- Cook in the crockpot, covered, on low heat for 5 - 7 hours, checking occasionally (mine was done in just under six hours).
- In the last 15 minutes of cooking, add the tomato sauce and mix well. Add additional seasonings to taste if desired.
- Just before serving, stir in the lemon juice and cilantro. Enjoy!
Nutrition Facts : Calories 225, Fat 4.8, SaturatedFat 0.6, Sodium 304.3, Carbohydrate 33.9, Fiber 14, Sugar 4.1, Protein 12.4
GARLICKY DAL (SAVORY LENTILS)
From Recipes with a Spice - Indian Cuisine for Balanced Nutrition' by Kusum Gupta This dal is the perfect accompaniment to spicy vegetables, bread and rice. Use any kind of lentils. One of the favorites is a mix of split green & yellow Mung and split reddish Masoor. When cooked, dry dal becomes almost 4 times in volume. Serve it hot when well mixed and of semi-liquid consistency. It can be refrigerated or frozen.
Provided by kusum gupta
Categories Lentil
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Pick over dry dal for grit; rinse a couple of times and drain.
- Bring to boil about 3 cups water in a 2-quart saucepan.
- Add dal to hot water.
- Stir in salt and turmeric powder.
- (Water can boil over when dal is added; lower the heat as needed.) Partially cover and simmer on medium heat until dal is tender, 30 to 45 minutes.
- (Add hot water depending on the consistency desired.) Note: Split dal can be cooked in a slow cooker[2 to 3 hours] or in a pressure cooker for about 10 minutes.
- To sauté, heat the oil in a small skillet on medium heat.
- Add cumin seeds; as soon as they change color (few seconds), add garlic and onions.
- Stir, sprinkling little water if needed, until onions are golden brown.
- Add ginger and remaining seasonings (except tomatoes and garam masala); stir for a couple of minutes.
- Add tomatoes and cook for another minute.
- 5.
- Mix the sautéed seasonings into the cooked dal and continue cooking on medium heat for 5 to 10 minutes until dal is thickened.
- Add garam masala.
- 6.
- Serve hot, garnished with green coriander.
- Optionally sprinkle lemon juice.
- Variation 1: Use brown lentils, peeled yellow Mung, peeled light yellow Urad, or split dark yellow Toor (or a mix of them).
- They take about 3 cups of water to 1 cup of dry dal and only 30 to 40 minutes to cook.
- Variation 2: Use whole green Mung, whole black Urad, whole dark brown Masoor, whole yellow brownish Toor, or split yellow Chana (or a mix of them).
- They take 3 to 4 cups of water to 1 cup of dry dal and longer to cook (about 1 hour).
- (Takes 4 to 5 hours in slow cooker, 25 minutes in pressure cooker.) Healthy Alternative: Add some vegetable stock or 3 tablespoons of Textured Vegetable Protein (TVP) when dal is half cooked.
Nutrition Facts : Calories 87.4, Fat 2.6, SaturatedFat 0.3, Sodium 392.7, Carbohydrate 12, Fiber 5.4, Sugar 1.3, Protein 4.5
EVERYDAY YELLOW DAL
Think of dal as similar in use to gravy-in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.
Provided by Tara O'Brady
Categories Lentil Soup/Stew Dinner Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- To make the dal, in a medium heavy saucepan, cover the dal with water. Swish the lentils around with your hand, then drain the water through a fine-mesh sieve. Return any dal from the sieve to the saucepan and repeat, washing, agitating, and draining, until the water runs absolutely clear. It will probably take 7 to 10 changes of water. Pour the 3 cups (710 ml) of water into the pot to cover the lentils. Bring to a boil over medium-high heat, skim any scum that rises to the surface, then lower the heat to maintain a simmer. Add the turmeric and cook until the dal is quite creamy, 45 to 60 minutes. Stir the dal regularly as it simmers or it can catch at the bottom of the pan and burn. If the dal starts to look dry before the lentils are cooked, add hot water (from the tap is fine). Season well with salt.
- About 20 minutes before the dal is done, make the tarka. Melt the ghee over low heat. Fry the cumin seeds for maybe 1 minute, until sizzling and fragrant. Add the onion and chile and cook, stirring, until the onion is very soft and translucent, 15 minutes. When the dal is ready, tip the tarka over the dal, stir to partially combine, then sprinkle the cilantro on top. Serve right away with lime wedges and naan or over rice.
- For the Tomato Tarka Variation:
- Melt 3 tablespoons ghee over low heat, then add 1/2 teaspoon cumin seeds and 1/2 teaspoon fennel seeds. Fry for 1 minute. Add 1 minced onion and 3 minced garlic cloves and cook for 10 minutes, stirring often. Scrape in 1 teaspoon grated ginger and cook to take away some of its rawness, about 1 minute. Stir in 2 small tomatoes that have been diced, 1 or 2 green chiles split lengthwise, and 2 curry leaves (optional). Fry until the tomato starts to break up, 5 to 7 minutes more. Stir most of the mixture into the cooked dal and let simmer for 5 minutes. Check for seasoning, then tip the remaining tarka over the dal. Garnish with chopped cilantro.
More about "slow cooker mixed yellow dal recipes"
SIMPLE SLOW-COOKER YELLOW DAL - THE PICKY EATER
From pickyeaterblog.com
5/5 (11)Total Time 6 hrs 15 minsCategory Main CourseCalories 210 per serving
- When your lentils are close to done, heat oil in a medium pot over medium-high heat. Add a couple cumin seeds to test out the heat of the oil. If they pop, the oil is ready to go! Add all of your cumin seeds and mustard seeds and let cook for 10-15 seconds (until the seeds pop). Then add your coriander, turmeric, cayenne, onion, tomato, and garlic, stir for 30 seconds, and turn the heat down to medium low. Let it cook until the onions become translucent and the tomatoes break down.
- Add the onion/tomato/spice mixture to the slow cooker and stir to combine. Top with cilantro and serve!
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