Slow Cooker Mixed Yellow Dal Recipes

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SLOW COOKER YELLOW DAL RECIPE - (4.4/5)



Slow Cooker Yellow Dal Recipe - (4.4/5) image

Provided by á-29897

Number Of Ingredients 13

1 cup yellow split peas, soaked in cold water for 1 hour
3 cups water
3 tomatoes, diced
1 tbsp extra virgin coconut oil
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1 medium red onion, finely chopped
5 large garlic cloves, thinly sliced
1 tsp ground coriander seeds
3/4 tsp ground turmeric
1/4 tsp cayenne
1/4 cup minced cilantro leaves
1 tsp salt

Steps:

  • 1.Add the lentils, salt, and 3 cups of water to a slow cooker. Cook on high for 4-6 hours. 2.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. 3.Add the onion/tomato/spice mixture to the slow cooker and stir to combine. Top with cilantro and serve!

SLOW COOKER MIXED YELLOW DAL



Slow Cooker Mixed Yellow Dal image

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

1/2 cup split red lentils (masoor)
1/2 cup toor dal (arhar)
1/2 cup mung dal (split yellow moong)
1/2 cup channa dal (split)
4 cups water
2 tablespoons oil
1/2 teaspoon cumin seed
1/4 teaspoon hing
1 small onion, chopped
5 garlic cloves, minced
1 jalapeno, seeded and minced
2 teaspoons gingerroot, grated
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1 (8 ounce) can no-salt-added tomato sauce
3 tablespoons fresh cilantro, chopped
2 teaspoons lemon juice

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

BLACK URAD BEANS IN A SLOW COOKER



Black Urad Beans in a Slow Cooker image

Number Of Ingredients 21

1 1/4 cups black urad beans (saabut urad dal), sorted and washed in 3 to 4 changes of water
1/4 cup red or kidney beans, sorted and washed in 3 to 4 changes of water
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon peeled minced fresh ginger
1 clove fresh garlic (large), minced
1 medium onion, finely chopped
5 black cardamom pods, crushed lightly to break the skin
2 sticks cinnamon (1-inch each), broken
2 bay leaves
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
7 to 8 cups water
1 (15-ounce) can tomato sauce
1/4 cup nonfat plain yogurt, whisked until smooth
1 1/2 tablespoons olive oil, melted butter, or ghee
1 (1 1/2-inch) piece fresh ginger, peeled and cut into thin matchsticks
3 to 5 whole dried red chili peppers, such as chile de arbol
1 1/2 teaspoons cumin seeds
1 teaspoon dried fenugreek leaves
1/4 teaspoon ground paprika
1/8 teaspoon ground asafoetida

Steps:

  • 1. Place the dal, beans, green chili peppers, minced ginger, garlic, onion, cardamom pods, cinnamon, bay leaves, turmeric, salt, and 5 cups water in a large saucepan and boil over high heat about 5 minutes.2. Transfer to a slow cooker. Choose the highest setting and cook the dal until soft creamy, 10 to 12 hours. Stir every once in a while. Once most of the water has been absorbed by the dal, boil the remaining water and add it to the pot, Mix in the tomato sauce during the last hour of cooking. Transfer to a serving dish, swirl in the yogurt, and keep warm.3. Heat the oil in a small nonstick saucepan over medium-high heat and cook the ginger matchsticks and red chile peppers until golden, about 1 minute. (Stand back from the pan just in case the peppers burst.) Add the cumin deeds they should sizzle upon contact with the hot oil. Quickly add the fenugreek leaves, then remove from the heat, add the paprika and asafoetida, and immediately add the tarka to the dal. Swirl lightly to mix, with parts of it visible as a garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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