Slow Cooker Yellow Dal Recipe 445

SLOW COOKER YELLOW DAL RECIPE - (4.4/5)

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

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!

CROCK POT DAL

Steps:

• Rinse 1 cup masoor dal (the orange lentils), or split yellow moong dal or toor dal and place ithe lentils in a crockpot whose insides you have lightly oiled.
• Add 3 cups water, put the crockpot on high and cook for two hours.
• Stir, and check to see if more water is needed. Keep checking for water and stirring every 30 minutes until the lentils are cooked smooth.
• When it is almost time to eat, in a large nonstick frying pan put the oil and mustard seeds. Heat over high heat until the mustard seeds have popped for about 10 seconds.
• Quickly stir in the hing and curry leaves.
• Add the tomatoes (optional) and serrano chilies. Stir-fry for about 4 minutes.
• Add the spinach (this is optional). Stir-fry until the spinach is very tender, adding a little water if needed.
• Stir in the turmeric, ground cumin and ground coriander.
• Combine the spices and lentils either in the frying pan or the crockpot and mix until well blended. Check for water.
• Add salt to taste and stir in the lemon juice. If desired, garnish with a little cilantro.
• Variation: Instead of the spinach you can add 1 minced carrot that you have cooked in a bowl of water in the microwave for about 10 minutes, along with 1 large diced potato. When adding the cooked carrot and potato pieces to the fryiing pan, add 1/2 cup frozen green beans and 1/4 cup frozen peas. If you want to use fresh green beans, cook them in the microwave like you did the carrots and potato.