Recipe
Slow Cooker Black Dal
Time: About 8 hours, but much of it is inactive
Yield: 14 cups
| 3 cups beans… At least 1 cup whole, dried black lentils with skin; | |
| remaining two cups may be divided between black lentils, dried | |
| chickpeas, and dried kidney beans 1 medium yellow onion, peeled and quartered 1 2-inch piece of ginger, peeled and chopped 4 garlic cloves, peeled 4-6 green Thai, Serrano, or cayenne chilies, stems removed 2 bunches of fresh cilantro, chopped and divided 1 tablespoon ground cumin 1 tablespoon ground coriander |
1 tablespoon garam masala 1 heaping tablespoon salt 1 teaspoon turmeric powder 1 teaspoon to 1 tablespoon red chili powder 12 cups water Chopped onions, for garnish Chopped tomatoes, for garnish |
Put all beans in the slow cooker. In a food processor, grind the onion, ginger, garlic, chilies, and 1 cup of cilantro. Add this mixture to the beans along with the remaining ingredients (except rest of cilantro, chopped onions, and chopped tomatoes).
Cook on High for 8 hours. Garnish and serve with rice.
Notes
Requires 5 quart slow cooker. For 3½ quart slow cooker, halve all ingredients.
Adapted from The Indian Slow Cooker, 2010