Yay everyone! It's time for "The Slow Cooker: A Writer's Best Friend" Blog Hop!
I seriously love my Crock Pot.
I'm sharing a recipe I pulled from my newest cookbook acquisition:
I've always wanted to try my hand at cooking Indian food... but most times the recipes are too... fiddly. Well, not now! Anyhow, here's my favorite so far.
Dry Spiced Dal (recipe by Anupy Singla)
Sooki Dal/Slow cooker size: 3 and a half quarts/Cooking time: 2 and a half hours on low (I cooked this on high, and for much longer than 2 and a half hours before the lentils were soft enough, though)/Yield: 7 cups
3 cups dried, split, and skinned yellow moong dal or split and skinned urad dal, cleaned and washed thoroughly.
1 small onion, peeled and finely chopped
1 (1 inch) piece ginger, peeled and grated
2-3 cloves garlic, peeled and minced or grated
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 tablespoon salt
3 cups water
1 tablespoon chopped fresh cilantro (optional)
Chopped green chilies for garnish (optional)
Chopped onions for garnish (optional)
- Put the lentils, onion, ginger, garlic, cumin, turmeric, salt, and water in the slow cooker.
- Cook on low for 2 hours, stirring once or twice. (Again, I cooked on high and for 3+ hours before the moong dal softened... just be prepared). Check to see if the water has been absorbed. If not, cook for another 30 minutes until no liquid remains.
- Garnish with the cilantro, chopped green chilies, and onions. Serve with rice, roti or naan and spicy achaar, or spread on a flour tortilla.
Yep... it's THAT easy! And the flavor was delicious. I highly recommend Singla's book if you're interested in trying more Indian style slow cooker recipes.
For other recipes from this blog hop, head over to the following blogs:
2. Rebekah Loper, Writer
3. The Merry Mennonite
4. Sue Ann Bowling
5. Thoughts of a Visual and Verbal Artist
6. Write Backwards - Jamie Dement (LadyJai)
7. Bonnie Rae, Just Words