Slow Cooker Mixed Yellow Dal
- Ready In:
- 6hrs 15mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
- 118.29 ml split red lentils (masoor)
- 118.29 ml toor dal (arhar)
- 118.29 ml mung dal (split yellow moong)
- 118.29 ml channa dal (split)
- 946.36 ml water
- 29.58 ml oil
- 2.46 ml cumin seed
- 1.23 ml hing
- 1 small onion, chopped
- 5 garlic cloves, minced
- 1 jalapeno, seeded and minced
- 9.85 ml gingerroot, grated
- 2.46 ml turmeric
- 1.23 ml cayenne
- 4.92 ml ground coriander
- 4.92 ml ground cumin
- 4.92 ml salt
- 226.79 g can no-salt-added tomato sauce
- 44.37 ml fresh cilantro, chopped
- 9.85 ml lemon juice
directions
- 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!
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
I love trying and tweaking vegetarian recipes. No favorite cookbook yet - I prefer variety, so I try different recipes from various sources.