tablespoons balsamic vinegar or 2 tablespoons lemon juice
Serving Size: 1 (204) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 75 g25 %
Total Fat 8.4 g12 %
Saturated Fat 5 g25 %
Cholesterol 20.4 mg
Sodium 437.2 mg
Dietary Fiber 13 g52 %
Sugars 6.7 g26 %
Protein 12.1 g
In a skillet, heat clarified butter or oil over medium heat. Add onions and celery and cook until softened. Add garlic, ginger root, curry powder, salt, pepper and nutmeg and cook, stirring, for 1 minute. Add vegetable broth or water and bring to a boil.
Place potatoes, cauliflower and soaked peas in slow cooker stoneware.
Pour onion and celery and spice mixture over and stir well.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until vegetables are tender.
To Make Spicy Shallots; In a skillet, heat clarified butter or oil over medium high heat. Add shallots and cook, stirring, until crisp. Remove pan from heat. Stir in chilies, cilantro and balsamic vinegar or lemon juice. Transfer to a small bowl.
Ladle potato and cauliflower Dal into individual bowls, top with Spicy Shallots and stir well. Serves 6 to 8.