SLOW COOKER DAL
Hands-on time: 20 minutes Total time: 8¼ hours Makes: 6 to 8 servings
Green lentils hold their shape after hours of cooking, so they’re ideal for slow cooker recipes. Partially blending this traditional vegetarian curry creates the same thick, velvety texture you’d find in a restaurant. Serve with roti or rice.
2 cups dried green lentils, rinsed
2 tomatoes, seeded and chopped
1 jalapeño pepper, sliced
4 cloves garlic, minced
4 tsp minced peeled fresh ginger
1 tbsp each cumin seeds and
¼ cup butter
1 tbsp lemon juice
1½ tsp salt
½ tsp pepper
½ cup plain Balkan-style yogurt
¼ cup chopped fresh cilantro
Slice 1 of the onions; set aside. Finely chop remaining onion.
In slow cooker, combine chopped onion, lentils, half of the tomatoes, the jalapeño pepper, garlic, ginger, half each of the cumin seeds and coriander and 6 cups water; cover and cook on low until lentils are tender, 8 to 10 hours.
Using immersion blender, purée mixture to desired consistency and thickness, leaving some lentils whole. (Make-ahead: Refrigerate in airtight container for up to 24 hours or freeze for up to 3 weeks; reheat before continuing with recipe.)
Meanwhile, in skillet, melt butter over medium heat; cook sliced onion, stirring, until dark golden, about 7 minutes. Add remaining cumin seeds and coriander; cook, stirring, until fragrant, about 1 minute. Stir in lemon juice, salt and pepper.
Stir onion mixture into slow cooker. Serve dal with yogurt, cilantro and remaining tomatoes.
PER EACH OF 8 SERVINGS: about 251 cal, 14 g pro, 7 g total fat (4 g sat. fat), 35 g carb ( 7 g dietary fibre, 5 g sugar), 18 mg chol, 486 mg sodium, 720 mg potassium. % RD I: 6% calcium, 37% iron, 10% vit A, 18% vit C, 119% folate.
TIP FROM THE TEST KITCHEN
If you don’t have an immersion blender, add one-third of the lentil mixture to an upright blender, purée until smooth and then stir the purée back into the slow cooker.