Meatless Monday · Slow Cooker · Vegetarian Main Dishes

Dal

 

Slow Cooker Dal & Whole Wheat Naan

It was quite the comedy of errors, making this yesterday. First I realized I had no yogurt for the Naan. That was okay, I had buttermilk. A little adjustment to the liquid, & I was good to go. But then I overcooked the naan. It actually tasted fine, it just wasn’t a very pretty color. Then, bringing the bag of mung beans to the kitchen (the pantry is in the next room over), I heard a series of little ticks. Turns out there was a hole in the bag, chewed by one of our little rodent friends; I was leaving a trail of mung. (I live in the country, every winter a few mice make it past our defenses. Don’t judge me!) I had an undamaged bag of yellow split peas, so I figured I’d try that instead. 

Then 2 hours before dinner, the power goes out. Dh got the generator up & running, so the slow cooker was only off for about a half hour, & I thought we’d be okay. Dinnertime came & went, though, & the darn yellow peas were still hard. I wonder how long they’d been in the pantry? I guess even the mice didn’t want all of them. So I cooked the dal for another few hours, then threw it in the fridge for another day. Good thing there were leftovers from the Lemony Basil Chicken. Yeesh.

So, on a good day, when all goes according to plan, here’s how to make Dal in the slow cooker. Yours will look a little different than my picture because you’ll be using the right ingredients! You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

 

IMG_9222

2 cups red lentils

1 cup peeled mung beans (220 grams)

2 (14-oz) cans no salt added diced tomatoes

2 Tbsp minced garlic (perfect job for the  Cuisinart Mini-Mate)

2 Tbsp minced fresh ginger

2 minced jalapeños

1 bay leaf

1 Tbsp turmeric

1 tsp freshly ground black pepper

¾ tsp ground cinnamon

¾ tsp ground cardamom

¾ tsp ground coriander

1 tsp salt

2 cups Homemade Vegetable Broth

4 cups water

2 tsp Methi (fenugreek)

2 tsp whole cumin seeds

2 tsp whole brown mustard seeds

1 tsp whole fennel seeds

½ tsp cardamom seeds (not pods, those are different)

⅛ tsp ground cloves

Directions:

1.) Rinse the lentils & beans, drain, & dump in slow cooker pot. Add in the canned tomatoes, with their liquid. Next, mince and add the garlic, ginger, & peppers, then add the next 9 ingredients (bay leaf through water.)

2.) Heat a frying pan to medium-high. Add the remaining ingredients (all the whole seeds plus the ground cloves). Cook for just a few minutes, stirring frequently, until fragrant. Crush the seeds with a meat mallet, can, or smaller pan. Don’t pound, or the seeds will go flying. Just a firm, steady pressure, so they will crack & release their yumminess. Pour into slow cooker pot.

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3.) Cook on low for 8-10 hours. Check 30-60 minutes before serving, to adjust water & seasonings as needed. Sometimes I’ll add a bit of powdered ginger here to brighten things up. That’s it! Enjoy!

NutritionLabel

Dal


Ingredients


2 cups red lentils
1 cup peeled mung beans
2 (14-oz) cans no salt added diced tomatoes
2 Tbsp minced garlic
2 Tbsp minced fresh ginger
2 minced jalapeños
1 bay leaf
1 Tbsp turmeric
1 tsp freshly ground black pepper
¾ tsp ground cinnamon
¾ tsp ground cardamom
¾ tsp ground coriander
1 tsp salt
2 cups Homemade Vegetable Broth
4 cups water
2 tsp Methi (fenugreek)
2 tsp whole cumin seeds
2 tsp whole brown mustard seeds
1 tsp whole fennel seeds
½ tsp cardamom seeds
1/8 tsp ground cloves

Directions


1.) Rinse the lentils & beans, drain, & dump in slow cooker pot. Add in the canned tomatoes, with their liquid. Next, mince and add the garlic, ginger, & peppers, then add the next 9 ingredients (bay leaf through water.)
2.) Heat a frying pan to medium-high. Add the remaining ingredients (all the whole seeds plus the ground cloves). Cook for just a few minutes, stirring frequently, until fragrant. Crush the seeds with a meat mallet, can, or smaller pan. Don’t pound, or the seeds will go flying. Just a firm, steady pressure, so they will crack & release their yumminess. Pour into slow cooker pot.
3.) Cook on low for 8-10 hours. Check 30-60 minutes before serving, to adjust water & seasonings as needed. Sometimes I’ll add a bit of powdered ginger here to brighten things up.

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