Chris found a great recipe for Dhal (or dal or daal), which is a thick stew made of legumes (most often lentils) and vegetables.
Dhal is delicious over rice, or served with flat bread and maybe a side of raita, a savory yogurt sauce.
While this recipe is not entirely made in the crock pot (onions and spices are sauteed before hand, to enhance the flavor), it's still super-simple and tasty.
Slow Cooker Spicy Indian Lentil Stew (dhal)
- 1 large onion, minced
- 2 tbsp canola oil
- 1 tbsp freshly grated ginger
- 3 cloves minced garlic
- 1 tsp coriander, ground
- 1 tsp turmeric
- 1 tsp cinnamon
- 1/4 tsp cayenne or 1 small minced jalapeno
- 1 tsp crushed cumin seeds (I grind my own in a mortar/ pestle, but you could use ground cumin)
- 1 diced carrot
- 1 32oz. carton vegetable stock
- 28oz (2 small cans or one large) of diced tomatoes
- 2 cups of lentils (I used black French lentils, which I had on hand. My preference would have been red ones)
- juice from 1 lemon or lime
- 1 can coconut milk
- minced cilantro (optional, for garnish)
Cook until the lentils are soft. A half an hour before serving, add the coconut milk (adds such a rich, creamy consistency) and lemon juice. Garnish with cilantro prior to serving, which I recommend over Basmati rice. Enjoy!
I absolutely love Indian food. I have a question though about the coconut milk. I don't like that flavor so is it prevalent if you use that?
ReplyDeleteThis looks insanely good! I make an Udipi-inspired lentil soup but never thought of adding the coconut milk ... bet that just adds an incredible dimension to the soup.
ReplyDeleteThanks for sharing!
If you'd care to see my version of lentil soup, I've posted it here:
http://reducefootprints.blogspot.com/2009/11/vegan-recipe-curried-lentils.html
On Friday I'll be posting another great soup recipe ... Corn & Quinoa Chowder.