by ayallawt | August 16, 2010 3:37 am
I swear I do not own Fenugreek, Kaffir lime leaves, green Cardamom, black cumin seeds or any other substance you need wikipedia’s help to spell out. What I do own as of last week is an easy-peasy (lentils are so hard to rhyme) lentil dahl (inspired, I have no claim of authenticity) dish that cooks itself in your slow cooker while you save a few rupee on Indian takeout. This dish incorporates everything I like about an Indian dish. It is creamy and complex in flavour, not in preparation steps. No need to dust off your mortar and pestle folks. Just your taste buds.
Slow cooker Lentil Dahl
2 cups dry red lentils
1 can (800 ml/28 oz) cubed tomatoes
3/4 cup coconut milk
1 Tbsp minced garlic
a thumb size ginger root piece, grated or minced (keep it in the freezer and grate straight into your dish for a no-brainer anytime ginger fix)
2 Tbsp canola oil
2 tsp curry powder
1/2 tsp dry chili flakes
2 cups water
1 tsp salt
1 cinnamon stick
1 bay leaf
freshly ground black pepper
1. In a small microwave safe dish mix garlic, ginger, curry, chili flakes and oil and microwave for 30-40 seconds, until your kitchen smells like down town Bombay.
2. Pour your microwaves mix in the slow cooker with the rest of the ingredients. Mix well and close the lid.
3. Cook on Low for about 6 hours or on High for 2.5-3 hours.
4. Decorate with some fresh corriander or green onions and serve with fragnant white rice (Basmati or Jasmin are great), fresh bread or buttered Naan (miam).
5. Told you you could do it.
Source URL: http://www.saltandpaprika.com/2010/08/16/slow-cooker-lentil-dahl/
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