Индикаторы Объемов Для Ninja
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You can eat it plain or with rice, or naan. We eat it all different ways, but my favorite is with brown rice. It&#;s also really good with quinoa.
Print- 3cups red lentils (can use part yellow split peas or split mung beans, or a combination of two or more)
- 6cups water
- One 28 ounce can diced tomatoes
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 Tablespoons fresh grated ginger
- 1 Tablespoon turmeric
- 3 green cardamom pods
- 1 bay leaf
- 2 teaspoons each: cumin seeds, mustard seeds, onion seeds (nigella), fenugreek seeds (see notes)
- 1 teaspoon fennel seeds
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- For serving:
- Hot cooked brown rice
- cilantro, optional
- extra onion and cumin seeds, optional
- fresh lemon juice, optional
- Place red lentils and yellow split peas into a large bowl and cover with water. Let soak for a few minutes and swish to wash the lentils and split peas. Drain well and rinse. Place in a slow cooker and add the 6 cups water. Add the diced tomatoes, onion, garlic, ginger, turmeric, cardamom pods, bay leaf, salt and black pepper.
- Heat a small skillet over medium heat. Add all of the seeds to the pan. Shake the pan while on the heat, or use a wooden spoon to stir, while toasting the seeds. When they smell fragrant, remove from heat and transfer to the slow cooker. (It will probably bubble up a bit as the hot seed hit the liquid.) Stir well to combine all ingredients. Place lid on slow cooker and let cook on high for hours or low for hours.
- Remove lid after cooking time and stir. Taste and if lentils are not soft, cook for another minutes, if needed. Add more salt and pepper, if needed.
- To serve &#; Ladle the daal over brown rice and top with a squeeze of fresh lemon, cilantro, and more seeds, if desired.
Notes
Be careful not to toast the seeds for too long or the dal may become bitter. For a lighter flavor, use half as much of the fenugreek.
If onion seeds cannot be found, it&#;s fine to leave them out. The same for the fenugreek. The mustard and cumin seeds are fairly easy to find.
- Author:Lindsey Johnson
- Prep Time mins
- Cook Time:5 hours
- Category:Main, Side, Vegetarian, Vegan
- Cuisine:Indian
Check out these other Indian recipes we love:
Potato Chickpea Masala
Vegan Banana Squash Coconut Curry
Vijay&#;s Channa Masala
Butter Balti Chicken
curryIndianmain dishred lentilside dishslow cookersplit pea
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