- 1-1 1/2 cups split red lentils
- 1-2 teaspons dal masala (I recommend MDH brand ambhar dal masala; different brands have very different spice combinations and tastes - a masala is a mixture; you can buy this in a huge quantity at pretty much any Indian market for about $1 as well as online, via the link)
- 1-2 teaspoons turmeric
- 2-3 teaspoons whole cumin seeds
- 1 tablespoon oil (I used coconut, which is particularly delicious with this dal, but olive oil, etc. also works - no need to buy coconut oil specifically for this recipe!)
- Salt to taste
- Cilantro (optional) for garnish.
- Sort and wash lentils, and add them to the slow cooker along with the spices and oil.
- Add water so the lentils and water have a volume ratio of approximately 3 or 4 parts water to every one part lentils.
- Make sure your slow cooker is between 2/3 and 3/4 full, if not, add lentils, etc. accordingly! (I used a really small 1.5 quart cooker, which is why the volumes of everything here are small).
- Turn on the cooker and let everything simmer until the lentils have disintegrated.
- Taste and add more salt if necessary.
- Garnish with cilantro.
- Enjoy!
This post is part of Allergy Free Wednesdays.
I love my crockpot too, especially with beans! Indian food is one of my fav's! Thanks for sharing with us on Allergy Free Wednesdays!
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