Posted in East Coast, Meatless, Recipes, Soup

Creamy Dal

A cold fall evening.
Well all day it’s been cold.
I’ve started a new scarf, but I’m not sure if the yarn is long enough I might have to pull it out and begin something else.  A hat?  A cowl?  Or something else.
For dinner I decided to pull out my copy of The Gourmet Vegetarian Slow Cooker and put some lentils in the pot.
Creamy Dal
pg 18
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Ingredients:

  • 1 cup dried lentils
  • 4 1/2 cups water
  • 1 tablespoon unsalted butter
  • 1/2 yellow onion, chopped
  • 1/4 teaspoon cumin
  • 1/4 teaspoon mustard seeds
  • 1/2-inch piece fresh ginger, peeled and grated
  • 2 serrano chiles, seeded, deveined, and chopped
  • 1 large tomato, chopped
  • pinch of curry powder
  • salt to taste
  • 1/2 cup heavy cream
  • springs fresh cilantro for garnish
Directions:
  • Rinse lentils
  • Place them in the slow cooker
  • Add water
  • Cover and cook on low for 4 to 6 hours, until lentils are tender.
  • While cooking lentils prepare remaining items
  • Melt butter over medium heat
  • Add chopped onions
  • Saute until brown
  • Add cumin, mustard, ginger, and chilies cooking for another 5 minutes
  • Add tomato and cook for another 5 minutes
  • when lentils are ready add onions and tomatoes to the slow cooker
  • Continue cooking for about 10 more minutes
  • Add a pinch of curry powder and salt.
  • Then stir in heavy cream
  • Serve over rice with cilantro on top
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