Masoor Dal Slow Cooker Recipes

MASOOR DAL WITH YOGURT

Masoor Dal with Yogurt image

Masoor Dal refers to red lentils. They cook very quickly and are budget-friendly making them perfect for a weeknight dinner. In this recipe, they are cooked with aromatics including onion, ginger, garlic and warming spices.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 small onion, diced
2 tomatoes, chopped
Kosher salt
3 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1 tablespoon Madras curry powder
1 1/4 cups dried red lentils
Freshly ground pepper
1/4 cup plain yogurt
1/3 cup fresh cilantro, torn
1 to 2 Fresno chile peppers, thinly sliced
2 pieces naan, halved and warmed

Steps:

Heat the vegetable oil in a medium saucepan over medium heat. Add the onion, tomatoes and a big pinch of salt and cook, stirring occasionally, until the onion and tomato soften and the excess liquid evaporates, 7 to 9 minutes. Add the garlic, ginger and curry powder and cook, stirring, until softened, 3 minutes.
Add the lentils and stir to coat with the tomato mixture. Add 3 1/2 cups water and 1/2 teaspoon salt and bring to a simmer. Cover and cook, stirring occasionally to prevent sticking, until the lentils are tender and have lost their shape, 12 to 15 minutes. Season with salt and pepper; if the mixture gets too thick, add 1/4 cup of water at a time to loosen.
Divide the lentils among bowls. Top with the yogurt, cilantro and chiles. Serve with the naan.

Nutrition Facts : Calories 440, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 2 milligrams, Sodium 474 milligrams, Carbohydrate 67 grams, Fiber 10 grams, Protein 20 grams, Sugar 4 grams

SLOW COOKER MIXED YELLOW DAL

Slow Cooker Mixed Yellow Dal image

This recipe was inspired by a Trevti Dal --"three dals" -- recipe from my favorite Indian cookbook author Tarla Dalal. My recipe is actually four different types of dal but can be adjusted to accommodate pretty any type of split or quick-cooking legume. Preparing this in a slow cooker results in an amazingly creamy and flavorful dal that can be eaten on its own as a soup, or enjoyed with its more traditional accompaniments of rotis and rice.

Provided by Mrs Joshi

Categories Lentil

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

1/2 cup split red lentils (masoor)
1/2 cup toor dal (arhar)
1/2 cup mung dal (split yellow moong)
1/2 cup channa dal (split)
4 cups water
2 tablespoons oil
1/2 teaspoon cumin seed
1/4 teaspoon hing
1 small onion, chopped
5 garlic cloves, minced
1 jalapeno, seeded and minced
2 teaspoons gingerroot, grated
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1 (8 ounce) can no-salt-added tomato sauce
3 tablespoons fresh cilantro, chopped
2 teaspoons lemon juice

Steps:

Rinse the four types of lentils.
Fill bowl with the mixed lentils and enough water to cover them. Set aside.
Heat the oil in a skillet. Add the cumin seeds.
When the cumin seeds crackle, add the asofoetida.
Add the onion and garlic, and saute for a couple of minutes.
Add the jalapeno and ginger, and saute for another minute or so.
Turn off the heat and transfer the sauteed mixture to a 4-6 qt crockpot.
Add the soaked mixed lentils and four cups of water to the crockpot and stir.
Add the turmeric, cayenne, ground coriander, ground cumin, and salt to the crockpot and stir again.
Cook in the crockpot, covered, on low heat for 5 - 7 hours, checking occasionally (mine was done in just under six hours).
In the last 15 minutes of cooking, add the tomato sauce and mix well. Add additional seasonings to taste if desired.
Just before serving, stir in the lemon juice and cilantro. Enjoy!

Nutrition Facts : Calories 225, Fat 4.8, SaturatedFat 0.6, Sodium 304.3, Carbohydrate 33.9, Fiber 14, Sugar 4.1, Protein 12.4

SLOW-COOKER MULLIGATAWNY SOUP

Slow-Cooker Mulligatawny Soup image

This soup is the result of British colonizers' encounters with rasam, a souplike dish from Tamil Nadu, a region in southern India, that's often made with lentils. "Milagu tannir," or pepper water, evolved into mulligatawny when the British made it thick, chunky and meaty. In her book "From Curries to Kabobs," the author Madhur Jaffrey wrote that mulligatawny was "an essential part of my childhood," as she ate it at the homes of Anglo-Indian friends and in hotels on vacation. Mulligatawny now bears no resemblance to rasam and has many variations; it is a dish that was invented and modified for colonizers' palates, and thus it has few rules. Ms. Jaffrey noted that "some curry powder has to be included for a true East-West flavor," as curry powder is more British than Indian. This slow-cooker version is thickened with masoor dal and coconut cream, and enriched with chicken thighs and tart apple.

Provided by Sarah DiGregorio

Time 6h10m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1/4 cup vegetable oil
8 garlic cloves, smashed and chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
1 large apple, preferably Granny Smith, peeled, cored and chopped
1 pound boneless, skinless chicken thighs, cut into bite-size chunks
1 cup masoor dal (split red lentils)
2 tablespoons tomato paste
2 tablespoons minced ginger (from about 2 inches of peeled ginger)
2 teaspoons black or brown mustard seeds
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon ground cayenne, plus more to taste
1/2 teaspoon cumin seeds
1 teaspoon coarse kosher salt, plus more to taste
4 cups chicken broth or stock
1 (5-ounce) can coconut cream (about ⅔ cup)
Juice of 1 lime (about 1½ tablespoons)

Steps:

Combine all the ingredients except the coconut cream and lime juice in a 6- to 8-quart slow cooker. Cover and cook on low for 6 hours.
Stir in the coconut cream and lime juice. Taste and add more salt if necessary. Serve in bowls topped with a dusting of cayenne, if desired.

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