Dal
- 2 cups channa dal (split lentils, yellow)
- 4 cups water
- some oil for frying
- 1/2 teaspoon cumin seed
- 1 small onion, chopped
- 5 garlic cloves, minced
- 2 teaspoons gingerroot, grated
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- veggies, e.g. carrots or leafy greens. Last time we added 13oz spinach at the end.
- (optional) 1/2 can tomato paste – can be added if not flavorful enough at the end
- (optional) 2-4 slices bacon for a richer flavor
- (optional) 2 sausages (sliced in small pieces, pre-cooked) – can be added at the end
- 14 oz crushed tomatoes (almost 2x original)
- 2 teaspoons lemon juice
This version is flavorful but not spicy. The type of lentils makes a difference:
- Channa dal is great (retains integrity)
- Green lentils are good (mostly retain integrity)
- Red lentils are less good (porridgy)
This recipe makes probably around 6 normal sized servings worth, and you could probably 1.5x or even double the recipe with our slow cooker.
