Monday, March 3, 2014

Slow Cooker Red Lentil Dal from Cafe Johnsonia

Authentic Red Lentil Dal made in the slow cooker.
Authentic Red Lentil Dal made in the slow cooker.  (Photo from Cafe Johnsonia.)

I've admitted more than once how I'm intimidated by authentic Indian recipes, but my friend Lindsey from Cafe Johnsonia doesn't have that problem, and I love the sound of this Slow Cooker Red Lentil Dal.  If you're not that familiar with Indian food, dal (also spelled daal or dahl) is a dish of beans or legumes cooked until they have the consistency of refried beans, and then flavored with Indian spices.  Dal is often served over rice, which is how Lindsey does it, and I'd love this as a Meatless Monday dinner.

Ingredients for this recipe: 
Red lentils (or yellow split peas or mung beans, or a combination), water, canned diced tomatoes, diced onion, minced garlic, grated fresh ginger, turmeric, green cardamom pods, bay leaf, cumin seeds, mustard seeds, onion seeds, fenugreek seeds, fennel seeds, sea salt, fresh ground black pepper.  For serving:  cooked brown rice, cilantro (optional), extra onion and cumin seeds (optional), fresh lemon juice (optional).

I hope you enjoy trying this from-scratch slow cooker recipe! This link will take you to the complete recipe for Slow Cooker Red Lentil Dal from Cafe Johnsonia.

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More Vegetarian Dishes with Indian Flavors in the Slow Cooker:
Indian-Spiced Butternut Squash from The Perfect Pantry
Bombay Potatoes from Kayotic Kitchen
Chana Dal with Spinach from Everyday Maven
Chole (Indian Spiced Chickpea Stew) from Letter Blocks Say What
Curried Vegetable and Chickpea Stew from The Kitchn
Dalia Bisibele Bhath from Recipes 4 My Daughter
Vegan Kheer (Indian Rice Pudding) from Healthy Slow Cooking
Vegan Sag Paneer (Tofu with Spinach) from Everyday Maven 
Indian-Spiced Lentils from The Perfect Pantry
Indian-Spiced Vegan Red Lentil Soup with Spinach and Coconut Milk from Kalyn's Kitchen

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  1. One thing I love about cooking Indian food in the slow cooker is that the process is often so much simpler. Instead of lots of toasting and combining, you often just toss everything into the cooker at once and let it go. Thanks for linking to some of my posts.

  2. Lydia, I am vowing to cook more Indian food in the slow cooker and you and Lindsey are inspiring me.

  3. Thank you so much for featuring this, Kalyn! I appreciate the love. :)

  4. Lindsey, my pleasure; I really want to try this one!


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