Sunday, November 4, 2012

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

  • 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 
  • 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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