Best Crock Pot Potato And Cauliflower Dal With Spicy Shallots Recipes

CROCK POT DAL

Steps:

• Rinse 1 cup masoor dal (the orange lentils), or split yellow moong dal or toor dal and place ithe lentils in a crockpot whose insides you have lightly oiled.
• Add 3 cups water, put the crockpot on high and cook for two hours.
• Stir, and check to see if more water is needed. Keep checking for water and stirring every 30 minutes until the lentils are cooked smooth.
• When it is almost time to eat, in a large nonstick frying pan put the oil and mustard seeds. Heat over high heat until the mustard seeds have popped for about 10 seconds.
• Quickly stir in the hing and curry leaves.
• Add the tomatoes (optional) and serrano chilies. Stir-fry for about 4 minutes.
• Add the spinach (this is optional). Stir-fry until the spinach is very tender, adding a little water if needed.
• Stir in the turmeric, ground cumin and ground coriander.
• Combine the spices and lentils either in the frying pan or the crockpot and mix until well blended. Check for water.
• Add salt to taste and stir in the lemon juice. If desired, garnish with a little cilantro.
• Variation: Instead of the spinach you can add 1 minced carrot that you have cooked in a bowl of water in the microwave for about 10 minutes, along with 1 large diced potato. When adding the cooked carrot and potato pieces to the fryiing pan, add 1/2 cup frozen green beans and 1/4 cup frozen peas. If you want to use fresh green beans, cook them in the microwave like you did the carrots and potato.

CAULIFLOWER DAL WITH PANCH PHORON

Steps:

• Pick over and rinse the lentils and add them to a pot with the water and turmeric.
• Bring to a boil and reduce heat to low. Simmer until the dal is tender, about 20 to 35 minutes. When done, add salt and set aside.
• While the dal is cooking, prepare the vegetables.
• Heat a large, deep skillet, preferably non-stick. When hot, add the canola oil and shake it to spread it around. Add the panch phoran and stir. (You may instead use oil spray; spray before and after adding the panch phoran.).
• When the first seed pops, immediately add the onion, garlic, pepper flakes, and ginger paste. Stir and cook until the onion softens, about 2 minutes.
• Add the tomatoes, cauliflower, and water, and stir. Cover and cook until the cauliflower is just tender, about 10 minutes.
• When the dal and cauliflower are both done, add the dal to the cauliflower mixture. Stir well, and check seasoning, adding more salt if needed.
• Simmer gently for about 10 minutes to allow flavors to blend. Serve hot, over rice if desired.

CROCK POT POTATO AND CAULIFLOWER DAL WITH SPICY SHALLOTS

Steps:

• In a skillet, heat clarified butter or oil over medium heat. Add onions and celery and cook until softened. Add garlic, ginger root, curry powder, salt, pepper and nutmeg and cook, stirring, for 1 minute. Add vegetable broth or water and bring to a boil.
• Place potatoes, cauliflower and soaked peas in slow cooker stoneware.
• Pour onion and celery and spice mixture over and stir well.
• Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until vegetables are tender.
• To Make Spicy Shallots; In a skillet, heat clarified butter or oil over medium high heat. Add shallots and cook, stirring, until crisp. Remove pan from heat. Stir in chilies, cilantro and balsamic vinegar or lemon juice. Transfer to a small bowl.
• Ladle potato and cauliflower Dal into individual bowls, top with Spicy Shallots and stir well. Serves 6 to 8.
• The 150 Best Slow Cooker Recipes.