BLACK URAD BEANS IN A SLOW COOKER

Black Urad Beans in a Slow Cooker image

Number Of Ingredients 21

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1 1/4 cups black urad beans (saabut urad dal), sorted and washed in 3 to 4 changes of water
1/4 cup red or kidney beans, sorted and washed in 3 to 4 changes of water
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon peeled minced fresh ginger
1 clove fresh garlic (large), minced
1 medium onion, finely chopped
5 black cardamom pods, crushed lightly to break the skin
2 sticks cinnamon (1-inch each), broken
2 bay leaves
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
7 to 8 cups water
1 (15-ounce) can tomato sauce
1/4 cup nonfat plain yogurt, whisked until smooth
1 1/2 tablespoons olive oil, melted butter, or ghee
1 (1 1/2-inch) piece fresh ginger, peeled and cut into thin matchsticks
3 to 5 whole dried red chili peppers, such as chile de arbol
1 1/2 teaspoons cumin seeds
1 teaspoon dried fenugreek leaves
1/4 teaspoon ground paprika
1/8 teaspoon ground asafoetida

Steps:

1. Place the dal, beans, green chili peppers, minced ginger, garlic, onion, cardamom pods, cinnamon, bay leaves, turmeric, salt, and 5 cups water in a large saucepan and boil over high heat about 5 minutes.2. Transfer to a slow cooker. Choose the highest setting and cook the dal until soft creamy, 10 to 12 hours. Stir every once in a while. Once most of the water has been absorbed by the dal, boil the remaining water and add it to the pot, Mix in the tomato sauce during the last hour of cooking. Transfer to a serving dish, swirl in the yogurt, and keep warm.3. Heat the oil in a small nonstick saucepan over medium-high heat and cook the ginger matchsticks and red chile peppers until golden, about 1 minute. (Stand back from the pan just in case the peppers burst.) Add the cumin deeds they should sizzle upon contact with the hot oil. Quickly add the fenugreek leaves, then remove from the heat, add the paprika and asafoetida, and immediately add the tarka to the dal. Swirl lightly to mix, with parts of it visible as a garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves