Here is a recipe that I make in the slow cooker/crock pot. Along with it we serve pita or Indian bread, mango chutney, a yogurt/cucumber sauce and a peanut sauce. Enjoy!
Kabuli Chana Dal
This is a very tasty and spicy dish that we serve often.
Ingredients:
* 2 cups chana dal * 1/2 tsp. cumin seeds * 1 small onion, minced * 1 Tbs. minced fresh ginger * 1 Tbs. minced garlic * 1/2 tsp. ground turmeric * 1 Tbs. ground coriander * 1/2-1 tsp. red pepper powder (cayenne) * 3 cups tomato sauce or crushed tomatoes * 1/2 tsp. salt, or to taste * 2 Tbs. fresh lime juice
Preparation:
Cook dal in 4 cups of water until tender. Purée partially, using a hand-held blender or put half in a regular blender. Set aside.
Heat a nonstick pan over moderate heat. Add the cumin seeds and stir until they crackle (about 10 seconds). Add onion, ginger, and garlic. Stir until onion is translucent. Add turmeric, coriander, and red pepper. Cook, stirring, for about 20 second, being careful not to burn. Add tomato sauce. Bring to a boil, reduce heat and let simmer 1 minute. Add chopped and puréed chana dal. Cook, stirring, 2-3 minutes to allow flavors to blend. Add salt to taste. Remove from heat. Add lime juice and stir.
Serving Suggestions:
Serve over a bed of one-half rice and one-half barley. Top with chutney or fat-free sour cream or plain non-fat yogurt.
Source:
Recipe from Indian Light Cooking courtesy of Colene.
Hmm. I weighed up between a slow cooker or a pressure cooker and opted for the latter in the end. It's an interesting toss up really, I suppose you do lose a bit of the flavour despite the "sealing in" process of pressure cooking - and when you leave it too long ant it turns into mulch, well.... Though I've seen a (near standard) casserole recipe (One of the Channel 4 food progs) with shin beef where you stick it in the oven for three ours that a slow cooker would do well with; http://www.channel4.com/4food/recipes/chefs/jay-s-shin-of-beef I like the idea of the bits of chorizo to spice it up! Best Wishes. Patrick (StubCrouch)
Hihi! So thrilled I've found your blog- I've just lost a good hour trawling through the archives. My favourite is a lamb and prune tagine- I've got the recipe here... http://www.eat-tori.com/2011/08/lamb-and-prune-tagine-freezer-full-of.html Hope the slow cooker serves you well as the nights get colder.
Here is a recipe that I make in the slow cooker/crock pot. Along with it we serve pita or Indian bread, mango chutney, a yogurt/cucumber sauce and a peanut sauce. Enjoy!
ReplyDeleteKabuli Chana Dal
This is a very tasty and spicy dish that we serve often.
Ingredients:
* 2 cups chana dal
* 1/2 tsp. cumin seeds
* 1 small onion, minced
* 1 Tbs. minced fresh ginger
* 1 Tbs. minced garlic
* 1/2 tsp. ground turmeric
* 1 Tbs. ground coriander
* 1/2-1 tsp. red pepper powder (cayenne)
* 3 cups tomato sauce or crushed tomatoes
* 1/2 tsp. salt, or to taste
* 2 Tbs. fresh lime juice
Preparation:
Cook dal in 4 cups of water until tender. Purée partially, using a hand-held blender or put half in a regular blender. Set aside.
Heat a nonstick pan over moderate heat. Add the cumin seeds and stir until they crackle (about 10 seconds). Add onion, ginger, and garlic. Stir until onion is translucent. Add turmeric, coriander, and red pepper. Cook, stirring, for about 20 second, being careful not to burn. Add tomato sauce. Bring to a boil, reduce heat and let simmer 1 minute. Add chopped and puréed chana dal. Cook, stirring, 2-3 minutes to allow flavors to blend. Add salt to taste. Remove from heat. Add lime juice and stir.
Serving Suggestions:
Serve over a bed of one-half rice and one-half barley. Top with chutney or fat-free sour cream or plain non-fat yogurt.
Source:
Recipe from Indian Light Cooking courtesy of Colene.
Hmm. I weighed up between a slow cooker or a pressure cooker and opted for the latter in the end. It's an interesting toss up really, I suppose you do lose a bit of the flavour despite the "sealing in" process of pressure cooking - and when you leave it too long ant it turns into mulch, well.... Though I've seen a (near standard) casserole recipe (One of the Channel 4 food progs) with shin beef where you stick it in the oven for three ours that a slow cooker would do well with; http://www.channel4.com/4food/recipes/chefs/jay-s-shin-of-beef I like the idea of the bits of chorizo to spice it up! Best Wishes. Patrick (StubCrouch)
ReplyDelete@Ado 16 love a bit of chorizo.... looks like a great recipe! Thanks!
ReplyDeleteHihi! So thrilled I've found your blog- I've just lost a good hour trawling through the archives. My favourite is a lamb and prune tagine- I've got the recipe here... http://www.eat-tori.com/2011/08/lamb-and-prune-tagine-freezer-full-of.html Hope the slow cooker serves you well as the nights get colder.
ReplyDelete