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November 5, 2007

8:19 pm

The Old Standby

One of the most reliable recipes in my playbook is this red dal. I got it originally from a friend years ago as “Slow Potted Masoor Lentils (Christopher’s Version)” but I’ve pared down the recipe and made it my own. It’s dead simple and maybe takes 5 minutes to set up in the morning. In honor of VeganMofo I share it!

Jeffrey’s Dal

1 large (28oz) can diced tomatoes with juice
2 tsp coriander seeds, ground
1 tsp cumin
2 tsp garam masala
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 cup red lentils, rinsed

Pour the tomatoes and juice into a blender and add water until you get 5 cups of liquid. Add coriander, cumin, garam masala, and the garlic and onion powder. Blend for about 10-20 seconds until smooth.

Pour the liquid into a slow cooker, and add the lentils. Stir it with a spoon to make sure the lentils don’t clump. Cover and cook on low for 7-8 hours, stirring occasionally. I usually add a bit more garam masala and salt near the end, to taste.

Serve over rice for an easy dinner or make another indian dish (like Isa’s Chickpea and Spinach Curry).

dal.jpg

3 Comments »

  1. Oo, this sounds delicious. I really want to make it….how many ounces is the large can you used? 28?

    Comment by Mary (pickled treats) — November 5, 2007 @ 9:27 pm

  2. It is a 28 ounce can. I’ve updated the recipe. Let me know how it turns out!

    Comment by jeffrey — November 6, 2007 @ 6:30 am

  3. [...] night’s dinner was a complete Indian feast. My own dal, fluffy brown basmati, some gobi paratha from the local Indian grocery store, and samosas and [...]

    Pingback by Ramblings of a Vegan Man » Indian — June 19, 2008 @ 9:21 am

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