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).
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
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
[...] 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
[...] morning and come dinnertime there’s a whole mess of goodness. In addition to my own awesome red lentils, I’ve been experimenting with recipes from Fresh from the Vegetarian Slow [...]
Pingback by Ramblings of a Vegan Man » It’s A Crock — April 1, 2010 @ 7:05 am