Slow Cooker Mixed Yellow Dal

Name: Slow Cooker Mixed Yellow Dal
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 8 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 0.5 cup split red lentils; 0.5 cup toor dal; 0.5 cup mung dal; 0.5 cup channa dal; 4 cup water; 2 tbsp oil; 0.5 tsp cumin seed; 0.25 tsp hing; 1 small onion; 5 garlic cloves; 1 jalapeno; 2 tsp gingerroot; 0.5 tsp turmeric; 0.25 tsp cayenne; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp salt; 1 can no-salt-added tomato sauce (8 ounce); 3 tbsp fresh cilantro; 2 tsp lemon juice

Slow-cooked lentils, jalapeno and coriander, warmed with cumin and hing, a South Asian dal.

6 hr 15 min · Serves 8 · Medium

Method

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Time: Prep 15 min · Cook 360 min · 375 min total
Difficulty: medium

1
Rinse the four types of lentils. Fill bowl with the mixed lentils and enough water to cover them. Set aside.
2
Heat the oil in a skillet. Add the cumin seeds. When the cumin seeds crackle, add the asofoetida.
3
Add the onion and garlic, and saute for a couple of minutes. Add the jalapeno and ginger, and saute for another minute or so.
4
Turn off the heat and transfer the sauteed mixture to a 4-6 qt crockpot. Add the soaked mixed lentils and four cups of water to the crockpot and stir.
5
Add the turmeric, cayenne, ground coriander, ground cumin, and salt to the crockpot and stir again.
6
In the last 15 minutes of cooking, add the tomato sauce and mix well. Add additional seasonings to taste if desired.
15 min
7
Just before serving, stir in the lemon juice and cilantro.