Slow Cooker Tadka Dal Recipe
Slow Cooker Tadka Dal
Spiced Lentil 'Stew'
Submitted By: Taz
Ingredients:
Dal:
2 Cups Split Pigeon Peas (Toor Dal) - picked and rinsed
3 Roma Tomatoes (Tamatar) - seeded and diced
1 Large Onion (Pyaz) - diced
¾ inch piece Fresh Ginger (Adrak) - grated into a paste
2 cloves Fresh Garlic (Leh-sun) - grated into a paste
1 Fresh Green Chile (Hari Mirch) - sliced in half and seeded
2 ½ Cups Low Sodium Vegetable Stock (homemade preferred) - can substitute water if desired
6 Dried Curry Leaves (Kaddi Patta)
1 tsp Cumin Powder (Jeera Podi)
2 tsp Turmeric Powder (Haldi)
Fresh Ground Black Pepper (Kali Mirch) to taste
Kosher Salt (Namak) to taste
Tadka:
2 Tbs Oil - can use ghee or olive, canola, vegetable, or safflower oil
6 Dried Curry Leaves (Kaddi Patta)
1 clove fresh Garlic (Leh-sun) - sliced thin
1 tsp Whole Cumin Seed (Jeera)
⅛ tsp Asafoetida (Hing)
Preparation:
- Place all of the 'Dal' ingredients (minus salt and pepper) in the crock of a 5 quart slow cooker (Crock-Pot®) - Thoroughly combine
- Cover and cook on low for 7-9 hours (high for 5-6 hours) until split peas are tender - Make sure and check once or twice during cooking and add additional water if it looks like all of the liquid is being soaked up by lentils
- Remove lid, raise heat to high (if not already) and continue to cook for an additional 10 minutes
- Add salt and pepper to taste
- While dal is cooking uncovered, heat oil in a small skillet over medium-high heat until shimmering - Add the 'Tadka' ingredients and sauté (stirring constantly) until garlic is golden brown in color (apx 3-4 minutes)
- Pour the tadka over the top of the dal - Stir to combine
- Serve hot with lemon wedges 'on its own' or along with basmati rice, chapatti or naan, and raita or plain yogurt
