August 17, 2023
Slow Cooker Red Lentil Dal
Ingredients
- 576 grams red lentils (can use part yellow split peas or split mung beans, or a combination of two or more)
- 1.4L water
- One 28 ounce can diced tomatoes
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 tablespoon fresh grated ginger
- 1 tablespoon turmeric
- 3 green cardamom pods
- 1 bay leaf
- 2 teaspoon each: cumin seeds, mustard seeds, onion seeds (nigella) and fenugreek seeds
- 1 teaspoon fennel seeds
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
For serving:
- Hot cooked brown rice
- cilantro, optional
- extra onion and cumin seeds, optional
- fresh lemon juice, optional
Method
- Place red lentils and yellow split peas into a large bowl and cover with water. Let soak for a few minutes and swish to wash the lentils and split peas. Drain well and rinse. Place in a slow cooker and add the 6 cups water. Add the diced tomatoes, onion, garlic, ginger, turmeric, cardamom pods, bay leaf, salt and black pepper.
- Heat a small skillet over medium heat. Add all of the seeds to the pan. Shake the pan while on the heat, or use a wooden spoon to stir, while toasting the seeds. When they smell fragrant, remove from heat and transfer to the slow cooker. (It will probably bubble up a bit as the hot seed hit the liquid.) Stir well to combine all ingredients. Place lid on slow cooker and let cook on high for 4-5 hours or low for 8-10 hours.
- Remove lid after cooking time and stir. Taste and if lentils are not soft, cook for another 30-60 minutes, if needed. Add more salt and pepper, if needed.
- To serve – Ladle the dal over brown rice and top with a squeeze of fresh lemon, cilantro, and more seeds, if desired.
NOTES
Be careful not to toast the seeds for too long or the dal may become bitter. For a lighter flavor, use half as much of the fenugreek.
If onion seeds cannot be found, it’s fine to leave them out. The same for the fenugreek. The mustard and cumin seeds are fairly easy to find.
- Prep Time: 10 mins
- Cook Time: 5 hours
- Yield: 10 - 12 serves
Ingredients 70 g chocolate protein powder 2 tbsp raw cacao powder (replace cocoa 1:1) 170 g smooth peanut butter 5 tbsp milk of choice (add 1 extra tbsp if mixture feels too thick) 3 tbsp maple syrup Optional: ½ tsp vanilla extract or a pinch of salt (helps balance cacao’s bitterness) For the Chocolate Topping 100 g dark chocolate (70% or higher) 1 tsp coconut oil Instructions Step 1 Mix the peanut butter, maple syrup and milk in a large bowl. Step 2 Add the protein powder and cacao and mix to form a smooth dough. Step 3 Roll out between two pieces of baking paper to your preferred thickness. Use a Christmas tree cookie cutter to cut out Christmas tree shapes. Freeze for 30-60 minutes Step 4 Break up the dark chocolate into a heat-proof bowl and add the coconut oil. Melt in the microwave, then drizzle on top of the chilled brownies ensuring the sides are covered. Step 5 Freeze again for around 10 minutes or until the chocolate is set. Nutrition and Cooking Times Prep time: 30 minutes | Freeze time: 60 minutes | Total time: 1 hour 30 minutes Nutrient Value: Calories: 210kcal | Protein: 10g | Fat: 18g | Carbohydrates: 13g
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