{"id":4196,"date":"2013-11-20T17:56:24","date_gmt":"2013-11-21T01:56:24","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=4196"},"modified":"2014-04-22T14:42:46","modified_gmt":"2014-04-22T21:42:46","slug":"slow-cooker-black-dal","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/slow-cooker-black-dal\/","title":{"rendered":"Slow Cooker Black Dal"},"content":{"rendered":"
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It has been so long since we’ve had black dal! In the last year or two we’ve been in a yellow dal phase, but I think we’re back to mix things up. This recipe uses a slow cooker instead of a pressure cooker. I sauteed the cumin and onions first and then threw everything in the cooker.<\/p>\n

3 tablespoons ghee
\n1 teaspoon jeera (cumin seeds)
\n2 onions sliced
\n1 cup black dal (whole urad dal)
\n1 can petite diced tomatoes or 1 cup canned crushed tomatoes
\n3 green chilis
\n1-2 teaspoons ginger minced
\n2 Trader Joe’s frozen garlic cubes
\n1 teaspoon turmeric
\n1 teaspoon chili powder
\n1 teaspoon coriander powder
\n2 teaspoons garam masala
\n1 tablespoon sea salt
\n4 cups water<\/p>\n

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  1. Heat oil in a skillet and add the jeera. Once it is browned add the onions and saute for a few minutes until slightly browned and tender.<\/span><\/li>\n
  2. Throw everything into the slow cooker. Turn the cooker on high for 8 hours.<\/li>\n<\/ol>\n