October 20, 2016

Daal crockpot recipe

I love making soups and stews for the fall and winter and I have the best friends ever who always share recipes, ingredients etc. Well, recently, I wanted to make Daal/Dal/Dhal (Indian spiced lentil soup) for our family Thanksgiving dinner but needed to modify it because of time constraints. Well my amazing network of mommy friends weighed in with suggestions and spices etc. and I was able to make an amazing Daal recipe that my family thoroughly enjoyed and I’m sure yours will too.

General Ingredients:
1 cup dried yellow split peas
5 cups of water
1 tsp tumeric
1 tsp red chilli powder
1 tsp cumin powder
1 tsp garlic flakes
1 chicken or vegetable bouillon cube

Optional depending on time. Ingredients for Tadka.
1 tbs oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds

Instructions:
Place all of the general ingredients in a crockpot.
Allow it to cook for at least 3 hours on high.
Heat a pan with oil.
Fry cumin and mustard seeds lightly.
Ladle a cup of daal broth into the pan.
Pour it all into the crockpot.
Add salt if you need to.
Let it cook for 1/2 hour more.
Enjoy.

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Comments

  1. I haven’t found Dahl yet in Southwest Missouri. Do you know how to pronounce it? I assumed it was like doll.

    • Hey Laura! One of the pleasures of living in Toronto is making friends from all over the world. Being a total foodie, I’ve happily been able to try authentic dishes from many different countries. To answer your question, you’d pronounce it more like dawl. Please let me know if you get a chance to try it, I’d love to know. 🙂

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