Green lentils hold their shape after hours of cooking, so they're ideal for slow cooker recipes. Partially blending this classic vegetarian curry creates the same thick, velvety texture you'd find a restaurant. Serve with roti or rice.
- Prep time 20 minutes
- Total time 8 hours & 15 minutes
- Portion size 8 servings
Ingredients
Method
Slice 1 of the onions; set aside. Finely chop remaining onion.In slow cooker, combine chopped onion, lentils, half of the tomatoes, the jalapeño pepper, garlic, ginger, half each of the cumin seeds and coriander and 6 cups water. Cover and cook on low until lentils are tender, 8 to 10 hours.
Using immersion blender, purée mixture to desired consistency and thickness, leaving some lentils whole. (Make-ahead: Refrigerate in airtight container for up to 24 hours or freeze for up to 3 weeks; reheat before continuing with recipe.)
Meanwhile, in skillet, melt butter over medium heat; cook sliced onion, stirring, until dark golden, about 7 minutes. Add remaining cumin seeds and coriander; cook, stirring, until fragrant, about 1 minute. Stir in lemon juice, salt and pepper.
Stir onion mixture into slow cooker. Serve dal with yogurt, cilantro and remaining tomatoes.
Tip from The Test Kitchen: If you don't have an immersion blender, add one-third of the lentil mixture to a blender, purée until smooth and then stir the purée back into the slow cooker.
Nutritional facts per each of 8 servings: about
- Fibre 7 g
- Sodium 486 mg
- Sugars 5 g
- Protein 14 g
- Calories 251.0
- Total fat 7 g
- Potassium 720 mg
- Cholesterol 18 mg
- Saturated fat 4 g
- Total carbohydrate 35 g
%RDI
- Iron 37.0
- Folate 119.0
- Calcium 6.0
- Vitamin A 10.0
- Vitamin C 18.0
