Subj : Crockpot N.Y. Times - 02
To   : All
From : Dave Drum
Date : Tue Mar 26 2024 04:42 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Masala Dal
 Categories: Vegetables, Herbs, Chilies
      Yield: 4 servings
 
  1 1/2 c  Yellow split peas; rinsed
    1/2 ts Turmeric
  1 1/2 ts Coarse kosher salt; more to
           - taste
    1/2 c  Ghee or vegetable oil
      1 ts Cumin seeds
      1 lg Yellow onion; fine chopped
    1/4 ts Crushed red pepper; more to
           -  taste
           Chopped fresh cilantro; for
           - topping
 
  Combine the split peas, turmeric and 4 1/2 cups water in
  a 6 to 8 quart slow cooker. Cook on high until the peas
  are tender and easily crushed between your fingers,
  about 4 hours. (This keeps well on warm for at least
  four more hours.)
  
  Add the salt to the peas, then use a whisk to beat the
  peas vigorously; they should disintegrate fairly easily
  into a smooth purée.
  
  In a 12" skillet, warm the ghee over medium-high heat
  until a cumin seed sizzles vigorously as soon as it’s
  dropped in. Add the cumin seeds and let them sizzle for
  10 seconds, then add the onion and cook, stirring
  constantly, until the onion shrinks, shrivels and gets
  very deeply browned, 10 to 18 minutes. If the onions
  threaten to blacken, turn down the heat and/or add a
  spoonful of cold water. Pay special attention to the
  last 5 minutes or so, after the onions have shriveled
  and started to brown; stir constantly and let them
  frizzle and darken, but not blacken. Immediately add the
  red pepper to the tadka, then pour the onions, spices
  and all the perfumed ghee into the dal. Swirl loosely.
  Taste and add more salt and/or crushed red pepper, if
  you like. Top with cilantro and serve.
  
  Recipe from: Julie Sahni
  
  Adapted by: Sarah DiGregorio
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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