This is a simple, everyday dahl — a lentil dish — that you can whip together and let simmer away in a slow cooker. Dahl is an integral part of Indian cuisine and a nourishing source of protein for vegetarians and omnivores alike.
Simran’s mother often has this bubbling away in her slow cooker, ready to serve with brown basmati rice or Indian flatbread. This version, which relies on ingredients from your pantry and freezer, amps up the spice factor for more flavor. (The black mustard seeds and curry leaves add oomph, but are totally optional.)
This recipe serves two or three people, but it scales up easily. Make a large batch and you can freeze the leftovers for meals down the road. Feel free to use different types of lentils or fresh, seasonal vegetables instead of frozen. If you’d rather make the lentils on the stovetop, just add a little extra water. (There’s less evaporation in a slow cooker.)
Served over rice with assorted toppings, dahl is perfect comfort food for these endless days at home. Pack your topping bar with refrigerator and pantry odds and ends — crispy shallots, for example, yogurt mixed with everything-bagel-seasoning, mashed avocado with spices and lime, random salsas that need finishing, cucumber and shredded carrots, fresh herbs and leftover potato chip crunchies.
Slow Cooker Dahl/Spiced Lentils with Vegetables
Serves 2 to 3
Ingredients
1 cup split pea or lentil dhal, washed, and drained
¼ teaspoon turmeric
1 tablespoon tomato paste
2 teaspoons salt, or more to taste
3 cups water
3 tablespoons vegetable oil or ghee
1 teaspoon black mustard seeds, optional
3 whole dried red chiles, broken in half
2 teaspoons cumin seeds
8 fresh or 12 frozen curry leaves, torn into pieces, optional
1 big clove garlic, minced or grated, optional
1 teaspoon chili powder, or to taste, optional
1 cup frozen mixed vegetables
Fresh lime or lemon
Chopped cilantro and other toppings, for serving
Directions
In a slow cooker, combine the dhal, turmeric, tomato paste, salt and water. Let simmer in the slow cooker on high for about 4 hours, until the lentils or split peas are tender.
As serving time nears, heat the oil or ghee in a small frying pan set over medium heat. When the pan is hot, add the mustard seeds, if using, and cover the pot because mustard seeds pop and splatter. Fry until you hear the mustard seeds crackle, 1 to 2 minutes.
Add the dried chiles and cumin seeds and saute, stirring until they turn a shade darker and become aromatic, about 30 seconds. Add the optional curry leaves (be careful, the hot oil can spatter), garlic and chile powder. Cook, stirring, for another 30 to 45 seconds.
Add the mixed vegetables and cook for 4 to 5 minutes, until tender. Season to taste, then transfer everything into the cooked lentils. Serve immediately, or keep the slow cooker on low to keep the dish warm until ready to eat.
San Francisco food writers Stacie Dong and Simran Singh’s blog, A Little Yumminess (www.alittleyum.com), focuses on family food adventures and recipes with global flavors.