Indian dal in a slow cooker

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4 - 6

This spicy Indian red lentil soup is quick and easy to make in a slow cooker, and the flavor is so rich it feels like it took hours of tinkering. This is all thanks to the spices and dried mushrooms (like shiitake, but you can use any other mushroom), which plump up quickly in the slow cooker. This vegetarian dish is very filling and nutritious. Serve topped with coconut flakes, crushed cashews, and a squeeze of lime juice for a slightly refreshing spicy kick.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 tablespoons unsalted butter
1 small onion, chopped
1 tbsp chopped ginger root (about 2.5 cm)
2 tsp ground coriander
1 teaspoon ground turmeric
1 tsp ground cumin
A pinch of cayenne pepper
3 cloves garlic, crushed
1 can (425 g) canned diced tomatoes
70 g dried mushrooms (e.g. shiitake)
1 tbsp tomato paste
450 g red lentils (about 2 cups)
1 dried red Thai chili pepper (optional)
Juice of 1 lime + wedges, for serving
Toasted coconut flakes and salted roasted cashews, to serve
Special equipment: multicooker with a capacity of 6-8 liters.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: lentils, mushrooms, tomatoes, ginger root, chili pepper, lime juice, tomato paste, ground cayenne pepper, coriander, turmeric, cumin

Cooking the dish according to the recipe:

Set a 6-quart multicooker to the saute setting (see Note) and add 4 tablespoons of butter. Once melted, add the onion and cook, stirring occasionally, until softened, 5-6 minutes. Add the ginger, coriander, turmeric, cumin, cayenne pepper, and garlic and cook, stirring frequently, until the garlic and ginger are softened and fragrant, 1-2 minutes.
Add the tomatoes, mushrooms, tomato paste, and 4.5 cups of water and stir well. Bring the liquid to a boil, turn off the slow cooker, and cover with a lid. Let the mushrooms soften in the liquid for about 10 minutes.

Add the lentils, chili, 1 tablespoon of salt, and a pinch of freshly ground black pepper. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 2 minutes (see Note).
Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete. Being careful not to burn yourself with residual steam, open and remove the lid. Remove the chili and add the lime juice and the remaining 2 tablespoons of butter.
Thin the dal to the desired consistency, adding up to 0.5 cups of water. Divide among bowls and top with coconut flakes, cashews, and a squeeze of lime juice. Serve.

Note

Multicooker settings may vary depending on the model. Always follow the manufacturer's instructions.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Vegetarian dishes / Multicooker / Main courses / Cereals, legumes / Indian cuisine

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