Masoor dal with shiitake mushrooms in a slow cooker
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 425, total fat 15 G., saturated fats 8 G., proteins 19 G., carbohydrates 59 G., fiber 11 G., cholesterol 31 mg, sodium 473 mg, sugar 5 G.
Calories 425, total fat 15 G., saturated fats 8 G., proteins 19 G., carbohydrates 59 G., fiber 11 G., cholesterol 31 mg, sodium 473 mg, sugar 5 G.
This rich, thick, and incredibly spicy red lentil stew is made quickly and easily in a slow cooker, eliminating the need for messy dishes. Dried shiitake mushrooms enhance the flavor of this vegetarian dish, adding richness and texture. Serve garnished with nuts.
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.
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, finely chopped
- 1 tbsp. chopped fresh ginger (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) 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
- Juice of 1 lime and lime wedges for serving
- Toasted coconut flakes and chopped salted roasted cashews for serving
- Special equipment: Instant Pot 6-8L multicooker.
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Recipes with similar ingredients: lentils, shiitake mushrooms, chili pepper, ginger root, ground cayenne pepper, coriander, turmeric, cumin, tomatoes, lime
Cooking the dish according to the recipe:
- Set the slow cooker to sauté mode 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. Combine the tomatoes, mushrooms, tomato paste, and 4.5 cups of water until smooth. Bring the liquid to a boil, turn off the slow cooker, and cover. Let the mushrooms steep in the liquid for about 10 minutes.
- Add the lentils, chili, 1 tablespoon of salt, and a few grinds of black pepper. Following the manufacturer's instructions, close the lid and prepare the multicooker. Pressure cook on high for 2 minutes.
- Once the pressure cooker cycle is complete, follow the manufacturer's instructions to release the pressure and wait for the quick release cycle to complete. Carefully, being careful not to burn yourself with steam, open and remove the lid.
- Remove the chili and add lime juice and the remaining 2 tablespoons butter. Dilute to the desired consistency by adding up to 0.5 cups of water. Divide the masoor dal among bowls. Before serving, sprinkle with coconut flakes, cashews, and a drizzle of lime juice.
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