Potato-and-Cauliflower Dal
Source of Recipe
125 Best Vegetarian Slow Cooker Recipes, Judith Finlayson
1 cup yellow split peas (chana dal)
2 tablespoons clarified butter or vegetable oil
2 onions, finely chopped
4 stalks celery, peeled and thinly sliced
4 cloves garlic, minced
1 tablespoon minced gingerroot
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1/4 teaspoon ground nutmeg
3 cups vegetable stock or water
3 potatoes, peeled and cut into 1/2-inch cubes
1 small cauliflower, cut into florets, or 4 cups frozen
cauliflower florets
Spicy Shallots:
2 tablespoons clarified butter or vegetable oil
2 long French shallots, thinly sliced, or 8 green onions, white part
only, thinly sliced
1/4 to 1/2 teaspoon finely chopped chili pepper
1 tablespoon finely chopped cilantro
2 tablespoons balsamic vinegar or lemon juice
Soak peas in 6 cups water overnight or for 4 hours at room
temperature. Drain and rinse and set aside.
In a skillet, heat clarified butter or oil over medium heat. Add
onions and celery and cook, stirring, until softened, about 5
minutes. Add garlic, gingerroot, curry powder, salt, peppercorns and
nutmeg and cook, stirring, for 1 minute. Add vegetable stock or
water and bring to a boil. Place potatoes, cauliflower and soaked
peas in slow cooker stoneware. Pour onion mixture over and stir
well. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6
hours, until vegetables are tender.
Spicy Shallots: In a skillet, heat clarified butter or oil over
medium-high heat. Add shallots and cook, stirring, until crisp.
Remove pan from heat. Stir in chilies, cilantro and balsamic vinegar
or lemon juice. Transfer to a small bowl. Ladle dal into individual
bowls, top with Spicy Shallots and stir well.
Makes 6 to 8 servings
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