Yield: Yields about 10 cups
Like a soup or stew, Indian dal features a delicious broth, as does this flavorful, creamy vegetarian take. Studded with jewel-like pomegranate seeds, this dish should be paired with raita (cucumber yogurt sauce) and naan bread for the most authentic dinner. Be sure to add the salt later in the cooking process so the lentils have a chance to soften.
This recipe is excerpted from Year-Round Slow Cooker.
To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.
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Wonderful! Made on stovetop and simmered for 50'. Lentils were done perfectly. Rich and flavorful with a bonus pop of tartness from the pomegranate seeds. I used sweet mango chutney.
Really yummy! And I love any recipe that gets such great flavor in a slow cooker. I served it over brown basmati rice with naan and a few different chutneys. I will definitely make it again.
Great recipe! I will be making this for the second time this week. Served it with Indian grilled chicken, raita, and a rice and mung bean dish. This recipe has inspired to finally break down and buy the year-round slow cooker book.
This recipe worked perfectly. We did serve it with cucumber raita and naan as recommended. Very tasty.
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