Directions
Dry roast your whole spices (cumin seeds and panch phoron) on medium heat in small frying pan for about 5 minutes. Make sure to constantly stir so the spices do not burn.
Add your daal/red lentils, diced tomatoes, 1 diced medium onion, 3 garlic cloves minced, toasted whole spices from step 1, ginger paste, turmeric powder, bay leaves, salt, and pepper into your slow cooker. Mix well and add the 5 cups of water. Give it another good mix and set it on low for 4-5 hours or on high for 2-3 hours.
Once your daal is completely done, for the optional bagar/takar, heat your oil in a small frying pan and add the onions and garlic. Fry for about 5 minutes until they start developing a slight brown color. Add in your dried red chili peppers and fry for additional 5-10 minutes or until you see the sides of the onions start to become very dark brown. Add everything very carefully to your hot daal. Note: Calories listed include the bagar.
Give your daal a good mix with the bagar/tarka, taste for salt, add cilantro (if you want), and enjoy over some rice!
Ingredients
Serving Size 10-12
Servings 12
- Amount Per Serving
- Calories 176
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 200mg9%
- Potassium 11mg1%
- Total Carbohydrate 24g8%
- Dietary Fiber 7g29%
- Sugars 2g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Dry roast your whole spices (cumin seeds and panch phoron) on medium heat in small frying pan for about 5 minutes. Make sure to constantly stir so the spices do not burn.
Add your daal/red lentils, diced tomatoes, 1 diced medium onion, 3 garlic cloves minced, toasted whole spices from step 1, ginger paste, turmeric powder, bay leaves, salt, and pepper into your slow cooker. Mix well and add the 5 cups of water. Give it another good mix and set it on low for 4-5 hours or on high for 2-3 hours.
Once your daal is completely done, for the optional bagar/takar, heat your oil in a small frying pan and add the onions and garlic. Fry for about 5 minutes until they start developing a slight brown color. Add in your dried red chili peppers and fry for additional 5-10 minutes or until you see the sides of the onions start to become very dark brown. Add everything very carefully to your hot daal. Note: Calories listed include the bagar.
Give your daal a good mix with the bagar/tarka, taste for salt, add cilantro (if you want), and enjoy over some rice!