Crockpot Potato and Cauliflower Dal with Spicy Shallots

Time

Yield

6 to 8 servings

Ingredients

Ingredients

1 cup yellow split peas (chana dal), soaked overnight, drained and rinsed
2 tbsp. clarified butter or
vegetable oil
2 onions, finely chopped
4 stalks celery, peeled and thinly sliced
4 cloves garlic, minced
1 tbsp. minced gingerroot
1 tsp. curry powder
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground nutmeg
3 cups vegetable broth or
water
3 potatoes, peeled and cut into 1/2-inch cubes
1 sm. cauliflower, cut into florets

Spicy Shallots

2 tbsp. clarified butter or
vegetable oil
2 long French shallts, thinly sliced
1/4 to 1/2 tsp. finely chopped chili peppers
1 tbsp. finely chopped cilantro
2 tbsp. balsamic vinegar or
lemon juice

Instructions

In a skillet, heat clarified butter or oil over medium heat. Add onions and celery and cook until softened. Add garlic, gingerroot, curry powder, salt, pepper and nutmeg and cook, stirring, for 1 minute. Add vegetable broth or water and bring to a boil.

Place potatoes, cauliflower and soaked peas in slow cooker stoneware.

Pour onion and celery and spice mixture over and stir well.

Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until vegetables are tender.

To Make 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 potato and cauliflower Dal into individual bowls, top with Spicy Shallots and stir well. Serves 6 to 8.

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Author's Comments

This simple vegetarian curry, made with yellow split peas, is both hearty and tasty. Stir in the Spicy Shallots so their flavor will disperse throughout.

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