Mamta's Kitchen

Channa and Urad Dal Mixed (Bengal Gram and Black Gram Dals) In Slow Cooker

Chana and Urad Dal Mixed In Slow Cooker

Mamtra Gupta

Lentils can be cooked in many combinations. This particular dal mix is a popular in our North Indian homes, one of my favourites. It tastes better with black urad dal where skin has not been washed off, but can be made with skinless urad dal too. Cooked slowly the old fashioned day, slowly on low heat, taste batter in my opinion, even if it is an illusion! Serves 4

Ingredients

  • 1/2 cup skinless or washed chana dal (split Bengal gram)

  • 1/2 cup urad dal (split black gram) with skin (can be cooked with skinless urad dal too)

  • 4 cups water (add more later, if it looks too thick)

  • Salt to taste (1-1 1/2 tsp.)

  • 1/2 tsp. turmeric powder

  • 2 tbsp. dry fenugreek leaves (optional)

  • For basic tarka

  • 2-3 tbsp. ghee or sunflower oil. Ghee tastes better but oil is healthier.

  • 1 tsp. cumin seeds

  • A large pinch of asafoetida or hing powder

  • 2-3 whole red chillies broken up (adjust amount to taste)

  • 1/2 tsp. chilli powder (adjust amount to taste)

  • For onion and tomato tarka

  • 1 tsp. cumin seeds

  • A large pinch of asafoetida or hing powder

  • 2-3 whole red chillies broken up (adjust amount to taste)

  • 1 medium onion, peeled and finely chopped

  • 1 tomato, finely chopped (or use tinned tomatoes)

  • 1/2 tsp. chilli powder (adjust amount to taste)

Instructions

  1. Place washed dals and water in the slow cooker.

  2. Add water.

  3. Add turmeric, salt and methi/fenugreek leaves.

  4. Turn cooker on on full power for 4 hours. Turn it down to medium after that. Adjust times according to your own crockpots instructions.

  5. Taste and adjust salt.

  6. Temper according to what you fancy, a simple tarka or tarka with onion, ginger (and garlic if you like) and tomatoes.

  7. Dals, when ready, should be soft but not mushy.

  8. Simple Tarka or tempering:

  9. Heat ghee or oil in a tarka ladle or a small pan. Ghee tastes better but oil is healthier.

  10. Add cumin seeds and asafoetida powder and let the seeds start to splutter.

  11. Add whole chillies and chilli powder, stir with a small spoon, add quickly (chillies burn very fast) to the cooked dal and cover with a lid immediately. This will infuse the flavours into the dal and stop the dal from splashing out during tempering.

  12. Other variations of Tarka or tempering:

  13. 1..After spluttering the cumin/mustard seeds, add a little grated ginger and/or garlic to the hot oil, fry until beginning to turn golden brown. Add chillies and chilli powder. Now add to the dal. 2. After spluttering the cumin/mustard seeds, add one chopped onion, 1 tsp. of grated ginger/and garlic, and fry until browned. Add whole red chillies, stir for a few seconds. add 2 chopped/tinned tomatoes. Fry a little longer, until tomatoes are soft and mushy and you see oil coming off the edges. Add to dal and mix. You can leave the tomatoes out if you wish.

  14. Serve hot with Chapatties and Boiled Rice.

  15. Also see Dal Selection.

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