Serves: 6 to 8
Source: Canadian Living, January 2016
Ingredients:
- 2 onions
- 2 cups (500 mL) dried green lentils, rinsed
- 2 tomatoes, seeded and chopped
- 1 jalapeño pepper, sliced
- 4 cloves garlic, minced
- 4 tsp (18 mL) minced fresh ginger
- 1 tbsp (15 mL) each cumin seeds and ground coriander
- 1/4 cup (60 mL) butter
- 1 tbsp (15 mL) lemon juice
- 1-1/2 tsp (7 mL) salt
- 1/2 tsp (2 mL) pepper
- 1/2 cup (125 mL) plain Balkan-style yogurt
- 1/4 cup (60 mL) chopped fresh cilantro
Instructions:
- Slice 1 of the onions; set aside. Finely chop remaining onion.
- In slow cooker, combine chopped onion, lentils, half of the tomatoes, the jalapeño pepper, garlic, ginger, half each of the cumin seeds and coriander and 6 cups water. Cover and cook on low until lentils are tender, 8 to 10 hours.
- Using immersion blender, purée mixture to desired consistency and thickness, leaving some lentils whole. (Make-ahead: Refrigerate in airtight container for up to 24 hours or freeze for up to 3 weeks; reheat before continuing with recipe.)
- Meanwhile, in skillet, melt butter over medium heat; cook sliced onion, stirring, until dark golden, about 7 minutes. Add remaining cumin seeds and coriander; cook, stirring, until fragrant, about 1 minute. Stir in lemon juice, salt and pepper.
- Stir onion mixture into slow cooker. Serve dal with yogurt, cilantro and remaining tomatoes.
Tip from The Test Kitchen: If you don’t have an immersion blender, add one-third of the lentil mixture to a blender, purée until smooth and then stir the purée back into the slow cooker.