sorry...but i havnt any recipes for dal...but here are some other recipes you might like to try.....
Makhni Chicken Curry Slow Cooker (Crock Pot) Recipe
1. Ghee or Cooking oil: 录 Cup
2. Skinless boneless chicken breast: 2 pounds
The chicken should be cut into 16 to 24 equal size pieces.
3. Finely chopped Onion almost pureed: 陆 Cup
4. Salt: 陆 teaspoon
5. Ground Cayenne (Lal Mirch): 录 teaspoon
3. Minced Garlic: 1 Tablespoon
4. Ginger Chopped: 1 Inch
5. Curry Powder: 2 teaspoons
6. Dahi Yogurt: 2 Tablespoons
7. Chopped tomatoes: 1 Cup
8. Butter (unsalted): 2 Tablespoons
9. Water: 录 Cup
10. Garam Masala: 1 teaspoon
11. Bay leaves: 2
12. Paprika (Degi Mirch): 陆 teaspoon
13. Heavy whipping cream: 1 Cup
1. Heat oil in a heavy bottom pan.
2. Fry chicken pieces till opaque white to light brown. Remove with slotted spoon and put in the crock pot.
3. Add Onions, salt and cayenne to hot oil in the pan. Saut茅 till onions are translucent and the edges start to turn brown.
4. Add garlic and ginger. Saut茅 another 2 minutes.
5. Add curry powder, saut茅 30 second.
6. Add Dahi Yogurt, saut茅 till almost all the moisture from the yogurt is consumed.
7. Add Tomatoes and butter. Heat till almost bubbly. Transfer to crock pot.
8. Rinse out the pan with water and add water to the crock pot. At this point we are done with the pan.
9. Add remaining ingredients. Stir. Cover the crock pot set at high. Cook for 40 minutes.
10. Turn down cooker to low, cook for additional 5 to six hours. You may cook at high and save about two hours.
Lamb Curry Slow Cooker (Crock pot) Recipe
1. Cooking oil: 陆 Cup
2. Cubed Meat (1'; cubes): 2 Pounds (can use beef)
3. Chopped Onions (Preferably ground): 2 Cup
4. Salt: 戮 teaspoon
5. Ground Lal Mirch (Cayenne Pepper): 1 teaspoon
6. Minced Garlic: 2 Tablespoon
7. Finely Chopped peeled fresh ginger (1';): 1 Tablespoon
8. Chopped Hari Mirch (Serrano): 2
Remove seeds and white membrane to reduce heat.
9. Curry powder : 2陆 Tablespoons
10. Chopped tomatoes: 1陆 Cup
11. Water: 1 Cup
12. Bay Leaf: 2
13. Degi Mirch (Paprika): 2 teaspoon
14. Garam Masala : 2 teaspoons
1. Heat oil in heavy bottom pan. Brown meat. Remove with slotted spoon and transfer to the slow cooker.
2. Add onions, salt and cayenne pepper. Saut茅 about 5 minutes till the onions are translucent and the edges start to turn brown.
3. Add garlic, ginger, and Serrano. Saut茅 about 2 minutes.
4. Add Curry powder. Saut茅 about 30 seconds.
5. Add tomatoes and water. Heat till it is bubbly. Transfer the contents to the slow cooker. This heating process will give a head start for your slow cooker.
6. Add Bay leaf, Paprika, and Garam Masala to the crock pot. Cover. Turn on high.
7. Cook for 40 minutes. Stir. Turn to low. Cook for six to eight hours.
Kheer Rice Pudding Slow Cooker (Crock Pot) Recipe from cooked rice
1. Milk: 1陆 Cups
2. Cooked Rice: 2陆 cups.
3. Salt: 1/8 teaspoon
4. Sugar: 戮 Cup
5. Unsalted Butter: 陆 Stick (1/8 Pound)
6. Slivered Blanched Almonds (optional): 录 Cup
7. Yellow raisins (optional): 录 Cup
8. Cardamom powder: 录 teaspoon
9. Nutmeg powder: 录 teaspoon
1. Put all the ingredients in the slow cooker. Cover and set 'High'. Cook for one to two hours, stirring every half an hour.
2. Longer you will cook, thicker will be the pudding.
3. Turn off. Let it cool and refrigerate. Serve chilled.Any good recipes for cooking dal?
Most dal recipes are prepared quite simply. The basic recipe for dal begins with combining the following ingredients in a deep pot:
* 1 cup dal of any variety
* 2-3 cups water
* 录 tsp turmeric
Bring to a boil, cook over medium heat until soft, and then add salt to taste. Masoor and mung varieties cook quickly, in 25-30 minutes, while other varieties may take an hour or more. In some recipes, ginger, tamarind, unripe mango, or other ingredients are added while cooking the daal, often to impart a sour flavor.
When ready to serve, a tadka or baghaar is prepared to flavor the dish. Heat 2 tbsp oil or ghee in a small frying pan, and add a selection of spices and flavorings. The ingredients in the tadka for each variety of dal vary by region and individual tastes, but common tadka combinations include:
* 1 tsp cumin seed
* 1/4 tsp chili powder
* 1 small onion, sliced thinly
and
* 1/2 tsp black mustard seed
* 2 cloves garlic, minced
Both of these combinations go well with masoor dal. Other common tadka ingredients include asafoetida, fresh or dried chili pods, cilantro and garam masala. Add the raw spices first, fry for a few seconds in the hot oil, and then add the remaining ingredients. The garlic need only fry for a minute or two, but the onion should be fried for 10 minutes or until browned. Add the spice-infused oil to the cooked dal and serve with bread or over Basmati rice.
select any of the dals, like tur, moong, massor, or mix them prportionately, by adding some chana dal also.
for best results, soak the dals in cold water, for 20 minutes, wash and drain, put in the slow cooker, 4 whistles on medium fire, are enough.
assemble, onions, garlic, ginger, green chiilies, tomatoes, white gourd, baby potatoes, coriander, bay leaves.
in masalas, red chilli powder, turmeric powder, cumin seeds, black mustard seeds, hing, salt, a little pulp of tamarind, small ball of yellow jaggery.
after the dal is cooked, heat refined oil, 2 table spoons, in a deep pan, put mustard, cumin, and asphoetida, i.e. hing, in that order, let the seeds crackle, but not burn, add kadhi patta, pour dal, stir, add masalas, pulp of tamarin and gud.
bring to a boil in 5 minutes, since the dal is already cooked, and serve steaming hot , with rice, or rotis,
garnish with chopped coriander leaves, and some grated fresh coconut, if you like.
have curds also with rice, the combination is simply marvellous !
Potato-and-Cauliflower Dal with Spicy Shallots
This simple curry, made with yellow split peas, is both hearty and tasty. Stir in the Spicy Shallots so their flavor will disperse throughout.
Makes 6 to 8 servings
Ingredients:
1 cup/250 ml yellow split peas (chana dal)
2 tablespoons/25 ml clarified butter or vegetable oil
2 onions, finely chopped
4 stalks celery, peeled and thinly sliced
4 cloves garlic, minced
1 tablespoon/15 ml minced gingerroot
1 teaspoon/5 ml curry powder
1 teaspoon/5 ml salt
1/2 teaspoon/2 ml cracked black peppercorns
1/4 teaspoon/1 ml ground nutmeg
3 cups/750 ml vegetable stock or water
3 potatoes, peeled and cut into 1/2-inch (1 cm) cubes
1 small cauliflower, cut into florets, or 4 cups (1 L) frozen cauliflower florets
Spicy Shallots:
2 tablespoons/25 ml clarified butter or vegetable oil
2 long French shallots, thinly sliced, or 8 green onions, white part only, thinly sliced
1/4 to 1/2 teaspoon/1 to 2 ml finely chopped chili pepper
1 tablespoon/15 ml finely chopped cilantro
2 tablespoons/25 ml balsamic vinegar or lemon juice
Preparation:
Soak peas in 6 cups (1.5 L) water overnight or for 4 hours at room temperature. Drain and rinse and set aside.
In a skillet, heat clarified butter or oil over medium heat. Add onions and celery and cook, stirring, until softened, about 5 minutes. Add garlic, gingerroot, curry powder, salt, peppercorns and nutmeg and cook, stirring, for 1 minute. Add vegetable stock or water and bring to a boil. Place potatoes, cauliflower and soaked peas in slow cooker stoneware. Pour onion mixture over and stir well. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours, until vegetables are tender.
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 dal into individual bowls, top with Spicy Shallots and stir well.
Make ahead:
This dish can be assembled the night before it is cooked but without adding the shallots. Complete Steps 1 and 2 and refrigerate overnight. The next day, continue cooking as directed in Step 3. Alternately, the dal may be cooked overnight and refrigerated until you're ready to serve. In a Dutch oven, bring to a boil and simmer for 5 to 10 minutes before serving.
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