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Slow-Cooker Masala Dal
5 min
4 hr 20 min
4 hr 25 min
4 servings
Steps
- Combine the split peas, turmeric and 4½ cups water in a 6- to 8-quart slow cooker. Cook on high until the peas are tender and easily crushed between your fingers, about 4 hours. (This keeps well on warm for at least four more hours.)
- Add the salt to the peas, then use a whisk to beat the peas vigorously; they should disintegrate fairly easily into a smooth purée.
- In a 12-inch skillet, warm the ghee over medium-high heat until a cumin seed sizzles vigorously as soon as it’s dropped in. Add the cumin seeds and let them sizzle for 10 seconds, then add the onion and cook, stirring constantly, until the onion shrinks, shrivels and gets very deeply browned, 10 to 18 minutes. If the onions threaten to blacken, turn down the heat and/or add a spoonful of cold water. Pay special attention to the last 5 minutes or so, after the onions have shriveled and started to brown; stir constantly and let them frizzle and darken, but not blacken. Immediately add the red pepper to the tadka, then pour the onions, spices and all the perfumed ghee into the dal. Swirl loosely. Taste and add more salt and/or crushed red pepper, if you like. Top with cilantro and serve.
Originally published at cooking.nytimes.com. Reproduced for personal collection.
