Cookbook: Dal with Mango & Mustard Seeds
I got a cookbook from the library for the first time. It was called Adventures in Slow Cooking, and I read about it in Eating Well and thought it sounded interesting. Regrettably, the intro starts with "slow cookers aren't just for starting them before work and eating when you get home." I'm like "yeah, but that's what I use a slow cooker for, otherwise I'll just make dinner, thanks." Most of the recipes were more clever than practical for my schedule. However, this one was delicious.
Dal with Mango & Mustard Seeds
1 pound dried red lentils
1 10oz bag frozen mango chunks
kosher salt
4 tablespoons canola oil
1 red or yellow onion (I always use red when it's an option)
3 garlic cloves (or four, or five, or...)
1 2 inch piece of ginger, peeled and grated
1 tablespoon garam masala
2 teaspoons mustard seeds
1 teaspoon red pepper flakes
1 teaspoon ground tumeric
2 cups mango nectar (I did not use this)
2 teaspoons cumin seeds
plain yogurt
chopped chilantro
lime wedges (I did not use)
1. Put the lentils, mango and 1 tablespoon kosher salt in slow cooker.
2. Warm three tablespoons canola oil in a skill over medium high heat. Add the onion with salt to taste and cook, stirring, until onion is softened and golden, about 8 minutes.
3. Reduce heat to medium and stir in garlic and giner. Cook, stirring, for 1 minute.
4. Stir in garam masala, mustard seeds, red pepper flakes, turmeric. Cook, stirring constantly, for about 2 minutes, until very fragrant and well combined.
5. Pour in 2 cups water, stir and scrap bottom of pan. Pour the whole thing in the slow cooker.
6. The recipe calls for adding 4 more cups water and mango nectar here. I used 3 cups of water, and I still felt the curry was a bit soupy.
7. Mix everything together and cook on LOW for 9 hours.
8. Stir well. Add more water if too thick and more garlic or red pepper if flat.
9. Warm 1 tablespoon oil in small pan at medium high heat and add cumin seeds. Let them pop and crackle for about 30 seconds, then stir into the slow cooker and stir to combine.
10. Serve with yogurt and cilanto, plus lime wedges on the side.
So I used one less cup of water and didn't add the mango nectar, but it still tasted fantastic. Too bad the rest of the cookbook didn't look this interesting.
Dal with Mango & Mustard Seeds
1 pound dried red lentils
1 10oz bag frozen mango chunks
kosher salt
4 tablespoons canola oil
1 red or yellow onion (I always use red when it's an option)
3 garlic cloves (or four, or five, or...)
1 2 inch piece of ginger, peeled and grated
1 tablespoon garam masala
2 teaspoons mustard seeds
1 teaspoon red pepper flakes
1 teaspoon ground tumeric
2 cups mango nectar (I did not use this)
2 teaspoons cumin seeds
plain yogurt
chopped chilantro
lime wedges (I did not use)
1. Put the lentils, mango and 1 tablespoon kosher salt in slow cooker.
2. Warm three tablespoons canola oil in a skill over medium high heat. Add the onion with salt to taste and cook, stirring, until onion is softened and golden, about 8 minutes.
3. Reduce heat to medium and stir in garlic and giner. Cook, stirring, for 1 minute.
4. Stir in garam masala, mustard seeds, red pepper flakes, turmeric. Cook, stirring constantly, for about 2 minutes, until very fragrant and well combined.
5. Pour in 2 cups water, stir and scrap bottom of pan. Pour the whole thing in the slow cooker.
6. The recipe calls for adding 4 more cups water and mango nectar here. I used 3 cups of water, and I still felt the curry was a bit soupy.
7. Mix everything together and cook on LOW for 9 hours.
8. Stir well. Add more water if too thick and more garlic or red pepper if flat.
9. Warm 1 tablespoon oil in small pan at medium high heat and add cumin seeds. Let them pop and crackle for about 30 seconds, then stir into the slow cooker and stir to combine.
10. Serve with yogurt and cilanto, plus lime wedges on the side.
So I used one less cup of water and didn't add the mango nectar, but it still tasted fantastic. Too bad the rest of the cookbook didn't look this interesting.