Tuesday, August 26, 2008
Dahl - Bowls of lentil-y goodness. Slow Cooker style.
I always find weekdays hectic. Being a single parent often means juggling a crying baby (or worse - breastfeeding while cooking!), listening to the schoolboy read and watching the toddler being a princess/dancer. On a good day, I get dinner made while the two little ones are sleeping. If I sense a bad day, I pull the slow-cooker out of the cupboard and work with what I have.
Today my head was possibly going to explode. The school boy had an upset tummy so he was home all day. Which meant the three kids were all out of routine. Recipe for disaster in this house.
So to balance our universe I went for my recipe for nirvana - slow cooker dahl.
I actually use a recipe a friend of mine told me about with a few adjustments. But her method needs more TLC than I have to spare. So after throwing it in the slow-cooker a few times with success, that's just how I do it now.
500g red lentils, washed and picked over
10 curry leaves
2 teaspoons ground sea salt
1 tsp turmeric
6 cups hot water
1 large onion, diced
1 large (810 gram) tin crushed tomatoes
2 carrots, diced
2 tsp garam masala
2 tbs lime juice
Whack everything except garam masala and lime juice in the slow cooker. Cook on low for 8 hours or high for 4 hours. When ready to serve, stir in lime juice and garam masala.
Tonight we just had this with crusty slabs of toasted GF bread. We usually have this with rice and pappadams. Enjoy :)