I love me some Indian spiced food, and I love my crock pot, which makes the cookbook, The Indian Slow Cooker a win-win. Because I have a little person in the house, I tend to tone down the spicy heat, much to my husband’s disdain. Feel free to kick it up a notch by adding some minced jalepeno or cayenne. Oh, and prepare yourself: this recipe makes A LOT of lentils, so you’ll want to plan on eating them throughout the week and maybe even freezing some for a couple weeks down the road! Luckily they’re delicious!
What you need:
1 medium yellow onion, roughly chopped
1-2″ piece fresh ginger, peeled, roughly chopped
4 cloves garlic
1 bunch cilantro
3 c whole dried black lentils (I used ½ black, ½ green because that’s what I had)
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp garam masala
1 -2 tsp kosher salt
1 tsp turmeric
1 tbsp chile powder
12 c water (I used 4 c homemade bone broth + 8 c water)
Possible garnishes include, diced tomatoes, cilantro, or a dollop of plain yogurt
What to do:
Place onion, ginger, garlic, and cilantro into food processor and pulse until finely minced. If you don’t have a food processor, no worries! You can easily dice/mince everything up by hand.
Now here’s the best part: place onion mixture and all other ingredients into the crock pot and cook on high for 8-10 hrs.