Split Pea and Lentil Curry with Crispy Onion in Crockpot

[Guest guest]

* Exported from MasterCook *

 

Split Pea and Lentil Curry with Crispy Onion in Crockpot

 

Recipe By :Best Slow Cooker Recipes: Judith Finlayson

Serving Size : 6 Preparation Time :0:00

Categories : Crockpot Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup yellow split peas (Chana dal)

1 cup brown lentils

1 onion -- finely chopped

2 cloves garlic -- minced

1 tablespoon grated ginger root

2 teaspoons cumin seed

1 teaspoon mustard seed

1 teaspoon coriander seed

1/2 teaspoon turmeric

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cinnamon

4 cups water or vegetable stock -- or more

~Crispy Onion Topping~

1 tablespoon clarified butter or vegetable oil

2 onion

 

1. Rinse, glean, soak; rinse and drain the peas and lentils

separately. See the

directions for this on the packaging.

 

2. In a skillet, heat oil over medium heat. Add the finely chopped

onion and

cook until soft. Add garlic, ginger, cumin seed, coriander seed ,

mustard seed,

turmeric, cayenne and cinnamon and cook, stirring, for 1 minute. Add

the yellow

split peas, lentils and water or broth and stir to combine. Add water

if you

want a thinner curry.

 

3. Transfer mixture to slow cooker stoneware, cover and cook until

peas and

lentils are tender: LOW for 8 to 10 hours or HIGH for 4 to 5 hours.

Ladle curry

into individual bowls and top with the crispy onions.

 

CRISPY ONION TOPPING: Peel the onion. Cut in half vertically, then

cut into

paper-thin slices. In a skillet, heat clarified butter or oil over

high heat.

Add onions and cook, stirring constantly, separating into half-rings,

until

brown and crisp. Use as a topping.

 

CAN ASSEMBLE THE NIGHT BEFORE through step 2. In the morning,

transfer the

ingredients to the cooker. Curry may also be cooked overnight and

refrigerated

until ready to serve. Reheat on a stove top: bring to a boil, simmer

5 to 10

minutes until hot. The onion topping should be prepared separately

before

serving.

 

Description:

" Indian-style dish, vegetarian, hearty "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 271 Calories; 3g Fat (11.1%

calories

from fat); 18g Protein; 44g Carbohydrate; 19g Dietary Fiber; 0mg

Cholesterol;

16mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1

Vegetable; 1/2

Fat.

 

Serving Ideas : cucumber/tomato salad, steamed rice, hot naan

 

 

Nutr. Assoc. : 5096 903920 0 0 0 0 0 0 0 0 0 1582 0 1563 0