Guest guest Posted November 28, 2001 Report Share Posted November 28, 2001 * 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 =-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~ Kitpath's Riverside, Recipes and Things Mastercook Health-e-Cookbooks: http://home.earthlink.net/~kitpath/ Quote Link to comment Share on other sites More sharing options...
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