Sunday, June 19, 2011

Spinach side dish

Whipped this up in no time.
  • 1 package frozen spinach, nuked for 2 min to defrost a bit
  • 2 T chopped garlic
  • 1 inch ginger, chopped
  • 1 t cumin (ran out of whole cumin)
  • canola oil
  • 1 t turmeric
  • 1 t ground coriander
  • 2 t tomato sauce (original: puree)
  • 2 T slow-cooker-dahl
  1. Heat garlic, ginger and cumin in oil over medium heat.
  2. Add spinach and turmeric. Stir for 5 minutes.
  3. Add coriander, tomato sauce and slow-cooker-dahl. Cook for 10 minutes.
  4. Salt to taste.

Slow Cooker Dal

Inspired by a post on saltandpaprika I gave a crack at dal in the slow cooker. Next time I wouldn't mix in the two types of dal - they cooked at different rates - one became mush and the other needed more cooking. Or maybe my yellow dal was too old. It was beautiful in color though, especially with a side of spinach. Used madras curry powder from kensington market.
12/19/12 Made this with 2 c red lentils and a can of whole tomatoes (that I diced myself, and then strained the seeds out of the juice). Used crushed red pepper in place of chili flakes.  Turned out delicious! Used the east indian curry powder from kensington market. Ate with mixed rice and roasted pumpkin.
  • 1.5 c red lentils
  • 3/4 c yellow dal
  • 2 1/4 c water (equal to cups of dal)
  • 2 T minced garlic
  • thumb size of fresh ginger, grated or chopped
  • 2 T canola
  • 1/2 t chili powder
  • 1/4 t chili flakes
  • 1 t powdered cumin
  • 1 t dried cilantro
  • 1/2 t turmeric
  • 1 t curry powder
  • 1 can coconut milk
  • 1 28oz can diced tomatoes
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 carrot, chopped
  1. In a small bowl, mix the garlic, ginger, oil and spices. Microwave 30-40 seconds.
  2. Place mixture in bottom of slow cooker. Add lentils, water, coconut milk, tomatoes, cinnamon, bay leaf, and carrots.
  3. Cook on low for 6-8 hours (longer for yellow dahl, shorter for red dahl). [Or high for 2.5-3 hours.]
  4. Serve with basmati rice (and a spinach dish for additional color).
Feb 2013: Tried a variation on the recipe, using a very rich can of coconut milk (55% fat) and curry powder and more carrots. Liked this one better.
  • 2 cl garlic, minced
  • 1 T ginger, diced
  • 2 t curry powder (east indian from Kensington spice shop)
  • 1/2 t chili flakes
  • 2 T canola oil
  • 2 c red lentils, rinsed
  • 3 medium carrots, diced
  • 1 can coconut milk, creamiest you can find
  • 1 can (28 oz) diced tomatoes
  • 1 t salt
  • 1 bay leaf
  • 2 c water
  1. Mix the curry powder, chili flakes, garlic and ginger with the oil. Microwave for about 30 seconds (or until fragrant). 
  2. In the slow cooker, combine the remaining ingredients. Pour the oil mixture over the top and mix well.
  3. Cook on low for 6 hours or high for 2.5-3 hours.
  4. Serve with rice. Leftovers keep well in fridge or freezer.