If you're into Indian home cooking, Anupy Singla is a great resource. She is an Indian-American author with several cookbooks, none of which I own (sadly). She specializes in Indian slow cooker recipes as well as healthy vegan recipes. She has a great blog, Indian as Apple Pie. None of the recipes I have tried from her site have been duds - none. Today I made her Dal Makhani. I followed her recipe pretty closely, but I made enough changes that it bears a re-write here:
Rinse 1.5c dried lentils and 3/4c dried kidney beans. Black lentils are ideal, brown OK. Soak overnight.
Cover the beans and lentils with water and simmer with 1 cinnamon stick, 6 balls allspice or 3 cloves, 2 bay leaves, and 1t turmeric powder for about 1 hour, until soft enough to eat. Turn off and leave covered when done.
When the beans are done, process 4 cloves garlic, 1 onion, 1" fresh ginger, and 1.5 jalapenos (I left the seeds in - use your judgement depending on how much spice you like).
Next, heat 4T butter or EVOO in a saucepan.
Toast 1t cumin seeds until they sputter, ~1".
Add the garlic/onion/ginger/jalapeno mixture and saute until it becomes fragrant and slightly browned, 3-4".
Add 6 oz tomato paste and stir. Add a little water if needed to keep the mixture from sticking to the pan.
Put the lentils/beans and the contents of the saute pan into your slow cooker.
Stir in a few shakes of cardamom powder and salt to taste (~1t).
Cook for about 6 hours on low. Stir in 1/4 cup coconut milk at the end.
I paired it with garlic naan, saag, and raita. Note that if you get lazy with that saag recipe, you can replace most of the spices with a few shakes of garam masala and call it a day.
Pictures of the best hoagie place on the planet:
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| Hoagie Haven, Princeton, NJ. Can't get the photo to rotate =( |
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| Grease stains in front of the bench out front: this is how you know it's good. |
