Monday, May 26, 2014

DAL MAKHANI IN THE CROCK POT WITH SOME INDIAN SPICES ENJOY DAN:

CROCK POT DAL MAKHANI FOR SUNRISE LUNCH JULY 13 by CHEF DAN:
Serves 12

INGREDIENTS:
2 cups brown lentils dry (Uran) soaked in water overnight
1 cup kidney beans dry, soaked in water overnight
1 (15 Oz) can chickpeas
2 onions, chopped
6 garlic cloves, minced
1 thumb-size fresh ginger, finely chopped
2 Thai chilies or jalapeno, sliced
1 (15 Oz) can diced tomatoes
4 cup water or vegetable stock

MASALAS:
2 teaspoon red chili powder
3 teaspoons EACH garam masala powder, ground coriander, cumin powder, kalonji seeds, asafetida powder, turmeric, and ground cinnamon

DIRECTIONS:
1.   Toss all the ingredients in a crock-pot and cook on high for 8 hours.
2.   Serve with low fat yogurt or sour cream

ENJOY DAN:                                 BON-APPETITE!!





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