Sunday, April 19, 2015

MUNG BEAN DAL IN THE SLOW COOKER ENJOY DAN:

            MUNG BEAN DAL IN THE SLOW COOKER by CHEF DAN:
Serves 20

INGREDIENTS:
5 cups mung dal
1 tablespoon olive oil
2 yams, peeled and chopped into bit-size pieces
5 stalks of celery, washed and thin sliced
3/4-teaspoon ground asafetida
6 cups water
1 (28 Oz) can diced tomatoes
1 onion, diced
6 garlic cloves
1 thumb-size fresh ginger, grated
2 tablespoons turmeric
4 cardamom pods
2 bay levees
3 teaspoon EACH cumin seeds, mustard seeds, kalonji seeds, and fennel seeds
2 teaspoon EACH garam masala, cayenne powder, and curry powder
1 tablespoon lemon juice
Sea salt and freshly ground black pepper to taste
 Garnish with chopped cilantro

DIRECTIONS:
1.   Place mung beans in water and let soak for 30 minutes.
2.   Drain and place in greased crockpot.
3.   In a dry cast-iron skillet add all seeds over low-heat.
4.   When cumin seeds start to turn brown add in asafetida, and turmeric.
5.   When cool: place in spice grinder and grand until smooth.
6.   Add garam masala, cayenne powder and curry powder, pulse to combine.
7.   Add oil in a skillet over medium-high heat when sizzling.
8.   Add onion and sauté for 4 minutes; add garlic, ginger, celery and sauté for 3 minutes.
9.   Add to greased crackpot with sautéed vegetables, and all other ingredients.
10.                Add water, cover and cook for 6-8 hours on low.
11.                Add salt and pepper to taste, lemon juice and cilantro.
12.                Remove cardamom pods.

ENJOY DAN:                                  BON-APPETITE!!


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