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!!