Saturday, January 5, 2013

Rice cooker recipe: Shabbos lentils

This recipe is my family's favorite of the many dals I've made up since we landed here in Bangalore. I've named it Shabbos Lentils because, well, I like to make it for shabbos because it's so delicious! If you're lucky enough to have a stove, or two rice cookers, you can make rice at the same time that you're cooking the dal. Otherwise you can do it like I do and cook the dal, transfer it to a big pot, clean the rice cooker and cook the rice. This method takes longer (of course) but is great in a pinch, or for tiny and/or minimalist kitchens!


-3/4 c lentils. Any type you like will work great, though cooking times will vary.
-1 tsp each of turmeric, cumin, and corriander
- 1-2" of fresh ginger, minced (or as close as you can get it)
- 4-5 cloves of fresh garlic, minced (same)
- vegetables, if you want them
- 3 fresh tomatoes, seeded and chopped
- 2 T tomato paste
- 2- 4 T butter
- cilantro
- some type of milk or cream
- salt


Heat the oil in your rice cooker. Add the garlic and ginger and saute briefly. Add the spices and saute while you chop the veggies (if you using). I particularly like cauliflower and carrots in this dal, but it's good plain too.

When everything is nice and fragrant, add the veggies (if using- but not the tomatoes!) and lentils. Cover with water by an inch or so, and cook until the veggies and lentils are tender.

Stir in the tomatoes, tomato paste, butter, cilantro and salt to taste. Continue to cook until the tomatoes look the way you want them too. Add milk or cream (non-dairy milks work great here too) and you're done!

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