Did anyone try the recipe for “Two-Mushroom Barley Soup” from “Fresh From the Vegetarian Slow-Cooker”?
Here’s another recipe from that cookbook by Robin Robertson. This is a recipe that is a great way to delve into Indian spices. You will find that spices you wouldn’t normally use are cheaper at this time in the grocery store due to the holidays.
“What a Dal”
2T olive oil
1 large yellow onion, cut into pieces
2 garlic cloves, peeled
1t peeled and minced fresh ginger (I used dried)
1t ground coriander
1t ground cumin
1/2 t ground cardamom
1/2 t dry mustard
1/4 t cayenne pepper
1/4 t ground allspice
1 1/2 C dried brown lentils, picked over and rinsed
1 15.5 oz can kiney beans, drained and rinsed
3 C water
salt and ground pepper
1. Pour the oil into a 4-quart slow cooker and set it on high.
2. In a food processor, puree the onion, garlic, and ginger and add it to the cooker. Cover and cook to mellow the flavor and remove the raw taste while you assemble the oher ingredients. Stir in the coriander, cumin, turmeric, cardamom, mustard, cayenne, and allspice, and cook, stirring, for 30 seconds.
3. Turn the setting to Low. Add the lentils, kidney beans, and water; cover, and cook for 8 hours. Before serving, season with salt and pepper and adjust te other seasonings if necessary.
I served this in tortilla wraps with some Tikka Masala sauce to sweeten it up a little. You can buy Tikka Masala sauce at Target in the ethnic food section.
This is an inexpensive way to find out if you like some of the common flavors in Indian cooking. Your taste buds will thank you for some new and interesting flavors!