I do a dhal in the slow cooker at least once a week. Once you mix yourself a decent garam masala, it doesn’t really matter what else you add beyond the lentils. I usually toss in a can of diced tomatoes and a can of tomato paste; then some chicken breasts or some ground beef, or sometimes keep it vegan.
Adjust to taste, and it’s a meal that takes 5 minutes to prep in the morning for a delicious dinner ready to serve in the evening.
Drbreen@sh.itjust.works 16 hours ago
Try this!
loveandotherspices.com/sri-lankan-red-lentil-dal/…
LifeInMultipleChoice@lemmy.dbzer0.com 16 hours ago
Thanks, the tempering is meant to be mixed in or just drizzled across the top like a mustard dressing?
Drbreen@sh.itjust.works 15 hours ago
Tempering is when you fry up the spices a little first, then pour into the dhal. A hidden secret is to pour a few laddle fulls of dhal onto that hot fry pan and pour back into the pot to increase flavour.