Indian Black Lentils (Shared by Phil Troudt - Thanks, Phil!)

  

  

Ingredients:

• 3 cups (603g) whole, dried black lentils (see Notes) with skin, cleaned and washed thoroughly and pre-soaked
• 1 medium yellow or red onion, peeled and quartered 
• 1 (2-inch [5 cm]) piece ginger, peeled and roughly chopped 
• 4 cloves garlic, peeled 
• 4 -6 Thai, serrano, or cayenne chilies, stems removed 
• 2 bunches fresh cilantro, washed and chopped (about 2 cups [473 ml.), divided 
• 1 tablespoon (15 mL) ground cumin 
• 1 tablespoon (15 mL) ground coriander 
• 1 tablespoon (15 mL) garam masala (see Notes) 
• 1 heaping tablespoon (20 mL) salt 
• 1 teaspoon (5 mL) turmeric powder 
• 1 teaspoon-l tablespoon (5-15 mL) red chili powder 
• 12 cups (2.84 L) water 
• 1 teaspoon (5 mL) mustard oil (optional) 
• ½ cup (118 mL) heavy whipping cream or plain yogurt (optional) 
• 1 pat butter for garnish (optional) 
• Chopped onions, for garnish 
• Chopped tomatoes, for garnish

Directions:

• Put the pre-soaked black lentils in the slow cooker. 
• In a food processor, grind the onion, ginger, garlic, green chilies, and 1 cup (201 g) of the cilantro. Add this mixture to the lentils along with the cumin, coriander, garam masala, salt, turmeric, red chili powder, and water. 
• Cook on high for 4 hours. Add the mustard oil, if desired. 
• Cook for another 4 hours. Mix in the remaining cilantro and add the cream or yogurt, if you wish. Garnish with a pat of butter and chopped onions and tomatoes. Serve with basmati or brown rice or with roti or noon, an onion salad, and yogurt. 
• To make this dish in a 3½-quart slow cooker, halve all the ingredients and proceed with the recipe. A half recipe makes 8 cups (1.89 L). 

Prep time: 12 hours

Serves: 6