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I have a love-hate relationship with this cookbook,  The Indian Slow Cooker:50 Healthy, Easy, Authentic Recipes.  Let me start with what I DON’T like about it.  It’s format is Landscape, not Portrait.  This is enough to warrant a “grrrrrr”.  Secondly, the recipes are hit or miss.  I’m not concerned with authenticity of the region of India but I am ULTRA annoyed when I make a slow-cooker recipe while spending a long Sunday of chores and running errands, only to find the result is sometimes “just eh”.  Third, the portions are sized to feed a  small village.  Even if I was a family of 5, the full yield is ridiculously abundant and I can’t eat Chickpeas for 6 days in a row.

However, there are great things about this book which is the reason it will continue to claim a footprint on my bookshelf.  First, it makes me use my Slow Cooker.  A slow cooker is great for meat dishes, but even better for beans/legumes.  (Remember back in the day when I became friends with my Rival?)  A LOT of Indian foods which are bean/legume/lentil-based can be made beautifully in a slow cooker.  The  other way to make these Indian dishes is using a pressure cooker, but I am simply not friends with my pressure cooker.  And i’m no pet owner, but if I recall correctly, a pressure cooker will scare the crap out of a dog.  Secondly, after a day of work, it’s just awesome to come home to a steamy fragrant Indian dinner that was made so effortlessly.

I’ve now leaned on this book as a good guide for Indian meals and there are certainly a few recipes from this book that I follow to a “T”.  I appreciate this book for giving me another cooking option, a better cooking option, for some Indian home-cooked favorites.

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This bowl was carefully handcrafted by a local artisan. Handpicked at Dallas North Texas Food Bank, Empty Bowls event.

 

Slow Cooker Spinach and Sweet Potato Dal

from The Indian Slow Cooker:50 Healthy, Easy, Authentic Recipes

Are you a waist-watcher?  This recipe is perfect and it’s just so healthy, tasty, and filling when spooned over rice.  I started with her recipe,  Simple Greens and Lentil Soup, made roughly 1/3 of the recipe, added diced sweet potato and 1/2 box of frozen spinach.  I also added fresh spinach that I had on hand, but that is not necessary.  These mentioned changes are reflected in italics below next to each ingredient.

Ingredients:

3 cups (603 g) dried, split, and skinned yellow yellow moong dal, cleaned and washed thoroughly (Qty: 1 cup)
1 (1-inch [2.5 cm]) piece ginger, peeled and grated or ground in a food processor (1/2″ pc.)
2 cloves garlic, peeled and minced, grated, or ground in a food processor (1 clove)
1 teaspoon (5 mL) tomato paste (omitted)
1 teaspoon (5 mL) whole cumin seed (1/2 teaspoon)
1 teaspoon (5 mL) ground coriander (1/2 teaspoon)
1 teaspoon (5 mL) garam masala (1/2 teaspoon)
1 teaspoon (5 mL) turmeric powder (1/2 teaspoon)
2 tablespoons (30 mL) salt (2 teaspoons)
12 cups (2.84 L) water (4 cups)
4 cups (804g) firmly packed greens, washed and coarsely chopped. (OR 1/2 box of frozen spinach)

added 1.5 cups diced sweet potato, 1″ cubes

 

Directions:
1. Put the lentils, ginger, garlic, tomato paste, cumin, coriander, garam masala, turmeric, salt, sweet potato and water in the slow cooker.
2. Cook on low for 6 hours, then add the spinach. Turn off the slow cooker and let sit for 15 minutes with the lid on. Serve as a soup or over basmati or brown rice.