This dal is my and every other Gujarati’s taste of home. One spoonful and I am transported. It has a more complex taste than most dals due to the subtle jabs of star anise, curry leaves, and lemon, all rounded off with the sweetness of honey. Because of the time it takes to soak and cook toor lentils, this is more of a weekend dish in our house, although a daily staple across Gujarat. ...
Special Equipment 5 to 6 quart crock pot/slow cooker Blender or food processor Ingredients Step 1 Coat the inside of the crock pot with cooking spray. Set the cooker to low heat and add the following ingredients: 4 cups reduced-sodium vegetable broth 1 cup uncooked green lentils, rinsed and drained 1 cup chopped yellow onion 3/4 cup chopped carrots 2 teaspoons ground cumin 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 5 sprigs thyme 4 cloves garlic, minced Cook for 7 hours. ...
Source Milk Street, May 2019 Special Equipment Large dutch oven 12" skillet A paper-towel-lined plate Kitchen towel Ingredients 5 cups water 4 cloves garlic, smashed and peeled 4 bay leaves 2 ½ teaspoons ground cumin ½ teaspoons ground allspice 1 tablespoon salt ¼ teaspoon salt 1 teaspoon ground black Pepper 1 cup brown lentils, rinsed and drained 1 cup basmati rice, rinsed and drained 1/3 cup extra-virgin olive oil 2 medium yellow onions, halved and thinly sliced 1 bunch scallions, thinly sliced Preparation Water and Spices In a large Dutch oven over medium-high, combine: 5 cups water garlic bay leaves cumin allspice salt pepper Add Lentils Bring to a boil, then add lentils. Reduce heat to low. Cover and cook, stirring occasionally and adjusting heat to maintain a simmer until lentils are softened but still quite firm at the center- about 10 minutes. Add Rice Stir in rice, return to a simmer. Cover, reduce heat to medium-low and cook until the liquid is absorbed and the lentils and rice are tender- about 25 minutes. Meanwhile, cook onions In a 12" skillet, heat oil until shimmering. Add onions and cook, stirring occasionally at first and then more frequently once browning begins, until the onions are deeply caramelized and crisped- about 10 to 15 minutes. Using a slotted spoon, transfer the onions to a paper-towel-lined plate, spread thin and evenly. Sprinkle with ¼ teaspoon salt and set aside. Finish Once the lentils and rice are tender, remove from heat, uncover, lay a kitchen towel over the pot, and place the cover over the towel for 10 minutes. Remove cover and towel, fluff with a fork. Discard bay leaves. Taste and season with salt and pepper as needed. Stir in half the scallions. Transfer to a serving bowl. Top with the onions and remaining scallions. Serve.