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Title: Slow-Cooker Masala Dal
Categories: Vegetables, Herbs, Chilies
Yield: 4 servings

1 1/2 c Yellow split peas; rinsed
1/2 ts Turmeric
1 1/2 ts Coarse kosher salt; more to
- taste
1/2 c Ghee or vegetable oil
1 ts Cumin seeds
1 lg Yellow onion; fine chopped
1/4 ts Crushed red pepper; more to
- taste
Chopped fresh cilantro; for
- topping

Combine the split peas, turmeric and 4 1/2 cups water in
a 6 to 8 quart slow cooker. Cook on high until the peas
are tender and easily crushed between your fingers,
about 4 hours. (This keeps well on warm for at least
four more hours.)

Add the salt to the peas, then use a whisk to beat the
peas vigorously; they should disintegrate fairly easily
into a smooth purée.

In a 12" skillet, warm the ghee over medium-high heat
until a cumin seed sizzles vigorously as soon as it’s
dropped in. Add the cumin seeds and let them sizzle for
10 seconds, then add the onion and cook, stirring
constantly, until the onion shrinks, shrivels and gets
very deeply browned, 10 to 18 minutes. If the onions
threaten to blacken, turn down the heat and/or add a
spoonful of cold water. Pay special attention to the
last 5 minutes or so, after the onions have shriveled
and started to brown; stir constantly and let them
frizzle and darken, but not blacken. Immediately add the
red pepper to the tadka, then pour the onions, spices
and all the perfumed ghee into the dal. Swirl loosely.
Taste and add more salt and/or crushed red pepper, if
you like. Top with cilantro and serve.

Recipe from: Julie Sahni

Adapted by: Sarah DiGregorio

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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