ALSO GOOD WITH lemon kale OR plain yogurt
Usually I use whole spices in a dal and temper them in ghee or oil before adding them, either in the beginning of the cooking process or just before serving, but sometimes there just isn’t time for even that little bit of extra prep work, so I’m including this very simple but tasty version that requires little more than loading and unloading the slow cooker. If you’d like, fry some eggs to serve alongside.
Rinse the lentils and grains and quinoa in a sieve under running water, drain, and put in the slow cooker. Add the stock, then whisk in the coriander, cumin, paprika, and turmeric. Add the cauliflower and chiles. Cover and cook on low for 8 hours.
Season with salt, if needed, then serve, ladling the chiles into the bowls of those who want more heat.
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