If you like Indian/Pakistani food, you will like this. I serve over basmati rice, or with naan or roti. I cook in a pressure cooker, so it takes less time than listed below. I didn't have any luck with this in the crockpot.
Moong Dal
1 c. moong (yellow) dal
1 can diced tomatoes (drain well)
2-3 serrano peppers (split lengthwise)
1/2 onion (chopped)
Salt
Pepper
1 tsp. red chili powder (do not use regular chili powder that has cumin in it)
1/4 tsp tumeric
water (I usually start with 2-3 cups and then add if needed as it cooks down and loses moisture)
Add all ingredients to a pot. Add enough water to cover ingredients by an inch or two.
Bring to a boil. Turn down to a low boil and cook for 30 minutes. Either turn down to simmer, or continue on low boil, keeping an eye on it and stirring often. Dal will absorb most of the water as it cooks. Add more water if needed to keep it a bit soupy.
Will probably need to cook for at least a couple of hours. As it cooks, the lentils will become tender. Stir quite a bit at the end to make it creamy. Dal will fall apart as it cooks. You don't want individual /separate lentils at the end. Once the lentils are cooked, add the fried garlic listed below.
Fried garlic
1 med clove garlic, chopped
Oil
Heat oil over low to med. Add garlic and fry. Add to dal pot and stir. Dal won't taste good without this.
Server over basmati rice and with cucumber onion salad (see below)
Cucumber onion salad
Cucumber
Sweet onion
White vinegar
Salt and pepper to taste
Chop cucumbers and onions and place in bowl. Pour at least enough vinegar in the bowl to marinate the vegetables.
Add salt and black pepper to taste.
