Such a crazy, busy week, and a perfect time for Teen Taal dal (Three Note Dal) -- black lentils with kidney beans and chickpeas, stewing all day in a slow cooker. Man am I going to fill you up on some dal. Toot toot! Let’s slow-cook it Indian style, and use ALL of the ingredients.
For lazy Wonkers - you know who you are - roganjosh spice blend (I get it from indianfoodsco.com, located in the famed ethnic melting pot of Minneapolis) can save you some grinding. It's got most of what you need: cardamom, turmeric, mint, fennel, cloves, black pepper, fenugreek leaves, salt, ground ginger, bay leaves, asafoetida, mustard seeds, fennel. The cloves will give the dish a distinct, aromatic kick. On the downside, your neighborhood won't be dizzy (and drooling) from the aromas you get when toasting and grinding your own spice mix.
Ima gonna try this as soon as I can find a decent used slow cooker at the thrift store for under $5. Should be right next to the 10-year-old never-been-used bread machines that were originally given as wedding presents.
Okay, Mojopo, you just single-handedly made my ongoing contribution to this here mommyblog & recipe hub more than worth it! I made this dal for dinner this evening and wow, what a fantastic meal! I thought the 4-5 serrano peppers might make it a little too spicy for the kids, but they were *literally* licking their plates (you try to teach manners, but ... ). We served it with brown basmati rice and toasted naan (frozen from Trader Joes). And the aroma through the house on a rainy day ... Again, thanks!
You know...this site really has changed a lot since I started coming here 7 years ago...
Mommy blogs <i>do</i> change as the babbies get bigger.
Surprising that Chicago has such good Indian food. You&#039;d expect that more from their Indiana home land.
For lazy Wonkers - you know who you are - roganjosh spice blend (I get it from indianfoodsco.com, located in the famed ethnic melting pot of Minneapolis) can save you some grinding. It&#039;s got most of what you need: cardamom, turmeric, mint, fennel, cloves, black pepper, fenugreek leaves, salt, ground ginger, bay leaves, asafoetida, mustard seeds, fennel. The cloves will give the dish a distinct, aromatic kick. On the downside, your neighborhood won&#039;t be dizzy (and drooling) from the aromas you get when toasting and grinding your own spice mix.
That Mojopo is such a dal . . .
Ima gonna try this as soon as I can find a decent used slow cooker at the thrift store for under $5. Should be right next to the 10-year-old never-been-used bread machines that were originally given as wedding presents.
Okay, Mojopo, you just single-handedly made my ongoing contribution to this here mommyblog &amp; recipe hub more than worth it! I made this dal for dinner this evening and wow, what a fantastic meal! I thought the 4-5 serrano peppers might make it a little too spicy for the kids, but they were *literally* licking their plates (you try to teach manners, but ... ). We served it with brown basmati rice and toasted naan (frozen from Trader Joes). And the aroma through the house on a rainy day ... Again, thanks!
Thanks for the "kidney bean drama". I did not know that.