Black Lentils

After suggested to me from many Uncles and Aunties when discussing slow cookers, these lentils have turned out great!  I guess they are also known as Ma ki Daal (or Mom's Lentils) because they are so wholesome and hearty.  At any rate, they require a long time to cook so the slow cooker is perfect for them.

1 cup whole urad daal

4 cups water (alternatively, vegetable or other broth)

1 can kidney (rajma) beans, undrained

3-6 cloves garlic, minced

1" ginger, minced

1/2 tsp tumeric, minced

1 tbsp sambar powder, heaping (can probably be replaced with garam masala or curry powder)

1 pinch asafetida 

stems of 1 bunch cilantro

1.  Place all the above items in slow cooker and cook on low for 6-8 hours.  (I have always placed everything in slow cooker the night before and then started the cooking the next morning; I do not know if skipping this step would result in undercooking or hard lentils).

2.  If desired, a oil-infused spice mix (tarka, vaghar, or chowk) can be added.  I have used different combinations, but usually includes something similar to the following

-1 tbsp ghee or olive oil or other oil (peanut, mustard)

-1 tbsp fenugreek seeds

-1 tbsp cumin seeds

-2 cloves garlic, minced

3. You can also add whatever else may suit your needs.  I have done tomatoes (when 1/2 remains in cooking), okra, squash, pepper mixes, onions, etc.

I hope you enjoy.  Please post suggestions or alternatives.