Slow Cooker Lentils (Masoor Keema)
From holycowvegan.net
3 hrs 10 min4 servings
Indian-spiced brown lentils slow-cooked with potatoes, ginger, and warm spices until tender and deeply flavored.
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| prepSoak brown lentils overnight or 8 hours (or quick-soak: boil, drain immediately) | ||||||||
| 1 tablespoon vegetable oil | Sauté onion & ginger-garlic paste until soft, 2–3 min | Stir in cumin, coriander, turmeric, cayenne & asafetida | Mix in yogurt | Add lentils, sauté 2 min | Add garam masala & potatoes, stir | Add water & salt, stir well, cover | Slow-cook on high 3 hrs or low 5 hrs | Stir, adjust salt, squeeze in lemon juice, garnish with cilantro |
| 1 medium red onion, finely chopped | ||||||||
| 1 heaping tablespoon ginger-garlic paste | ||||||||
| 2 teaspoons ground cumin | ||||||||
| 2 tablespoons ground coriander | ||||||||
| 1/2 teaspoon turmeric | ||||||||
| 1/2 to 1 teaspoon cayenne | ||||||||
| 1/4 teaspoon asafetida | ||||||||
| 1/4 cup vegan yogurt | ||||||||
| 200 g dried brown lentils (whole masoor), soaked & drained | ||||||||
| 2 teaspoons garam masala | ||||||||
| 2 medium potatoes, cut in 1/2-inch dice | ||||||||
| 480 ml water or vegetable broth | ||||||||
| Salt to taste | ||||||||
| Juice of 1 lemon | ||||||||
| 2 tablespoons cilantro, chopped | ||||||||
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