Crock Pot Potato and Cauliflower Dal With Spicy Shallots

Name: Crock Pot Potato and Cauliflower Dal With Spicy Shallots
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6-8 serving(s)
Ingredients: 1 cup yellow split peas, soaked overnight, drained and rinsed (chana dal); 2 tablespoons clarified butter or 2 tablespoons vegetable oil; 2 onions, finely chopped; 4 stalks celery, peeled and thinly sliced; 4 garlic cloves, minced; 1 tablespoon minced gingerroot; 1 teaspoon curry powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon ground nutmeg; 3 cups vegetable broth or 3 cups water; 3 potatoes, peeled and cut into 1/2-inch cubes; 1 small cauliflower, cut into florets or 4 cups frozen cauliflower, thawed; 2 tablespoons clarified butter or 2 tablespoons vegetable oil; 2 long french shallots, thinly sliced or 8 green onions, white part only thinly sliced; 1/4-1/2 teaspoon finely chopped chili pepper; 1 tablespoon finely chopped cilantro; 2 tablespoons balsamic vinegar or 2 tablespoons lemon juice

Submitted by Olha7397

"This simple vegetarian curry, made with yellow split peas, is both hearty and tasty. Stir in the Spicy Shallots so their flavor will disperse throughout."

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Ready In:: 8hrs 15mins
Ingredients:: 18
Serves:: 6-8

ingredients

1 cup yellow split peas, soaked overnight, drained and rinsed (chana dal)
2 tablespoons clarified butter or 2 tablespoons vegetable oil
2 onions, finely chopped
4 stalks celery, peeled and thinly sliced
4 garlic cloves, minced
1 tablespoon minced gingerroot
1 teaspoon curry powder
1 teaspoon salt
¹⁄₂ teaspoon black pepper
¹⁄₄ teaspoon ground nutmeg
3 cups vegetable broth or 3 cups water
3 potatoes, peeled and cut into 1/2-inch cubes
1 small cauliflower, cut into florets or 4 cups frozen cauliflower, thawed
spicy shallots
2 tablespoons clarified butter or 2 tablespoons vegetable oil
2 long french shallots, thinly sliced or 8 green onions, white part only thinly sliced
¹⁄₄ - ¹⁄₂ teaspoon finely chopped chili pepper
1 tablespoon finely chopped cilantro
2 tablespoons balsamic vinegar or 2 tablespoons lemon juice

directions

In a skillet, heat clarified butter or oil over medium heat. Add onions and celery and cook until softened. Add garlic, ginger root, curry powder, salt, pepper and nutmeg and cook, stirring, for 1 minute. Add vegetable broth or water and bring to a boil.
Place potatoes, cauliflower and soaked peas in slow cooker stoneware.
Pour onion and celery and spice mixture over and stir well.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until vegetables are tender.
To Make Spicy Shallots; In a skillet, heat clarified butter or oil over medium high heat. Add shallots and cook, stirring, until crisp. Remove pan from heat. Stir in chilies, cilantro and balsamic vinegar or lemon juice. Transfer to a small bowl.
Ladle potato and cauliflower Dal into individual bowls, top with Spicy Shallots and stir well. Serves 6 to 8.
The 150 Best Slow Cooker Recipes.