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Crock Pot Potato and Cauliflower Dal With Spicy Shallots

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“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.”
READY IN:
8hrs 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Place potatoes, cauliflower and soaked peas in slow cooker stoneware.
  3. Pour onion and celery and spice mixture over and stir well.
  4. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until vegetables are tender.
  5. 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.
  6. Ladle potato and cauliflower Dal into individual bowls, top with Spicy Shallots and stir well. Serves 6 to 8.
  7. The 150 Best Slow Cooker Recipes.

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