By: Chef Laura Bonicelli
Slow Cooker Cauliflower Dal is a thick and creamy Indian stew that combines lentils and split peas with nutty grains and spices to deliver a healthy, hearty, satisfying, and nutritious meal.
Buy your ingredients at your favorite Farmers Market!
about Slow Cooker Cauliflower Dal
I love my slow cooker. There is great comfort in putting everything in one pot and leaving it to cook unattended while you go on about your day. Although, I learned early on that some recipes don’t adapt well to slow cooking. Even if a stew recipe may say you can put the potatoes in right away, they dissolve after seven hours. Since I believe the biggest benefit of using a slow cooker is to “set it and forget it,” I was curious to see how all of these Slow Cooker Cauliflower Dal ingredients would fare together. The result is excellent, perfectly cooked – everything!
putting Slow Cooker Cauliflower Dal together
Typically Dal is made with lentils. I started with them in the Slow Cooker Cauliflower Dal recipe but added split peas, steel-cut oats, and barley. I wanted to add heartiness and chewiness. And it’s in keeping with my quest to include more legumes and whole grains in our diet. I added an apple for sweetness, the parsnip for earthiness, and an Anaheim pepper and ginger root for a little peppery heat.
The spices I’m using are typical of Dal, cumin, coriander, and turmeric. I finish it off with some mustard and caraway seeds. Due to the spices, even the cauliflower in the Slow Cooker Cauliflower Dal has the same beautiful uniform color. I love to serve the dish garnished with a dollop of Greek Yogurt and cilantro leaves.
Eat well and have fun!
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Indian Lentil Rice Pilaf with Cilantro
Step by Step Instructions
Slow Cooker Cauliflower Dal
Equipment
- slow cooker
Ingredients
- 1/2 head cauliflower florets
- 1 large parsnip -- cut into 1/2-inch pieces
- 1 tart apple -- peeled and cut into 1/2 inch pieces
- 1 large leek -- white and light green parts sliced thinly
- 1 2- inch piece ginger root -- peeled and minced
- 1/2 cup brown lentils -- rinsed
- 1/2 cup split peas -- rinsed
- 1/2 cup steel-cut oats
- 1/2 cup barley
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 Anaheim pepper -- chopped
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- 5 cups water
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- 1 teaspoon Kosher salt
- 1 lemon -- juiced
- 1/4 cup chopped fresh cilantro leaves
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- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons yellow mustard seeds
- 1 1/2 teaspoons caraway seeds
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- extra cilantro for garnish
- plain Greek yogurt
Instructions
- Place the ingredients, cauliflower through Anaheim peppers, into a 4-quart slow cooker. Stir in the water and cook on low, covered, for 6 to 7 hours. The vegetables should be soft; the lentils, peas, and grains should be soft but still al-dente. Stir in the salt, lemon juice, and cilantro.
- Heat the olive oil in a small saucepan over medium-high heat. Add in the mustard seeds and the caraway seeds. Stir for about 15 seconds until the seeds begin to pop. Add the seeds and oil into the dal and stir. Taste and add more salt if necessary.
- Serve the dal garnished with cilantro and/or a dollop of plain Greek yogurt.
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Nutrition
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