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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 4 |
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Slow Cooker Indian vegetarian breakfast porridge Ingredients:
1 1/4 cups yellow split mung dal |
6 1/2 cups water |
3 tablespoons unsalted butter |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cardamom |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon ground cloves |
1/4 teaspoon turmeric |
1 bay leaf |
1 tablespoon chopped fresh ginger |
2 tablespoons unsweetened dried shredded coconut |
1/2 bunch chopped fresh cilantro |
1 cup white basmati rice, rinsed |
salt |
whole wheat tortillas or chapati, for serving |
Directions:
1. Rince the dal and remove any debris. Combine the dal and 6 cups of the water in the slow cooker.
2. In a medium size skillet, melt the butter over medium heat. Add the ground spices, cook 1-2 minutes, stirring constantly, just to heat and gently toast them. Stir into the dal and add the bay leaf. Cover and cook on LOW for 4 to 5 hours. The mixture will be soupy.
3. In a blender or small food processor, combine the ginger, coconut, cilantro, and remaining 1/2 cup of water and process until smooth. Add to the cooker along with the rice, cover, and cook on LOW until the rice is tender, 1 to 1 1/2 hours longer.
4. Remove the bay leaf and season with salt. Serve the soup hot in bowls with some warm whole wheat tortillas or chapatis.
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