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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	271.84 Kcal (1138 kJ)
Calories from fat	92.37 Kcal
		% Daily Value*
Total Fat	10.26g	16%
Cholesterol	21.89mg	7%
Sodium	1052.77mg	44%
Potassium	801.86mg	17%
Total Carbs	39.22g	13%
Sugars	9.45g	38%
Dietary Fiber	6.31g	25%
Protein	8.15g	16%
Vitamin C	34.5mg	58%
Vitamin A	0.5mg	16%
Iron	2.5mg	14%
Calcium	80mg	8%

Amount Per 100 g
Calories	82.51 Kcal (345 kJ)
Calories from fat	28.03 Kcal
		% Daily Value*
Total Fat	3.11g	16%
Cholesterol	6.64mg	7%
Sodium	319.54mg	44%
Potassium	243.38mg	17%
Total Carbs	11.91g	13%
Sugars	2.87g	38%
Dietary Fiber	1.92g	25%
Protein	2.47g	16%
Vitamin C	10.5mg	58%
Vitamin A	0.1mg	16%
Iron	0.8mg	14%
Calcium	24.3mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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