*Found at the CL Message Boards
150 Best Slowcooker Recipes by Judith Finlayson
serves 6-8
1 cup yellow split peas (soaked, drained and rinsed — I covered with boiling water and let sit for 30 minutes)
2 tbsp clarified butter or vegetable oil
2 onions finely chopped
4 stalks celery, peeled and thinly sliced (I did not peel)
4 cloves garlic, minced
1 Tbsp ginger root, minced
1 tsp curry powder (I concocted my own)
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
3 cups vegetable broth (I added an additional cup of water)
3 potatoes, peeled and cut into 1/2 inch cubes
1 small cauliflower cut into florets
1 carrot, peeled and cut into 1/2 inch cubes (my addition)
Spicy Shallots
2 Tbsp clarified butter or vegetable oil
2 shallots thinly sliced
1/4-1/2 tsp chili pepper
1 Tbsp finely chopped cilantro
2 Tbsp basalmic vinegar or lemon juice
1. In a skillet, heat butter or oil. Add onions, celery and cook until softened. Add garlic, ginger, 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. Pour onion mixture over and stir well.
2. Cover and cook on low for 8-10 hours, or on high for 4-5 hours until vegetables are tender.
3. To make spicy shallots: In a skillet heat butter or oil over medium high heat. Add shallots and cook, stirring until crisp. Remove pan from heat. Add chilies, cilantro and basalmic vinegar or lemon juice. Transfer to small boil, ladle dal into bowls and top with spicy shallots.
