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Dal w/Potato-and-Cauliflower and Spicy Shallots (D/P)
Source: "125 Best Vegetarian Slow Cooker Recipes," by Judith Finlayson
Serves: 6 to 8

1 cup (250ml) yellow split peas (chana dal)
2 tbsp. (25 ml) clarified butter or vegetable oil
2 onions, finely chopped
4 stalks celery, peeled and thinly sliced
4 cloves garlic, minced
1 tbsp. (15ml) ginger root, minced
1 tsp. (5ml) curry powder
1 tsp. (5ml) salt
1/2 tsp. (2ml) black peppercorns, cracked
1/4 tsp. (1ml) nutmeg, ground
3 cups (750ml) vegetable stock or water
3 potatoes, peeled and cut into 1/2" (1cm) cubes
1 small cauliflower, cut into florets, or 4 cups (1L) frozen cauliflower florets

Spicy Shallots:
2 tbsp. (25ml) clarified butter or vegetable oil
2 long French shallots, thinly sliced, or 8 green onions, white part only, thinly sliced
1/4 to 1/2 tsp. (1ml to 2ml) chili pepper, finely chopped
1 tbsp. (15ml)cilantro, finely chopped
2 tbsp. (25ml) balsamic vinegar or lemon juice

Make Stew:
Soak peas in 6 cups (1-1/2L) water overnight or for 4 hours at room temperature. Drain and rinse. Set aside.

In a skillet, heat clarified butter or oil over medium heat. Add onions and celery and cook, stirring, until softened, about 5 minutes. Add garlic, ginger root, curry powder, salt, peppercorns and nutmeg and cook, stirring, for 1 minute. Add vegetable stock or water and bring to a boil.

Place potatoes, cauliflower, and soaked peas in slow cooker/crockpot. Pour onion mixture over and stir well. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours, until vegetables are tender.

Make Spicy Shallots and Assembly:
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 dal into individual bowls, top with Spicy Shallots and stir well.

Make ahead:
This dish can be assembled the night before it is cooked but without adding the shallots. Complete Steps 1 and 2 and refrigerate overnight. The next day, continue cooking as directed in Step 3. Alternately, the dal may be cooked overnight and refrigerated until you're ready to serve. In a Dutch oven, bring to a boil and simmer for 5 to 10 minutes before serving.

Author's Notes:
This simple curry, made with yellow split peas, is both hearty and tasty.

Stir in the Spicy Shallots so their flavor will disperse throughout.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A