Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, south indian lentil stew (crockpot). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
South Indian Lentil Stew (Crockpot) is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. South Indian Lentil Stew (Crockpot) is something which I have loved my entire life. They’re fine and they look fantastic.
Combine all ingredients, except lemon juice and cilantro, in a slow cooker. Season to taste with more salt and pepper, if desired; stir in lemon juice and cilantro. Slow Cooker South Indian Lentil Stew is just that.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook south indian lentil stew (crockpot) using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make South Indian Lentil Stew (Crockpot):
- Prepare Dry Lentils, Red
- Take Canned Diced Tomatos
- Get Fresh Spinnach
- Prepare Chicken Broth
- Get Onion, Diced
- Take Ginger
- Get Garlic, Minced
- Get Curry Powder
- Get Mustard Seed
- Take Ground Cumin
- Get Ground Coriander
- Prepare Cayenne Pepper
- Take Salt
Season to taste with more salt and pepper, if desired; stir in lemon juice and cilantro. Before you jump to South Indian Lentil Stew (Crockpot) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice. Healthy eating is today much more popular than in the past and rightfully so. There are numerous illnesses associated with a poor diet and there is a cost to the overall economy as.
Instructions to make South Indian Lentil Stew (Crockpot):
- Combine all ingredients in a slow cooker.
- Cook until thick and creamy and lentil are soft, about 3 hours on high or 6 hours on low.
- Season to taste with more salt and pepper, if desired.
- Can add 2 tsp fresh lemon juice and 1/3 cup fresh cilantro. Yields about 1 cup per serving.
In a large saucepan bring the water to a boil. Add the dahl, tomatoes, okra, carrots, potatoes, tumeric, salt and tamarind paste or lemon juice. Stir and bring back to a boil. Just before serving, stir cream into slow cooker. In a small skillet, heat butter over medium heat.
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