Rice Cooker Dahl

The recipe below is for some great dahl, but have you ever made it in the rice cooker. I'm all for easy food, done healthy. Put it all in a big rice cooker and press on. It will be all ready and waiting for you at dinner time.

Rice Cooker Dahl

3 cups of basmati brown rice
2 cups red lentils
2 teaspoons garam masala seasoning
1 tsp ground cumin
1 tsp cumin seeds
1 tsp garlic powder
chopped onion
minced garlic
2 tsp salt
cilantro, chopped, if you have some
ginger, minced, if you'd like

Lots of water, like you were making soup (Sorry I don't have a measure, just put in 2 - 3 inches of water above the top of the ingredients)

Pour it all into the big rice cooker pot. If your cooker is small, divide the recipe. Mix it up. Put down the lid and press on. Come back in a hour or a little more and find lunch. Add a big salad on the side. Yum!

Red Lentil Dahl

Some of our most favorite gluten-free/vegan/plant-based foods are Indian or Thai style. I make a simple dahl using red lentils that is easy and gathers requests for more.

Red Lentil Dahl

1 Tablespoon Garam Masala
1 teaspoon cumin seeds
1 teaspoon ground cumin
1 teaspoon tumeric
1 teaspoon mustard seeds
1 chopped onion
2 - 3 cloves of garlic minced
1/2 inch ginger clove minced
1/2 cup chopped fresh cilantro
3 - 4 Roma tomatoes or equivilant
3 cups dried red lentils
water
salt

In a large soup kettle, place the first 5 ingredients with a little vegetable oil, maybe a teaspoon or so, and cook on medium heat until the seeds begin to pop. Add onion, garlic, ginger, and cilantro and cook until the onions begin to soften. If it is sticking, add some water. Add tomatoes and cook a little, then add the red lentils and a good amount of water. Simmer until the lentils are soft and ready to eat, around 20 - 25 minutes. Add just enough salt for you taste.

Serve with brown rice and generous serving of salad.