Recipe(tried): Dahl (q & e prep, cooks in the rice cooker)

I am on a mission for some new and different dahl recipes. Dahl can be used as a side dish, or even as the main event. I have one recipe that I have posted previously, and it is delicious, but I want to branch out with one or more recipes that do not have so much tomato in them.

I tried this one, and wow, it is so simple and a big departure from the tomato-ey one I posted before. I made it in the rice cooker, but the stove would work fine, too.

In the rice cooker pan put:
3 tbsp (60 mL) oil or butter
1 large onion, chopped
2 tsp (10 mL) minced, fresh ginger

Set to COOK and cook for 3- 5 minutes, stirring frequently. (At this point, I set my "slow cook" setting on my fuzzy logic rice cooker to cook for 1 & 1/2 hours. It may well be that 1 hour is sufficient, but this recipe is still in the "beta" stage :) It switches to "keep warm" after the time is up. I needed to go for my swimming lesson, and would not be back until dinnertime. While I was gone, the power went out and stayed out for several hours, but that is a whole other post!)

Add: (picked over and rinsed in several changes of water)
1 cup (250 mL) white mung beans
1 cup (250 mL) red lentils OR mixture of lentils
5 cups (1.25 L) water
Cover and cook until unit switches to WARM/OFF.

Stir in:
2 tsp (10 mL) garam masala
3 tbsp (60 mL) chopped cilantro (I also added some sea salt, and a very finely diced hot red chile.

Serve as a side dish (like you would serve a vegetable), or as the main dish with some rice and chutney. I had some cilantro chutney already made, and it was delicious with it. My kids preferred it w/o the chutney, so each to their own.

Cheers!

Carolyn!