Recipe: Mother of all Lentils (Maa Kid Al)

MOTHER OF ALL LENTILS (MAA KID AL)
"This spectacular delicacy is one of the most popular dals, or lentils, in North India. Traditionally it is cooked for more than 8 hours in a slow cooker. Serve it with rice, rotis, or naans."

Prep Time: 15 minutes plus soaking overnight
Cooking Time: 2 hours

1 1/2 cups / 375 mL black lentils
6 cups / 1.5 L water
2 small tomatoes, peeled
2 tablespoons / 15 mL ginger garlic paste
1 teaspoon / 5 mL red chile powder
Salt to taste
1/4 cup / 60 mL (5%) light cream
Chopped fresh coriander (cilantro), to garnish

Soak the lentils overnight.

Drain the lentils and put them in a large, heavy saucepan. Add the water and bring to a boil. Lower the heat and simmer, uncovered, for 1 hour. The lentils will start to split.

Using a potato masher, coarsely mash the lentils with the cooking water. Add the tomatoes, butter, ginger garlic paste, chile powder, and salt. Simmer, stirring occasionally, for another hour or until the lentils are creamy and completely cooked.

Stir in the cream; simmer for 10 minutes.

Serve warm, garnished with coriander.

Tips: Prepare this the day ahead; it tastes better once the flavors have had a chance to meld.

TO MAKE IN A CROCK POT:
These lentils can be cooked overnight in a slow cooker. Increase the water to 8 1/2 cups /
2.1 25 L. Cooking time will be about 12 hours.

Used by permission to Recipelink.com from Callawind Publications
Source: THE SPICE IS RIGHT BY MONICA BHID