One of my favorite toovar dal/yellow dal recipe made even easier in the crockpot.


This picture is the photo that was published with the original post. Yup, my photography skills have improved significantly and hopefully the improvement continues! Also keep in mind that while the updated photographs are from Nikon D7000 during natural day light, the original pics were clicked with my iPhone at night under a bulb’s light:)

I finally got it!! V had been guarding his lentil recipe all this while. For the uninitiated, V makes this awesome toovar dal (cooked lentils) in the slow cooker. This was the recipe that got him by his bachelor days. And uptil now he wouldn’t tell me how he makes it. He always throws me out of the kitchen whenever he makes it (which has been twice before) so that I don’t get to know his secret recipe (rolling eyes).

Now, for days I had been craving his dal, with some rice. And since the rare occasions that he cooks fall on Sundays and all the previous Sundays we have been out- that craving just kept increasing. Finally, the Sunday that went, V decided to give in to my cravings and set his foot in the kitchen. 🙂

This time though, he was willing to share his secret!! Well, the opportunity to be featured on my blog- not just in photos but as an actual contributor- that was too big for him to pass on, so he let me in on his secret.

So there I was, with my phone in hand taking down notes and pictures while V explained how his dal is made.

Here’s how to make V’s Crockpot Dal:

4.6 from 11 reviews
V's Crockpot Lentil Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: crockpot, slow cooker, lentils, dinner, lunch, entree
Cuisine: Indian
Serves: 3-4
Ingredients
What you need for the slow cooker:
  • 1 cup split pigeon peas (toovar dal)
  • 3.5 cups water
  • 3 roma tomatoes, cut in big slices
  • ½ tsp turmeric
  • Salt, to taste
For the tadka, you need:
  • 3 garlic cloves, cut lengthwise, in slivers
  • 2-3 tbsp ghee (V adds more, I think but, so that I don't freak out he mentioned a "smaller" amount)
  • 3 tsp cumin seeds
  • 2 tsp coriander powder
  • 1-2 tsp red chilli powder
Instructions
  1. Take the dal (split pigeon peas), and wash it properly. Add the water, tomatoes, turmeric and salt. Put the lid on the crockpot and turn it on HIGH. Let cook for 4 hours.
  2. After 4 hours, the lentil should be cooked. Now comes the part that holds the key to the dal being so freakingly good.
The secret to his dal, according to V is the tadka (the tempering of spices).
  1. To temper, heat clarified butter (ghee) to a real hot temperature in a saucepan. Add the garlic, fry til they turn brown. Add the cumin, coriander and red chilli powder. (You might want to open a window, because the spices do tend to get into your system). Fry till it looks a little burnt. (I confirmed with V and he said thats how its supposed to be.)
  2. Add the burnt looking tempered spices to the crockpot and quickly close the lid. After a few seconds, lift the lid- with a ladle take out some dal and put in the saucepan used for tempering. Scrape out any remaining spices in the saucepan, and add the liquid back to the crock pot.
  3. Serve it warm with rice and some curd. The dal has a very strong flavor of garlic but I think thats what adds to the beauty of it. 🙂
Variations:
  1. These days besides the tadka/tempering ingredients above, I also add the following- pinch hing, 1 tsp ginger julienned, 2-3 dried red chillies, 1 small onion finely chopped, 1 tsp sambhar powder. After I add the ghee, I add the cumin seeds and hing and let sizzle. Then I add the dried red chillies, followed by the onions and cook till translucent. Then I add the ginger and cook till ginger changes it color slightly, sprinkle in the sambhar powder- saute for a few seconds and then add it to the dal. Instead of coriander powder I add fresh dhania to the dal.

Tzatziki Dip
*UPDATED July 21, 2016: This post has been updated with newer photographs and a printable recipe. This tzatziki dip recipe was originally posted in January, 2011 and has seen me through many get togethers. I love making this dip for my guests or as a spread when I am making middle eastern wraps. Its light and refreshing and a great appetizer, which requires minimum effort in the kitchen.

Below is a picture of the dip that went along with the original post. Even though I am updating my old recipes with newer pictures I like to keep one picture from the old post as a reminder to me and everybody that we all begin somewhere. 

ORIGINAL POST:

Tzatziki dip is a traditional greek dip. Its made of greek yogurt mixed with grated cucumbers, garlic, olive oil. Greek yogurt is basically, strained yogurt – the consistency has to be thick for the dip. Like the yogurt, the cucumber should not be too watery. After grating the cucumber, make sure to squeeze it real hard to remove the moisture from the cucumber. Tzatziki sometimes also has dill, parsley, or mint for an added flavor. I used dill and love the flavor it adds to the dip. Its a great accompaniment to pita, or a great dip to serve with cut vegetables.

I made the tzatziki dip for the coffee morning at my place and it was a hit. I mixed the leftover tzatziki with some leftover coleslaw and added macaroni and some boiled potatoes to it. It was one of the best macaroni salads I have ever tasted.

Tzatziki Dip

Tzatziki Dip

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Aloo Puffs: Spicy potato filling in puff pastry
Aloo Puffs: Spicy potato filling in puff pastry


*Update August 12, 2012*: The picture just above of these aloo puffs was taken almost two years back with a point and shoot camera. The picture above that was taken two days back with a DSLR. There is still a long way to go to improve my photography (also note that the first picture was taken in a rush as my guests were about to come and I still had some stuff to take care of) but it has surely improved. But the thing to note here is that the puffs made two years back were made from homemade puff pastry while the smaller sized puffs I made two days back were made from store bought frozen puff pastry sheets. Notice any difference? I found the homemade ones better but its always such a pain to make homemade puff pastry, that the convenience of store bought pastry draws me into buying it!

Updated June 18, 2016: The post has been updated with newer pictures. These aloo puffs (spicy potato filled puff pastry) make a great dish to take for a pot luck, or for brunch, or a evening snack. I took them recently to a get together and these were devoured. I love that they taste like a samosa, but with a flakier crust and without spending time in the kitchen frying. The reason I am keeping the old pictures is so that you can see how my photography has evolved, and how it still keeps evolving.

Original post dated Jan 2011:

I did not blog for one day but feel that its been ages since I blogged last. Weird! I wanted to blog about the aloo puffs (Stuffed puffs with a spicy potato filling) I made on Sunday but could not do so till today. There are two reasons for the delay.

Aloo Puffs: Spicy potato filling in puff pastry

One, my computer – it got infected by a virus and I could not access anything! Luckily, I was able to switch on my computer in Safe mode and delete the root cause file. Then, I installed MalwareBytes, and that too deleted some infected files and when I restarted, my computer was back with me! What a relief! But it did give me a scare!

Two, yesterday I was busy mapping out what all I have in my pantry and the refrigerator. The thing is, in two weeks time I am leaving for India on a looooong vacation. 🙂 🙂 So, I have two weeks to finish the frozen blueberries, cranberries and the other stuff I have in the refrigerator that I am sure V will not use. (Yes, V is not coming along :(!). And, yesterday was spent figuring out how I would do that without throwing it all in the dustbin!

Well, now, the list is made and each day, for the next two weeks, I have some experiment lined up. Its going to be real busy in the kitchen till I leave. For today, I had Indian styled chowmein and a raspberry cake on the list. Tomorrow, it is okra and chilli paneer and of course, Office Thursday!

Aloo Puffs: Spicy potato filling in puff pastry Aloo Puffs: Spicy potato filling in puff pastryOn Sunday, I used the leftover puff pastry dough (from the time I made the apple turnovers) to make some puffs stuffed with a spicy potato filling. These puffs are very popular in Indian bakeries and a famous to-go for tea parties at home. One of my friends had made these puffs as a snack for us on our trip to Vegas. So, while thinking of ways to use up the leftover pastry dough- I though this was the perfect way to use them.

V loved them. I mean he loves everything I make (I think he is just nice) but these puffs- he really did love them. Even looking at the pictures now while I was writing my blog, he was like- I want more! 🙂 The pastry puffed up beautifully and the filling was perfect for Sunday breakfast!

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