Vegetable Khichdi In Slow cooker

Khichdi or Khichuri is my go-to comfort food. In many region of India it is made with slight variation of spices. However basic concept is same. Rice and Split Lentils (Dal) are cooked together with some kind of tempering.

Khichuri is also one of the very basic recipe used in Indian medical science also know as Ayurveda for cleansing, balancing and healing.

Also Read: 5 Tips to boost energy naturally

I love this Everyday Ayurveda Cookbook for natural eating and for healthy gut where you can find many such healthy recipes.

You can make simple khichdi by just adding tempering of cumin seeds and salt/turmeric to rice/dal mixture.

Today's recipe is an elaborate version sometimes also known as badshahi khichdi (royal khichdi).  You can make khichdi on stove top or in pressure cooker or rice cooker. For this recipe I have used slow cooker.

Some of the spices used in recipe below are traditional Indian spices and are all easily available in any Indian Grocery store. You can also purchase this Indian Spices Starter Kit which includes all the below listed spices and many more without worrying about significant investment.

Preparation time : 10 minute
Cook time:2 to 1/2 hour ( 4 hour to soak dal )
Serves: 6 People

Ingredients to make Khichdi:

1. 1 cup rice
2. 1/2 cup pigeon peas dal
3. 1 cup cube cut eggplant
4. 1/2 cup cube cut potato
5. 1/4 cup fresh green pigeon peas ( optional )
6. 1/3 cube cut onion
7. 2 clove nicely cut garlic
8. 1/2tsp green chili ginger paste
9. 1/2tsp red chili powder
10. 1/4tsp turmeric powder
11. 12 black pepper corn
13. hand full peanuts
14. salt to taste
15. 2-1/2 cup hot water

Tempering:

1. 1tbsp oil
2. 2 tbsp ghee (replace this with oil if you prefer vegan)
3. 1 tsp mustard seeds
4. 1 tsp cumin seeds
5. 5 clove, 5 small cinnamon, 2 whole red chili

Method to make Khichdi in Slow Cooker:

1.Soak dal in a boiling water for 4 hours.
2. Soak rice in water for 2 hours.
3. Once dal and rice are soaked, combined all ingredients in a slow cooker.
4. Now prepare tempering:
   - Combine oil/ghee, mustard seeds. cumin seeds and whole red chili  in a sauce pan.
   - Put it on medium  heat on stove top.
   - After mustard seeds cracks, add clove and cinnamon. Turn off stove top.
5. Add tempering in the slow cooker.
6. Add 2-1/2 cup hot water in slow cooker and mix it well.
7. Cover slow cooker and set on high.
8. After 2-1/2 hour vegetable khichdi will be done.

Enjoy hot khichdi with vegetable curry, kadhi (tempered buttermilk), or yogurt.

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Similar Recipes:
1.  Slow-Cooker Vegetable Pulav Recipe
2. Slow-Cooker or Crockpot Sprout Pulav Recipe




Submitting this recipe to My Veg Box-Garlic Event and Back To School - LunchBox Event.

Opo Squash ( doodhi ) Lauki ) Vegetable In Slow Cooker

If you liked slow cooker spinach daal or gujarati kadhi you will surely like this simple Opo Squash and daal combination made even more simpler in slow-cooker. This is gujarati style vegetable known as 'Dudhi Chana Ni Daal Nu Shak' This is great addition for quick week night dinners or for packed lunches.

How to make dudhi chana ni dal nu shak in slow cooker:

Preparation Time : 5-7 minutes ( time to soak dal: 3 hours) 
Cook time: 4 hours

Ingredient:

1. 1/2 cup split chick peas ( chana dal )
2. 2 cup cut opo squash (doodhi/lauki ) or approximately 250 gram

3. 2 1/4 cup hot water
4. 1 tsp red chili powder
5. 1/4 tsp turmeric powder
6. salt to taste
7. 1 tsp coriander powder
8. 2 tbs jaggari/brown sugar

9. 2 tbs tomato puree or 1 small chopped tomato
10. cilantro

Tempering:
1. 2 1/2 tbs oil
2. 1/2 tsp mustard seed
3. 1 tsp cumin
4. 2 pinch asafoetida

Method:
1. Soak dal for 3 hour in a very hot water

2. After 3 hour drain the water.
3. Add all ingredients from 1-6 in slow cooker bowl, mix them well and set slow cooker on high. Let it cook for about 4 hours.

4. After 4 hour, prepare tadka/tempering in a small frying pan. Put small pan on medium heat. Add oil, mustard seed and cumin seeds. Once they crack, add asafoetida and immediately pour in slow cooker.
5. Now add Jaggari/brown sugar. Dissolve it well and sprinkle with coriander powder and mix it well.
6.Transfer in a serving bowl and sprinkle  with cilantro.
7. Opo Squash and Daal is ready to be served with rice, chapati, paratha etc.

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Similar Recipes:
Slow-Cooker Vegetable Pulav Recipe
Slow-Cooker or Crockpot Sprout Pulav Recipe
Slow Cooker/Crockpot Sweet Pongal/Sakkarai Pongal
Slow Cooker Cracked Wheat Halwa (Fada Lapsi)
Slow Cooker Mango Jam Recipe

Slow Cooker Aloo-Palak Recipe

Slow Cooker Dal Fry Recipe
Slow Cooker Aloo Baingan Recipe



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Colorful Protein Pancake (Puda) Recipe

Did you like Spinach Paneer Wraps recipe I published last week? Well this week I am writing about these simple savory pancakes or pudala (puda) my daughter usually makes as simple way to  sneak-in vegetables in kid's meal. They are very simple to make and variety of vegetables can be added to change color, taste and for added benefits. She adds extra chili-ginger paste to same batter while making pancake for herself. Both my grand kids love these pancakes and usually enjoy with yogurt.

For today's post I am making two different variety of pancakes - green colored (adding spinach) and orange color (adding carrot). To my grand kids it is green pancake and orange pancake !  My daughter loves this book called Sneaky Chef for such similar ideas to sneak-in vegetables in kid's favorite meals. All the recipes in the book are not suited for vegetarian/vegans but it is great resource with full of such sneaky ideas even for non-meat eaters.

Preparation Time: 10 Minute
Cook Time: 20 Minute (Soak time for daal is about 3 hours)

Ingredients:
1. 1/2 cup split moog dal ( soak in a water for 3 hours )
2. 2 tbs chopped spinach
3. 1/3 cup chopped carrot
3. 1/2 tsp green chili ginger paste
4. 2 tsp rice flour
5. 2 tsp soji  flour (optional for gluten free recipe)
6.  oil as needed
7. salt to test
8. 3 to 4 tbs water

Method Step By Step:
1. Once daal is soaked properly, split it in two equal parts.
2. Add spinach in one part and carrot in another part.
3. Grind each part in grinder. Add little water as needed to make smooth batter.
4. Now add 1tsp rice flour and 1tsp soji flour in each (green and orange batter).
5. Add chili ginger paste and salt. Mix it very well.
6. As you can see in picture below, at this point you should have really bright colored batter ready.

7. Turn on stove top on medium heat and put griddle on top of it.
8.  Spread some oil on griddle and spread some batter on griddle. Flip it on other side when bottom looks slightly brown and cooked.
9. You can keep thickness or size as per your preference. My daughter usually makes mini pancakes for her kids that are usually little thick. While for herself she makes bigger and thinner.

Serve pancake with yogurt or chutney.

My daughter sometimes adds beet in the batter and it gives pancake really nice pink/purple color. You can use any vegetable of your choice.

Similar Kids Lunch Box Recipes:
1.  Quick Vegetable Penne Pasta
2. Slow Cooker Vegetable Pulav Recipe
3. Spinach Paneer Wraps

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I am sending this recipe to Indusladies 'Kids Lunch Box Recipes' Event and Come join up for breakfast Event - October.

Spinach Paneer ( Cottage Cheese ) Wrap Recipe: How to make Spinach Paneer Wrap

This is a simple and healthy lunch box recipe. Just like my slow cooker spinach daal , vegetable pulav and kansar, Spinach Paneer wrap are also staple for my grand-kids lunch-box. It is very easy to make and it freezes well. So you can make few wraps in bulk and use them when short on time. Spinach Paneer Wrap are great for quick week night dinners as well.

Preparation Time : 5-7 minutes
Cook Time : 15 minutes
Makes: 6 wraps

Ingredient

1. 2 1/2 cup spinach
2. 1/2 cup onion
3. 1/3 cup paneer
4. 1/2 tsp red chili powder
5. 1/4 tsp garam masala ( all spice )
6. salt to taste
7. 2 tsp oil
8. 6 tortilla ( roti ) store bought or home made
9. 6 tsp shredded cheese

Method to make filling:

1. In a frying pan combine oil and onion with pinch of salt.
2. Put it on gas stove on medium high heat. Stir it for few minutes until onion turns pink. Now add spinach and little bit of salt.
3.After few minutes add red chili powder and garam masala powder ( all spice powder)
4. Cook until water is absorbed. Now take this spinach/onion mixture off of the gas and let it cool down little bit. Add crumbled paneer and mix it well.

Method to assemble Spinach Paneer Wrap:

1. Take 1 tortilla in a plate and sprinkle some shredded cheese on it.

2. Add 2 to 3 tsp spinach mixture on top of the cheese.
3. Fold the tortilla as shown in the picture below.

4. Roast the wrap on skillet on both sides on medium high heat. Apply oil as needed on skillet.

5. Wrap is ready to be served.

I am sending this recipe to Indusladies 'Kids Lunch Box Recipes' Event.

Tip:
Spinach Paneer Wrap will remain fresh in freezer for 2 weeks.

Similar Kids Lunch Box Recipes:
1.  Quick Vegetable Penne Pasta
2. Slow Cooker Vegetable Pulav Recipe

Simple Cold Pasta Salad Recipe: How to make pasta salad

With hot summer months here, this is a simple cold pasta salad recipe. Even though ingredient list looks long, you do not have to have all ingredients on hand. You can skip some vegetables/fruits or include more as per your taste. With addition of crunchy apples, cucumber and grapes this pasta salad gets great texture and interesting mix of flavors.

Preparation Time : 15 Minute
Cooking Time: Time taken to cook pasta
Serve :4 People

Ingredients:
1. 1 cup cooked Rotini pasta
2.1/2 cup cut cucumber
3.1/2 cup reddish
4.1/3 cup cut red onion (red onion taste sweeter compared to other onions)
5.1/3 cup grapes (any color grapes cut in half)
6.1/3 cup chopped apple
7.1/3 cup ripe black olive (sliced)
8.1 red tomato chopped
9. 20 grape tomato
10. 1 tbsp nicely cut coriander leaves
11.1tbsp nicely cut fresh mint leaves
For dressing
1.Olive oil as needed
2.1tsp black pepper powder
3.1tbsp lemon juice
4.1tsp sugar ( optional )
5.salt to taste

Method
1. In a  bowl wisk all dressing  ingredients and place them on side.

2. In big bowl combine all salad ingredients and mix them very well with dressing.
3. Pasta Salad is ready to serve.

If you do not plan to consume salad immediately, please cover salad ingredients with cling wrap and put them in refrigerator. When ready to eat, mix it with salad dressing.

This pasta salad makes great dish for potluck, big gatherings or outdoor picnics and barbecues.

Similar Recipes:
1. Vegetable Penne Pasta Recipe
2. Rotini Pasta in Broccoli Sauce

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Sending this dish to Dish It Out - Kids Friendly Dishes

Pavbhaji In Slow Cooker

Pav-Bhaji is one of the most popular street food from India. It is fun to watch street side vendors preparing bhaji on big flat griddles.

Apart from being yummy, Pavbhaji is perfect way to hide healthy food in kid's meal. My grand kids easily eat homemade eggless bun bread with bhaji (mashed mix-vegetable with spices) and they never complain about vegetables in bhaji. Lately they have been putting bhaji in between two buns and call it bhaji burger !

Talking about sneaking-in vegetables in kids diet, my daughter highly recommends this book called "Sneaky Chef"  by Missy Chase Lapine with tons of recipes and idea about how to sneak-in vegetables in kid's favorite meals. You can purchase is from here on Amazon. All the recipes in the book are not suited for vegetarian/vegans but it is great resource with full of sneaky ideas for picky eaters.

Talking about getting kids and entire family to eat healthy, you can also try this meal planning service called Healthy Kids Inc. Meal Planner . It is meal planning service for entire family and not just for kids. You can choose service for 3 , 6 or 12 months and first 7 days are free. Great "How To Videos" , easy to plan meal and grocery list makes it great resource.

Back to the recipe for pav-bhaji which is made effortlessly using slow-cooker.

Cook time 3- 4 hours
Serving for 7 to 8  people

Ingredients

1. 1 1/2 pound cauliflower
2. 1 pound potato
3. 1 cup carrot
4. 1 cup frozen green peas
5. 2 tbsp nicely cut green bell paper
6. 2 tsp red chili powder
7. 1/2 tsp turmeric powder
8. coriander powder
9. salt to taste
10. 2.1/2 tsp Pav Bhaji Masala ( easily available in Indian grocery store  )
11.1 tsp ginger paste
12. 2 to 3  tbsp. tomato puree
13. 1 tbsp oil
14. 2 cup water
15.cilantro for garnish

For Gravy

1. 2 onion
2. 3 tomato
3. 3 to 5 clove garlic
4. 5 tbsp oil
5.  pinch salt

Some of the spices mentioned above are traditional Indian spices and are easily available in any Indian Grocery store. You can also purchase this Indian Spices Starter Kit  from Amazon which includes all the listed spices and many more without worrying about significant investment.

Method:
1.Wash cauliflower, potato, carrot and cut in small cubes.
2. Put vegetables in slow cooker bowl. Add 2 cup water, cover slow cooker and it set on high.
3. Chop Onion and garlic very nicely in a chopper. Chop tomato separately.
4. In a microwave safe bowl combine 5 tbsp oil, chopped onion and garlic and pinch of salt.Mix it well and cook for 10 minute in a microwave. (You do not have to do this step in microwave. But I prefer the browning process that happens in microwave which is similar to stove top. Alternately you could also use Slow Cooker with Stove-Top Browning)
6. Now add tomato paste and mix it well. Again cook for 10 minutes and add it to the slow-cooker.
7.In a small bowl combine ginger paste, red chili powder, turmeric powder, coriander powder and soak them in 2 tbsp water. Keep it aside.
8.After about 3 hours and 30 minute, vegetables should be done. Mesh vegetables well. Add soaked spices, pavbhaji masala, nicely cut bell pepper, frozen green peas, tomato pure  and  1 tbsp oil. Mix it well cover it for 15 minute.
9.After 15 minute transfer in a serving bowl and garnish with cilantro.

 Bhaji is ready to be eaten with butter roasted pav ( bun ) bread, onion and lime.

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This is the book I mentioned earlier in the post. My daughter uses many ideas from this book to sneak-in more vegetables in kid's diet.

Vegetable Soup With Pasta and Garbanzo Beans Using Slow Cooker

Its winter time here in Austin and lately its been much more cooler than usual. We have been craving something warm and soothing. This is simple soup recipe using slow-cooker. I put all the ingredients in the slow-cooker in the later afternoon and by the dinner time, warm soup was ready without me looking at it even once !

Preparation Time: 10 minute
Cook Time: 1 hour 45 minutes
Serves: 5 people


Ingredients:

1. 2 cup red tomato cut in small cubes
2. 1/2 cup nicely cut carrot
3. 1/3 cup onion cut in small pieces
4. 1tbsp bell pepper cut in small pieces ( capsicum )
5. 1 clove nicely chopped garlic
6. 1tbsp cut parsley
7. 1tbsp cilantro ( coriander leaves )
8. 1/2tsp black pepper powder
9. 2 pinch oregano
10. salt to taste
11. 1/3 cup uncooked pasta (macaroni will be better)
12. 1/2 cup can ( cooked ) garbanzo beans

13. 3tsp olive oil
14  3 cup hot water

Method:

1.In a microwave safe bowl combine onion, garlic, cilantro, parsley, oil and pinch of salt
2.Mix it well and cook for a 2 minutes until raw smell of onion and garlic is gone.
3.In slow cooker bowl combine tomato, carrot, garbanzo beans, onion gravy prepared in step 1 and 2., salt spices and water.
4,Mix it well. Cover slow cooker and set on high.
5. After 1 hour, add pasta and bell pepper.
6. Cover it and let it cook for another 45 minutes  or so until pasta is done.

Transfer in a serving bowl and sprinkle with parsley. We enjoyed this hearty soup with home made hot garlic bread. (Recipe to follow soon).

Did you like this one pot meal? Try this quick Vegetable Penne Pasta recipe or slow cooker Sprout Pulav Recipe.

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Sending this entry to no croutons required challenge
Sending this entry to slow-cooker challenge:soup

Vegetable Penne Pasta Recipe

I am not big fan of pasta. However since I tried creating rotini pasta with broccoli sauce and I liked it, I made this another simple pasta dish using Penne Pasta and vegetables. This recipe contains lots of vegetables. It works great for lunch box or simple and quick dinner. Most of the vegetables are available in freeze or you can just add any vegetables available. So it can made at minute's notice.

Ingredient

1. 1 cup broccoli florets, 1/2 cup mushroom, 1/3 cup carrot,1/4 cup corn, 2tbsp cut green bell pepper,2 tbsp cut red bell pepper,2 tbsp cut black olive (this was the combination I used. You can take any combination of vegetables)
2. 1/4 cup nicely cut onion
3  2 nicely cut garlic clove
4. 3 tbsp olive oil
5. salt to taste
6. 1 tsp dry parsley
7. 1 cup tomato pure
8. 1 big tomato nicely cut
9. 2 tbs fresh parsley
10. Vegan Parmesan cheese for serving (You can find Vegan Permasan Cheese Here or skip it in recipe to make it vegan)
11. 1 and 1/2 cup Penne pasta cooked as per package instruction

Method

1.In a big sauce pan heat olive oil. Add onion and pinch of salt. Put it on medium heat and stir until row smell of onion is gone. Add garlic and stir for a minute or so. Add tomato pieces and stir for few more minutes.
2. Now add vegetables one after the another. Add the carrots first since they take longest to cook, then mushroom and then broccoli and so on. (Do not add olives yet.)
3. Once vegetables are cooked but not mushy, add pasta, tomato puree, salt,  black olive and dry parsley powder. Mix it well.
4. Transfer in serving bowl and sprinkle with fresh parsley and cheese.

   Tip

  If you like spicy add crushed red pepper.

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Sending this entry to Pasta Please Event hosted by The Spicy Pear and Tinned Tomatoes.



and to no-waste food challenge @  Elizabeth's Kitchen Diary and Cooking Around the World.

Steamed Mix-Vegetable Manchurian Recipe

We were introduced to Chinese food when my daughter moved to Bangalore. Also known as silicon valley of Indian. Bangalore is such a cosmopolitan city and you can find there restaurants from many regions of the world. We loved Hakka noodles, fried rice and Manchurian from Chinese restaurants in Bangalore. It was when we came to USA we realized it was not Chinese food but fusion of Indian and Chinese food also popularly known as Indo-Chinese food. It is Chinese food adapted to suit Indian taste.

Since then we have tried many times to create same taste in our home cooking. Below is healthier version of Vegetable Manchurian. Dumplings or Vegetable Manchurian is steamed instead of deep-fry.

Ingredient

For Manchurian Dumplings:

1.1/2 cup grated cauliflower
2.1/2 cup grated carrot
3.1/2 cup grated cabbage
4.1tsp white pepper powder
5.salt to taste
6.1 1/2tbsp corn starch

For Sauce:

1. 8 too 10 nicely cut garlic cloves
2. 2tsp nicely cut ginger
3. 2 nicely cut green chili
4. 2 spring onion white part
5. salt to taste
6. 1/2tsp white pepper powder
7. 2tbsp soya sauce
8. 1tsp sugar
9. 1tbsp oil
10. 1tbsp tomato ketchup ( Maggi tomato ketchup works best)
12. 1 1/2 cup water
13. 1tbsp corn starch
14. spring onion for garnishing

Method for Making Steamed Vegetable Manchurian: 

1.Combine all Manchurian ingredients in a mixing bowl. Mix them well and make walnut size balls.
2. Steam Manchurian balls (dumplings) in steamer for about 7 to 10 minutes and they should be cooked well.

Method for making Sauce:

1.Combine oil and nicely cut garlic in a big sauce pan. Stir it for a minute .
2. Now add ginger, green chili, white part of spring onion and stir it for another minute. Add 1 1/2 cup water.
3.Add salt, sugar, soya sauce, tomato ketchup and white pepper powder and stir for a minute.
4.In 1tbsp water dissolve corn starch and add it in sauce. Let it cook for little bit until sauce looks oily.
5.Now add boiled Manchurian dumplings and cook for another minute or so.
6.Take off from stove top and transfer in a serving bowl.
7.Garnish with green onions.

Serve Vegetable Manchurian as appetizer or side dish with Chinese fried rice or to be more correct indo-Chinese fried rice. ! Do let us know how do you like this healthier version of Vegetable Manchurian.

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Sending this entry to Fabulous Fusion Food Event.

Rotini Pasta In Broccoli Sauce

I have been making pasta for my grand-kids using store bought Alfredo Sauce and Broccoli. They love the combination. However we were looking for some change. This resulted in Vegan Broccoli Sauce using Cashew. Both my grand-kids loved this pasta. Their lunch boxes came back empty ! This is a good sauce to sneak in some broccoli if your kids don't like to cut pieces of broccoli.

Ingredients:

1. 2 cup rotini pasta
2  2 cup broccoli florets
3. 1.1/2 cup water
4. salt to taste
5. 12 cashews powder
6. 1tbsp Vegan Parmesan Cheese  (Find Vegan Parmesan Cheese Here or skip it in recipe to make it vegan)
7. 1/2tsp black pepper
8. 1/4tsp dry oregano
9. 1/4tsp dry parsley
10. 2tsp oil


Method Step By Step

1.Cook pasta as per package direction. Drain it and keep it aside. (Apply some oil to make sure they don't stick)
2. Boil broccoli in a 1 and 1/2 cup water. Add pinch of salt. (You may steam the broccoli. It is more healthier option)
3. After broccoli is cooked, puree it, add cashews powder and cheese.
4. Add black pepper, oregano, parsley in broccoli sauce.
5. Mix sauce well with cooked pasta and it is ready eat. (Adjust salt if needed)

Do you have any go-to pasta recipe that your kids love? Please leave a comment below and let me know. I would love to try out your recipe. I am always looking for new recipes that kids can take for lunchbox. Here are some other recipes for kids lunch box.




Sending to cooking with herbs event.

Vegetable Pulao Recipe Using Slow Cooker

This is a simple Vegetable Pulao or Pulav recipe using slowcooker. One would wonder why use slow cooker when this can be cooked in pressure cooker or rice cooker. First of all things cooked slowly taste much better and 2nd is that you can leave slow cooker on while you go our and run some errands. Your pulav won't get burnt or wont become dry like rice cooker. This is a great lunch box recipe and will make a complete meal with this slow-cooker tadka dal or slow-cooker mix-vegetable curry or saag-paneer.
My grand-kids take this pulav to school for lunch once a week and lunchbox always comes back empty !

Ingredients:

1.1 cup rice(preferably basmati)
2. 2 cup water
3. 2 cup cut mix vegetable ( carrot, cut green beans, green peas, potato, cauliflower )
4.1/4tsp turmeric powder, salt to taste

Tempering

1. 2 tbsp butter (oil if making vegan),
2. 1/2 tsp cumin seeds
3. 6 clove , 2 cinnamon sticks, 2 bay leaves, 6  whole black pepper, 2 big black cardamom, 6 small green  cardamom
(All these spices are easily available in any Indian Store. You can find all the spices mentioned above in this lovely Indian Spices Starter Kit without spending fortune ! )

Method for making Pulav in Slow Cooker:

1. Wash rice and soak for 45 minutes to 1 hour.
2. Mix rice, cut vegetable, 2 cup water, salt and turmeric. Put this all in slow-cooker.
3.In a small frying pan heat butter. Add cumin seeds when butter has melted.
4.When cumin cracks add rest of the tempering ingredients. Let them crack as well and then add them in slow-cooker.
5. Cover it for about 2 hours on 'high' and pulao will be done. Mix it well and it is ready to serve.

Check out more Indian Slow-Cooker/Crockpot Recipe

Similar Recipes:
Slow Cooker Aloo-Palak Recipe
Slow Cooker Dal Fry Recipe
Slow Cooker Aloo Baingan Recipe
Slow Cooker Sprout Pulav

This is the Indian Spices Starter Kit I mentioned earlier in the post. It contains more than 30 different Indian spices in proportion of use.

Healthy Tadka Dal with Spinach Using Slow Cooker

Tadka Dal with Spinach is a very satisfying and complete meal. This daal with rice or chapati (Indian flat bread) is great as packed lunch. It is protein and iron reach food. It can little bit time consuming to make tadka daal on stove top. However using slow cooker it can be made very simple. Yes, it take more time to cook food in  slow-cooker  but it is all in-active time. One cannot put food on stove top and go out to run errand, while that is possible on slow-cooker. Enjoy this tadka dal with easy to cook Jeera Rice using Microwave.

Ingredients

1. 1/3 cup moong dal (yellow dal)
2. 1 1/2 cup water
3. 1 1/2 cup spinach
4. 1 small onion
5. 1 small tomato
6. 2-3 clove garlic
7. 1tsp red chili powder, 1/4 tsp turmeric powder, 1/4tsp garam masala (all spice powder), 1/2  tsp coriander
  powder, 1tsp sugar
8. Salt to test

 Tempering

 1. 1 tbs oil 1/4 tsp cumin, pinch of asafoetida (hing)

Method Step By Step
1. Soak Moong dal for 1 hour. In a slow cooker Combine Moong Dal with very hot water, salt and turmeric powder. Cover it and let it cook on high in slow cooker
2.Stir Dal after 1 hour
3.Cut small pieces of tomato, onion  and garlic. 

4.In a frying pan heat oil and add cumin. After cumin cracks add asafoetida and onion. You can also add 1/4tsp sugar if prefer. After 5 minute add tomato and garlic. When tomato is tender add spinach and rest of the spices. Stir it for 1 minute and turn of the gas.
5. After about 2 hours dal will be cooked. That is when add Tadka (Spinach Gravy crated in step 4) in Dal.

Sending this entry to Side Dish Mela Food Event.

Sprout Pulav Recipe Using Slow Cooker (Crock Pot)

This is a very simple and yet health one pot meal using slowcooker. All ingredients in Sprout Pulav recipe are rich in nutrition as well as tasty. This Sprout Pulav recipe is great for packed lunch or quick weeknight dinner.

Ingredients
1. 1 1/2 cup water 
2. 1/2 cup rice
3. 1 cup moong sprout

4. 1 medium size tomato cut in small pieces
5. 1 cup vegetable cut in small pieces (carrot ,green  beans, potato ,onion )
6  3 tsp green chili, ginger, garlic paste
7. salt to test
8. 1/2 tsp garam masala ( all spice )

Tempering 

 1 tbs oil, 1/4 tsp cumin, 5 clove, cinnamon stick  2'

Method: 
1. Wash rice and soak it for 30 minutes
2. Boil 1 1/2 cup water. And mix it with all ingredients from 2 through 8 and put it in slow cooker.
3.For tempering, take a small sauce pan, heat the oil and add cumin. When cumin creaks add clove and cinnamon. Add it in slow cooker and give it a good stir.

4. Cover it well. Give it a stir after one hour. Pulav will be ready in 2 hours.

Tip
Pulav can be served with yogurt, butter milk or raita.

Similar Recipes:
Indian Mix-Vegetable Curry using Slow-Cooker
Slow Cooker Aloo-Gobi (Potato Cauliflower Curry)
Slow Cooker Dal Fry Recipe