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.

Vegetarian Kids Lunchbox Ideas

Some time back I was invited to participate in Kids Lunch Box Recipes Event by IndusLadies - the largest online community for Indian women in the world. The selected recipes were to be published in their eBook containing 100 kids lunch box recipes. Given that me and my daughter are always concerned regarding interesting and healthy lunch ideas for my grandkids,  I was excited to participate in the event.

Today I am glad to announce that two of my recipes Colorful Protein Panecake and Spinach Paneer Wrap got selected for this eBook. You can download this eBook free from here.

Me and my daughter cannot wait to try out these wonderful vegetarian lunch box recipes for my grandkids. I am sure you will find it this eBook very helpful too.

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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.

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 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.

Restaurant Style Dal Fry ( Tadka Dal ) Using Slow Cooker

Tadka Dal or Dal Fry is available in any Indian Restaurant and is a great side dish to serve with naan, paratha, roti or rice.  This Dal is staple in our house hold. We make it at least once we week to be served with Vegetable Pulav or plain rice.

Here in this post you will find a simple recipe of Dal Fry or Tadka dal using Slow-Cooker or Crockpot. No need to stand in front of stove for hours making onion/tomato gravy and then making sure dal does not stick to bottom of the pan. Just setup Tadka dal in slow-cooker and you can go run some errands or sit back and relax.

My daughter usually makes this for lunch. So she sets up her slow cooker on low over night and dal is ready in the morning when she wakes up.

Indian Slow-Cooker/Crockpot Recipe

Ingredients:
1.1/2 cup split chickpeas ( gram dal, chana dal )
2.1/4 cup yellow pigean peas dal (tur dal)
3.1tsp red chili powder
4.1/4tsp turmeric powder
5.1tsp coriander powder
6.salt to taste
7.1 chopped onion, 1 chopped tomato, 1 chopped green chili
8.2tbsp butter
9. cilantro for garnish

Tempering

1.  2tbs butter
2. 1/2tsp cumin seeds

3. 1/4tsp asafoetida
4. 1 dry whole red chili

Step by step method of making Dal Fry/Tadka Dal using Slow-Cooker/Crockpot

1. Wash both dal and soak them in very hot water for 4  hours.
2. In a microwave safe bowl combine cumin seeds, butter, onion, tomato and pinch of salt. Mix it well.
3. Cook above mixture (gravy) for 10 minutes in a microwave.
4. Combine dal from step 1 and gravy in slow cooker.
5.Add spices from step 3-5, green chili and salt to taste.
6. Add 2 and 1/2 cup water and cover it.
7. Set Slow cooker on high.
8.After 4 to 4 and 1/2 hour dal should be cooked. Mix it well and transfer it in a serving bowl.
9. In a small sauce pan combine ingredients for tempering.
10. Put it on medium heat on gas stove. Stir it until garlic is done. Add this tadka to dal.Tadka dal is ready to serve.

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Is there any specific curry or side-dish you would like me to blog about and how to make it in slow-cooker, please let us know by leaving a comment below.

Similar Recipes:
Slow Cooker Aloo-Gobi Recipe
Slow Cooker Mix-Vegetable Curry Recipe
Slow Cooker Vegetable Pulao/Pulav Recipe

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.

Palak Paneer or Saag Paneer Recipe using Slow Cooker

Palak Paneer (Spinach and Cottage Cheese Curry) and Pav-Bhaji (Meshed Mix Vegetables served with lighly roasted bun bread) were two items I used often to sneak-in vegetables in my daughter's diet when she was little. Cooking both these dishes on stove-top could mean spending few hours in kitchen.However using slowcooker now I am able to make same dishes with very less effort. Now I also make Aloo- Gobi , Mix-Vegetable Curry, Sprout Pulav etc using slow-cooker.

Here is a recipe of Saag Paneer or Palak (Spinach) Paneer using Slow-cooker.  Once you do some simple prep-work rest of the time is in-active time. This recipe can be easily made vegan by replacing Paneer with Tofu. If are looking to replace paneer with potato check out this simple aloo-palak recipe.

Ingredients

1. About 20 oz ( 3 and 1/2 cup)/250 gram fine cut palak (spinach ) you can take frozen or baby spinach also
2. 1 cup (8 oz ) nicely cut cilantro
3. 1 finely chopped onion and 4 finely chopped garlic
4. 1tsp green chili-ginger paste
5. salt to taste
6. 1tsp garam masala ( easily available in Indian Store, or try this Indian Spices Starter Kit )
7 .1 1/2tsp all purpose flour dissolved in 4tsp water (optional)
8. 3tbsp butter
9. 3tbsp cream
10  3/4 cup water
11. 1.1/2 cup paneer (cottage cheese) cubes (Available in Indian stores if you do not want to make your own)

Method
1. Combine onion, garlic, chili ginger paste, 1tbs butter in a microwave safe bowl. (You do not have to perform this step in Microwave. You can use slow-cooker but I prefer the caramelizing of onion better in microwave than slow-cooker.)
2. Cook in a microwave for about 10 minutes.
3. In a slow cooker combine spinach, cilantro, onion gravy(cooked in step 2), salt, rest of the butter and water.
4. Mix it well, cover it and cook it on high.
5. After 2 hour add garam masala (all spice ).
6. If curry seems little watery, add all purpose flour that was dissolved in water and cook it for additional 5 minutes.
7. Mix Paneer Cubes and let it sit for few minutes for paneer to soak the flavor.
8.Transfer in a serving bowl and add cream if you prefer. It will taste just fine without cream as well. If you dont have Cream available you can use full fat milk as well.


Tip
1. Serve hot with roti (indian flat bread ), paratha , naan or pulav
2. This is also a very freezer friendly recipe. You can freeze in serving size containers and you have your packed lunch.

Here is another yummy picture of Palak Paneer. If you like this recipe please check out our other Slow-Cooker/Crockpot Recipe.

Similar Recipes:
Slow Cooker Aloo-Gobi Recipe
Slow Cooker Aloo-Palak Recipe
Slow Cooker Vegetable Pulao/Pulav Recipe



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Sending entry to Side Dish Mela Event.

Jeera ( Cumin ) Rice With Green Peas Using Microwave

This is simple recipe of Jeera Rice using Microwave. I have added some peas in the Rice. You can add any vegetables of your choice like carrots, cut beans, potatoes or corn. Here in the pictures I have served the microwave rice with Tadka Dal made using slow cooker. This is a really good combination for lunch box or for simple dinner.


Indian Microwave Recipes


Ingredients

1. 1 cup water
2. 1/4tsp roasted cumin
3. 5 clove
4. 2 cinnamon stick
5. 1tsp ghee
6. salt to taste
7. 1/2 cup rice
8. 2tbsp green peas

Method

1. Wash rice and soak for one hour.
2. Combine ingredients from 1 through 6. in a big microwave safe bowl  and boil for 2 minutes.
3.Add rice, cook for 10 minute. Add green peas now, cover the bowl and cook for another 2 minutes.
4. Mix it well and serve with your choice of dal or curry.

Upama Recipe for Janamastmi Fasting

Morio or Samo Upma is simple and quick  recipe usually consumed during fasting on Janamastami (Lord Krishna's Birthday) . Upma is good a sOne Pot Meal or it is easy enough to make for a week day lunch box.
In below picture Upma is served with yogurt, fasting vegetable (recipe to be posted soon) and quick and simple peanut burfi.

.

Ingredients:

1.1/3 cup morio (samo seed ) 
2. 1.small shredded potato 
3. green chili ginger paste
4. 1.tsp salt or as per your taste
5. 1 cup water  
6. 1. tbs roasted crushed peanut 
 7  2 tsp shredded dry coconut


Tempering:

1.tbs oil ( ghee ), 1/4 tsp cumin, 3 clove, 1/2' cinnamon stick, sweet curry leaves


Method:

1.Wash morio and soak for 1/2 hour.
2. In a sauce pan add all the tempering ingredients.When cumin cracks, add ingredient 1 through 3. Keep it covered on medium flame.Stir frequently.
4. When water is absorbed and upama is cooked, add peanut and coconut.

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