The Indian Slow Cooker by Anupy Singla

Author:Anupy Singla
Language: eng
Format: epub
Publisher: Agate Publishing
Published: 2018-02-14T16:00:00+00:00

3 cups (603 g) rajmah (dried red kidney beans), picked over, washed, boiled in water at least 10 minutes, and drained (alternatively, you can soak overnight)

1 medium yellow or red onion, diced

1 (2-inch [5-cm]) piece ginger, peeled and chopped

12 cloves garlic, minced

8–10 fresh Thai, serrano, or cayenne chiles, stems removed, chopped

¼ cup (59 mL) unsalted tomato paste

2 tablespoons cumin seeds 2 tablespoons sea salt

2 teaspoons turmeric powder

2 teaspoons red chile powder or cayenne pepper

4 tablespoons unsalted butter

12 cups (2.84 L) water

2 tablespoons fresh cilantro, chopped

1. Put the rajmah, onion, ginger, garlic, fresh chiles, tomato paste, cumin, sea salt, turmeric, red chile powder, butter, and water in the slow cooker.

2. Cook on high for 10 hours. Turn the slow cooker to low and cook for another 2 hours.

3. When it’s done cooking, add the cilantro.

4. Serve over basmati or brown rice with a plate of raw onions doused with fresh lemon juice and raita on the side.

To make this dish in a 3½-quart slow cooker, use 2 cups rajmah, 6 cups water, halve the other ingredients, and proceed with the recipe. Cook on high for 9 hours. A half recipe makes 8 cups (1.89 L).

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