Slow cooked urad dal and black-eyed peas

urad dal and black-eyed peas

My son got a couple of science experiment kits for christmas. I got a slow-cooker. I’ve never had one before! I like the idea of trying to figure out how to use it without reading too much about it. I feel just like a 6-year-old with a box full of mad experiments to try!!

The first thing I thought to cook in the big beautiful black stoneware pot was Urad Dal. I bought some this summer at an Indian grocery store. They’re beautiful, tiny, black ovoid lentils. They need to cook for a loooooong time, on a looooooow heat. And then they turn out delcious! I matched them with black-eyed peas, because they both have an earthy flavor, and because I liked the little black beans with white spots, and the larger white beans with black spots. I seasoned them with allspice, ginger, cardamom, coriander and basil. Bright and sweet – to go with the earthy. And I cooked them in butter, because Dal Makhani, the traditional urad dal dish, is cooked with butter, yogurt and cream, and I wanted to give a nod to that. Turned out yummy! I cooked it for 6 hours on high, and I think it would have been done an hour earlier, but I wasn’t home. Very tasty with basmati rice and cauliflower in a spicy cashew-almond sauce. It’s not the prettiest dish you’ve ever made, but if you stir in some chopped tomatoes and cilantro at the end, it will have a bit of color and fresh flavor.

This was fun to make in a slow cooker, because I could leave the house with minimal fear of burning it down. But I’ve also cooked urad dal on a low burner for 5 hours, and that’s worked, too. So if you don’t have a slow cooker…don’t despair.

Of course it’s got to be Slow and Low by the Beastie Boys. That is the tempo!!
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