Simplest of Simple Yellow Lentils from "The Indian Slow Cooker"

Moong Dal (Split Moong Beans)
For the Dhuli Moong Dal in Anupy Singla's "The Indian Slow Cooker" book.

Simplest of Simple Yellow Lentils

This dish is called "Simplest of Simple Yellow Lentils" or Dhuli Moong Dal.  I show you the picture of the package and the beans because I think that they are referred to as peas, lentils & beans!!  If you are trying to buy the exact ingredient called for, then look for "Moong Dal".  They are not what we usually see at Whole Foods as "Peas", or "Yellow Lentils".  As far as I can tell, they are the yellow variety of the "Mung" bean.  "Mung" is how it is labelled at Whole Foods & Sprouting seeds.  "Moong" is how it is labelled in International Stores.  Of course, either will work, but what in the States we traditionally call green or yellow peas/lentils may take a different cooking time & would produce a slightly different texture.  When I used to make similar dishes in the pressure cooker, I always had used split yellow peas before, but it never seemed to be the same texture as the restaurant.  This seems to have been remedied by taking care to buy the exact legume called for in the recipe!!  It's going to turn out either way, but I was just trying to understand all of the "bean" terminology.  These split mung (moong) beans are pretty small so they do create a slightly different texture in the end. 

It's funny that it is called "Simplest" of Simple Yellow Lentils, because all of Anupy's recipes have been pretty simple so I couldn't imagine how much easier it could be.  You put everything in the pot and push a button.  The most effort you exert is to cut and onion.  I used the correct bean and the correct amount of water and this is a "soupier" texture, which I love.  Just in case you make it and are wondering if it is supposed to be very thick or thinner to put over rice.  When it was immediately finished it created a beautiful soup, and by the next day it had thickened quite a lot.  Perfect alone in a bowl, or over some brown basmati rice.  

Yellow Moong Dal

Tomato, Ginger, Garlic, Fresh Chili, Cumin, Tumeric, Red Chili Powder.
Everything on this plate has healing potential!
And metabolism boosting properties.

All ingredients in the Slow Cooker, prior to adding the water.

About 1/2 way through cooking.

Another hit in our Indian Slow Cooking journey.  This dish is so easy, with such basic ingredients, that it's pretty easy to have all the stuff you need on hand anytime.  I didn't have fresh cilantro so I skipped it that day.  Sometimes I don't have fresh tomato so I either use a little tomato paste or just skip it.  Ginger I buy in bulk and keep it in the freezer.  I just grate it when I need it and return to the freezer.  The dried beans keep nearly forever on the shelves.  And Spices and Garlic are pretty basic and easy to keep on hand.  And these are pretty basic spices, so even if you don't venture outside of really basic tastes, it is highly probable that you have things like cumin, chili powder and tumeric already in your spice rack!

The Indian Slow Cooker Book. 

by: Anupy Singla

Mandatory for Fans of Indian Cuisine.

Perfect marriage of Simplicity & Spice.

Remember this book is written for "homestyle" Indian, which means it's for spicy boys and girls!  I am a very spicy girl, so I don't alter the recipes at all.  However, Anupy suggests following her lead if you have various levels of spicy people living under one roof.  Just make 2 batches of food, one spiced mildly and one for people who like to sweat.  Split the recipe and put them in 2 different slow cookers.  You know you need another slow cooker anyway, right?  I mean, how are you going to make that basmati rice pudding to eat after your Simple Yellow Lentils anyhow?

Have you guys made any of the recipes from this book yet?  

Vegan Tangy Tamarind Chickpeas

Vegan Tangy Tamarind Chickpeas from
The Indian Slow Cooker Book

Okay, I might have had my first "flub" from Anupy's book. Although no fault of hers, and it isn't a "verified" flub yet. When I was shopping for tamarind paste I ran into several options. Or at least what appeared to be 100% tamarind paste. I ended up buying "wet tamarind" from Thailand. It seemed smooth and it didn't appear to just be smudged up tamarind seeds. But after I had put my 20 cloves of garlic, an ample amount of chili peppers, and all my other ingredients in the food processor, it sounded like there were date pits in there! Come to find out some seeds were still in there and one had gotten stuck to the blade. I think I wanted tamarind concentrate that had been prepared, not wet tamarind. So we shall see if my chickpeas are edible. Maybe with 12 hours of cooking it will all be fine?? This is another "dry" dish it appears. So far we prefer  the dishes that create their own gravies. Maybe just because they seem to have more flavor or maybe because the beans in the dry dishes are not overly done. Maybe I need to add a little water so they are really moist throughout. Although it seems like I have had beans on the dryer side at the chaat bar.

"Wet Tamarind"

It's kind of chunky, but worked in the end.
Next time I will find a concentrate that has no additional
ingredients.

The texture is amazing!  I ran out of Kabuli (White) Chana so
I had to add in about 1/3 cup of Kala (black) Chana (Chickpeas)

The dishes that take 12 hours are good for overnight cooking. I can start at midnight and then lunch is made the next day. I still have not gotten a masala dabba but now I think Anupy Singla actually commissioned a super special one. Sounds like it has a standardized measuring spoon. Now I have way too many spices cluttering my already cluttered counter top. I got up early this morning, accidentally, but then I was able to put the lemon in the crock pot for the last 2 hours of cooking. This is very cool because lemon has more Vitamin C than oranges and it really helps with iron absorption. Chickpeas have lots of iron so it's a a great combination.

Maybe this is a better bet?
It looks like "straight" tamarind extract.
Probably without the "seeds" of the
"wet" tamarind.

Update: AMAZING!!!!! The dish is dryer than a Chana Masala but not as dry as the Pigeon Peas or Black Chickpeas.  The tamarind flavor is just amazing, a sweet/tangy blast.  Love it.  Didn't run into any hard seeds yet so perhaps they all got cooked down, but still think that tamarind paste is what I was supposed to use vs. "wet tamarind".  Have already eaten 3 bowls so I probably won't be able to move later!  The biggest downfall of "The Indian Slow Cooker" is that I just can't stop eating it.  Just how does one go about getting rid of a chickpea addiction?  This recipe makes a massive amount of food because there isn't really any "broth".  I don't think I would make a full size recipe next time because hubby prefers the wet  dals to this style and we are overflowing with chickpeas now!  You could also make a full recipe and freeze it in Mason Jars.  Just don't fill to the top of the jar, as the lids of most of them have BPA and also it may expand a bit.  The beans seem firm enough to take a freezing, but I haven't tried it yet.  I did throw some Pigeon Peas in the freezer because we just had TOO much food!  Not a terrible problem to have.

I love Tamarind!  Each chickpea is enveloped in this sweet, salty, sour
flavor.  It's Vegan Chickpea Candy!!