Try this South Indian Lentils with Curry Leaves (Slow cooker) recipe, or contribute your own.
Suggest a better descriptionPut the lentils, coarsely chopped onion, tomatoes, green chilis, cumin, coriander, tumeric, salt, and water in the 6 quart slow cooker. Important: cook on low for 5.5 hours. Once 5.5h has passed: heat the oil over medium-high in a frying pan. Once hot, add cumin and mustard seeds. Cover and cook until the mustard seeds pop. Add the finely chopped onion and the curry leaves and fry, stirring constantly, until lightly browned. Be careful, as the leaves are delicate and can burn easily. Add to the slow cooker along with the coconut milk. Stir and cook for another 30 minutes. Serve over basmati or brown rice. NOTE: It does need to cook the full 5.5h + 30 min, flavors even better next day. Slow cookers need to be "filled" to cook properly, so do not cut down the portions / yield. Yield: 11 cups. To make this dish in a 3.5 quart slow cooker, half ingredients and proceed with recipe. A half recipe makes 6 cups.
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Serving Size: 1 Serving (514g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 207 | ||
Calories from Fat: 181 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.1g | 27 % | |
Saturated Fat 16.5g | 83 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 30.7mg | 1 % | |
Potassium 360.9mg | 9 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 6.3g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 207
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