Notes about Recipes in this book

• Black dal (Kaali dal, sabut urad, whole black gram, maa, whole matpe beans, maa di dal)

  • TrishaCP on July 01, 2013

    This is a basic slow cooker recipe that can be turned into Dal Makhani by adding cream and butter at the end- although I found it wasn't necessary because the lentils really break down. I would cook this again for a dinner party when I want to serve multiple Indian dishes, because you can just put this on and forget about it until you are ready to serve.

  • PennyG on January 31, 2016

    I was trying to replicate the Dal Makhani I had often in India recently. The flavor of this was spot on - however, it was way, way too thin. I would try this again using only half or so of the water called for to cook this in the slow cooker. The cream is definitely necessary to get the flavor and body of the dish I had in India.

• Black dal with kidney beans and chickpeas (Teen taal dal, three note dal)

  • TrishaCP on July 01, 2013

    This is a good one for using up those smaller amounts of leftover dried beans and lentils you may have on hand, which are otherwise hard to purpose. This comes out like an Indian-spiced all bean chili- I served it with the hoppers from the Essential New York Times Cookbook. You can add the heavy cream and yogurt at the end as the recipe calls for, but I didn't think the heavy cream was needed (so didn't use it), and I liked the yogurt better dolloped on top.

• Simple spinach and dal soup (Palak aur duhli moong dal)

  • Christinalego on May 07, 2020

    Boring. Like dishwater.

• Green spinach dal (Palak aur sabut moong dal)

  • Ganga108 on January 10, 2022

    This is a great "Kitchen Bench" recipe - a base into which you can add whatever needs to be used in the kitchen. I added sweetcorn, fennel greens and the last of a sticky, sweet, chilli jam. Delicious! I have also made the same recipe using mung dal in place of the green lentils.

  • Ganga108 on January 11, 2022

    2021: I made this again but cooked on the stove top, and using greens from the garden. Super!

• South Indian lentils with curry leaves (Parippu curry)

  • aileent1 on March 10, 2013

    I had a bunch of fresh curry leaves on hand so decided to make this. It's one of the best dal recipes I've tried, and I've made many. It's heavy on cumin, so if you don't like cumin you won't like this. I used light coconut milk and didn't miss the extra fat.

• Punjabi curried kidney beans (Rajmah)

  • bernalgirl on July 26, 2012

    Easy and so tasty. Definitely a keeper.

  • sayeater on September 23, 2021

    This was a really good rajma! I've been underwhelmed by other versions I've tried. Made with Rancho Gordo Good Mother Stallard beans. Needed more cook time than called for. I had made in InstantPot using slow cooker function, but added a few minutes of pressure at end so we could eat dinner on time.. Also let it cook down on saute function with lid off for about 10 min. Will definitely make this recipe again.

• Spiced cauliflower and potatoes (Aloo gobi)

  • veganellen on July 29, 2012

    This is wonderful. I followed the recipe as is and served this most delicious vegan curry over brown basmati rice. Yum!

  • dc151 on February 01, 2022

    Not my favorite version of aloo gobi, however there is a lot to be said for being able to prepare this in advance. It needed a bit more time than stated for the potatoes to cook through. Nice flavor and simple to prepare. Would make again. Served with brown rice and garlic naan.

• Spicy Punjabi eggplant with potatoes (Aloo baingan)

  • aileent1 on March 03, 2013

    Wonderful recipe, I've made it a few times. I cut down on the chilis, it's VERY spicy if made as written.

• Traditional chicken curry

  • radishseed on February 01, 2016

    Subbed potatoes and tofu for the chicken. Added potatoes at the beginning of cooking time. Dry-fried tofu on two sides and then added to slow cooker in the last hour.

  • Delys77 on February 25, 2016

    Overall I thought this was quite good, but I do think the cooking time is a touch too long. I went for about 7 hours and that was plenty. The result is chicken that is falling off the bone with a very nice sauce redolent with the spices and with a bit of a bite, but not too much.

• Minced lamb with peas (Keema)

  • christinezac on November 11, 2021

    Very easy and delicious! Made with ground beef instead of lamb