The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes by Anupy Singla

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  • Black lentils (Maa di dal, kaali dal, sabut uruad, whole black gram, maa, whole matpe beans)
    • Categories: Quick / easy; Stews & one-pot meals; Main course; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: black lentils; yellow onions; fresh ginger; garlic; Thai chiles; cilantro; ground cumin; ground coriander; garam masala; turmeric; chile powder
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    • Categories: Quick / easy; Stews & one-pot meals; Main course; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: black lentils; kidney beans; yellow onions; garlic; Thai green chiles; fresh ginger; ground cumin; ground coriander; garam masala; turmeric; chile powder; cilantro
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    • Categories: Quick / easy; Stews & one-pot meals; Main course; Cooking ahead; Entertaining & parties; Indian; Vegetarian
    • Ingredients: black lentils; dried chickpeas; kidney beans; Indian bay-leaves; green cardamom pods; cinnamon sticks; yellow onions; fresh ginger; garlic; Thai green chiles; cumin seeds; coriander seeds; turmeric; chile powder; tomato paste; yogurt; heavy cream; cilantro
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    • Categories: Quick / easy; Stews & one-pot meals; Main course; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: black lentils; yellow onions; tomatoes; fresh ginger; Thai green chiles; cumin seeds; turmeric; chile powder; cilantro
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    • Categories: Quick / easy; Stews & one-pot meals; Main course; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: yellow lentils; yellow onions; tomatoes; fresh ginger; Thai chiles; cumin seeds; turmeric; chile powder; cilantro
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    • Categories: Quick / easy; Soups; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: yellow lentils; fresh ginger; tomato paste; cumin seeds; ground coriander; garam masala; turmeric; spinach
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    • Categories: Quick / easy; Stews & one-pot meals; Main course; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: green lentils; yellow onions; tomatoes; fresh ginger; Thai green chiles; cumin seeds; garam masala; turmeric; chile powder; spinach
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  • Tart whole pigeon peas (Khata sabut toor dal)
    • Categories: Quick / easy; Stews & one-pot meals; Main course; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: toor dal; black mustard seeds; curry leaves; yellow onions; fresh ginger; garlic; Thai green chiles; dried red chiles; ground coriander; lemons
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    • Categories: Quick / easy; Stews & one-pot meals; Main course; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: masoor dal; yellow onions; tomatoes; Thai green chiles; ground cumin; ground coriander; turmeric; cumin seeds; black mustard seeds; curry leaves; coconut milk
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    • Categories: Quick / easy; Stews & one-pot meals; Main course; Breakfast / brunch; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: toor dal; yellow onions; tomatoes; carrots; potatoes; daikon radishes; turnips; dried red chiles; tamarind paste; black mustard seeds; curry leaves; red Thai chiles; chana dal; coriander seeds; cumin seeds; fenugreek seeds; white poppyseeds; cinnamon sticks; sesame oil
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Indian
    • Ingredients: curry leaves; red Thai chiles; chana dal; coriander seeds; cumin seeds; fenugreek seeds; black mustard seeds; white poppyseeds; cinnamon sticks; sesame oil
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    • Categories: Curry; Quick / easy; Main course; Cooking ahead; Indian
    • Ingredients: toor dal; fresh ginger; garlic; dried red chiles; turmeric
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    • Categories: Curry; Quick / easy; Main course; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: chana dal; yellow onions; tomatoes; fresh ginger; Thai green chiles; cumin seeds; turmeric; chile powder
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    • Categories: Quick / easy; Rice dishes; Main course; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: green lentils; basmati rice; fresh ginger; turmeric; ajwain seeds
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    • Categories: Quick / easy; Rice dishes; Main course; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: moong dal; brown rice; yellow onions; tomatoes; fresh ginger; Thai green chiles; cumin seeds; turmeric; chile powder
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    • Categories: Quick / easy; Stews & one-pot meals; Main course; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: yellow moong dal; onions; fresh ginger; cumin seeds; turmeric; cilantro
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    • Categories: Quick / easy; Soups; Cooking ahead; Summer; Indian; Vegetarian
    • Ingredients: yellow split peas; yellow onions; Greek yogurt; ground cumin
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    • Categories: Quick / easy; Soups; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: yellow onions; tomatoes; fresh ginger; carrots; celery; green cabbage; moong dal; brown rice; quinoa; cumin seeds; turmeric
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  • Punjabi curried kidney beans (Rajmah)
    • Categories: Quick / easy; Stews & one-pot meals; Main course; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: kidney beans; yellow onions; tomatoes; fresh ginger; Thai green chiles; whole cloves; cinnamon sticks; cumin seeds; chile powder; turmeric; garam masala; cilantro
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    • Categories: Stews & one-pot meals; Quick / easy; Main course; Cooking ahead; Indian; Vegetarian
    • Ingredients: kidney beans; yellow onions; fresh ginger; garlic; Thai green chiles; tomato paste; cumin seeds; turmeric; chile powder; cilantro
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  • Curried chickpeas (Rasa walla kabuli chana)
    • Categories: Curry; Quick / easy; Main course; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: dried chickpeas; yellow onions; tomatoes; fresh ginger; garlic; Thai green chiles; cumin seeds; ground coriander; garam masala; chana masala; chile powder; turmeric; cilantro
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    • Categories: Quick / easy; Stews & one-pot meals; Main course; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: dried chickpeas; yellow onions; tomatoes; fresh ginger; garlic; Thai green chiles; chana masala; chile powder; turmeric; cumin seeds; lemons; cilantro; dried amla
    show
    • Categories: Quick / easy; Stews & one-pot meals; Main course; Cooking ahead; Indian; Vegetarian
    • Ingredients: dried chickpeas; yellow onions; fresh ginger; garlic; Thai green chiles; ground cumin; ground coriander; chile powder; Greek yogurt; garam masala; tamarind paste; red onions
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  • Black chickpea curry (Kaala chana)
    • Categories: Curry; Quick / easy; Main course; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: black chickpeas; yellow onions; tomatoes; fresh ginger; garlic; Thai green chiles; cumin seeds; turmeric; chile powder; cilantro
    show
    • Categories: Quick / easy; Stews & one-pot meals; Main course; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: black chickpeas; black cardamom pods; yellow onions; garlic; fresh ginger; tomatoes; Thai green chiles; garam masala; mango powder; turmeric; chile powder; lemons; cilantro; shyah jeera
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Notes about this book

  • TrishaCP on July 01, 2013

    Between my work schedule and commuting, I am always looking for ways to cut down on dinner prep time, including by using the slow cooker. But most slow cooker recipes that I had seen before are very meat-intensive- this book provides several intriguing Indian recipes that fit the bill, primarily Vegetarian recipes. The recipes that I have tried so far have been delicious, healthy, and economical- they rely heavily on dried beans and lentils. Many of them require additional side dishes of vegetables or breads to make them a complete meal. One note to mention if you are cooking for one or two. The recipes are scalable (and most are designed to feed a crowd)- but to successfully scale down the lentil and bean recipes, you need to use a smaller (3 quart) slow cooker- otherwise the lentils and beans don't cook properly. I usually cook for two, and personally only own a standard-sized slow cooker, so my work around has been to freeze leftovers.

Notes about Recipes in this book

  • 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.

  • Black lentils (Maa di dal, kaali dal, sabut uruad, whole black gram, maa, whole matpe beans)

    • 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.

    • 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.

    • Ganga108 on March 10, 2022

      This is a great dish for the slow cooker - set and forget. Ma di Dal is one of the vast family of Dal Makhani style dishes, but not the "true" one which also has channa dal and rajma/kidney beans. Still, it is incredibly delicious, warming and nourishing. Although whole unhulled urad is traditional, it can also be made with split urad. The flavour is not as deep and earthy but it is wonderful. It is lighter in colour because of the split lentils and the added cream. It can be called Maash Ki Dal. Use the same recipe, replacing whole urad with hulled, split urad.

  • Black lentils 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.

    • Ganga108 on March 10, 2022

      Teen dal is a gorgeous Sindhi dish that can be made with various combinations of 3 different dals - mung and channa dals are also commonly used with urad dal. This one is deeper in flavour and a wonderful, Wintery dish. The urad gives it that beautiful creamy texture, but how luxurious it feels to add butter and cream!

  • 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.

  • 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.

  • 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.

  • 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.

  • Minced lamb with peas (Keema)

    • christinezac on November 11, 2021

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

  • Simple spinach and lentil soup (Palak aur dhuli moong dal)

    • Christinalego on May 07, 2020

      Boring. Like dishwater.

    • Ganga108 on March 10, 2022

      Another recipe that showcases the gentle, slightly sweet nature of mung dal. Delicious.

  • Green spinach lentils (Palak aur sabut moong dal)

    • Ganga108 on January 10, 2022

      2020: 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!

  • Simplest of simple yellow lentils (Dhuli moong dal)

    • Ganga108 on March 10, 2022

      A lovely dish and a great way to get the evening meal going in the morning. Mung dal is such a sweet, gentle dal, and will always lift the spirits. When I have time, perhaps while the rice is cooking, I like to cook most slow-cooker dals on the stove top for the last 15 minutes before serving - the higher heat allows the dals to melt a little more into the dish.

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Reviews about this book

  • Everyday Dorie by Dorie Greenspan

    In 50 well-crafted and imaginative recipes, Anupy shows you how to use the modern slow cooker to get the beautiful, complex flavors of her ancient native cuisine. A book that will surprise you.

    Full review
  • ISBN 10 1572841117
  • ISBN 13 9781572841116
  • Linked ISBNs
  • Published Sep 07 2010
  • Format Paperback
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher Agate Surrey

Publishers Text

This unique guide to preparing Indian food using classic slow-cooker techniques features more than 50 recipes, beautifully illustrated with full-color photography throughout. These great recipes take advantage of the slow cooker's ability to keep food moist through its long cooking cycle, letting readers create dishes with far less oil and saturated fat than in traditional recipes. Anupy Singla shows the busy, harried family that cooking healthy is simple and that cooking Indian is just a matter of understanding a few key spices. Her "Indian Spices 101" chapter introduces readers to the mainstay spices of an Indian kitchen, as well as how to store, prepare, and combine them in different ways. Among her 50 recipes are all the classics — specialties like dal, palak paneer, and gobi aloo — and also dishes like butter chicken, keema, and much more. The result is a terrific introduction to making healthful, flavorful Indian food using the simplicity and convenience of the slow cooker.

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