This recipe, which is adapted from “Classic Indian Cooking” by Julie Sahni (William Morrow, 1980), a treasury of foolproof recipes for home cooks Masala dal is a staple of Indian cuisine and one that has infinite variations, but the basic technique is to simmer legumes until tender, then finish with a swirl of a tadka, ghee or other fat that’s infused with aromatics like onions, cumin seeds and chile In the original recipe, the dal is boiled on the stovetop, but in this adaptation, the split peas are cooked in the slow cooker, which works beautifully, and has the advantage of making the timing a bit easier, as you can throw the peas into the slow cooker in the morning, and they will hold well until dinnertime
from Recipes and Cooking Guides From The New York Times https://ift.tt/1RoPLUy