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Slow-Cooker Lemon Dal
Ingredients
  • 1 ½ cups pink lentils (also known as Turkish lentils)
  • 4 ½ to 5 cups hot water
  • 1 small yellow onion, diced small
  • 4 cloves garlic, sliced in thin rounds
  • 1 (½-inch) piece fresh ginger, peeled and minced
  • 2 or 3 serrano chiles, sliced in thin rounds
  • 1 ½ teaspoons salt
  • 2 tablespoons lemon juice
  • 1 tablespoon milk
  • subheading: For the tadka:
  • 1 ½ tablespoons ghee
  • 1 heaping teaspoon brown mustard seeds
  • 6 or 7 fresh kari (curry) leaves (see Recipe Notes)
Steps
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