Chana Dal (yellow lentils)

2 cups yellow split lentils, picked through
5 cups water
1 tsp cumin
1 tsp coriander
1 tsp ground ginger
1/4 tsp cayenne
1/2 tsp salt
3 cloves garlic, peeled and thinly sliced
1-2 tbsp. oil

Boil 5 cups water in teakettle. In the small skillet over medium heat, heat the
oil (not to smoking) and add first the sliced garlic, briefly sauteeing but
not allowing it to brown significantly, then the cumin, coriander and ginger
and toss for another few seconds. Put the lentils in the crock pot, and add
the spice/garlic mixture, also the cayenne and salt. When the water boils,
add to the crock pot and stir and then cover and set the crock pot to cook
for about 7 hours. Salt to taste and serve with sour cream and a variety of
hot sauces as condiments. Goes very well with basmati rice with two cumins.

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Basmati Rice with Two Cumins

Serves 6
 
Cook rice in the rice cooker normally, adding the seasonings before cooking.

If you don't have black cumin seeds (available in Indian markets), substitute
regular cumin seeds.

Ingredients
2 cups basmati rice
3-3/4 cups water
2 tablespoons oil
1½ teaspoons cumin seed, toasted light brown
1½ teaspoons black cumin seed, also toasted
1 teaspoon salt