Black Lentils

• 3 cups (603g) whole, dried black lentils (see Notes) with skin, cleaned and washed thoroughly
• 1 medium yellow or red onion, peeled and quartered
• 1 (2-inch 5 cm) piece ginger, peeled and roughly chopped
• 4 cloves garlic, peeled
• 4 -6 Thai, serrano, or cayenne chiles, stems removed
• 2 bunches fresh cilantro, washed and chopped (about 2 cups 473 ml.), divided
• 1 tablespoon (15 mL) ground cumin
• 1 tablespoon (15 mL) ground coriander
• 1 tablespoon (15 mL) garam masala (see Notes)
• 1 heaping tablespoon (20 mL) salt
• 1 teaspoon (5 mL) turmeric powder
• 1 teaspoon-l tablespoon (5-15 mL) red chile powder
• 12 cups (2.84 L) water
• 1 teaspoon (5 mL) mustard oil (optional)
• 1/2 cup (118 mL) heavy whipping cream or plain yogurt (optional)
• 1 pat butter for garnish (optional)
• Chopped onions, for garnish
• Chopped tomatoes, for garnish

1. Put the black lentils in the slow cooker.
2. In a food processor, grind the onion, ginger, garlic, green chiles, and 1 cup (201 g) of the cilantro.
3. Add this mixture to the lentils along with the cumin, coriander, garam masala, salt, turmeric, red chile powder, and water.
4. Cook on high for 4 hours.
5. Add the mustard oil, if desired.
6. Cook for another 4 hours.
7. Mix in the remaining cilantro and add the cream or yogurt, if you wish.
8. Garnish with a pat of butter and chopped onions and tomatoes.
9. Serve with basmati or brown rice or with roti or noon, an onion salad, and yogurt.
10. To make this dish in a 3 1/2-quart slow cooker, halve all the ingredients and proceed with the recipe.
11. A half recipe makes 8 cups (89 L).

black lentils, red onion, ginger, garlic, serrano, fresh cilantro, ground cumin, ground coriander, garam masala, salt, turmeric, red chile powder, water, oil, heavy whipping cream, butter, onions, tomatoes

Taken from www.cookstr.com/recipes/black-lentils (may not work)