Tart Whole Pigeon Peas

• 3 cups (603 g) dried, whole toor dal (see Notes) with skin, cleaned and washed thoroughly
• 9 cups (2.13 L) water
• 2 tablespoons (30 mL) vegetable or canola oil
• 1 tablespoon (15 mL) black mustard seeds
• 10-15 fresh curry leaves (see Notes)
• 1 large yellow or red onion, peeled and coarsely chopped
• 1 (1-inch 2.5 cm) piece ginger, peeled and grated
• 4 cloves garlic, peeled and minced or grated
• 4-6 whole green Thai, serrano, or cayenne chiles, stems removed, halved lengthwise
• 5-6 dried red chiles
• 1 teaspoon (5 mL) ground coriander
• 1 heaping tablespoon (20 mL) salt
• Juice of 1 lemon

1. Put the lentils and water in the slow cooker.
2. Cook on high for 3 hours.
3. After cooking, if there is too much water left, drain and discard the excess water.
4. This should be a dry dish that can pass for a side salad.
5. Heat the oil in a frying pan over medium-high heat.
6. Once its hot, add the mustard seeds.
7. Cover the pan until the seeds pop (this takes just a few minutes-make sure they dont burn).
8. Add the curry leaves, onion, ginger, garlic, green chiles, red chiles, and coriander.
9. Cook, stirring several times, until the onions are browned.
10. Add this mixture to the slow cooker along with the salt.
11. Cook for another hour.
12. Sprinkle with lemon juice.
13. Enjoy with hot roti or noon or as a side salad.

toor, water, vegetable, black mustard seeds, curry, red onion, ginger, garlic, green thai, red chiles, ground coriander, salt, lemon

Taken from www.cookstr.com/recipes/tart-whole-pigeon-peas (may not work)