Originally Posted by Sunflower
My mother-in-law gifted me a slow cooker (Rival brand) and I used it only once when she was here. I am from India and love hot spicy food and what she prepared was a little bland for me.
I am a vegetarian but my husband isn't. Does anybody have hot spicy recipes for slow cooker ?
My Indian neighbors insist this recipe must be cooked in a pressure cooker. I cook it in a pot on the stovetop since I don't have a pressure cooker.
You can also cook this in your crockpot. I cannot judge the time for the crockpot. The pressure cooker version calls for 40 minutes + 10. On the stovetop, I do it for about two hours. Judge accordiingly for teh crockpot.
2 Red Chile Peppers
1” Ginger Piece
1 C Urad Saboot (whole black beans)
2 Tb Channe Ki Dal (split gram dal)
1 Tb Ghee or oil
5 C Water
4 Tomatoes (14 oz. Can)
3 Tb Butter
1 Tb Kasoori Mehti (dry fennugreek leaf)
tsp Garam Masala
2 tsp Ketchup
C Milk (if needed)
Soak the peppers in boiling water for 10 minutes.
Make a paste of the peppers, ginger and garlic in a food processor.
Wash and pick over the beans. Place them in a pressure cooker with the garlic, ginger, pepper paste and the tablespoon of ghee or oil, the salt and the water.
Bring the pressure cooker up to pressure and cook for 40 minutes. Remove from the heat and allow to cool.
Puree the tomatoes in a food processor and add them to the pressure cooker along with the butter, Kasoori Mehti, the Garam Masala and the ketchup. Simmer for 8-10 minutes stirring occasionally and mashing the beans slightly.
Add some milk if the mixture appears too thick.
Continue cooking to thicken.
Stir in the cream and nutmeg.