Ingredients
The following ingredients have 2 Servings
- 1 cup lentils (dried)
- 1 cup pinto beans (dried)
- 3 baby potatoes
- 2 purple potatoes
- 1/2 cup red onions (finely chopped)
- 1 cup cherry tomatoes
- 1 tsp ginger (grated)
- 1 tsp garlic (grated)
- 1 tsp turmeric
- 5 yellow mustard seeds
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp cayenne pepper ((optional))
- 1 tsp cumin powder
- 4 curry leaves
- 1 cup tomato puree ((canned or fresh))
- 2 tsp olive oil (or coconut oil)
- 1/4 cup water
- 3 tsp kosher salt
Instruction
- In a medium pan, add the oil and warm it at low heat
- Add both mustard seeds and allow the black mustard seeds to pop
- Add the cumin seeds
- Add the turmeric and cayenne pepper
- Add the ginger and garlic and saute for 30 seconds
- Add the curry leaves followed immediately by water and tomato puree
- Heat for a couple minutes and then remove from heat
- Turn on your slow cooker and allow it warm up for about 5 minutes
- Add the tomato puree with all the spices into the slow cooker
- Add the lentils and pinto beans
- Stir well once and then allow it to cook on its own for 4-5 hours
- After 5 hours, open the lid and stir. Add more water, if needed
- Add the cherry tomatoes and cook uncovered for the next 2 hours
- Stir it occasionally
- Remove from the slow cooker and serve with naan or rice. Or Both! :)
