7 cups (1.66 L) water
1 tablespoon oil
- Put the lentils (black, green, brown,
pigeon peas, and split gram) in the slow
cooker. (See page 47 for details on
making this dish without a slow cooker.) - In a food processor, process the
onion, tomato, ginger root, garlic, chiles,
and cilantro until smooth. - Add this mixture to the slow cooker.
- Add the clove, green and black
cardamom pods, cinnamon, 1 teaspoon
of the cumin, salt, coriander, turmeric,
red chile powder, and water to the slow
cooker.