Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

7 cups (1.66 L) water

1 tablespoon oil

1. 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.)


2. In a food processor, process the
   onion, tomato, ginger root, garlic, chiles,
   and cilantro until smooth.


3. Add this mixture to the slow cooker.


4. 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.