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Slow Cooker Dhaal

Before I begin to tell you how to make a pulse or bean dish in a slow cooker. I want to tell you a few facts about the difference between lentils, beans, and pulses. They are all known as legumes which means they all derive from plants.

They are rich dense forms of protein which are highly versatile proteins that I have eaten for my entire life as I am of indian origin. Also rich in B vitamins to helpful to life mood and spirit during time of stress.

Improve mood by increasing levels of neurotransmitters like serotonin, dopamine, norepinephrine, and gamma aminobutyric acid (GABA), all of which are key when eaten for regulating mood.

B Vitamins also play important role in nerve signaling, which simply meand they help support proper communication between nerve cells. Low levels of these vitamins, especially B12 and folate, have been linked to mood disorders, such as depression and can have a significant impact on wellbeing.

Pulses and Lentils are rich in sources of zinc, magnesium, selenium, and non-heme iron, which can also elevate mood.

They are an ideal protein for adding for soups, salads, dhaals, stews, making dips hummus or dry dishes such as vegetable patties which can be filling on their own or alongside vegetables or salad.

Pulses have become highly regarded and highly fotifying for any age as they are full of vital minerals and vitamins for modern diets and for the preventative qualities they offer in combating many common diseases.

Some facts about Beans and Pulses –

Which are also known as lentils – distinguished for their ‘lens-shaped’ seeds whereas pulses are the edible seeds of legumes. Now you can see why these are called LEN tils!

Lentils include red, green, yellow, brown, black: Puy, Masoor, Urid lentils –

Beans – include dried peas, such as chickpeas ( garbanzo), aduki, cannellini, pinto, black/turtle, soya, ( not my preferred beans for women), kidney, rosea, black eyed, fava, navy, etc..

Peas– snow, split green and yellow peas, marrow, like beans

Nuts- seeds – pumpkin, sesame, pine, sunflower or hemp for e.g etc.. also referred to as legumes

Pulses – referred to for beans or lentils and are used to describe both of the above categories.

Dhaal – Red or Green lentils – known as ‘Masoor dhal’

Slow Cooker Recipe – add all the following ingredients

2 cups of Green Lentils – approx 250gm

500mls filtered water

4 cloves garlic -chopped

2 inches of fresh ginger – grated or smashed and sliced

1/2 green chilli – finely chopped

2 tsp of organic Ghee or Coconut oil

2tsp turmeric powder

1/2 tsp rock salt

2 tsp cumin seeds- or ground cumin

1 chopped tomatoe – finely chopped

2in of fresh coriander leaves – finely chopped

Slow cooker setting – 2 hours on the HIGH setting (after soaking lentils for 4 hours) or 4 hours in LOW – pre soaked are ideal.

ideal to Cook for approx 2 hours as above

Observe after an hour- add more water if necessary

Final touch at 1hr 30 –

Fry 1 sliced onion – with 2 additional cloves of garlic- add cumin seeds and cook ofr approx 5 mins

Add to Dhaal –

Serve after total cooking time at 2 hours – 4 if set on LOW setting

Slow Cooked Green Lentils

Accompany with rice, naan or roti. Or added to a bed of finely Sliced Lettuce- which is a way I love to eat mine .

For Online cooking experiences – call Randhiraj on – 07976686592

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