This recipe, which is tailored from “Basic Indian Cooking” by Julie Sahni (William Morrow, 1980), a treasury of foolproof recipes for residence cooks. Masala dal is a staple of Indian delicacies and one which has infinite variations, however the primary approach is to simmer legumes till tender, then end with a swirl of a tadka, ghee or different fats that’s infused with aromatics like onions, cumin seeds and chile. Within the authentic recipe, the dal is boiled on the stovetop, however on this adaptation, the break up peas are cooked within the sluggish cooker, which works fantastically, and has the benefit of creating the timing a bit simpler, as you’ll be able to throw the peas into the sluggish cooker within the morning, and they’re going to maintain nicely till dinnertime. The success of this dish hinges on two key steps: First, make sure to beat the legumes to a creamy purée with a whisk earlier than including the tadka. Second, prepare dinner the onions on a better warmth and till darker in coloration than you may assume: Ms. Sahni calls this method “brown frying,” and it’s not the identical as making French caramelized onions, that are cooked decrease and slower. As in cooking caramel sweet, the final 5 minutes are crucial: Stir the onions consistently and bear in mind they’ll burn rapidly. Serve dal with basmati rice or Indian flatbreads similar to naan. —Sarah DiGregorio
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