Slow Cooker Chickpeas with Vegetables (Pahari Dal)

Prep: 15 mins

Cook: 60 mins

Difficulty: Easy

Servings: 4 Servings

I first enjoyed pahari dal while on vacation with my parents. We were in Kulu Valley, North India, and my father and I took a day trip to Ladakh. Situated at the foothills of the Himalayas was a beautiful valley manned by the Indian army, and on one of the ridges overlooking a glacier, we were invited to partake in a simple meal cooked by the Jawans (Indian army soldiers).

Ingredients

2 cups small chickpeas (channa dal)
5 1/2 cups hot water
1/4 teaspoon turmeric
1 teaspoon ground Indian red chile*
1 1/2 teaspoons salt
2 tablespoons ghee
Pinch of asafetida
1 teaspoon cumin seeds
1 small yellow onion, diced small
3 cloves garlic, minced
1 (1 1/2-inch) piece fresh ginger, peeled and minced
2 serrano chiles, halved lengthwise and cut into half moons
2 small tomatoes, diced
1 tablespoon ground coriander
1 teaspoon green mango powder*
1/4 cup warm water
2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
1 small daikon, peeled and cut into 1/4-inch half disks, with diced tender leaves stems if available
1/2 small cauliflower, cut into small florets, with sliced tender leaves if available
Chopped cilantro, for garnish

Instructions

Before prepping the ingredients, turn the slow cooker on to the high setting for 15 minutes, until the insert is warmed through.
Pick over the chickpeas for any foreign objects. Wash them in a bowl in several changes of water until the last wash runs almost clear. Place the chickpeas and the hot water in the insert of the slow cooker. Add the turmeric, 1/2 teaspoon of the ground red chile, and 1 teaspoon of the salt. Cook on high, covered, while preparing the tadka.
Heat the ghee in a large skillet on high. Add the asafetida and the cumin seeds, and, as soon as the seeds sizzle, add the onions, garlic, and ginger. Fry on high heat until the onions turn brown at the edges, 8 to 10 minutes. Add the serrano chiles and tomatoes, then the ground coriander and mango powder and continue to fry, smashing the tomatoes lightly with the back of the spoon. Add the remaining teaspoon of the salt and 1/2 teaspoon ground red chile. Add this tadka to the dal in the slow cooker. Pour 1/4 cup of warm water into the skillet used for the tadka, scrape and stir to deglaze the remaining tadka, and add this to the slow cooker. Turn the slow cooker to low and cook for 4 hours.
After 4 hours, add the potatoes and continue to cook for 1 hour, then add the daikon and its leaves. After another hour, add the cauliflower and its leaves, and cook for 1 more hour. Garnish with chopped cilantro and serve hot.