Cooked, Plain Brown Lentils (Sookha Sabut Masoor Dal)

Ainekset

3 cups (576 g) whole brown lentils (masoor dal), picked over and washed

5 cups (1.19 L) water

Ohjeet

1 Put the lentils and water in the slow cooker. (See page 47 for details on making this dish without a slow cooker. )

2. Cook on low for 3 hours.

3. Rinse the beans in a colander with cold water to stop the cooking process and drain any excess liquid.

4. Store the lentils in the refrigerator for up to 1 week or in the freezer up to 3 months.

To make this dish in a 5-guart (4.74-L) slow cooker, use 6 cups (1.15 kg) dried brown lentils and 8 cups (1.90 L) water. Cook on lou for 3 hours. A double recipe makes 14 cups (3.32 L).