This is adapted for my 1.5 qt slow cooker.
1 cup dried chana dal, cleaned and rinsed
hot chili pepper
1 t cumin seeds
1/4 t turmeric
1 t chili powder
3 cup water
Put the chana dal, tomato, chili, garlic, water, and half of the rest of the spices in a slow cooker. Cook on low for about 8 hours. Add the rest of the spices and stir to combine. Using an immersion blender, pulse the soup until there is still some texture left.
I have decided that cooking Indian spices for a long period of time does not make them intensify, it only makes them mellow and disappear. My husband had the great idea of only adding half the spices at the beginning and then the rest right before serving. Such a great idea. I did have to add just a bit of sriracha because my grocery store only had mild chilies and not any hot ones.
This was the first dish I used with our immersion blender. Oh my goodness, how did I get by before without one? It worked so well (maybe a bit too well, there is not much texture left, but that is really because I was playing around with it) and so quickly. I was amazed. No more hot liquids in the blender for me!
I am going to increase the spice level for sure next time.
Why yes, I did eat this with a toasted whole wheat hot dog bun.