Slow-Cooker Squash, Millet & Lentil Dal with Herbed Yogurt
This slow-cooker dal recipe has a range of pleasing textures: red lentils and millet break down as they cook, and the toor dal, which are split pigeon peas, stay toothsome. Look for all three ingredients at Indian markets or natural-foods stores. The crock pot does most of the work for this healthy vegetarian recipe, and a quick herbed yogurt added just before serving brightens up the flavors. Bonus: Both the dal and the yogurt can be made ahead and the leftovers are wonderful.
Tips: Made from Indian Kashmiri chiles, Kashmiri chile powder has mild heat and a vibrant red hue. Look for it at Indian markets or online. For a substitute, use regular chili powder.
Used in Indian and Middle Eastern cooking, asafetida (as-uh-fet-i-duh) is known for its distinct, slightly sulfurous aroma that works synergistically with other spices to enhance them--similar to the way anchovies can amp up a dish's flavor without you knowing they're there. You can find the spice at Indian markets or online.
Curry leaves are native to South Asia. They have a faint citrusy flavor. Find fresh curry leaves in the produce section (and sometimes in the freezer) at Asian markets and some natural-foods stores. Freeze extra leaves airtight for up to 2 months.
To make ahead: Refrigerate dal (Step 1) for up to 2 days. Refrigerate herbed yogurt (Step 2) for up to 2 days.
Equipment: 4- to 7-qt. slow cooker
3 starch, 1 lean protein, 1/2 fat