Crockpot and yogurt

Why do I whip it? Well, it makes it thinner and easier to work with, rather than in a more jello-like state that it is in when it comes out of the container. It's more runny than solid; and not like a glob. That's about all I can think of. It only takes a couple of minutes, at most, using a regular fork.

IMO, to start with, I think just about any Dal can be made in a crockpot, but a crockpot will benefit you in using the longer cooking dals. This takes a little time to learn what dals (beans, lentils, peas in the Indian family) take longer (there are many). Basically you can cook any dal with only a little (powdered) tumeric. At the end of the cooking time, you then add your spices this way: it is called a Tarka usually. You can take any number of various spices and fry them, then stir them into the cooked dal.

I had this for my main meal today. Potato Raita -

The most common raita made with yogurt is most similar to this raita, only made with cucumbers (seeded). This morning because the kitchen was cold, I put in a large corning-ware container with lots of small red potatoes. I will use them tomorrow in another meal. In the same oven I added peeled carrots coated in olive oil and had them also for lunch.

I made some plain basmati rice (in rice cooker) with added (Amish) butter and a little salt. If I would have remembered, I would have used some saffron. Darn! It's so easy for me to forget because I use a lot of different rice without a lot of added ingredients.

Pink (or Red) Masoor Dal

to add coconut milk to dals as this one does. But since we are in the habit of using coconut milk, it was nothing unusual, and it made it nice and creamy instead of thin as it would normally be.)

HTH,

Dee Dee