Dal in the slow cooker is very easy. http://www.thehealthydiary.com/?p=5912

Anonymous wrote:I love to make beluga lentil caviar serve it on bruschetta topped with goat cheese and chives.
FYI black dal is not made with Beluga lentils, but with urad dal. You get it in the Indian stores, either with skin, which is black in color, or without, which is white.

Ahh, good to know. Glad I didn't try it out. Not sure I will ever get around to making my own dal... But perhaps someday. In the meantime, thanks for the suggestions everyone.

I love to make beluga lentil caviar serve it on bruschetta topped with goat cheese and chives.
FYI black dal is not made with Beluga lentils, but with urad dal. You get it in the Indian stores, either with skin, which is black in color, or without, which is white.

I just used these to make a kale, sausage, and lentil stew - sort of a made up recipe, but there are similar ones out there involving white beans. Essentially - make the lentils, saute an onion, add some garlic, chopped carrot, can of chopped tomato & more water if needed (I like it a little brothy), seasonings (can go italian, or greek, or french, or morrocan, really versatile), add cooked spicy sausage and cooked lentils saute everything together, add chopped kale (or spinach or swiss chard), so it wilts but does not overcook. Served over couscous or quinoa.

As a side dish with salmon or duck.

I bought them on a whim remembering an amazing Dal I ate once made with black lentils. Fast forward to real life, I still haven't made Dal and am trying to think of another recipe that would do well with these type of lentils. Thoughts?