I use a really small crockpot with a capacity of 0.65 quarts, although this can also be made in a 2-quart crockpot. To cook for more people just multiply the ingredients proportionately and use a larger crockpot.
Author: Holy Cow! Vegan Recipes
Recipe type: Main
¼ cup masoor lentils or pink lentils (don't use any other kind because they will not break down in the crockpot)
¼ medium onion, finely minced
½ cup veggies, chopped into small pieces. I used eggplant, but you can go with carrots, zucchini, pumpkin, red peppers, baby onions, or, if you're hard-core into Indian cooking, drumsticks (the vegetable kind), bottle gourd, bitter gourd or any veggie used in a sambar.
¼ cup chopped tomatoes or 2 tbsp tomato puree
4 curry leaves
1 tsp sambar powder
½ tsp tamarind paste
Salt to taste
1 cup water or vegetable stock
Mix all the ingredients in the bowl of your crockpot. Stir thoroughly, and cook for 6 hours or until the lentils are soft and mushy. The dal will get really tender, but it won't break down into a mush, the way it would if you pressure-cooked it.
Check seasoning and add more salt if needed.
Serve hot with rice and papads.
Calories: 97 Fiber: 4.8 grams Protein: 6 grams
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/crockpot-sambar/