Raising Kids in a Geeky World

This review is for Jiva USDA Organics Urad Dal
This item can be purchased here:   http://www.amazon.com/gp/product/B00RENFSDU/ref=cm_cr_ryp_prd_ttl_sol_0

We shall begin with some information about the product from the company's website:

• Certified USDA Organic, Non-GMO, raw, and vegan.

• Organic Urad Dal Mogar is a beneficial source of protein with 25 grams of protein per serving. Urad Dal Mogar also provides 21 percent of the daily iron intake recommendation and 15 percent of the daily calcium intake recommendation.

• There are approximately 20 servings of organic Urad Dal Mogar in the two-pound package. Store this product in cool, dry place that's away from direct sunlight.

• Additionally, organic Urad Dal Mogar is a vegan and GMO-free food, which means that it excludes all forms of animal products including eggs, seafood, meat, dairy, honey and poultry and that no changes were introduced via genetic engineering into its DNA.

• Packaged in a 2 Pound Bag - Product of India

I made this delicious and SO EASY slow cooker recipe with this Dal.  Delicious, healthy, and perfect for cold winter nights when you don't want to cook!  Also a great source of vegetarian protein!

A hearty, comforting slow cooked dal made from red lentils, split yellow peas, and Indian spices.
Serves: 10-12
Ingredients
3 cups red lentils, yellow split peas, or split mung beans (or a combination)
6 cups water
One 28 ounce diced tomatoes
1 large onion, diced
4 garlic cloves, minced
2 Tablespoons fresh grated ginger
1 Tablespoon turmeric
3 green cardamom pods
1 bay leaf
2 teaspoons each: cumin seeds, mustard seeds, onion seeds, fenugreek seeds
1 teaspoon fennel seeds
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
For serving:
Hot cooked brown rice
cilantro, optional
extra onion and cumin seeds, optional
fresh lemon juice, optional

Instructions
Place red lentils and yellow split peas into a large bowl and cover with water. Let soak for a few minutes and swish to wash the lentils and split peas. Drain well and rinse. Place in a slow cooker and add the 6 cups water. Add the diced tomatoes, onion, garlic, ginger, turmeric, cardamom pods, bay leaf, salt and black pepper.
Heat a small skillet over medium heat. Add all of the seeds to the pan. Shake the pan while on the heat, or use a wooden spoon to stir, while toasting the seeds. When they smell fragrant, remove from heat and transfer to the slow cooker. (It will probably bubble up a bit as the hot seed hit the liquid.) Stir well to combine all ingredients. Place lid on slow cooker and let cook on high for 4-5 hours or low for 8-10 hours.
Remove lid after cooking time and stir. Taste and if lentils are not soft, cook for another 30-60 minutes, if needed. Add more salt and pepper, if needed.
To serve - Ladle the daal over brown rice and top with a squeeze of fresh lemon, cilantro, and more seeds, if desired.

I received this product in exchange for my honest and unbiased review.