I just made the recipe below for slow cooker dal and there is quite a bitter flavor. I'm wondering: - what ingredient would cause this bitterness and why? - is there something I can add to counter the bitterness?
2 teaspoons whole cumin seeds 2 teaspoons whole mustard seeds 1 teaspoon whole fennel seeds 2 cups split red lentils, rinsed 5 cups water 1 (15-ounce) can diced tomatoes 1 medium onion, diced 1-inch piece fresh ginger, peeled and finely grated 1 tablespoon ground turmeric 1 bay leaf 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Fresh cilantro leaves, for serving (optional) Jasmine rice, for serving
Add the cumin, mustard, and fennel seeds to a small sauté pan, and place on the stove over low heat. Toast the seeds, using a wooden spoon to stir frequently, until fragrant, 3 to 4 minutes.
Add the toasted spices, lentils, water, tomatoes, onion, ginger, turmeric, salt, and pepper in the bowl of a 6-quart slow cooker. Stir together. Cover the slow cooker with the lid, then set to low and cook for 4 to 6 hours, or high and cook for 2 to 3 hours, until most of the liquid has been absorbed and the lentils are soft. Stir before serving.