Dal

Dal

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I don’t have much to report as I haven’t cooked since Thursday last week.  I was lucky enough to have my mom surprise me and be here with Josh and I over this past weekend, which included our baby shower and my birthday.  It was a wonderful weekend full of fun!  Also extremely cold with lots of snow.  Winter is here!  Our busy schedules kept me out of the kitchen but I was glad to be able to share this one dish with my mom, something to warm her up as she transitioned from the warm weather of the Caribbean.

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Dal

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The recipe used for this meal I have made many times before.  I highly recommend it.  It incorporates all common ingredients keeping it simple.  I’d say this is a healthy version of comfort food.  Easy on the system while adding plenty of dietary fiber along with some protein.  I used peeled split mung beans for this batch, which any Asian grocery store will carry.  I love cooking in my crock pot throughout the winter.  It warms the house and it’s an added bonus to not have to cook once I come home from work.  The color of this soup always appeals to me both from the beans and the grated carrot.  We enjoyed this with some garlic naan.  Yum!

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Dal

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Crock Pot Dal

  • 1 lb split black gram
  • 2 celery stalks, chopped fine
  • 1 large carrot, grated fine
  • 1 medium onion, chopped fine
  • 2 T butter
  • 1 T curry powder
  • 1 T lemon juice
  • 1 bay leaf
  • 1/2 t salt
  • 2 tsp Better Than Bouillon, chicken base (or use vegetable base for a vegetarian version)
  • 2 qts water

Rinse the beans well and add to crock pot along with all the other ingredients.

Cook on low for 7-9 hours.

Serve with naan or rice for a wheat-free meal!

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