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.
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!
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!