This is the last meal I have decided to prepare and freeze before the baby arrives. Our freezer is filled to the brim with meals and I barely fit this last one in. I will say I’m pretty impressed with myself for making it happen. I’ve been feeling great though. Minimal if any back pain at this point and most days plenty of energy to get what I want to get accomplished. Today is the full moon, so everyone put there intentions out there to inspire the baby’s arrival!
Anyway this is my normal crock pot dal recipe I use. It’s user friendly with common ingredients and the taste is always pleasing. I decided to immersion blend the finished product for something creamy. Instead of enjoying naan as we normally do, we have been buying a new kind of bread from the Indian market, methi paratha. It’s a fenukreek spiced flat bread. A nice change and just as delicious.
Split Mung Bean Dal
- 1 lb split mung beans, rinsed thoroughly
- 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)
- 6 cups water
- To make life easy I food processed the onion, celery, and carrot.
- Add all ingredients to the crock pot, cook on low 6-8 hours. If desired immersion blend soup to a smooth consistency once cooked. Do not forget to remove the bay leaf for blending!
- Serve with avocado, naan (or another bread), fresh cilantro, a dollop of yogurt, or anything else that comes to mind.