This time of year we're usually still waiting for the heat of summer to break and give us a hint of fall, so I find myself turning to the slow cooker to prepare meals. This dal made the house smell so good I forgot to take a photo until I was about halfway done eating.
Dal (adapted from The Vegan Slow Cooker)
3/4 c. red lentils, washed and picked through
2 c. water
1 cube bouillon
1 medium yam, peeled and cubed
1 Tbsp. olive oil
1/4-1/2 c. onion, diced (depending on how onion-y you like things)
1/2 tsp. garam masala
1/8 tsp. cumin
1/8 tsp. turmeric
a pinch of chili powder
3-4 large leaves of chard, chiffonaded
Add the lentils, water, bouillon and yam to the slow cooker. Add the olive oil, garam masala, cumin, turmeric, and chili powder to a pan and heat on medium-low. Add the onions to the pan and saute until soft and translucent. Add to the slow cooker. Cook on low for 6-8 hours.
Serve over rice and with some naan. Or as Mr Pescador calls it, "nom."
Nutrition Benefits
yam: vitamin C, potassium and manganese
lentils: protein, iron, phosphorus, copper, folate and manganese
Posts
0 comments:
Post a Comment