This needed more than a pinch of chili pepper. I also added after cooking 1 teaspoon ground Aleppo red pepper.
* Exported from MasterCook *
Slow Cooker Sweet Potato and Chard Dal
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 15%) Vegan
Amount Measure Ingredient -- Preparation Method
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1 tablespoon olive oil
1 small onion -- minced
1 teaspoon garam masala
1/4 teaspoon turmeric
1/4 teaspoon cumin
1 pinch chili powder
salt -- to taste
1 large sweet potato -- diced
1 bunch Swiss chard -- washed, chopped, and spun dry
1 1/2 cups yellow split peas
4 cups water
The Night Before: heat the oil in a skillet over medium heat and saute the onion with the garam masala, turmeric, cumin, chili powder, and salt until translucent, 3 to 5 minutes. Store in an airtight container in the refrigerator. Combine the cut-up vegetables in a separate airtight container and store in the refrigerator.
In the Morning: combine the sauteed onion, sweet potato, split peas, and water in the slow cooker. Cook on low for 6 to 8 hours.
About 20 minutes before serving, add the chard and cook until tender, about 20 minutes. Taste and adjust the seasonings.
Yield: 6 servings
Prep time: 20 mins
Cook time: 6 to 8 hours
AuthorNote: no Indian meal is complete without a bean dish. This dal, or lentil soup, gets a nutritional boost from the sweet potato and chard. Serve over rice.
Source:
"Vegan Slow Cooker by Kathy Hester, 2011"
S(Formatted by Chupa Babi):
"Nov 2011"
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Per Serving (excluding unknown items): 221 Calories; 3g Fat (11.7% calories from fat); 13g Protein; 37g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 5096 0
