slow cooker sweet potato dhal
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 239.4
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 714.6 mg
- Total Carbs: 45.9 g
- Dietary Fiber: 13.8 g
- Protein: 13.2 g
View full nutritional breakdown of slow cooker sweet potato dhal calories by ingredient
Introduction
Come home to a yummy crock pot dinner Come home to a yummy crock pot dinnerNumber of Servings: 8
Ingredients
-
1 lb dried split peas
1 seeded, diced green pepper
1 grated med. sweet potato (peel only if skin is very rough)
6 cup unsalted vegetable stock
1 bay leaf
1-2 chipotles, torn up, or sliced
curry powder to taste
black pepper to taste
garlic powder or sliced garlic to taste
Directions
Place first seven ingredients in crockpot and season to taste with the remaining four. Be generous with the mushroom soy (dirt cheap at any Asian grocery); its the source of some of the richness and all of the salt in this soup/stew. If using Indian curry powder and not the Malaysian kind that has peanut powder in it, you can add a tsp. of peanut butter if desired.
Cook at low setting (200^f.) for ten hours, then add a cup of water and turn heat to high setting. Cook till peas begin to fall apart. (They will still have some texture; this is not mushy like standard American pea soup.)
Serve with coleslaw and crusty vegan bread. Or reduce stock a little further, blenderize, and fry in oil as for refried beans till beginning to go golden and crusty. This is nutty and incredibly good served with rice and spinach and some sort of hot or sour pickle.
From vegweb.com
Number of Servings: 8
Recipe submitted by SparkPeople user GEEKYPOET.
Cook at low setting (200^f.) for ten hours, then add a cup of water and turn heat to high setting. Cook till peas begin to fall apart. (They will still have some texture; this is not mushy like standard American pea soup.)
Serve with coleslaw and crusty vegan bread. Or reduce stock a little further, blenderize, and fry in oil as for refried beans till beginning to go golden and crusty. This is nutty and incredibly good served with rice and spinach and some sort of hot or sour pickle.
From vegweb.com
Number of Servings: 8
Recipe submitted by SparkPeople user GEEKYPOET.
