Tuesday, May 21, 2013

Vegan Dal

For the past month or so I have had to live without my laptop because of a wire issue but now it is back and running and I'm thrilled!
I didn't realize how much I relied on the laptop.  I could have used my desktop but I prefer to sit very comfortably on my sofa and not on a computer chair.

We are getting ready for our summer vacation and I cannot wait to get out of the humdrum life of a housewife.
A change of scenery is what I think I need.  I'm so bored right now.
I know food will be my biggest issue.  Hitting the road will not be the same as going into my pantry or refrigerator and preparing non-dairy and mostly vegan meals.  It's going to be my biggest challenge yet.  I'm not a salad person and so far that is a lot of what I see when I check out the menus at different fast food venues.  I love soup but most, if not all, soups are made with chicken stock.  Vegetable stock is just as good if not better than the chicken stock used in restaurant soups.  Going to a vegan restaurant is not an option either.  It's a little bit intimidating for the other family members although all meals prepared at home are meatless.

I guess I'll cross that bridge next month....

Today what I have brewing in the slow cooker is one of my favorite meals.  I love Indian food so much.
This recipe is taken from the Fresh from the Vegetarian Slow Cooker.

What a Dal

2 tbsps olive oil
1 large yellow onion cut into pieces
2 garlic cloves peeled
1 tsp peeled and minced fresh ginger
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1/2 tsp ground cardamom
1/2 tsp dry mustard
1/4 tsp cayenne pepper
1/4 tsp ground allspice
1 1/2 cups dried brown lentils, picked over and rinsed
1 15 oz can kidney beans drained and rinsed
3 cups water
salt and pepper to taste

I know it's a lot but stick with me.  It's so worth it and brings out the yumminess of this dish.

Pour the oil into a 4 qt slow cooker and set it on high.
In a food processor, puree the onion, garlic, and ginger and add it to the cooker.
Cover and cook for about 2 minutes while you get the rest of the ingredients together.
Stir in the all the spices with the vegetables for about 30 seconds.
Turn down the slow cooker from high to low and add the lentils, kidney beans, and water.
Cover and cook for 8 hours.
Before serving season with salt and pepper.  For a smoother texture (like you would get in an Indian restaurant) puree up to 2 cups of the finished product in a blender or food processor and stir back into the pot.
I'll be serving this over jasmine brown rice.


No comments:

Popular Posts