>
Hello, all. My name is Rain and I'm a 58-y/o female vegetarian from
Louisville.
I'm owned by two cats. . .and believe me, it's that way around :). .
.and am happily single. I'm a clergywoman, herbalist and
writer/activist, and an an addict of good tea, all the spicy cuisines,
crossword puzzles, and "Mad Men" on AMC (even if it was lousy, which it
definitely isn't, I'd still enjoy staring at Jon Hamm for an hour
a week. :))
This is a recipe I've fine-tuned over the years; it's tasty and
satisfying, and prep
only takes about 5 minutes: cut up the veggies any-old-how, then throw
everything in the crockpot overnight. My kinda cooking. :) If you omit
the yogurt garnish, it's vegan.
In case you're new to Indian food, "dal" means any edible legume.
*
*-Begin Recipe Export-
*
QBook version 1.00.14
Title: Curried Crockpot **Dal with Sweet Potato
Keywords: mine, veganizable, Indian, chiles, legumes, crockpot *
Serves 6-8
1 lb dried split peas, yellow or green
1 seeded, diced green pepper
1 grated medium sweet potato (peel only if skin is very rough)
6 cup unsalted vegetable stock or soup base
-OR- 6 c. water plus 1 finely chopped rib celery and
half a finely chopped medium onion
1 bay leaf
1-2 chipotles, torn up or sliced
_Chiles de arbol_ or other flavorful hot peppers, to taste
1 decent-sized pinch anise seed
Curry powder or paste to taste (see below)
Mushroom soy sauce to taste (dirt cheap at any Asian grocery)
Black pepper (plenty!)
2 cloves garlic, chopped
Place first seven ingredients in crockpot and season to taste with the
remaining four. Be generous with the mushroom soy; it's the source of
some of the richness and all of the salt in this soup/stew. Note: If using
Indian curry powder/paste and not the Malaysian kind that has peanut
powder in it, you can add a tsp. of peanut butter if desired. It's good.
Cook at low setting (200^f.) for ten hours, then add a cup of water and
turn heat to high. Cook till peas begin to fall apart, perhaps another
hour. They will still have some texture; this is not mushy like standard
American pea soup. (Note that yellow split peas may take a bit longer
to cook than green ones, as they're often a bit larger. They do come out
pretty, though.)
Serve with coleslaw, crusty bread and iced tea or beer.
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. Recipe by
Rain--please
give credit if you re-post.
-End Recipe Export-
Keep on rockin',
Rain
@@@@
\\\\\\\
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/quick_vegetarian/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/quick_vegetarian/join
(Yahoo! ID required)
<*> To change settings via email:
mailto:[EMAIL PROTECTED]
mailto:[EMAIL PROTECTED]
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
