Hello! + recipe

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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.

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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.

 

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Keep on rockin',

Rain

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