Crockpot Chana Dal with Spinach Soup
 
Prep:
Cook:
Total:
 
4 Points Plus per serving -- Recipe Makes 6 Servings -- Individual Serving is approximately 2 cups
By:
Serves: 6
Ingredients
  • 2 teaspoons canola oil
  • 2 small yellow onions (or 1 large), chopped
  • 6 cloves garlic, chopped
  • 3" piece ginger root, peeled and chopped
  • 2 cups chana dal, rinsed and picked over
  • 4 cups broth
  • 2 cups water
  • 1 15-ounce can light coconut milk
  • 1 14.5-ounce can crushed tomatoes
  • 2 dried chilies
  • 1 tablespoon garam masala
  • 1 tablespoon curry powder
  • 2 teaspoons kosher salt
  • 2 teaspoons turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon mustard powder
  • 1 teaspoon ground fenugreek seed
  • 6 ounces organic baby spinach
Instructions
PREP:
  1. Grab your onion, garlic and ginger. Peel and quarter. Pulse in food processor.
  2. Be sure to pick over your dry beans and give them a good rinse. Measure out spices and set aside.
COOK:
  1. Heat a medium frying pan over medium heat, once hot, add oil and then onion mixture. Cook approximately five minutes, stirring occasionally.
  2. Add spice mixture, cook 1 minute stirring constantly. .
  3. Remove from heat and add to slow cooker along with chana dal, broth, water, coconut milk, and crushed tomatoes. Set to cook on HIGH for 4 Hours.
  4. Add baby spinach in for last 15 minutes of cooking time. Delicious served with brown rice, Quinoa, couscous or naan bread. Enjoy!
Recipe by EverydayMaven™ at http://www.everydaymaven.com/2012/crockpot-chana-dal-with-spinach-soup/