Monday, April 23, 2012

Slow Cooker Chana Dal with Spinach from Everyday Maven

This vegan Slow Cooker Indian stew can be served with brown rice, quinoa, couscous, or naan bread.

Slow Cooker Chana Dal with Spinach from Everyday Maven found on SlowCookerFromScratch.com
  (Photo from Everyday Maven.)

The slow cooker is great for the many types of legumes and dried beans that are so prevalent in Indian cooking.  If you're not very experienced with cooking Indian foods, no worries because this recipe for Slow Cooker Chana Dal with Spinach from Everyday Maven has great step-by-step photos and suggestions for where to get ingredients. 

I do want to confess that Alyssa called this recipe a soup, but I took one look at the photo and the suggestion to serve with brown rice, quinoa, couscous, or naan and mentally re-named it a stew!  And I do think this is the kind of season-spanning dish that tastes good any time of year.  Alyssa says this has turned into a freezer staple at her house, and no matter what you call it, if you like Indian flavors I'm betting you'll like this dish!

Get the complete recipe for Slow Cooker Chana Dal with Spinach from Everyday Maven.

4 comments:

  1. One of my favorite recent discoveries about the slow cooker is that you can cook dried beans from scratch, without pre-soaking. I'm definitely bookmarking this recipe to try.

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  2. Lydia, I did think this looked intriguing as well. I learned that trick about not soaking the beans from you!

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  3. Thanks for sharing this recipe Kalyn! It really is flexible enough to be called a soup or a stew. Definitley more stew like once it is frozen and defrosted! Have a great day :)

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  4. Hi Alyssa, glad to hear I was right about that. This sounds so good!

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