Another adaptation of another amazing recipe by Yamuna Devi: I needed an easy Indian food fix, and the crockpot was calling... Use freshly-ground for all of the spices if possible -- for the fenugreek, it's a must. And instead of using plain water, I used the reserved steaming water from a prior meal that involved steaming vegetables -- which added an additional depth to the inherent flavors in the recipe without the salt/herb interference of a stock or bouillon.
Mung Bean and 2 Lentil Dal with Tomatoes
yields 10 cups
1 cup dried mung beans
1/2 cup dried green or brown lentils
1/2 cup dried beluga lentils
6 cups water (or water from steaming vegetables)
1 28-oz can unsalted diced tomatoes and their juice
1 Tbsp ground corriander
1/2 Tbsp ground cumin
1/2 Tbsp ground turmeric
1 1/2 tsp lemon pepper (to start)
1 tsp ground fennel
1 tsp freshly ground fenugreek seed
1/2 tsp ground cloves
1/2 tsp ground cardamom
2-3 tsp sea salt (start with 2)
30 drops SteviaClear or 1/2-1 Tbsp jaggary (or turbinado sugar or sucanat)
1. Pour all ingredients into crockpot, cover, and turn on Low heat
2. Ignore for 12 hours
3. Adjust seasonings to taste, adding the additional tsp salt and mroe lemon pepper if needed, and serve.
Total calories: slightly less than 1600
Calories per 1-cup serving: 160
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