Saturday, February 22, 2014

Chickpea and Rice Daal with Kalamata Salad


As I promised last night, here is my recipe for what we've been eating the past few nights.  The kalamata salad is AMAZING.  I set this in the crock pot and let it cook all day while we were at work, and I think it cooked too long.  I want to give this another try, making the mixture less soupy.  The flavors were great, though!


CHICKPEA AND RICE DAAL

Ingredients:

1 cup dried chickpeas
1 cup brown rice
1 tbs coconut oil
1 can coconut milk
1 1/2 cup water
2 tsp green curry paste
4 cups vegetable stock

** You will see more dried beans in the future, as I'm trying to learn to use them.  It is a much cheaper way to cook!  You can always omit the soaking part and just use canned beans if you prefer.


  • Overnight, soak the chickpeas in 3 cups water.
  • Next morning, discard water.
  • Place all ingredients in a crock pot on low for 8 hours.
  • Alternate:  add all ingredients to a pot, heat to boil, reduce to simmer, cook for 1 hour.
  • Add less water if you want a thicker daal.


KALAMATA SALAD

Ingredients:

1/2 cup kalamata olives, pitted and halved
1/2 red onion, chopped small
2 green onion stalks, chopped small
1 green pepper, de-seeded and chopped small
4 basil leaves, sliced thin
optional:  1 jalapeno, chopped very fine

  • Add all ingredients to a small bowl.
  • Cover and let sit in fridge overnight.


The next day, I pulled out some large collard green leaves, spooned in the daal, wrapped it up and steamed it for 10 minutes.  Then, I topped the wraps with the salad.  It was great!




This is how I envisioned the meal in the first place, and it was very tasty.  I served it along side a huge salad, lightly dressed with lemon juice.





What have you been cooking lately?

2 comments:

  1. Mmm, this looks so good! Pinning it for later for sure. I have also been trying to cook dried beans more often. I've been picking a "bean of the week," and cooking them up in the crock pot on Sunday for us to eat on salads throughout the week for lunch and incorporate into our meals in the evening. So far, it's been really great and definitely a money-saver!

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    Replies
    1. that is such a great idea! i soaked some black beans saturday and cooked them in the crock pot sunday with garlic and thyme, now they are hanging out in the fridge, waiting to become bean/quinoa balls tonight. YUM!

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