Crock Pot Kitchari Food
CROCK POT KITCHARI
Make and share this Crock Pot Kitchari recipe from Food.com.
Provided by Jxenja
Categories Breakfast
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rince the dal and remove any debris. Combine the dal and 6 cups of the water in the slow cooker.
- In a medium size skillet, melt the butter over medium heat. Add the ground spices, cook 1-2 minutes, stirring constantly, just to heat and gently toast them. Stir into the dal and add the bay leaf. Cover and cook on LOW for 4 to 5 hours. The mixture will be soupy.
- In a blender or small food processor, combine the ginger, coconut, cilantro, and remaining 1/2 cup of water and process until smooth. Add to the cooker along with the rice, cover, and cook on LOW until the rice is tender, 1 to 1 1/2 hours longer.
- Remove the bay leaf and season with salt. Serve the soup hot in bowls with some warm whole wheat tortillas or chapatis.
Nutrition Facts : Calories 469.6, Fat 11.3, SaturatedFat 6.4, Cholesterol 22.9, Sodium 18.5, Carbohydrate 73, Fiber 20.5, Sugar 1.8, Protein 19.5
MUNG BEAN SOUP (CROCKPOT)
Very low calorie soup that is good. I asked at the store for mung beans and they said bean sprouts were the same thing. I believe this is another version of the WW 0 point soup, using different vegetables. Recipe source: local newspaper
Provided by ellie_
Categories Vegetable
Time 8h40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse bean sprouts. Place first 7 ingredients (mung beans - tomato) in crockpot and cook on low for 8-10 hours.
- Add spinach and lemon juice and cook on high for 20-30 minutes.
Nutrition Facts : Calories 43, Fat 0.4, SaturatedFat 0.1, Sodium 48.3, Carbohydrate 8.9, Fiber 2.8, Sugar 4.2, Protein 2.9
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