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Slow Cooker Sweet Potato and Chard Dal - Updated Version

Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Calories 262kcal
Author Kathy Hester

Ingredients

  • 1 tablespoon 15 ml olive oil
  • 1 small onion minced
  • 1 teaspoon garam masala
  • 1 ⁄4 teaspoon turmeric
  • 1 ⁄4 teaspoon cumin
  • Pinch of chili powder
  • Salt to taste
  • 1 large sweet potato diced
  • 1 bunch Swiss chard washed, chopped, and spun dry
  • 11 ⁄2 cups 338 g yellow split peas
  • 4 cups 940 ml water

Instructions

  • The night before:
  • Heat the oil in a skillet over medium heat and sauté the onion with the garam masala, turmeric, cumin, chili powder, and salt until translucent, 3 to 5 minutes.
  • Store in an airtight container in the refrigerator.
  • Combine the cut-up vegetables in a separate airtight container and store in the refrigerator.
  • In the morning:
  • Combine the sautéed onion, sweet potato, split peas, and water in the slow cooker.
  • Cook on low for 6 to 8 hours.
  • About 20 minutes before serving, add the chard and cook until tender, about 20 minutes.
  • Taste and adjust the seasonings.

Nutrition

Calories: 262kcal | Carbohydrates: 46g | Protein: 15g | Fat: 3g | Sodium: 768mg | Fiber: 17g | Sugar: 7g