Moong Dal Crockpot

One of the things I really liked about this dish was the way in which the moong dal completely break down in the cooking process, making a thick dal with firm chunks of veggies in it. Delicious.

2 tbsp extra virgin coconut oil
2 tbsp finely  minced garlic
1 1/2 cups finely chopped onion
2 cups moong dal (split mung beans)


3 cups frozen green peas
2 cups finely diced carrots
2 cups finely diced asian sweet potato



4 tsp sea salt
1 tsp chili powder
1 tbsp rosemary
1 tsp cumin
black pepper
3 tsp raw cacao



combine the following:

4 cups tomato sauce
4 cups water
1/2 cup coconut butter
1/2 cup almond butter


3 cups (steamed) chopped broccoli -- to be added after cooking is complete



1. layer the ingredients in the order listed
2. sprinkle the seasonings on, then pour on the liquid mixture of tomato sauce, water, coconut butter, and almond butter
3. cook for 6 hours in the crockpot
4. when done, add the broccoli, stir, and let sit for  a little while.
5. serve!

The moong dal will completely break down, but all the veggies will be more or less intact. This makes for a thick and rich stew, and it's pretty fantastic.