The Plantbased & Un-cooked Experience

Dal

Vegan, Gluten-free, Low-Fat 

The weather is really cold here in California…. actually I can’t remember when it was this cold. This is the perfect time of the year to make a warming dish.

Curry is always warmingGarlic is highly medicinal and great for the flu season, and the turmeric is another medicinal herb, which is a well-known for being anti-inflammatory and a natural liver detoxer (plus much more).

If you want a simple, fulfilling meal, using pure organic ingredients, this one will warm up your soul and body, and its suitable for adults and kids.

The trick with this dish, is to cook the dal on it’s own, and then make the spice mixture. This way you get much more flavor, than just adding all the ingredients together from the beginning.

Ingredients for the Dal

  • 1 cup red lentils (split)
  • 1 large onion
  • 2 large organic tomatoes
  • 2-3 cloves garlic
  • 1/4 tsp turmeric
  • 1/2  tsp Himalayan salt
  • 3 cups purified water or vegan vegetable broth
  • 1 1/2 tblsp freshly pressed lemon juice
  • 3/4 tsp cumin, ground
  • 1/2 tsp coriander, ground
  • 1 cup fresh cilantro/coriander, chopped for garnish

Ingredients for spice mixture

  • 2-3 inches fresh ginger, peeled and sliced in long strips
  • 1 tsp cumin seeds
  • 1 tsp black musrard seeds
  • 1 red dried chili, chopped
  • 1-2 tsp curry powder
  • 4-6 curry leaves (optional)

How to make

  • Place the lentils into a mesh strainer and rinse well. (Lentils cook faster if you soak them in warm water prior o use)
  • Heat a pan or wok over medium heat, and add the onion, garlic and turmeric – sprinkle salt on the onions to make them sweat. Sauté for 2-3 min. , then add the tomatoes and continue to cook until the tomatoes are soft.
  • Add the drained lentils and 3 cups of water or vegetable broth – stir and bring to a boil
  • Turn the heat down to medium low and cover with the lid (leave a little open to let the steam escape)
  • Cook for 30 min. until the lentils are soft
  • In another pan, add a little water and fry the slices of ginger, chilies and curry leaves. Stir and when the water is gone, add the mustard seeds ad toast until they pop. Then add the cumin seeds and toast for 1-2 min.
  • Add the spice mixture, lemon juice, cumin and coriander powder to the Dal and mix in.
  • Season with Himalayan salt as desired

To Serve

Garnish with freshly chopped cilantro

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