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It’s pretty great to be on a plant based.  I don’t miss animal products at all.  I miss the sugar sometimes, therefore, I fall off the truck sometimes.  What I REALLY miss is great Indian food.

Years ago when I worked at Microsoft, I had an Indian office mate named Rajni Gulati.  When her mother came from India to visit for 6 months, it was me who reaped the food rewards.  Rajni was tired of Indian food and ate pizza or Thai for lunch.  I had leftovers that made me swoon.

I’m collecting Indian and Thai recipes right now.  This is one I’m about to test out…but had to share it with you now.

Forks over Knives–I LOVE you!!

Fragrant Kidney Bean Lentil Dal

By    |   Posted on March 14, 2014 

 

Lentil Dal 540x299 Fragrant Kidney Bean Lentil DalThis dish is a dal of sorts, and is especially fragrant and flavorful, rich with spices, and yet not spicy in a hot sense. I enjoy how this dish is not hot-spicy, however, you can always add a few splashes of hot sauce if you like.

Fragrant Kidney Bean Lentil Dal 
From Let Them Eat Vegan 
Serves 4

Ingredients: 

• 1½ – 2 tablespoons water
• 1 cup onions, diced
• 1¼ teaspoon sea salt
• freshly ground black pepper to taste
• 2 teaspoons cumin seeds
• 2 teaspoons  mustard seeds
• ½ teaspoon fennel seeds (see note)
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• ½ teaspoon allspice
• pinch or two crushed red pepper flakes (or more/less to taste, see note)
• 1 cinnamon stick (or ½ teaspoon cinnamon)
• 2½ – 3 cups water (see note)
• ½ cup freshly squeezed or good quality orange juice (see note)
• 2 large cloves garlic, minced
• 1½ tablespoons freshly grated ginger
• 1 cup red lentils (rinse before adding to pot)
• 1 can (14 ounce) red kidney beans, rinsed and drained (or black beans)
• 2 dried or fresh bay leaves
• Hot sauce to taste (optional, see note)
• Freshly chopped cilantro (for garnish, optional)

Instructions:

Heat the water in a large pot over high or medium-high heat.

Add the onion, salt, pepper, spices, and cinnamon stick.

Stir, cover, and cook for 4 to 5 minutes, stirring occasionally.

Add 2 ½ cups of the water, and the orange juice, garlic, ginger, lentils, kidney beans, and bay leaves.

Stir, bring the mixture to a boil, then lower the heat to medium or medium-low, cover, and cook for 10 to 12 minutes.

Remove the cinnamon stick (leaving the stick in will impart a stronger cinnamon flavor, but this can be overpowering), and cook for another 10 to 15 minutes, until the lentils are fully dissolved and the mixture has thickened.

For a thinner consistency, add the extra water, anywhere from ¼ to ½ cup, or more, if desired. Remove the bay leaves before serving.

Season with additional salt, if desired. Add hot sauce to taste and sprinkle with fresh cilantro (if using).

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