Gingered Sweet Potato Dal with Coconut Leeks

Care of Laura Wright Serves: 4 Notes: Every recipe I’ve read for dal tells you to add the salt at a different time (to avoid toughness or the lentils breaking down too soon etc). I add a solid pinch at the beginning when I pour the water and then adjust it at the end to my liking. Dal ingredients: 1 tsp ground turmeric 1 tsp ground coriander pinch of chili flakes 1 cup red lentils 1 sweet potato, peeled and diced small 1 two inch piece of ginger, sliced 4 cups water + extra 1.5 tsp garam masala salt to taste Leeks Ingredients: 2 tbsp extra virgin coconut oil pinch of yellow mustard seeds 1 leek, white and light green part julienned pinch of salt   To serve: cooked, warm rice 1 apple, cored + thinly sliced chopped parsley, cilantro or mint (or a combination) black sesame seeds (very optional) Place a large pot over medium heat. Toast the turmeric, coriander and chili flakes in the dry pan until fragrant, about 2 minutes. Add the lentils, diced sweet potato, ginger slices, a pinch of salt and 4 cups of water. Bring to a boil and simmer… Read More

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Pumpkin Dal

Pumpkin Dal (as posted on vegancookbookcritic.blogspot.com)   Ingredients 1 cup red lentils 2 cups water 1 large yellow onion 1 tbsp coconut oil 1 tsp mustard seeds (optional) 1 1/2 tsp cumin 3/4 tsp salt 1/2 tsp hot curry powder 1/4 tsp garam masala 1 cup pumpkin puree juice of 1 lime 2 tbsp shredded coconut 2 kale leaves, finely sliced Directions Rinse the red lentils in a fine mesh strainer until the water runs clear. In a small saucepan over medium heat bring the water to a boil. Add the lentils, cover and reduce the heat to simmer. Cook the lentils for 20 minutes. The lentils should be soft and most of the water should be absorbed. Add the coconut oil to a medium saute pan over medium-high heat. Once the oil has melted add the onion (and mustard seeds if using) and saute for 10-15 minutes until the onions are translucent and begin to brown. Add the spices and stir to coat the onions and cook for about 2 minutes. Stir in the pumpkin, cooked lentils and lime juice. Add the shredded coconut and kale. Continue cooking until the kale has softened. Serves 4-6. Read More

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