The post Making a Lentil And Chickpea Dhal is Easier Than Ever Before appeared first on falafelandcaviar.com.
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(@jodiesveganlife)Ingredients:
- 1 cup of dried red lentils
- 1 tin of chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon vegetable oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tin of diced tomatoes
- 2 cups of vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions:
- Rinse the lentils under cold water until the water runs clear. Drain and set aside. In a large pot or skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened for about 5 minutes.
- Add the minced garlic and grated ginger to the pot, and cook for another 2 minutes, stirring frequently. Stir in the ground turmeric, cumin, coriander, cinnamon, and cayenne pepper (if using), and cook for 1 minute until fragrant.
- Add the diced tomatoes (with their juices) to the pot, along with the drained chickpeas, rinsed lentils, and vegetable broth. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the dhal has thickened.
- Season with salt and pepper to taste. If the dhal is too thick, you can add a bit more vegetable broth or water to reach your desired consistency. Serve the lentil and chickpea dhal hot, garnished with fresh cilantro, and accompanied by cooked rice or naan.
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]]>The post This Dhal is One of the Healthiest Meals You Can Have appeared first on falafelandcaviar.com.
]]>Ingredients
- 2 brown onions
- 5 cloves of garlic
- 1 inch of ginger
- 1 green chili
- 3 medium carrots
- 10 ounces of baby spinach
- 4 medium tomatoes
- 10 ounces of red lentils
- 2 tablespoons of cooking oil
- 1 teaspoon of chili flakes
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of garam masala
- Salt
- Black pepper
Instructions
- Fry your onions in half of your cooking oil for about 10 minutes on a medium heat. Add your crushed garlic, green chili and grated ginger. Fry for 3 minutes. Add your chili flakes, garam masala, and cumin. Add your red lentils and move them about the pan as you gently fry them.
- Add a splash of water and stir with your lentils to stop them from sticking. Add a generous pinch of salt, and continue to add water if your lentils become too dry. Chop up your carrots into cylinders and chuck into the pan. After 10 minutes, chop up your tomatoes and add to your pan. At this point add your turmeric, and taste for salt.
- Once your lentils are almost cooked (it should be 15-20 minutes total) add your spinach and stir it until it is all wilted.
- Taste for salt and spiciness and add salt or black pepper if needed. Serve either with rice or naan, and it will go great with yogurt as well.
- This meal is very healthy as it contains three of your five-a-day, and lentils are a great natural source of protein. Turmeric is also a natural anti-inflammatory and a bit of chili is good as an antioxidant. Hence it’s one of the healthiest meals you can enjoy!
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