Red Lentil Dahl

Hi Tribe!

This weekend was a time for relaxation and fully soaking in my first Saskatchewan Fall in years. The leaves are changing and I have been feeling more connected and grounded since returning to Canada. With all the change and transition it finally feels like my feet are connected to the Saskatchewan energy. Mornings are filled with crisp air now and I am always snuggled up with an extra large scarf. We are only a few days past fall equinox and I am pulled to cooked, grounding foods. Normally, if you follow me on Instagram or see me daily I eat a lot of raw food. Instead of following on particular eating regime I seek to find the inner guidance of my soul. I am always pulled to be guided by what my body is telling me. Right now, its slowly cooked foods to ease digestion, nourish the root chakra, and give warmth to the body.

This weekend my boyfriend and I headed to the local market and picked up some goods to make Red Lentil Dahl. We may have stopped at the local bakery to snatch something for our sweet-tooth along the way. He bought a gooey cinnamon bun whilst I went for the nutty granola bar. Our food spirits were very satisfied at the days end.

Arriving back to the house we unpacked our groceries and I dived right into making a Dahl. Initially I was unsure of the new brand of Curry powder we purchased but it turned out pretty tasty. I am still on a hunt and if you know of any good brands or combinations please comment below. A friend mentioned Harmonic Arts blend? Haven’t tried yet but I feel like that will be the next one that finds its home in my pantry.

dahl

Red Lentil Dahl

Serves: 4
Prep/Cook time: 1 hour

Ingredients:

  • 1 1/2 c. dry Red Lentils
  • 4 tbsp. Coconut oil
  • 4 tbsp. Curry Powder (we couldn’t find Garam Masala so I doubled the curry powder)
  • 1 yellow onion
  • 2 cloves garlic
  • 2 inch chunk of ginger root
  • 1 tsp cumin powder
  • 1 juiced lemon
  • 1 can whole tomatoes
  • 2 tbsp tomato paste
  • 450 ml coconut mylk
  • pinch of cayenne
  • salt to taste
  • 6 handfuls of spinach
  • 1 tbsp honey (or sweetener of choice)
  • fresh cilantro to garnish

Directions:

  • Finely dice up onions and garlic. Add Coconut oil to saucepan and heat. Mix in onions and cook until soft
  • Add in curry powder, cumin powder, ginger, and cook for 1 minute. Mix often that way the spices don’t burn on the bottom of the sauce pan. You can add more coconut oil if you find it is sticking or doesn’t easily stir.
  • Pour whole tomatoes and crush with a spatula. Add tomato paste and coconut mylk. Bring to boil.
  • Rinse red lentils and then add to mixture. Cook for 30 minutes until lentils are soft. (you can cook rice at this stage too if you would like too.)
  • Finely slice spinach and add into Dahl mixture to soften.
  • Finish with lemon juice, cayenne, honey, and salt.
  • Once finished, taste and adjust any components. Maybe you like it really spicy, add more cayenne!
  • Dish up with brown rice, dahl, and garnish with cilantro.
  • Enjoy!

 

This will be first of many indian dishes that will be created over the Fall and Winter. I look forward to growing with this cultures cuisine and hope to find myself mixing up the perfect curry combination and sharing. I want to know the secrets of making the TASTIEST curry, with no dairy.

 

xx,

 

B.

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