I've literally tried to write this post three times. Sometimes technology isn't our friend and I have to say apple (iphones/computers) really aren't as streamline as you need them to be. For example why isn't there a "command z" short cut on your phone. It would really come in handy and yes I am blaming my phone, partially for not posting this sooner. Anyways as I'm averaging one blog post every three or four months, it seems like I'm due for a recipe. I will not apologize for being such an occasional blogger anymore. I hope you enjoy what I offer up, healthy easy to follow recipes, once in a rare blue moon. This one is the bomb dot com if I do say so myself. It's easy to digest, vegan and excellent for it's anti inflammatory qualities. I created this recipe on some wildly inspired whim a few months back, when I was trying to eat less meat (right now I haven't had meat in almost 2 months - WOAH!). No I'm not going vegan, but I am still on my journey to understanding how to heal my psoriasis. I'll try anything natural. Food is our most powerful medicine or our most perilous poison. What's good for one body can be lethal to another. Right now I'm off meat, diary, gluten, soy, eggs and.... ahh fuck it. I'm happy and I'm feeling good so hopefully my skin will acknowledge that. It's challenging when people invite me over for dinner or out to a restaurant but I'm just trying to go with the flow. Pushing myself as a chef by limiting my pantry is never a bad thing, I'm always up for a challenge.
Back to the important stuff, the recipe. This warm vegetarian stew uses Indian spices and is some serious comfort food, perfect for the cooler weather coming in. The dish also freezes well, so make extra. You will not be disappointed!
INGREDIENTS:
2 cups moong dal (yellow split mung beans)
2 sweet onions - fine chop
4 cloves of garlic - minced
2 tbs ginger - minced
1- 2 red bird chilies - fine chop
2 tbs of tomato paste OR 1/2 c. chopped tomatoes
2 tbs cilantro stems - fine chop + leaves to finish
1 can of coconut milk
1L of water or vegetable stock
Tbs coconut oil
1 tsp cumin
1tsp turmeric
1 tsp mustard seed
1tsp coriander seed
1/2 tsp fenugreek
Celtic sea salt to taste
1/2 lemon - juice (optional)
METHOD:
Rinse the dal three times, I like to soak them for a few hours but it's not necessary. Sauté the onion, garlic and ginger in coconut oil add the chilies and spices then the dal. Add the liquids, tomato, pinch of salt and cilantro stems, then simmer until the lentils are tender, you may need to add more liquids, monitor it.
TIPS:
keep ginger in the freezer and grate it in using a microplane, you can also keep the bird chilies in the freezer, one of my favorite cooking hacks.
SERVE:
You can add a spritz of fresh lemon once the dish is cooked, some chopped fresh cilantro leaves are nice too. I like to serve with blanched broccoli or wilted greens and a side of brown Jasmin rice.
Make this and let me know if you love it as much as I do.
Chow for now!
