Our family LOVES Indian cuisine. My kids especially love dahl and my husband and I especially love curried veggies. This is a dish that pleases everyone in our home! It is rich in flavor and delicious if served with a spicy kraut and pickled okra on the side!
Ingredients:
Rice:
- 2 cups uncooked Indian Basmati rice (I use white because it is easier to digest and more authentic)
- 7 Cardamom cloves
- Water
Dahl:
- 2 cups green lentils
- 1 1/2 cups red lentils
Rice:
- 2 cups uncooked Indian Basmati rice (I use white because it is easier to digest and more authentic)
- 7 Cardamom cloves
- Water
Dahl:
- 2 cups green lentils
- 1 1/2 cups red lentils
- 1/2 cup green mung beans
- medium onion (diced)
- 7 cherry tomatoes (or 2 medium size tomatoes)
- coconut oil
- garlic (as much as you like, crushed)
- medium onion (diced)
- 7 cherry tomatoes (or 2 medium size tomatoes)
- coconut oil
- garlic (as much as you like, crushed)
Spice blend for dahl (you can adjust based on your preference too!):
- 2 TBS authentic Indian curry powder
- 1 TBS turmeric
- 1/2 TBS cinnamon
- 1 TBS ginger powder
- 1/2 TBS clove powder
- 2 TBS garlic powder
- 2 TBS cumin
- salt and pepper (as much as you like)
- 1/2 TBS cayenne (optional)
Curried Cabbage:
- 1 small head shredded cabbage
- 1 large carrot (cut into thin strips or shredded)
- 1 small onion (cut into shreds)
- coconut oil
- 1 tsp turmeric
- 1 TBS authentic Indian curry powder
- 1/2 TBS cumin
- 1/2 TBS ginger powder
- 1 TBS garlic powder
- salt and pepper
Directions:
I soak the rice for a few hours after washing it real well. Throw the cardamom cloves in the water while it soaks. This will be the clean water in which you will cook the rice.
I soak the green lentils and mung beans together (not the red ones) overnight. Before cooking, drain and rinse them.
In a large pot heat coconut oil and saute' diced onion and tomatoes. When browned add the green lentils/mung beans and spices. Pour enough water to cover it and set the heat on med. Stir frequently (lentils can stick). Add the red lentils after 10 minutes and more water. Turn the heat to med. low. Stir often and add water if needed. We like our dahl fairly creamy so I tend to over cook it just a touch.
Just as you think the dahl is ready, turn the heat on medium for the rice and cook like you normally would cook rice. In a cast iron skillet heat coconut oil and cook onions and carrots, when browned add cabbage and spices. Cook until cabbage is ready.
Serve with your choice of hot sauce and chutney or pickled goodies!
Buon Appetito!
*If you'd like to sign up for the e-mailing list, please enter your email in the box at the top right corner of the page or contact me at: faulkdickerson@gmail.com :)
- 1 TBS turmeric
- 1/2 TBS cinnamon
- 1 TBS ginger powder
- 1/2 TBS clove powder
- 2 TBS garlic powder
- 2 TBS cumin
- salt and pepper (as much as you like)
- 1/2 TBS cayenne (optional)
Curried Cabbage:
- 1 small head shredded cabbage
- 1 large carrot (cut into thin strips or shredded)
- 1 small onion (cut into shreds)
- coconut oil
- 1 tsp turmeric
- 1 TBS authentic Indian curry powder
- 1/2 TBS cumin
- 1/2 TBS ginger powder
- 1 TBS garlic powder
- salt and pepper
Directions:
I soak the rice for a few hours after washing it real well. Throw the cardamom cloves in the water while it soaks. This will be the clean water in which you will cook the rice.
I soak the green lentils and mung beans together (not the red ones) overnight. Before cooking, drain and rinse them.
In a large pot heat coconut oil and saute' diced onion and tomatoes. When browned add the green lentils/mung beans and spices. Pour enough water to cover it and set the heat on med. Stir frequently (lentils can stick). Add the red lentils after 10 minutes and more water. Turn the heat to med. low. Stir often and add water if needed. We like our dahl fairly creamy so I tend to over cook it just a touch.
Just as you think the dahl is ready, turn the heat on medium for the rice and cook like you normally would cook rice. In a cast iron skillet heat coconut oil and cook onions and carrots, when browned add cabbage and spices. Cook until cabbage is ready.
Serve with your choice of hot sauce and chutney or pickled goodies!
Buon Appetito!
*If you'd like to sign up for the e-mailing list, please enter your email in the box at the top right corner of the page or contact me at: faulkdickerson@gmail.com :)
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