By Dr. Anju Sodhi (BAMS, ND)
Creamy Vegan Red Lentil Dhal
Makes 4 servings
- 2 tbsp coconut oil
- 1 onion, diced
- 1 tsp cumin seeds or 1/2 tsp cumin powder
- ½ tsp coriander powder or seeds
- 1 tbsp curry powder (I use mild)
- 2 cups red lentils (soaked for at least 2 hours to overnight), rinsed and drained
- 2+ cups water
- 1 can ( 14 oz) coconut milk
- 1 cup raw cashews
- 1 can (14 oz) tomatoes
- 1 tbsp garlic powder
- Salt to taste
- Chill powder or cayenne pepper to taste (optional)
- Heat a large pot over a medium heat adding the oil and onions. Sauté for a couple of minutes until the onions are soft and translucent.
- Add in the cumin, coriander, and curry powder and stir for a couple of minutes to release all of the flavours.
- Add in the red lentils and add a splash of water to deglaze the pan and stir well. Pop the lid on. If you need to add some more water, you can do so.
- In a high-speed blender, add the 2 cups of water, coconut milk, cashews, tomatoes and garlic powder. Blend until smooth.
- When around half the lentils have turned yellow, add the blended mix to the lentils and stir well until everything is combined. Bring to a simmer and slightly reduce heat.
- At this point, put the lid on as it will start to bubble quite a bit as it thickens. Make sure you stir it every now and then so that it doesn’t stick to the bottom. I do it normally every couple of minutes.
- Add salt and chilli to your taste.
- Cook the curry for about 30 minutes until the lentils are soft but not mushy.
- To serve, add equal portions to bowls and serve with the options mentioned above.
Quinoa Salad with leeks. tomato, kale, cilantro, cumin and lemon juice.
Bitter Melon Sauteed with olive oil and onion.
Vegetable & Lentil Soup with Carrot and Ginger.
Chicken & Fenugreek Leaves recipe
Black Chickpeas or Chana, with ginger and cumin seeds.