Indian Red Lentil & Azuki Dahl over Brown Rice
Indian food is probably one of my favorite cuisines. I can't get enough of it! And to know that the spices are so good for you, makes me even happier. Did you know, that the spices used in Indian food act like medicine? Each spice has its own benefit. You can read more about it at :
Dahl is a great dish packed with protein and a combination of fresh/dry spices. Served over brown rice, it creates a great, satisfying option for vegans.
1 cup red lentils washed and drained
2 cups thinly chopped onion
3 cloves of garlic, minced
1 tablespoon fresh ginger, grated
3 celery stalks, thinly chopped
1 cup Azuki beans- soaked all night and washed
1 can of organic diced tomatoes 14.5oz/411g
1 tablespoon coconut oil
1 teaspoon garam masala
1 teaspoon cumin seeds
1/2 teaspoon ground coriander
1 teaspoon turmeric
3 tablespoons tamari
2-3 cups water
2 cups brown rice
1 tablespoon olive oil
4 cups water
In a cast iron skillet, add coconut oil, onion, celery, salt and pepper. Sauté for a few minutes and then add garlic, ginger, garam masala, cumin seeds, coriander, and turmeric. Toast the spices until they are fragrant. Then add the lentils, Azuki, diced tomatoes, water, and tamari. Lower the heat, cover the skillet, and cook until the beans and lentils are completely tender. If you like your Dahl more liquidy add more water. I added just 2 cups of water, but you can certainly add 3 cups and alter the consistency to your liking.
For the rice:
In a pot add olive oil and rice and saute for a couple minutes. Then, add the water and salt and lower to a simmer until all the water has evaporated.