I found this recipe (and picture!) on oneingredientchef.com and it actually tastes like restaurant quality! It is a delicious comfort food great for a rainy, damp day. The fresh ginger is very warming and garlic will boost your immune system to be prepared for any spring colds lingering around!
Lentils are a great source of protein and the dish is naturally gluten and dairy free. This dish fits all of my requirements: delicious and nutritious and easy.
- 3 cups cooked black lentils
- 1 cup cooked red kidney beans
- 1 tablespoon grapeseed oil
- 1 red onion
- 1 tablespoon minced ginger
- 3 cloves minced garlic
- 1/2 teaspoon each dried spice: salt, turmeric, coriander, cumin, cayenne
- 1+ cup tomato puree
- 1/2 cup raw cashews soaked for 1 hour
- Cilantro, to garnish
- Basmati rice for serving
1. First, cook the black lentils and red kidney beans. You can certainly use canned or pre-cooked ones, but the flavours will be so much better if you start with the dry legumes and cook them yourself (especially with the lentils). You can buy black beluga lentils at the Bulk Barn. Either way, prepare these, drain them, and set aside.
2. In a deep skillet, warm a tablespoon of oil and add in a diced red onion, 3 minced cloves of garlic, and 1 tablespoon of minced ginger. Allow these to soften and then add in the spices right onto the onions: start with 1/2 teaspoon each salt, turmeric, coriander, cumin, cayenne. Give these 5 minutes.
Also, now would be a good time to start thinking about cooking the rice that you’ll be serving with this Dal…
3. Next, add in the lentils, beans, and about a cup of pureed tomatoes. Use a fork to mash the lentils and beans right in the skillet. They don’t have to be 100% mashed, just break them up a bit. Then allow this to simmer for at least 25 minutes, stirring regularly and adding water as necessary to maintain the stew-like consistency.
4. Meanwhile, make the cashew cream. Simply blend the cashews with about 1/2 cup of water until completely smooth. Add half of this into the Dal and reserve the other half for garnish.
5. After about 25 minutes of simmering, give this a final taste and feel free to add any additional spices that are needed. Then, divide into bowls, drizzle on some cashew cream, add a garnish of cilantro, and serve with basmati rice. Yum!