Monday, 27 April 2015

Ready in 30 - Veg, Rice, Dal (GF,DF, V+)

Three simple meals make up a filling lunch or dinner

For the red lentil dal you will need:
1 medium onion
2 cloves of garlic
1 inch fresh ginger
1 tsp whole cumin seeds
1/3 tsp whole coriander seeds
1 tbsp coconut oil
1 bay leaf
1/2 tsp ground turmeric
3/4 cup red lentils

1. Heat the oil, add cumin and coriander seeds, gently fry for 2 to 3 mins.
2. Add finely chopped onion. Fry for 3 to 4 mins.
3. Add minced garlic and finely chopped ginger. Fry for a minute or two.
4. Add the well washed then well drained red lentils. Fry for 2 to 3 mins.
5. Add bay leaf and turmeric, stir in, then add 3 cups of water. Bring to boil, then reduce to simmer, put a lid on, and gently bubble for 20 to 25 mins.

For the yellow rice you will need:
3/4 cup white basmati rice
2 tbsp red lentils
1 green cardamom pod
pinch of ground turmeric
1 inch fresh ginger

1. Mix the rice and lentils and wash thoroughly until water stays clear. Drain well.
2. Put rice in a pan, add 1 3/4 cup filtered water. Bring to boil.
3. Add cardamom pod, turmeric and ginger (just cut in half). Put a lid on, reduce to simmer and gently cook for 12 to 15 mins, then let is rest (do not lift the lid) for min. 5 mins.

For the crunchy veg you will need:
2 courgettes
2 carrots
2 red peppers
1 tbsp coconut oil

1. Dice the courgettes, carrots and peppers.
2. Heat a wide bottomed pan on medium heat. Melt the oil, add the veg and fry by stirring and tossing for 5 to 6 mins.

By the time you finish with the veg, the rice and dal should be ready also. Serve hot. Enjoy!

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