Ingredients
Directions
Heat the water in a large pot over high or medium-high heat.
Add the onion, salt (starting with 1 tsp), pepper, and spices.
Stir, cover, and cook for 4 to 5 minutes, stirring occasionally.
Add 2½ cups of the water along with the orange juice, garlic, ginger, lentils, kidney beans, and bay leaf.
Stir, bring the mixture to a boil, then lower the heat to medium or medium-low, cover, and cook for 20–25 minutes and lentils are fully dissolved and the mixture has thickened. For a thinner consistency, add the extra water, anywhere from 1⁄4 to 1⁄2 cup, or more, if desired.
Before serving, remove the bay leaf, taste, and adjust with more salt, hot sauce, or other seasonings to taste. Serve sprinkled with fresh cilantro, if using, and lime wedges.
Chef's Notes
Dal Texture
The consistency of this dish can be kept thicker, for scooping with roti bread or even whole-grain tortillas, or made thinner to serve over rice, or to eat more like a stew. Start with the 2½ cups of water, and then thin out later to your desired consistency.
Fennel Seeds
Fennel seed has a distinct anise, or licorice, flavor. Fennel seed also aids the digestion of legumes. If you also love fennel, go ahead and use a full teaspoon. But if you are a little more tentative about the flavor, use just ½ teaspoon.
Kid-Friendly
If serving this to children, you might want to omit the crushed red pepper flakes and reserve the hot sauce for the adult individual portions. On the other hand, if you like things spicy, feel free to add hot sauce to the dal to taste, or add more crushed red pepper flakes earlier in the cooking process with the other spices.
Orange Juice
The orange juice brings a lovely flavor to this dish, but if you don’t have any oranges or juice on hand, feel free to replace it with water.
Serving Suggestions
Serve on its own, with organic roti, whole-grain bread or pita for dipping, or serve over an organic, whole-grain rice like brown basmati.
If serving with a whole grain, this dish will serve more people.
Also, try topping with a mango (or other) chutney.
Recipe from Let Them Eat Vegan by Dreena Burton adapted for WHOLE Life Club (WLC)
Ingredients
Directions
Heat the water in a large pot over high or medium-high heat.
Add the onion, salt (starting with 1 tsp), pepper, and spices.
Stir, cover, and cook for 4 to 5 minutes, stirring occasionally.
Add 2½ cups of the water along with the orange juice, garlic, ginger, lentils, kidney beans, and bay leaf.
Stir, bring the mixture to a boil, then lower the heat to medium or medium-low, cover, and cook for 20–25 minutes and lentils are fully dissolved and the mixture has thickened. For a thinner consistency, add the extra water, anywhere from 1⁄4 to 1⁄2 cup, or more, if desired.
Before serving, remove the bay leaf, taste, and adjust with more salt, hot sauce, or other seasonings to taste. Serve sprinkled with fresh cilantro, if using, and lime wedges.
