It’s no longer summer, which means that all those cooling fruits and vege are slowly going to be phased out by vegetables of the autumn variety. This is good news for our system, as in autumn, our body’s needs are different to that in summer. The same can be said for each season, with winter about heavier, warming foods; spring about cleansing winter’s heaviness and so on. It’s fabulous what nature provides us with, isn’t it? But more on that later.
Anyway, as autumn literally rains down on us in Sydney today, there’s no better way to bring in the new season than with a nourishing, warming daal (or dal. Or dahl?) to heat our insides. It literally takes minutes to make (around 25 to be exact) and will keep you going for hours on end.
Here’s the recipe in question…
My husband just made this for lunch today and tucked behind those incredibly zingy greens is a feast of lentils, vegetables, spices and basmati rice.
Here’s what you need to feed four…
For the daal
1 cup of red lentils
1 cup of soaked green lentils or mung beans
2 cups of good quality stock or filtered water (add slowly as you might need more or less, just add until the lentils are covered)
3 carrots chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
Himalayan pink salt to taste
For the greens
1 head of broccoli finely chopped
1 onion finely chopped
2 cloves garlic finely chopped
1 thumb sized piece of ginger finely chopped
1 bunch of fresh spinach finely chopped or 1 small packet of frozen spinach thawed
For the rice
1 cup of brown basmati rice
2 cups of stock or filtered water
And here’s what you need to do…
For the daal
Place the lentils, carrots, stock (or water) and spices into a saucepan and bring to the boil with the lid off. Turn down the heat and let cook until water is absorbed and lentils are cooked. Once done, sprinkle some finely chopped coriander and salt over the top.
For the vege
While your daal is cooking, grab a fry pan and add the onion, ginger and garlic. We don’t use oil for this dish until the very end, but if you want to opt for extra virgin coconut for added flavour. Once the onion and garlic are sweated out, add the broccoli and spinach to the pan and let cook until bright green. Once done, remove from heat.
For the rice
Pop your rice on before anything else as it takes the longest. Simply add the rice and liquid to the pot, bring to boil, reduce heat and cover until water is fully absorbed.
Once all the three elements are cooked, serve up and drizzle with good quality extra virgin cold pressed olive oil and Himalayan rock salt. The flavour will blow you away.
Tell me Happies…
Do you feel like something hearty and healthy on the first day of autumn?
What are your favourite lentil recipes?
Keen to try this one?