Spicy red lentil dahl

I absolutely love Indian food and am trying to experiment a bit more with this country’s rich food traditions. Since I am in travel mode these days, my spice rack is limited. Here is my take on an old favorite. For the spicy red lentil dahl, you will need:

Ingredients:

  1. 1/2 cup red lentils
  2. 1 cup vegetable broth
  3. 1 tbsp. coconut oil
  4. 1/2 cup onions, chopped
  5. 1 clove garlic, chopped
  6. 1 tbsp. jalapeno pepper (chopped)
  7. 1 tbsp. ginger root (chopped)
  8. 1/4 cup coconut milk
  9. 2 tbsp fresh cilantro (chopped)
  10. pinch of salt and dash of pepper
  11. 1/4 tsp. ground coriander
  12. 1/4 tsp. ground cardamom
  13. 1/4 tsp. crushed red pepper flakes
  14. 1/4 tsp. curry powder
  15. 1 tsp. lime juice

Serves: 2

Directions:

  1. Bring broth and lentils to a boil in pot over high heat. Reduce heat to medium-low, partly cover and simmer 10 minutes, or until lentils are tender. Cover, and remove from heat.
  2. Heat oil in skillet over medium heat. Add onion, garlic and jalapeño pepper. Sauté 5 minutes. Add all spices, cook 3 more minutes, stirring as you cook. Add tomatoes, and cook 3 minutes. Add coconut milk and lentils, and cook 3 minutes more.
  3. Season to taste with salt and pepper. Stir in the lime juice and garnish with cilantro. Serve with Indian naan bread and farm fresh tomatoes.

spicy red lentil dahl

Chilled and curried mango soup with basmati rice

Mango is a shining star in the beta carotene and potassium realm. The perfect fruit to replenish energy after heavy physical exercise like jogging or working out, it scores high in magnesium, vitamin C and offers impressive numbers for vitamins B1, B2, B3, and B6. For the chilled and curried mango soup, you will need:

Ingredients:

  1. 3 ripe mangos
  2. 2 ½ cups vegetable broth
  3. 1 cup coconut milk
  4. 1 ½ tbsp. lemon juice
  5. ½ tsp. curry powder
  6. 2 cups cooked basmati rice

In a blender or food processor, combine all ingredients until smooth. Transfer to a covered container and refrigerate for at least 2 hours. Serve chilled over basmati rice.

chilled & curried mango soup