Overcome Your Gut + Digestive Issues With Ancestral Nutrition
Veggie Dal and Rice
AuthorKayley O'BrienStart by pouring the lentils into a pot. Rinse and drain them a few times to clean them off. Then cover with water and let them soak for 20 minutes. Do the same for your rice. Pour it in a bowl, rinse, drain, and soak the rice for 20 minutes. Once done soaking drain both the rice and lentils.
Meanwhile prepare your veggies by chopping them. Make sure you cut them all about the same size so that they will cook evenly. Heat oil or fat over medium high heat. Once hot add cumin seeds, mustard seeds, asafoetida, and the dried chili halves. When the seeds start to pop and brown add onion and cook for about 3 minutes. Then add carrots, cauliflower, and broccolini. Stir veggies often. After about 10 minutes add ginger, garlic, and a dash of salt. Once the veggies are a few minutes away from being done add kale. The veggies are done when they are soft and fork tender.
While the veggies are cooking, go back to the dal. Add 2 1/2 cups fresh water and the drained lentils to a medium sized pot. Bring to a boil over high heat. When the dal boils some foam will form on the surface of the water, gently brush the foam off into the sink without getting rid of the water, reduce heat to medium low, add turmeric and salt, and cook partially covered for 20 minutes. Stir occasionally. Once done, add veggies and curry powder. If your dal is too watery boil off some of the water uncovered for a few minutes. If its too dry add more water. Once you reach your desired consistency, remove from heat and stir in lemon juice.
Meanwhile, make the rice. Start by boiling some water in a pot. In a separate pot, heat oil or fat over medium heat. Once hot add cumin seeds. When they start to brown add the drained rice and cook for a few minutes till the rice pearls. Pearling of rice refers to when the rice gets a bold white color and no longer appears translucent. Then add salt and 3/4 cup boiling water and bring to a boil. Reduce heat to low and cook covered for 8 minutes for white rice and about 16-20 minutes for brown rice. Then turn off heat and let rice sit untouched for an additional 5-10 minutes. Boil off any additional water uncovered for a minute or so.
Divid the rice and veggies amongst two bowls, serve, and enjoy!
Ingredients
Directions
Start by pouring the lentils into a pot. Rinse and drain them a few times to clean them off. Then cover with water and let them soak for 20 minutes. Do the same for your rice. Pour it in a bowl, rinse, drain, and soak the rice for 20 minutes. Once done soaking drain both the rice and lentils.
Meanwhile prepare your veggies by chopping them. Make sure you cut them all about the same size so that they will cook evenly. Heat oil or fat over medium high heat. Once hot add cumin seeds, mustard seeds, asafoetida, and the dried chili halves. When the seeds start to pop and brown add onion and cook for about 3 minutes. Then add carrots, cauliflower, and broccolini. Stir veggies often. After about 10 minutes add ginger, garlic, and a dash of salt. Once the veggies are a few minutes away from being done add kale. The veggies are done when they are soft and fork tender.
While the veggies are cooking, go back to the dal. Add 2 1/2 cups fresh water and the drained lentils to a medium sized pot. Bring to a boil over high heat. When the dal boils some foam will form on the surface of the water, gently brush the foam off into the sink without getting rid of the water, reduce heat to medium low, add turmeric and salt, and cook partially covered for 20 minutes. Stir occasionally. Once done, add veggies and curry powder. If your dal is too watery boil off some of the water uncovered for a few minutes. If its too dry add more water. Once you reach your desired consistency, remove from heat and stir in lemon juice.
Meanwhile, make the rice. Start by boiling some water in a pot. In a separate pot, heat oil or fat over medium heat. Once hot add cumin seeds. When they start to brown add the drained rice and cook for a few minutes till the rice pearls. Pearling of rice refers to when the rice gets a bold white color and no longer appears translucent. Then add salt and 3/4 cup boiling water and bring to a boil. Reduce heat to low and cook covered for 8 minutes for white rice and about 16-20 minutes for brown rice. Then turn off heat and let rice sit untouched for an additional 5-10 minutes. Boil off any additional water uncovered for a minute or so.
Divid the rice and veggies amongst two bowls, serve, and enjoy!
Notes
About Kayley
Kayley is a certified gut health nutrition coach who helps people to overcome their chronic gut and digestive issues at the root using the principles of ancestral nutrition and holistic health. (Continue Reading Here)
