Holistic Chef Eddie's Tip of the Day #40

Today I am grateful to feature INDIAN DAHL WITH BASMATI RICE.  My love of Indian foods started with my Father who was in India during WWII.  He was a cook and brought back home the enjoyment of Indian cuisine in our family. I guess, for some reason that was connected with the war, he never cooked it in our home.  We went to Indian restaurants.  My family is huge on Indian food and every time we get together, we go out for Indian.  The tastes are incredible.  Many believe that the curry in Indian food makes their cuisine automatically spicy.  Curry contains turmeric (a powerful antioxidant), coriander and cumin.  To add heat to it cayenne pepper is added to make the blend.  When ordering, make sure you tell the server you want it either mild, medium or hot.  When eating Indian food, I feel a sense of closeness to my family even when I'm dining alone.  I hope you enjoy this recipe as much as I do.  I use Black Lentils because they hold their shape whereas the brown, green or pink lentils have to be watched so carefully to not turn into mush.  Lentils are high in protein, fiber, iron, magnesium and much more.  I use to be vegan for 18 years and this dish was a staple.  If you eat animal protein, seafood and chicken go great in it too.  If you don't prefer Indian food, try this recipe anyway.  It may change your mind.

​   INDIAN DAHL WITH BASMATI RICE

2 cups Black Lentils (you can use brown, green and/or pink, don't overcook.  I like to see my Lentils not mush)
4 cups Water or Vegetable Broth (Chicken Broth can be used)
1 1 /2 cups Basmati Rice
3 cups Water
2 Tablespoons Extra Virgin Olive Oil
1 can Coconut Milk
1 - 2 inch piece minced fresh Ginger
2 - 3 minced Garlic Cloves
2 Tablespoons minced Fresh Cilantro
1 medium Sweet Onion, chopped
1 Red Bell Pepper, large dice
3 Tablespoons Braggs Liquid Amino
1 Tablespoon Curry Powder (or more to taste)

1)  In a saucepan add 3 cups of water and bring it to a boil  Add the Basmati Rice, stir and reduce the heat to simmer for 45 minutes, covered.  Set aside.
2)  In a different saucepan, add 4 cups of Water or Vegetable Broth (or Chicken Broth) and boil the Black Lentil until soft and firm, about 30 minutes. 
3)  Meanwhile in a medium size skillet over medium heat, add 2 Tablespoons of Extra Virgin Olive Oil.  Add the chopped Onion and minced Ginger and saute until the Onions are soft.  Add the Garlic and cook for 1 minute only, making sure the Garlic does not brown.  
4)  Add the Red Bell Pepper and cook until tender.  Add the Lentil to the skillet, Coconut Milk, Braggs Liquid Amino and Curry Powder.  Cook for 10 minutes.  Add the Cilantro, stir and serve with the Basmati Rice.  You have an authentic Indian Dish.  Enjoy!!!

NOTE:  Most of the time I cook my Rice and my Lentils in a broth instead of water.  I love the flavor it gives to them.