Traditional Dhal and Sautéed Garden Veggies

Traditional Dhal

This is a traditional South African/Indian Dhal recipe handed down to me from my daughter’s amazing Amma. This dhal is my go-to comfort food. Packed full of tons of healing foods, spices, and generations of love.

Ingredients:

  • 1 cup dried yellow split peas
  • 3/4 medium pot of water (to boil peas)
  • 1/2 cooking onion (chopped)
  • 1 tsp turmeric
  • 4-6 curry leaves
  • 1 tsp sea salt
  • 4 garlic cloves (finely chopped)
  • 1 tbsp coconut oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 3 dried red chillies (broken in half)
  • bunch of cilantro (optional)

Directions:

  1. Boil yellow split peas or lentils, with salt, curry leaves, and turmeric. Once boiled, bring mixture down to low/medium heat until split peas are fully cooked and the consistency has thickened.
  2. Sauté chopped onion &  finely chopped garlic cloves in coconut oil for about 2 minutes
  3. Add black mustard seeds, cumin seeds and dried red chillies.
  4. Let that cook for about 2 minutes
  5. Pour in the split pea mixture and let simmer for about 10 minutes
  6. Add some water (if needed) depending on the thickness you desire
  7. After it’s cooked, add some chopped cilantro to taste

Sautéed Garden Veggies

Nothing beats fresh vegetables from the garden. I absolute love this season and the bounty of beautiful nourishment that it brings. This simple recipe only takes a few minutes to make, but will keep you feeling good all day.

Ingredients:

  • Bunch of rainbow chard
  • 1 zucchini
  • 3 dates
  • tbsp olive oil
  • tbsp balsamic vinegar
  • 1-2  cloves garlic (minced)
  • Salt and pepper (to taste)

Directions:

  1. Chop rainbow chard and slice zucchini to desired size
  2. De-seed dates and slice
  3. Add all ingredient to pan and sauté on medium heat until desired texture

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