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.
- 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)
- 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.
- Sauté chopped onion & finely chopped garlic cloves in coconut oil for about 2 minutes
- Add black mustard seeds, cumin seeds and dried red chillies.
- Let that cook for about 2 minutes
- Pour in the split pea mixture and let simmer for about 10 minutes
- Add some water (if needed) depending on the thickness you desire
- 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.
- Bunch of rainbow chard
- 1 zucchini
- 3 dates
- tbsp olive oil
- tbsp balsamic vinegar
- 1-2 cloves garlic (minced)
- Salt and pepper (to taste)
- Chop rainbow chard and slice zucchini to desired size
- De-seed dates and slice
- Add all ingredient to pan and sauté on medium heat until desired texture