RECIPE: LUCIA LOPEZ MARINO
Ingredients:
2 cups split mung dahl (soaked and rinsed)
2 cups pumpkin, cut into bite-sized cubes
1 cup cauliflower florets
1 medium onion, finely chopped (optional)
2-3 cloves garlic, minced (optional)
2 cups spinach or kale, roughly chopped
1 tbsp grated fresh ginger (or 1 tsp ginger powder)
1 tsp turmeric
1 tsp coriander
1 tsp cumin
A pinch of cayenne (optional if you like spicy)
2 tbsp ghee or olive oil
4 cups water or vegetable/bone broth (alternatively I like to use miso paste, it adds lots of flavour and nourishment)
Salt to taste (you can avoid if using miso paste)
1/2 to 1 cup coconut cream or 1/2 cup coconut yogurt
Instructions:
- In a pot, heat ghee or olive oil. Add turmeric, coriander, cumin, and cayenne. Sauté the spices until fragrant.
- If using, add chopped onion and minced garlic. Cook for 5 minutes, adding a bit of water if needed.
- Add soaked mung , pumpkin, and broth or water. Cover and simmer over low heat.
- Meanwhile, preheat the oven. Toss cauliflower florets in ghee or olive oil and roast until golden and crispy.
- Stir the dahl every 5-10 minutes to prevent sticking at the bottom.
- Once the Dahl is ready, add the coconut cream or yogurt and chopped spinach or kale. Stir and cover until the greens are tender.
- Incorporate the crispy cauliflower florets into the dahl, reserving some for topping.
- Serve the dahl with additional coconut yogurt, roasted seeds, and a side of basmati or brown rice.
- Optionally, you can add a squeeze of lemon juice and a side of sauerkraut for a touch tanginess
Enjoy your comforting and nutritious dahl, your body and heart will love you back.