Ki’s Gut Healing Red Lentil Daal Stew
Serving:
4
Prep Time:
10 Minutes
Cook Time:
20 Minutes
Mealtime:
Lunch, Dinner, Soup
Ingredients
- 2 cups red lentils washed until water is clear or almost clear
- 5 ripe cocktail tomatoes chopped
- 1 x 2″ piece of tamarind paste soaked in a bit of warm water (optional if you can find it)
- 4 dried dates chopped
- 1 x 3″ knob of ginger, peeled sliced in 3 and pounded OR 1 tsp ground ginger
- 2 level tsp ground coriander
- 2 level tsp ground cumin (NOT the dark roasted kind)
- 1.5 – 2 level tsp ground turmeric
- 1 tsp mustard seeds (if you can get them)
- 2 tsp cumin seeds (if you can get them)
- 1 tsp coriander seeds (if you can get them)
- 3 cloves garlic peeled and pounded
- 6 leaves shado beni or cilantro (if you can find it, if not, use 1 handful chopped cilantro)
- 5 sprigs of fresh thyme OR 1/2 tsp dried.
- 1 level tsp hing / asafoetida (if you can find it in your local Indian store)
- 10 curry leaves (if you can find them)
- salt and black pepper to taste
- 1 tsp olive oilÂ
- 1 clove of garlic peeled
- 4 okra washed
- 1 cup spinach or kale or collard greens washed and chopped
- 2 cups riced cauliflower
- 2 cups french green beans or green beans chopped or long bean/snake bean/bodi chopped
- water
Step by Step Instructions
Step 1
Add 6 cups of water to a large pot, cover and heat on high.
Add washed red lentils, lower heat to med/high and allow to come to a boil.Â
Using a spoon, scoop off the majority of white foam that appears and discard. This may take a few scoops.
Step 2
Add tomatoes, tamarind, dates, ground coriander, ground turmeric, ground cumin, ginger, thyme, shado beni (culantro or cilantro), 3 cloves of garlic, salt and black pepper.
Stir well, cover pot, lower heat and allow to come to a rolling boil. Watch that pot does not boil over.
Boil for approx 15-20 mins or until red lentils have mostly melted.
Step 3
Remove from heat, remove sprigs of thyme and use an immersion hand blender to blend to a rough smooth texture.
Return pot to med heat and add in all veggies and allow to boil for 10 mins.
Remove from heat and set aside.
Step 4
Heat a saucepan on high and add olive oil, hing, all seeds, curry leaves and 1 clove of garlic that has been peeled.
Step 5
Using a tsp, mix well and allow mustard seeds to start popping, stir frequently. Garlic will start to get brown.
Once mustard seeds start to pop, carefully remove from heat and poor mixture over the pot of daal stew.
Stir daal stew well to incorporate all ingredients and serve hot.
Note
You may enjoy as is or serve with ½ cup basmati rice.
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