Lentil Dal (Vegan, GF)
A small goal of mine for several years has been to learn to make authentic Indian cuisine. My husband's mentor was from India. He grew up Hindu and was an advanced yoga instructor. Most his life he felt oppressed by the demonic, especially through doing Yoga. In his later years of life, he came to know Jesus personally. He got complete freedom from all the oppression and become on FIRE for Jesus. He wished he had learned of Jesus sooner in life. We called him Uncle. Uncle was one of the most inspirational people I've ever met.
He used to invite us over weekly with a bunch of other young couples. Uncle would spend all day in the kitchen making authentic Indian food for the evening gatherings. We would all eat together family-style, then worship in his living room and dig deeper. Him and his wife always shared simple, yet deep revelations about Jesus with us, partnered in prayer for the hardships we faced and rejoiced in our all breakthroughs. He had such a deep, deep love, compassion and generosity that was out of this world. AND his cooking was off the charts. When he passed away a couple years ago, I decided it was time to finally learn how to cook real Indian food. This Lentil Dal is inspired by "Uncle"! Enjoy.
Prep time: 10 min Simmer time: 30min Total: 40 min
Ingredients:
- 1 TBSP coconut oil
- 1 large onion chopped
- 1 TBSP fresh ginger
- 1 TSP cumin
- 1 TSP tumeric
- 1/2 TSP crushed red pepper (optional)
- 4 garlic cloves
- 1, 10oz bag frozen cauliflower rice
- 2 cups chopped tomatoes
- 1 cup dried lentils (any kind)
- 2 1/2 cups of water
- 3/4 TSP sea salt
- 2 TBSP fresh minced cilantro (optional topping)
Directions:
- Heat coconut oil in pan on medium-high heat for 30 seconds.
- Add onion, ginger, cumin, turmeric, crushed red pepper, garlic and saute 2 minutes.
- Add cauliflower rice and tomatoes. Saute 1 minute.
- Pour in lentils and water. Stir and bring to boil.
- Reduce heat, cover and simmer for 30-35 minutes (until lentils are soft).
- Add your cilantro on top & enjoy!