When I thought about the staple dishes on our table every night, the formula was tried and true. There were Roti, Sabzi and Dal. When Rotis ate, the rice pot always joined the table to finish the remaining moon. DAL now takes up more every week in the kitchen every day, but I always like to enjoy the warmth and comfort and play with other flavors and extra.
The moon is the best one -port meal. A few fragrant ingredients and a few spices can make this dish so much and upgrade as you want. In this case, I am leaning on fresh green cravings as spring turns the corner by adding a large cabbage to the pot. If you have been around for a while, you know that I always have a mission to find out how to eat my green without eating salad. This is a perfect way to get some vegetable protein, vegetable serving and many warming flavors, less than 30 minutes.
The ingredients needed for coconut moon with kale
The list of ingredients in this recipe is very simple, but you can play based on what you are in the kitchen and your favorite things!
onion. Personally, I want to cut my onions very well for DAL, but if I prefer more textures, the rough chop works.
garlic. Again, I prefer very fine chopped here.
Tomato paste. Add some tomato paste to taste flavor with flavor. If necessary, you can have tomato sauce!
spices. Many things! We bloomed to blossom with cumin, mustard seeds, coriander, turmeric, and pepper.
Lens bean. You can exchange your favorite lens beans here. I used yellow lens beans before, but it was the same with black and green lens beans. You can also mix according to what you can use.
Coconut milk. Milk without dairy products can be used, but coconut milk adds subtle sweetness and richness.
Kale. I prefer lacinto kale for soup, stew and moon, but I can also use spinach if I want it.
lemon. I like some acidity for serving, so it’s cheating to weave lemon greatly.
Why soak the lens beans before cooking
This recipe comes very quickly, but you should remember. Soak the lens beans beforehand. I decided to make Dal and forgot to soak the lens beans and realized that it was destroyed all day. Okay, it’s a bit exaggerated, but it’s important to soak the lens beans overnight.
Technically, you can cook lens beans without dipping lens beans (it takes a long time to cook), but soaked it makes it easier to digest the lens beans and absorb minerals more easily. I get a large bowl, add lens beans, fully covered with water, leave the bowl at the corner of the counter and cover it with a towel. Then, when you are ready to cook, rinse your lens beans quickly.
Tips for providing and storing the remaining food of the vegan coconut moon
Based on your favorite things, there are many fun ways to customize this dal for serving.
I will usually do a small lump of yogurt and have a fresh herb for this month. If I feel gorgeous, I will add additional onions and more blooming spices. You can come with NAAN, ROTI or RICE or eat yourself!
To store the remaining food, keep the sealed container of the refrigerator for up to 3 days. You’ll use a microwave for most hours for re -heating, but you can add it to the stove pot pot and boil it for serving.
explanation
Easy pot recipe full of taste.
- 2 tablespoons Oil or butter oil
- 1/2 Onion, very finely chopped
- 2 Garlic cloves, precisely chopped
- 1 tablespoon Tomato paste
- 1 TSP Mustard
- 2 TSP Fresh paper cumin seeds, freshly split
- 1 TSP Gosu pool, if it is fresh
- 1/2 tsp Turmeric
- 1 TSP salt
- 1 TSP Fresh land black pepper
- 1 cup Dipped lens beans
- 5 – 6 cup water
- 1/2 cup Coconut milk (or selected milk)
- Minority
- juice 1/2 lemon
- Soak the lens beans all night. Drain, rinse and keep it separately.
- Put butter oil or oil in a stove pot and go up to the middle heat. Add onions and cook for a few minutes until the onion begins to become golden. Put the tomato paste and stir and cook for a few minutes until the brick turns red. Add garlic and spices and cook for a few more minutes until the fragrance is fragrant.
- Add lens beans and water. For thicker moons, I usually add about 5 cups of water, but for thinner broth, I use 6 cups. If necessary, you can add a little more water later in the dish. Boil it, then cover the pot and cook for 30-40 minutes until the lens beans collapse and thicken. Add coconut milk and kale and cook for 5 minutes. Remove from heat.
- In order to taste salt for serving, add lemon juice. take pleasure in!
- Preparation time: overnight
- Cook time: 30
- category: moon
Keywords: Moon, kale, coconut, vegan vegetarian
