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Christmas Rainbow Dhal

December 4, 2017 in Eat Local & Organic
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Pulses are not only incredibly nutritious but are also amazingly colourful. In this multi-coloured dish, the red layer is based on aduki beans, the green using moong beans, then lentils or split moong for gold. Rainbow Dahl is the perfect dish for Ayurvegan Christmas Cooking!

Red Layer

Ingredients:

100g aduki beans washed and soaked overnight

200ml stock

1 tbsp coconut oil

1 red onion sliced

1 clove garlic crushed

1 tomatoes peeled and chopped

½ tsp paprika

Pinch chilli powder

1 tbsp tomato puree

Salt and pepper to taste

 

Method:

  1. Add the stock and beans to a pan.
  2. Bring to the boil then cover with a lid and simmer for about 35 minutes until the beans are tender and most of the liquid has been absorbed. Add more stock if it dries out too quickly.
  3. Melt the oil in a pan and add the onion and garlic.
  4. Saute until the onion is softened then add the tomatoes, chilli and paprika.
  5. Cook until the tomatoes turn into a pulp.
  6. Add this to the beans with the tomato puree.
  7. Reheat and simmer for a few minutes. If it is too runny leave the lid off so it thickens.

 

Left over Tips: It can be served cold as a red pate. Made into rissoles and fried or baked. Add more stock, vegetables and spices to make an aduki stew. As a striking red pie filling or vegetable stuffing.

 

Gold Layer

Ingredients:

100g split yellow mung beans

300ml stock

1 onion sliced

2 cloves garlic

1 cm of ginger peeled

1 cm of fresh turmeric (optional)

1 tbsp coconut oil

½ tsp mustard seeds

Pinch asafoetida

½ tsp ground coriander

½ tsp turmeric powder

½ tsp jaggery (optional)

Salt and pepper to taste

 

Method:

  1. Grind the garlic and ginger to a paste using a pestle and mortar or a food processor.
  2. Melt the oil in a pan and add a few of the mustard seeds. When they start to crackle add the remain seeds.
  3. Cover the pan and turn off the heat.
  4. Allow the seeds to finish crackling, remove from the stove and carefully add a handful of the chopped onion. Then the powdered spices.
  5. Stir then add the rest of the onion and garlic / ginger paste.
  6. Now reheat the pan and fry for a minute or two.
  7. Off the heat carefully add 50 ml of stock and return to the hob and simmer with a lid for a few minutes.
  8. Remove the lid and allow the excess water to evaporate so it is frying again in the oil.
  9. Add the moong beans and the rest of the stock.
  10. Simmer and cover for about 20 minutes until the beans are soft.
  11. Add the jaggery and season to taste.
  12. Reheat and simmer for a few minutes. If it is too runny leave the lid off so it thickens.

 

Left over Tips: It can be served cold as a yellow pate. Made into rissoles and fried or baked. Add more stock, vegetables and spices to make an dhal. Add to cooked rice to make kitcheri. As a striking yellow pie filling or vegetable stuffing.

 

Green Layer

Ingredients:

100g whole moong beans washed and soaked overnight

200ml stock

1 onion

½ tsp turmeric

200g spinach sliced

2 cloves garlic crushed

Salt and pepper to taste

 

Method:

  1. Drain the moong beans and add to a pan with the stock.
  2. Cover and simmer for 30 minutes until the beans are soft.
  3. Fry the onion and garlic in the oil till tender add the turmeric.
  4. Add the spinach and cook until it is reduced.
  5. Add to the beans and simmer until they start to break up a bit. If it is too runny leave the lid off so it thickens.

 

Left over Tips: It can be served cold as a green pate. Made into rissoles and fried or baked. Add more stock, vegetables and spices to make an dhal. Add to cooked brown rice to make kitcheri. As a striking green pie filling or vegetable stuffing.

This delicious recipe is from Keith Squire‘s new book ‘Cooking With Love’ which you can buy here!

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Christmas Rainbow Dhal



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