VEGAN LENTIL DAAL WITH COCONUT CHICKPEA CHAPATI BREAD (gf)

February 20, 2018

 

The smell of spices toasting spices in coconut oil will never disappoint.

Crackling mustard seeds, ginger and garlic. All the best things together.

Meals like this are made for Sunday cooking to prepare you for the week ahead. 

They are fun and super easy to throw together.

 

 

Vegan Lentil Daal 

 

Spices:

  • 1 tsp of Mustard Seed

  • 3/4 tsp Cumin

  • 1/2  tsp Chili Powder

  • 1 tsp Garam Masala

  • 3/4 tsp Turmeric

  • 1/2 tsp Cumin Seeds

  • 2-4 Cloves of Garlic

  • 1/2 inch of Fresh Ginger

  • 1 tsp Salt

 

Produce

  • 1 Onion

  • 5-6 Leaves of Kale, chopped small

  • 1 Head of broccoli chopped small

  • 1 tomato, chopped tomato plus more for topping

Other

  • 2-3 tbls Coconut Oil

  • 1.5 cups of rinsed and soak green lentils**

  • 3 cups or more of veggie stock ( add more stock for thinner consistency or if lentils need more liquid to cook)

 

  1. Place a large pan [ I use a dutch oven ] over medium-high heat and add the coconut oil.

  2. After the coconut oil has melted, add the ginger onion, garlic, onion, cumin seeds and mustard seeds. Cook down the onion until soft and translucent.

  3. Add all the spices except salt and toast for 5 minutes until fragrant.

  4. Add your soaked and rinsed lentils to the pan and coat in spices.

  5. Add the vegetable stock and tomato, bring to the boil, then reduce to a simmer.

  6. Simmer for 30-40 minutes until the lentils have begun to cook. You might (probably} will need to add more stock or water to the pot if lentils dry out before fully cooked. This helps keep the consistency right as well.

  7. When the lentils are cooked through you can add the salt to your preference.

 

**Soaking lentils removes phytates. Lentils and other legumes contain phytates which inhibit enzyme activity and make them difficult to digest. The soaking negates this annoying legume feature and eases the digestion difficulty.

 

 

 

Coconut Chickpea Chapati Bread

 

Chapati is a flat bread that is super easy to make and yeast free (so quick!)

Any flour would be a great substitute as there is not much kneading and no rising involved.

  • 3/4 cup GF Flour

  • 2 tbls coconut flour

  • 2 tbs chickpea clour

  • 3/4 tsp salt

  • 10 tbls warm water

 

  1. Add the all the flours to a mixing bowl and stir in salt.

  2. Slowly add the water and combine with hands.

  3. Add more water if necessary

  4. Form into a ball and let rest, covered for 20-30 minutes on the counter.

  5. Divide dough into small balls about golf ball size and roll out. They will not be perfectly round and will cracked along the edges.

  6. Cook in a super hot pan until browned.

 

 

 

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