Autumn Gold Dal is a delicious blend of warm red lentils, and fresh immunity boosting spices. Turmeric and ginger are full of rich antioxidents, and anti-inflammatory properties. Jalapeño and garlic hold immunity, and metabolism boosting benefits. When these fresh spices simmer together, they create a warm and comforting Dal. Not only is it packed full flavor, its also completely vegan! Whether you are vegan or not, this recipe is sure to satisfy any appetite.
We were traveling in Southern California when I tasted Dal for the first time. The Husband’s sister is an amazing cook, and has especially fabulous ideas when it comes to vegan recipes. She prepared a Dal based off of Food Network’s recipe, for Mum’s Everyday Red Lentils. This is a recipe I would of never have expected to enjoy, but it was amazing, and is what inspired this Autumn Gold Dal recipe.
Autumn Gold Dal is an excellent camping, and travel recipe.
All of the ingredients in this Dal are dry ingredients. Which means, they can easily be packed, and stored without refrigeration. The cilantro may wilt if not kept cool, but refrigeration is not a requirement.
The entire recipe can be made very little dishes. For this reason, it is a staple meal in our traveling converted van. I am able to put it together using just a single burner stove, and one pot.
However, if you have access to two pots, that is best. But if not, simply prepare the rice first. Once the rice is cooked, transfer it to a bowl. To keep the rice warm, cover with foil, and then wrap the entire bowl with a towel. Now your pot is free to prepare the Dal. There’s a work around for just about everything in this traveling kitchen.
Note, it is possible to use dried spices. Although, using fresh spices is highly recommended. They will bring much more heat, and flavor to this recipe. If you can acquire fresh turmeric and fresh ginger, do it!
Lightly mash the cooked Dal and it will thicken. Heat the spices with oil, and pour it over the lentils. Watch it sizzle, and then give a good stir.
Ingredients
- 1 cup Jasmine rice
- 1/2 onion, diced
- 6 cloves garlic, chopped
- 1 inch piece turmeric, peeled & minced
- 3 inch piece ginger, peeled & minced
- 2 cups water
- 1 can diced tomato
- 1 jalapeño or serrano chile, diced
- 1 cup red lentils
- 1/2 cup cashew halves and pieces
- Sea salt to taste
- 1 bunch fresh cilantro, chopped
- Naan
- 2 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon turmeric powdr
- 1 teaspoon chile powder
- 2 tablespoon avocado oil
Instructions
- Rinse lentils and soak in water
- Prepare Jasmine rice as directed
- Chop onions, garlic, turmeric, ginger and chile
- Add chopped ingredients to a medium pot with 2 cups of water, can of tomatoes, and lentils (drained from soaking water)
- Bring to a boil.
- Lower heat, add cashews, cover, and simmer 30 min.
- Stir and mash to thicken the mixture.
- Salt to taste, remove from heat, keep covered.
- In a small pan (or a tin foil bowl on the grill, if you're camping and liking to save on dishes) heat avo oil, then mix in spices till warmed, about 30 sec.
- Pour over lentils and mix in.
Notes
Serve with fresh chopped cilantro and Naan
Lentil recipe adapted from Aarti Sequeira of Food Network.
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