Recipe and Reflections from Erika

Food & Wellness Director
newsletter 3





















I want to share a recipe with you that that brought me joy while cooking and that brought nourishment and pleasure to my family. Also, this recipe is great as a leftover heated up or cold on a rice cake with avocado on top.

I love eating, making and studying Indian cuisine. I love the use of spices and the versatility of the recipes, that I often use as guides, to create yummy Indian food with the crops from our farm. Good reference cookbooks are Ayurvedic Cooking for Self-healing by Vasant Lad and The Ayurvedic Cookbook by Amadea Morningstar.

Red Lentil Dahl with Coconut Curry

Ingredients:

  • Cumin seed- 1 tbsp
  • Mustard seed- 1 tbsp
  • Turmeric, diced - 1 finger (or substitute powder)
  • Garlic- 2 cloves
  • Red lentils- 2 cups, soaked 10-30min prior while prepping
  • Coconut milk- 5-6 cups
  • Beets diced- 2-4 medium to small
  • Boullion herb (rare and ask for at our HIP Booth)- 2-3 leaves
  • Salt- to taste, only add at the end of cook time
  • Ghee or oil- (sunflower, coconut)- 1 tbsp

Method:

1. Add oil to hot pan and add in cumin & mustard
2. Add turmeric and garlic after you smell cumin- cook for 1-2 min.
3. Add drained lentils- cook for 3-5 minutes stirring occasionally
4. add coconut milk ( I used meat from 1 mature nut, blended with warm water and strained with nut milk bag)
5. add beets and bullion herb - Cook for 20-30 minutes and then add salt to taste

Serve with homemade chapattis (how I served to my family and the kids loved the fresh warm flat bread with butter melted on top right before serving) or rice, steamed breadfruit, taro, or mashed plantains (green).

GO TO TOP