Summer Red Lentil and Okra Dal with Coconut Cilantro Rice

Print the recipe here.

INGREDIENTS:

• 1 cup red lentils soaked and drained

• 1 cup leek, halved and thinly sliced

• 1 cup chopped tomato

• 3 cups sliced okra

• 1/2 cup cilantro chopped

• 1 tsp fresh ginger minced

• 1/4 tsp asafoetida

• 1 tsp cumin seeds

• 1 tsp fennel seeds

• 1 tsp fenugreek seeds

• 1 tsp turmeric powder

• 1 tsp garam masala

• 1 -1/2 water

• 1 cup coconut milk

• the juice of 1 lime

• salt and pepper to taste

DIRECTIONS:

1. Wash the okra and pat it dry before chopping int 1 inch pieces. 

2. Heat the coconut oil in a large skillet over medium high heat. 

3. Add the fenugreek, cumin, and fennel seeds and let them sauté until aromatic. 

4. Next, add the turmeric, garam masala, and again sauté until aromatic. Be mindful not to burn the spices. 

5. Add the sliced leek and minced ginger and sauté for about 2-3 minutes.

6. Add the red lentils and fold to coat with the spices. Continue to sauté until the lentils are well coated.

7.  Once fragrant, add the finely chopped tomato, okra, and the lime juice, and the water and mix well all ingredients. Bring to a boil, then lower the heat and cover to cook about 15 minutes.

8. Add the coconut milk and cilantro and stir to blend. 

9. Enjoy warm with coconut cilantro rice.

Coconut Cilantro Rice

INGREDIENTS:

• 1 cup organic basmati rice, rinsed

• 1/4 cup shredded coconut

• 2 cups water

• 1/4 cup cilantro chopped

• 1 Tbsp coconut oil

 DIRECTIONS:

1. Heat the coconut oil in a sauce pan. Add the rice and sauté for 2 minutes. Add the shredded coconut and sauté for another minute.

2. Next add the water and bring to a boil. Lower the heat and cover the pan. Cook for 15 minutes.

3. Fluff and add the cilantro to finish.