Dahl All Week | Meal Prep - Video

Ingredients (Dahl):

4 tbsp ghee or clarified butter (or substitute light vegetable-based oil)
2-4 garlic cloves (based on your preference)
~ 1/2-inch square of ginger minced or finely grated
2 medium-to-large onions, diced
1-2 hot peppers (cayenne, jalapeno, anything substantial - scotch bonnets will do you no favours)
2 medium tomatoes, diced
2 cups rinsed red lentils
1 cinnamon stick (or 1/2 tsp ground)
2 tsp cumin seeds (or 1 tsp ground)
1 tsp coriander
1 tsp cardamom
2 tsp paprika
1/2 tsp red chili powder (not chili mix, read the ingredient label)
1 tsp turmeric
1 tsp garam masala
1 tsp salt
1-2 lemon

Directions (Dahl):

Cook Lentils
Rinse lentils under cold water, and add to a medium pot. Add the package-recommended amount of water. Boil until lentils are soft and the water is absorbed, can be 10-30 minutes depending on age and quality of lentils.

Bloom Your Spices
Heat oil in a large pan. Add whole spices and stir for approx. 60 seconds, until fragrant. Add ground spices and stir for approx. 10 seconds - caution as ground spices will burn within 30 seconds. At the 10 second mark, add garlic and ginger. Garlic and ginger count as spices. Stir for another 10 seconds, then proceed to next step.

Start Your Gravy Base
Add your onions and stir intermittently for 3-5 minutes, until they soften and begin to turn translucent. Add hot peppers and tomatoes, intermittently stirring for another 3-5 minutes until tomatoes begin to break apart and a sauce begins to form at the bottom of the pan.

Mix Worlds
When the lentils are finished cooking, stir them into the gravy pan. Taste and adjust spices to your preference. Remove the cinnamon stick before serving.

Serve with a lemon wedge for a fresh seasoning.

Ingredients (Vegetable Pulao)

1-2 tbsp ghee or clarified butter
2-4 garlic cloves (based on your preference)
1 medium onion, diced
1 medium tomato, diced
1 cup veggie mix (peas & carrots are a must, green beans also nice touch)
1 cinnamon stick (or 1/4 tsp ground)
1 tsp cumin seeds (or 1/2 tsp ground)
1/4 tsp turmeric
1/2 tsp paprika
1/2 tsp coriander
1/2 tsp cardamom
1/2 tsp garam masala
2 cups of long-grain rice (basmati or jasmine work well here)

Directions (Vegetable Pulao)

Bloom Your Spices
Heat oil in a large pan. Add whole spices and stir for approx. 60 seconds, until fragrant. Add ground spices and stir for approx. 10 seconds - caution as ground spices will burn within 30 seconds. At the 10 second mark, add garlic. Stir for another 10 seconds, then proceed to next step.

Start Your Rice
Add your onions and stir intermittently for 3-5 minutes, until they soften and begin to turn translucent. Add tomatoes, intermittently stirring for another 3-5 minutes until they begin to break apart. Add your veggie mix and stir to incorporate. Add your rinsed rice and mix thoroughly. Use 75% of the suggested water from the rice package directions - there is water from the vegetables and also absorbed from rinsing.

Wait
Cover the pot and bring to a boil, then cook on low heat for 10 minutes. Remove the pot from heat and let stand another 5 minutes. Remove the cinnamon stick before serving. Fluff with a fork, and serve.


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