This is another one of my favorite delicious vegan Indian meals!
You can make everything oil-free, by using water to saute instead of oil.
Lemon Lentil Dal:
Saute the following ingredients in a little olive or avocado oil or water for 5 minutes:
2 cloves minced garlic
1 chopped sweet onion
1 Tablespoon fresh chopped ginger
Add 2 cups red lentils, 4 cups vegetable broth, 2 Bay leaves, 2 whole cloves, 1 cinnamon stick, 1 lemon juiced and put in both halves of the rind, with 1 teaspoon olive or avocado oil (optional). Simmer on medium heat with lid on for 30 minutes. Stir occasionally so the lentils don't get stuck in the eyes of the lemons. Then check and see if the lentils are falling apart, if not, add 1/2 cup water and cook for 10 minutes longer. Turn off stove and let sit for 10 minutes to cool.
Cashew Raisin Rice:
On a stove top, saute 1/2 chopped sweet onion in a little oil or water for 5 minutes. Add 2 1/4 cups water and 1 1/2 cups rinsed basmati or jasmine rice (rinse rice, so it doesn't stick) and 2 handfuls of cashews and 2 handfuls of raisins, 2 whole cloves, 2 Bay leaves, 1 cinnamon stick, 1/2 teaspoon salt and 1 teaspoon oil (optional). Simmer for 20 minutes with the lid on. SO GOOD!
Spicy French Green Beans:
Saute 1/4 teaspoon mustard seeds and 1/4 teaspoon cumin seeds or cumin powder for 2 minutes in a little oil or water. Add 1 lb. rinsed french green beans and 1/4 teaspoon salt (optional). Cook on high for 7 minutes. Then sprinkle with 1/4 teaspoon powdered mustard and 1/4 teaspoon tumeric to absorb the oil.
Enjoy!
11 окт 2020
