Mix cashew milk yogurt and 2 tablespoons water in a small bowl season with salt.Add red onion, sugar, and a large pinch of salt and toss, squeezing onion with your hands to help it soften quickly. Cut lime in half and squeeze juice into a bowl (approximately 2 tablespoons). Finely grate the zest from lime into a small bowl.Cover dal with a lid and keep warm over low heat while you make the toppings.Reduce heat to medium-low and simmer, stirring occasionally, until the lentils are very tender and most of the liquid is absorbed, 20-25 minutes season with salt and black pepper to taste. Add 4 cups water to the lentil and spice mixture and bring to a boil.Add the lentils, coriander, turmeric, cardamom, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.Add ⅓ cup water and simmer, stirring occasionally, until water evaporates about 1 minute. Add ginger and garlic and cook, stirring often, just to take the edge off garlic, about 30 seconds.Add onion and cook, stirring occasionally, until softened and lightly browned around the edges, 5–7 minutes. Heat oil in a medium pot over medium-high heat.Cooked Jasmine or Basmati rice (for serving).1/2 cup Forager Project unsweetened plain cashew milk yogurt.1 small red onion, very thinly sliced into rounds, rinsed.1 1/2 cups red lentils, rinsed (can sub other types of lentils).1 (2-inch) piece ginger, peeled, finely grated.2 tablespoons virgin coconut oil, or vegetable oil.
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