Served on brown rice, with shredded chicken and fresh cilantro.
I adapted this recipe. My mods include using tallow in place of the vegetable oil (just 'cause I had it on-hand), about ⅛ tsp. cayenne in place of the jalapeno pepper; about a half-can's worth of the non-fatty part of a can of full fat coconut milk; no zucchini; a splash of cider vinegar; and I added about 5 pods worth of crushed, green cardamom to the spice blend.
I cannot believe how easy, hearty, warming and delicious this was. It's definitely going to be making it into my regular lunch rotation.
Monday, November 9, 2015
Mmmmm....homemade dal
Served on brown rice, with shredded chicken and fresh cilantro.
I adapted this recipe. My mods include using tallow in place of the vegetable oil (just 'cause I had it on-hand), about ⅛ tsp. cayenne in place of the jalapeno pepper; about a half-can's worth of the non-fatty part of a can of full fat coconut milk; no zucchini; a splash of cider vinegar; and I added about 5 pods worth of crushed, green cardamom to the spice blend.
I cannot believe how easy, hearty, warming and delicious this was. It's definitely going to be making it into my regular lunch rotation.
Served on brown rice, with shredded chicken and fresh cilantro.
I adapted this recipe. My mods include using tallow in place of the vegetable oil (just 'cause I had it on-hand), about ⅛ tsp. cayenne in place of the jalapeno pepper; about a half-can's worth of the non-fatty part of a can of full fat coconut milk; no zucchini; a splash of cider vinegar; and I added about 5 pods worth of crushed, green cardamom to the spice blend.
I cannot believe how easy, hearty, warming and delicious this was. It's definitely going to be making it into my regular lunch rotation.
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