Wednesday, October 25, 2006

Dhal with Greens

I am feeling ethically conflicted about eating meat/dairy again, so am making more of an effort to eat veg*n. This was our fabulous meal last night, which I am recording for posterity because otherwise I will never remember what I did...

1/2 cup yellow split peas
1/2 cup red lentils
1 onion, diced
1 dessertspoon mild curry paste
1 sweet potato, peeled and diced
1/2 tub (~70g) tomato paste
1/2 cup passata
1/2 red capsicum, diced

Saute onion til golden then add curry paste and saute til fragrant. Add yellow split peas and at least one cup water, bring to the boil and simmer for ten minutes. Add red lentils, sweet potato and more water and simmer until the red lentils have begun to disintegrate, adding water as necessary. Roughly mash down some of the sweet potato, add diced capsicum, and continue to simmer gently until dhal is thick. Serve with:

Greens with Coconut
1/2 large leek
1 medium zucchini, julienned
1 bunch choy sum
1 tsp brown mustard seeds
~20 cardamom pods
1/4 tsp chilli flakes
~1 tsp ea cumin and coriander
1 tbsp coconut milk

Slice leek into rings and saute until wilted. Add zucchini and saute until beginning to soften, then add spices and fry for a minute, or until fragrant. Chop choy sum roughly across leaf, cut some of the thinner stems into inch long pieces. Wash thoroughly to remove grit and add to pan. Stir fry/steam gently in the water clinging to leaves until beginning to wilt, add coconut milk and heat through, then serve immediately over brown rice.

Both Mr B and I enjoyed it, and Katy devoured her entire serving plus some of her Dada's. She particularly liked the choy sum, and the sweet potato.