Winter Yellow Bean Dahl and Forbidden Rice Bowl
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I came up with this delicious combination a few weeks back when it was a really really cold Winter’s day and my body was craving some serious warmth, comfort and nourishment.
There is something so grounding about a bowl of Dahl and Rice, at times it seems like the perfect combination. And in fact, nutritionally this is actually the case. Beans or Legumes put together with a Wholegrain create a complete and perfect protein source, containing all nine of the essential amino acids that our body cannot form itself. This is why this combination of foods is found in so many cultures across the globe, China, Mexico, South America, India.
And energetically, dahl and rice together sit perfectly in the middle of the Yin and Yang scale. Not too Yin, not too Yang, in the middle, balanced. And when I eat it that is exactly what I feel. Balance, grounded. Sometimes it is in the simple foods that we get exactly what we need. This combination is such a popular one amongst yogi’s and those living a more spiritual life, I guess because it is made up of very simple energy and ingredients. And yet so utterly nourishing at the same time.
As many of you know, I am from South East Asia. My mamma is from Malaysia and I was born and raised in Hong Kong. So Eastern foods are just part of my being. And Black Rice, originally from China and Thailand, also known as Forbidden Rice, is one of my all time favourite foods. So rich in flavour and energy and nutritionally full of iron, vitamin E and antioxidants.
Black Rice is known to be particularly nourishing for our Kidneys and keeping them strong and full of energy to nourish us and sustain us through these Winter months. It has such a delicious rich, nutty flavour to it and almost feels decadent whilst eating it. I feel like it is the royalty of all the rice family.
I hope you enjoy this delicious nourishing wholeness bowl.
- 1 Large Cauliflower
- 2 Medium Carrots
- 1/4 Pumpkin
- 2 Red Onions
- 3 Celery Stalks
- 3 Garlic Cloves
- 340g Yellow Split Peas
- 3 Tbls Tumeric Powder
- 3 Tbls Cumin
- 1-2 Tbls Curry Powder
- Sea Salt
- 1.2-1.5l Cups Vegetable Stock or Water
- Organic Sesame Oil, Ghee or Coconut Oil
- 2-3 Spring Onions for Garnish
- 300g Black Rice (Soaked for 1hour)
- 1 Piece Kombu Seaweed
- 1 Pinch Sea Salt
- 580ml Water
– Put Rice in a pressure cooker or pot with the Kombu strip, Sea Salt and Water and bring to a boil. Once boiling put the lid on and turn heat down to the lowest and leave to cook for 50-55min. If using a pressure cooker once boiling, seal the lid and bring to pressure. Once at pressure turn heat down to lowest and leave on a flame spreader for 50-55min. If you do not have kombu or a flame spreader, do not fret, just carry on without
– Start making your Dahl:
– Take off the leaves of your Cauliflower and slice it in half and then slice each half into cauliflower steaks about 1/2 cm-1cm thick. Slice Onions into chunky cubes and finely slice your Garlic. Cut your Celery and peeled Carrots into thin slices and peel your Pumpkin and cut into 2 inch chunks
– In a large stew pot heat up some organic sesame oil, ghee or coconut oil and begin frying Onions with pinch of sea salt. Then add Garlic and fry until Onions begin to turn translucent
– Add Celery and Carrots and another pinch of sea salt and fry on a medium heat for a few minutes. Mixing everything together really well. Then add the Cauliflower slices and turn the heat down to medium/low and put the lid on the pot
– Let the vegetables sweat under the pot lid for a little while – anything from 7-10min. Check now and then to make sure it is not burning and if it is turn the heat down to the lowest and add a little water
– Once the vegetables are soft through sweating, add Split Peas and the Spices and mix them in for a few minutes
-Then add Vegetable Stock or water to cover everything
– Let it simmer now until vegetables and split peas are nice and soft. The split peas are likely to soak up all the liquid so keep topping up so that their is enough liquid. Keep topping up the liquid and letting it simmer until it all becomes soft and creamy.
– Once you have the right consistency, turn the heat down to the lowest and taste
– First see where you are before you know where you need to go next. Now lets season it
– Add one or two more pinches of salt if needed. And add 1-2 Tbls of Tamari
– Mix in well on a low heat so all the salt is dissolved
Voila! Your done! Now add some finely sliced spring on the top after serving.
This goes really well with some lovely beetroot or cabbage sauerkraut or extra veggies on the side. Enjoy xxx