Fragrant Kidney Bean and Lentil Dal (vegan and gluten-free)

I posted this photo of my Fragrant Kidney Bean and Lentil Dal from LTEV on facebook recently.  There was such interest and rave reviews about the dish that I decided to deliver a super-quick post today with the recipe.

Please excuse the lack of ‘chatting’ today… I am so busy with Christmas preparations and some exciting work developments that I am going to post and run!  Here it is… and oh, read to the end of the post for some giveaway news!

Fragrant Kidney Bean Lentil Dal RECIpage link to print/share

This dish is a dal of sorts, and is especially fragrant and fla- vorful, rich with spices, and yet not spicy in a hot sense. I enjoy how this dish is not hot-spicy, however, you can always add a few splashes of hot sauce if you like.

1 1/2 – 2 tbsp water or organic extra-virgin coconut oil

1 cup onion, diced

1 ¼ tsp sea salt

freshly ground black pepper to taste

2 tsp cumin seeds

2 tsp mustard seeds

½ tsp fennel seeds (see note)

1 tsp coriander powder

1 tsp turmeric powder

½ tsp allspice

pinch or two crushed red pepper flakes (or more/less to taste, see note)

1 cinnamon stick (or 1/2 tsp cinnamon)

2 ½ – 3 cups water (see note)

1/2 cup freshly squeezed or good quality orange juice (see note)

2 large cloves garlic, minced

1½ tbsp freshly grated ginger

1 cup red lentils (rinse before adding to pot)

1 can (14oz) red kidney beans, rinsed and drained (or black beans)

2 dried or fresh bay leaves

Hot sauce to taste (optional, see note)

Freshly chopped cilantro (for garnish, optional)

Heat the water or oil in a large pot over high or medium-high heat. Add the onion, salt, pepper, spices, and cinnamon stick. Stir, cover, and cook for 4 to 5 minutes, stirring occasionally. Add 21⁄2 cups of the water, and the orange juice, garlic, ginger, lentils, kidney beans, and bay leaves. Stir, bring the mixture to a boil, then lower the heat to medium or medium-low, cover, and cook for 10 to 12 minutes.  Remove the cinnamon stick (leaving the stick in will impart a stronger cinnamon flavor, but this can be overpowering), and cook for another 10 to 15 minutes, until the lentils are fully dissolved and the mixture has thickened. For a thinner consistency, add the extra water, anywhere from 1⁄4 to 1⁄2 cup, or more, if desired. Remove the bay leaves before serving. Season with additional salt, if desired. Add hot sauce to taste and sprinkle with fresh cilantro (if using).

If This Apron Could Talk: The consistency of this dish can be kept thicker, for scooping with roti bread or even whole-grain tortillas, or made thinner to serve over rice, or to eat more like a stew. Start with the 21⁄2 cups of water and then thin out later to your desired consistency.

Ingredients 411: I am a fennel lover. The flavor of fennel, anise, licorice— all resonate very favorably for me. If you also love fennel, go ahead and use a full 1 teaspoon (I usually do). But if you are a little more tentative about the fennel flavor, use just 1⁄2 teaspoon. Just don’t leave it out alto- gether; it really combines beautifully with the spice profile in the dish.

Kid-Friendly: If serving this to children, you might want to omit the crushed red pepper flakes and reserve the hot sauce for the adult individ- ual portions. If you like things spicy, feel free to add hot sauce to the dal to taste, or add more crushed red pepper flakes earlier in the cooking process with the other spices.

Savvy Subs and Adds: The orange juice brings a lovely flavor to this dish, but if you don’t have any oranges or juice on hand, feel free to replace with water.

Serving Suggestions: Serve with Indian-Inspired Rice, roti bread, and chut- ney (if you like).

Please try this dish and let me know what you think!  Also, be sure to connect with me on my facebook page.  You Plant-Powered Santa is delivering some prizes via facebook next week…  ‘like‘ to get the news!