Sometimes, as a vegetarian, you feel a need for that extra pickup to get the blood pumping and gain more energy. I like this red dahl made from kidney beans and adzuki beans to get that much needed nourishment and of course iron in my body. However, unlike normal recipes which contain dairy, this uses a rich cashew milk and some cashew pulp as 'cream'. The cashew milk and pulp is made using the Chufamix Nut and Vegetable Milk Maker and you will certainly feel nourished after this meal.
What you will need
- 1 cup kidney beans (soaked overnight)
- 1 cup adzuki beans (soaked overnight)
- 5-6 cups filtered water
- 1 cup homemade cashew milk made in a Chufamix Nut Milk Maker
- 3-4 large slices of ginger (to help digest the beans)
- 1 teaspoon organic turmeric powder
- 3 whole fresh tomatoes chopped into cubes
- 1 Tablespoon Cumin powder or seeds
- 1 Tablespoon Coriander powder
- 1 teaspoon chilli powder or 1 chopped fresh red chilli
- salt and pepper to taste
- lemon juice to taste
- 3 tablespoon cashew pulp
*Amount of water to cook the dahl depends on how watery or how thick you want the dahl to be
- Soak the kidney beans and the adzuki beans separately overnight
- Next day, rinse the beans well and put them together in a pot with 4 cups water
- Put ginger slices into the pot and cook on medium heat.
- Remove foam that starts to foam as the beans start to cook till no more foam is visible.
- Add the rest of the water - 2 cups to start with, turmeric, tomatoes and simmer on medium heat till the beans soften - you may need more water to ensure the beans do not dry out - this may take 2-3 hours.
- Once beans are soft, make your tarka (spice mix) by heating a dry pan, then place cumin, coriander, chili powder or fresh chili till the mixture become fragrant - do not burn the spices!
- Pour tarka and cashew milk into the pot and simmer gently for another 10 min. Cover the pot and leave to allow the spices to be soaked into the bean mixture.
- Serve topped with a dollop of cashew pulp cream and chopped herbs (coriander, parsley, mint) and basmati rice.
This dahl tastes even better the next day !