May 20, 2013
A 7 Day Vegan Challenge + Dhal Recipe
Stumbling upon a new blog can sometimes be a magic moment – I had one of them a few months back when I discovered Leo Babauta's Zen Habits. Reading Zen Habits has been life changing. It has stirred up something inside of me that has given me strength and inspiration for life. I cannot recommend enough for you to take a few moments and read some of Leo’s hugely inspirational posts. A couple of weeks ago, he offered a 7-day vegan challenge to his readers. I decided to follow it and just finished it last Saturday. How was it? I have to say that it didn’t feel like a big difference to what I usually eat and was not particularly difficult to achieve for me. But it allowed me to have a break from dairy and eggs, which, even if I do not eat a large quantity of, was keen on reducing my consumption of. It also allowed me to think about what being vegan could mean to me, and the importance in my eyes of what you eat and where it comes from. Our various meals during the challenge included chili tofu with greens, split pea soup, asparagus and quinoa salad and a three bean chilli. Our breakfast usually consisted either of raw porridge or granola with soy yogurt. If you would like to have a try and get recipes inspirations, go to the 7-day vegan challenge's website where you will find all the info needed.
I haven’t decided to turn vegan, but really enjoyed the challenge and the break it offered me. Today, I will therefore share a vegan fav recipe of mine: dhal. Please note that my recipe is not particularly authentic Indian, but just the way I’ve made it for years. I used to have dhal a lot when I was a student and turned vegetarian. It is delicious simply served with rice or with stir fried vegetables, but also makes a great accompaniment to curry.
Have a lovely week, and I hope some of you will be inspired to take on the vegan challenge too!
Dhal – serves 4
• Coconut oil
• 1onion, finely chopped
• 1tsp ground turmeric
• 2tsp ground coriander
• 2 tomatoes, finely chopped
• 250g red split lentils, rinsed
• 3 curry leaves
1. Heat a knob of coconut oil in a medium saucepan. Add the onion and fry gently until soft. Add the spices and tomatoes and fry for 3-4min.
2. Add the red lentils and curry leaves. Cover with water. Put a lid on and leave to simmer on a low heat for about 20min until the lentils are cooked. Give a stir every so often to prevent sticking at the bottom, and add a bit more water if it has evaporated quickly.
3. Remove the curry leaves and serve with rice, steamed spinach, a vegetable stir fry or as a side for a curry.
Dhal – pour 4 personnes
• Huile de noix de coco
• 1 oignon, émincé
• 1cc de curcuma en poudre
• 2cc de coriandre en poudre
• 2 tomates, émincées
• 250g de lentilles corail, rincées
• 3 feuilles de curry
1. Faire chauffer une noix d’huile de noix de coco dans une casserole de taille moyenne. Ajouter l’oignon et faire revenir doucement jusqu’à ce qu’il soit tendre. Ajouter les épices et la tomate et faire revenir pendant 3-4min.
2. Ajouter les lentilles et feuilles de curry. Couvrir d’eau. Mettre le couvercle et cuire à feu doux pendant environ 20min, jusqu’à ce que les lentilles soient cuites. Mélanger de temps en temps à l’aide d’une cuillère en bois pour éviter que cela n’attache, et ajouter un peu d’eau si le liquide s’évapore trop rapidement.
3. Retirer les feuilles de curry et servir avec du riz, des épinards cuits à la vapeur, un sauté de légumes ou comme accompagnement d’un curry.