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Curried Split Pea Dahl
Serves 4 generously with rice and a side veggie.
Curried Split Pea Dahl with Rice
Servings
Ingredients
Servings
Ingredients
Curried Split Pea Dahl with Rice
Instructions
  1. Place rinsed, soaked peas into a pan with the filtered water.
  2. Stir in the turmeric, curry powder and cayenne.
  3. Over medium heat, bring to boil and then reduce heat and cover partially. Simmer for 20-30 minutes or until all the water has evaporated. Peas should be tender and beginning to disintegrate. If too thick, slowly add more water for desired consistency.
  4. In a small fry pan, heat 1 tablespoon ghee.
  5. Add the fennel, coriander and cumin seeds along with the shallot and sauté until the seeds release their aroma and the shallots are lightly brown. Set aside.
  6. Stir the cooked seeds, shallots, salt, pepper and remaining ghee into the split peas.
Recipe Notes

Serve with white or brown basmati rice. When rice is done, stir in Turmeric + Black Pepper Ghee and season with salt and pepper to taste.

 

*Quick Method

1. Rinse the beans under cool running water. Check and discard any stones or other debris. Drain.

2. Transfer to the saucepan and cover with about 2 inches of water.

3. Bring the water to a boil over high heat. Cook the beans for 1 minute, and then remove the pot from the heat.

4. Cover with a lid and let the beans to soak in the warm water for 1 hour.

5. Drain the beans into a colander. Rinse and begin to cook according to your recipe

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Roasted Delicata Squash with Maple Cinnamon Ghee
You may use any winter squash. Remember to eat the skin! Serves 2 – 4 as a side based on size and number of squashes.
Roasted Delicata Squash
Servings
Ingredients
Servings
Ingredients
Roasted Delicata Squash
Instructions
  1. Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
  2. Slice the squash in half through the stem and remove the seeds. Lay the flat, cut-side-down on a cutting board, and slice into ½ to 1-inch slices, starting at the stem. Place cut pieces in a big bowl. Melt half the ghee and toss with the squash to evenly coat them.
  3. Lay the squash slices out evenly on the prepared baking sheet. Sprinkle with sea salt.
  4. Roast for 20 – 40 minutes, turning every 10 minutes until the squash is tender and a fork pierces the flesh easily. If soft enough, you can eat the skin. Baste the rest of melted ghee over the squash and finish with a sprinkle of cinnamon and salt to taste.
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Summer Squash Ratatouille
Serves 2-4.
Summer Squash Ratatoulli
Servings
Ingredients
Servings
Ingredients
Summer Squash Ratatoulli
Instructions
  1. In a large pot melt the ghee and add onions. Cook for about 4 minutes and then toss in zucchini and summer squash. Cook for about 10 minutes until some of the juices are released.
  2. Add the garlic and tomatoes and continue to cook. Stir frequently. Add all the fresh herbs, salt, peppers and juice of 1 lemon. Allow to simmer over low-medium heat till the flavors to meld together. Consistency will be somewhat soupy.
  3. Remove from heat and let rest for 5 minutes. Add the rest of the lemon juice. Season to taste with salt and pepper if desired.
  4. Serve over rice or with crusty bread and ghee!
Recipe Notes

Rice is great with Turmeric + Black Pepper Ghee.