Field Food

1 large sweet onion
1 can organic diced tomatoes
1 can organic chickpeas (also known as garbanzo beans)
1 can organic coconut milk
1 tbsp. crushed garlic
2 tbsp. curry powder
1 1/2 tsp. turmeric
1 tsp coriander
1 1/2 tsp. cumin
1 tsp. red chili flakes
1/2 tsp. salt
cilantro as garnish
Saute the onions and garlic together until lightly browned. Add the chickpeas, tomatoes, and coconut milk stir together. Add spices and stir. Bring to a gentle simmer and then reduce heat to low and cook for 20-25 minutes. Taste for salt. Serve as is or over rice. You can also add shredded or chopped chicken for a heartier main dish, but I find it’s plenty filling without meat!

or

Dahl

{Serves 4}
Ingredients
1 cup red lentils
3 cups water
2 Tbsp oil
2 onions, chopped
2 cloves garlic
2 tsp cumin seeds
1 tsp ground tumeric
2 tsp grated root ginger
1 tsp garam masala
1 tsp salt
Methods
Boil lentils in water until tender and mushy (around 30 minutes). In another pan heat oil and cook next 5 ingredients until onion is tender. Stir in garam masala and salt and remove from heat. Add onion mixture to the cooked lentils, and simmer together for five minutes, boiling fast if mixture needs thickening, or adding more water if it's too thick.
Serve on a bed of rice and top with plain yoghurt.
Enjoy :-)

or

Lissa's Mung Bean Dahl

INGREDIENTS:

1/2 cup split hulled mung beans 3-4 cups water 1 tsp � 1 tbsp ghee (clarified butter) 1/2 teaspoon cumin seeds 1/8 teaspoon turmeric

INSTRUCTIONS:

Sort and wash the mung beans. Drain. In a heavy-bottomed pot, add the beans, turmeric and 3 cups water. Bring to a boil; then turn heat down to medium/low and simmer-cook until dhal is butter-soft (about 30-40 minutes). Stir occasionally to prevent sticking, and add more water as needed to maintain desired consistency. If foam forms on the surface, skim it off and discard. When cooked, add salt and stir. In a separate pan, heat ghee until melted to a clear oil. Add the cumin seeds and stir to release aroma. The cumin should turn a rich dark brown but not burn. Pour the ghee-spice mixture carefully over the dhal. Stir and serve immediately with boiled Basmati rice or other whole grain and vegetables.