Turmerichai Star Dhal

Ingredients:

2 cups red lentils

2 medium onion, finely chopped

1 stick of celery, finely chopped

3-4 cloves of garlic, minced

1/2 teaspoon sea salt

2 teaspoons Turmerichai Star

3 inches of fresh turmeric minced

1 inch ginger, minced

Grated black pepper to taste

4 medium tomatoes, chopped

1 cauliflower head, chopped into small florets include a few leaves and stem

1 tablespoon dried coriander

1 tablespoon of fresh coriander

1 teaspoon wholegrain mustard

Water

2 tablespoons of olive oil or coconut oil

2 tablespoons of fresh parsley to garnish chopped

Preparation:

Soak the red lentils in water for a couple of hours. Drain and add fresh water to cover the lentils with 2 inches of water above them.

Add salt, a couple of garlic cloves, 1/2 teaspoon dried coriander, 1/2 teaspoon dried parsley, and sea salt to the lentils. Bring to a boil, cover, and simmer for 15 minutes.

In a separate pot:

Heat olive oil or coconut oil in a pan over low heat.

Add chopped onion and celery. Sauté until translucent.

Stir in minced garlic, and sea salt, and cook for 2 minutes.

(Remove 2 tablespoons to add to rice later)

Add Turmerichai star, ginger, and black pepper. Cook for an additional 3 minutes.

Add chopped tomatoes, cauliflower florets, and the remaining cauliflower pieces.

Mix in dried coriander and mustard. Stir continuously for 7 minutes. Add a small amount of water if required to stop any sticking to the pan.

Add fresh coriander

Pour in 1 cup of water and let it simmer. Add all to the lentils and stir, let it simmer for a further 5 minutes until cooked.

Pilaf Rice Recipe

Ingredients:

1 cup rice

2 tablespoons of the onion garlic and celery mixture (before adding other spices)

2 cups boiling water

Preparation:

In a pot:

Combine rice with the onion and garlic mixture and stir over a low heat

Add boiling water and bring to a boil.

Stir once, cover with a lid, reduce heat to low, and cook for 10 minutes.

Turn off the heat without opening the lid or stirring further.

Let it sit for an additional 10 minutes before serving.

Serve and garnish with fresh parsley.

(Less than 350 calories per serving)