At the beginning of this year, I told myself I was going to make more vegetarian recipes. That lasted a whole month… haha. I woke up yesterday really craving some Indian food so I suggested to Tyler that we do healthy Indian food for lunches this week. Plus it gave me a chance to test out some new recipes.
One thing I love about Indian food is the fullness of flavors & the fact that there are so many varieties of Vegetarian dishes. I had made butter chickpeas a few months back and they were delicious. Only negative about Vegetarian meals is the high amount of carbs when you’re macro counting.
I decided this time I was going to make actual butter chicken (with light coconut milk, of course) & Tarka Daal.
If you try this out don’t forget to leave a comment to let me know how it turned out!
5 cups Chana Daal or yellow split peas
6 cups water
2 medium or 3 small tomatoes (diced)
5-6 cloves garlic
Thumb size piece of ginger sliced into small matchsticks
1 ½ tsp. ground cumin
1 tsp. chili powder (or more to taste)
1 tsp. salt
Handful of fresh cilantro
1 onion, sautéed
Mix all the spices, fresh garlic, fresh ginger, and tomatoes in a bowl and placed it on the side. Rinse your chana daal or split peas several times then add to your pot along with the 6 cups of water. Make sure you use a pot that has extra room above it once you add the peas and water cause you will need the space to let it have a rolling boil. Add the small bowl of spices to the water & pea mixture and bring to a boil and stir once. Once it’s at a rolling boil start your timer for 20 minutes. At 20 minutes try the liquid for taste. At this time if you think your mixture is missing something you can add it here. (Extra chili powder, salt, cumin etc.) Let it boil for another 20-25 minutes or until at the texture you like. During the last few minute of the cook, sauté some onions with a bit of avocado oil or olive oil. Top with sautéed onions and cilantro. Serve with rice or alone.