At the Monastery, we are in a discussion about how our menu best supports the priorities we have as a community: healthy and pleasing to the body, kind to the earth, sensible for our labor, and realistic to our budget. We follow the guidance from the Daily Recollection, "May all find simplicity the joyous and practical guide." To that end, we plan simple, ample meals that include protein, fresh vegetables, and carbs. Here is an example of a delicious lunch with an Indian-inspired theme, and recipe to follow.
Gassho,
Rebecca
Rice
Red Lentil Dal with tomatoes and peas
Steamed Chard
Yogurt
Dal
Ingredients:
2 cups of dal (can be mung, dal or red lentils)
2 quarter-size pieces of ginger
1 ½ teaspoons of turmeric
6 ½ cups of water
1 ½ teaspoons of salt
1 Tablespoon of oil
1 ½ teaspoons whole cumin seed
1 teaspoon of black mustard seeds
a pinch of red pepper flakes
Options
Peas, carrots, tomatoes, bell peppers, broccoli. The recipe is not limited to these veggies; they are only suggestions. Combine according to taste.
Wash dal thoroughly, 3-4 times or until the water is clear.
Combine dal and water and bring to a boil. For each cup of dal use 1.5 cups of water.
Add the turmeric.
Cook until tender. This time will vary according to the legumes used.
Stir in the salt and keep aside.
Heat the oil in a small skillet until hot.
Add the mustard seeds and let them sputter and turn grey.
Add the cumin and red pepper flakes and stir until browned but not burned.
Add the ginger and sauté for a few seconds.
Add the spices to the cooked dal. Add a little dal to the skillet to capture all the spices and scrape into the pot.
Add any cooked veggies at this point.
Add water as needed to give the dal a nice consistency.
Add a dash of lime for additional flavor.