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So here we have Bombay Tacos, using leftover dal and aloo gobi, spicy carrot greens chutney / chimichurri (with added olive oil to make it runnier), and freshly chopped lettuce, red onion, and jalapeño, wrapped in delicious Otto's Cassava Flour tortillas or lettuce leaves.

 

Here's the recipe for Butternut Beetroot Dal, so you can have this onhand in the fridge too! I like to add lots of vegetables to my dishes to make for a well-balanced one-pot meal. 

 

2 Tbsp olive oil

1 onion, peeled and finely chopped

1 stalk celery, finely chopped 

1 golden beetroot, peeled and finely chopped

2 cloves garlic, peeled and minced

1" stem ginger, peeled and grated

1 cup moong dal (split mung beans)

1 Tbsp turmeric

1 tsp paprika , ground cumin,  ground coriander

1/2 tsp cayenne pepper

2 cups water (plus more, if necessary)

1 butternut squash, peeled and cut into 1"cubes

1 tsp sea salt.

red pepper flakes, coriander leaves, or fresh chili to garnish, optional.

 

  • In a large stockpot, heat the olive oil and sauté the onion, celery, beetroot, garlic and ginger for 5 minutes until the onion is slightly softened. Add the lentils and spices, stirring to incorporate, for about 2 minutes until fragrant.

  • Pour in the water, bring to a boil, then turn down the heat, cover and simmer for 15 minutes. Add the butternut squash cubes and a tablespoon or two of water, if it's looking too dry. Cover again and simmer for a further 20-25 minutes until the squash is soft (can be easily pierced with a fork)

  • Finally, stir in the sea salt, combining well. Serve hot with red pepper flakes and microgreens, if using. Or let serve at room temperature with lots of colorful chopped toppings for yummy wraps. 

© 2019 CONSCIOUS COOKING BY DESIGN, NYC

© 2019 by IN Studio. Proudly created with Wix.com

 

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