Turmeric has often noted for its natural health benefits. When added to our one pot, hearty dahl and grain dish, it lends a glow to your plate. With sweet peas dispersed within the fluffy grain and leafy chard, your meal feels well rounded, complete and ready to eat with minimal clean up.
- 1 head cauliflower, separated into florets
- 4 Tbsp coconut oil
- 1 tsp turmeric
- 1 Tbsp cumin seeds
- 1 Tbsp ginger, finely chopped
- 1 cup masoor dhal or orange lentils, rinsed well
- 1 cup brown basmati rice or quinoa, rinsed
- 6 cups water
- 1 bunch swiss chard
- 2 cups peas
- Sea salt to season
Preheat oven to 400 F. Toss cauliflower with 2 tablespoons of coconut oil and turmeric. Place cauliflower on lined baking sheet, and roast until slightly brown, about 12-15 minutes. Remove from oven once done, and set aside.
In a large pot, heat remaining 2 tablespoons of coconut oil on medium-high heat. Add cumin seeds and stir for 1 minute. Add ginger, dhal, and rice, and stir for 2 minutes. Add 6 cups of water and bring to boil. Once boiling, reduce heat to low, partially cover, and simmer for 1 hour, until rice and dhal are soft and mixture has thickened. If using quinoa, this time will be less, or you could add cooked quinoa in at the end of the cook time.
Add peas and swiss chard for the last 5 minutes of cooking. Add cauliflower just prior to serving, and stir to fully combine all ingredients.