Dahl (Indian Lentils) and Cornbread

Tracey Winter Glover with the Pure Vegan shows you how to cook Dahl (Indian Lentils) and Cornbread.

Cornbread Ingredients:
2 tablespoons ground flax seeds mixed with 6 tablespoons filtered warm water
1 cup white whole wheat flour
1 cup cornmeal
1/4 cup vegan sugar
4 teaspoons baking powder
3/4 teaspoon table salt
1 cup soymilk
1/4 cup canola oil

Steps:
1. Preheat oven to 425°F
2. Spray 8-inch-square baking dish with nonstick cooking spray.
3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking
powder, and salt until well-combined.
4. Add the ground flax seed mixture, soy milk, and canola oil to the
flour mixture.
5. Beat just until smooth (do not overbeat.)
6. Pour into pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.
7. Cool on wire rack 10 minutes. Turn cornbread onto wire rack, then
turn right side up and continue to cool until warm, about 10 minutes longer.

Dahl Ingredients:
3 Tbs. plus 2 Tbs olive oil
½ yellow onion
1 heaping tablespoon minced garlic
2 cups dried lentils (any kind of lentil, or a combination will work)
1 large jalapeno, minced with seeds
1 lg. tomato, chopped
½ tsp. sea salt
Approx. 8 cups vegetable broth
¼ tsp. cinnamon
2 tsp. cumin
1 bay leaf
½ tsp. mustard seeds
1 tsp. freshly grated ginger
1 small handful fresh cilantro, chopped

Steps:
1. Heat 3 tbs. olive oil over medium heat.
2. Add onions and sauté until golden brown.
3. Add garlic. Stir until golden (won’t take long!).
4. Add lentils, and stir to coat with oil.
5. Add tomato and jalapeno and sauté another 2 minutes.
6. Add broth, sea salt, cinnamon, cumin and bay leaf. Bring to boil and then cover, reduce heat to high simmer, stirring occasionally. Cook until beans are soft, about 40 minutes, adding more water if necessary so that beans can cook as long as they need to without drying out.  When beans are soft, mash or blend about half the beans. Set aside.
7. Heat the remaining 2 tbs. olive oil over med- high heat in separate pan.
8. Add mustard seeds and cook until they pop (watch out!).
9. Add fresh ginger. Stir.
10. Add lentil mixture into frying pan and stir well.
11. Add in fresh cilantro and allow to cook on low heat for another minute or two.  

The Pure Vegan
www.thepurevegan.com

About the Business:
The Pure Vegan offers a range of services to help support your healthy lifestyle. We offer everything from a weekly plant-based home meal delivery service, to healthy cooking and plant-based nutrition classes, health and wellness coaching, menu consulting, and catering.

About the Guest:
Tracey Winter Glover is the owner of The Pure Vegan. A one-time big firm lawyer, Tracey opened The Pure Vegan in 2011 and began offering a range of services designed to help Southern Alabama get healthy. Tracey is a Registered Yoga Teacher, a Certified Wellness and Nutrition Consultant and a self-taught vegan chef.