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Ingredients
US|METRIC
1 SERVINGS
- 1 white onion (large, diced, yield one cup)
- 2 1/2 cups sweet potato (diced or 1 Medium)
- 1 Tbsp. fresh ginger (Minced)
- 3 cloves minced garlic
- 1 pepper (finely chopped Bird's Eye Chili or Thai Chili Pepper *Note: Leave the seeds in for spicier dal; leave out for milder dahl)
- 1 cup red lentils (rinsed and picked over)
- 3 tsp. coriander
- 3 tsp. turmeric
- 3 tsp. cumin
- 1 tsp. ground ginger
- 1 cup canned tomatoes (Muir Glen Diced)
- salt (to taste)
- 1/2 cup chopped cilantro
- 1/2 cup white onion
- 2 cloves minced garlic
- 1/2 cup orange bell pepper
- 1 1/4 cups basmati brown rice
- 2 1/2 cups organic vegetable broth
- 14 oz. chickpeas (drained and rinsed)
- 1 Tbsp. turmeric
- salt (to taste)
- 1 white onion (large, diced, yield one cup)
- 2 1/2 cups sweet potato (diced or 1 Medium)
- 1 Tbsp. fresh ginger (Minced)
- 3 cloves minced garlic
- 1 pepper (finely chopped Bird's Eye Chili or Thai Chili Pepper)
- seeds (*Note: Leave the, in for spicier dal; leave out for milder dahl)
- 1 cup red lentils (rinsed and picked over)
- 3 tsp. coriander
- 3 tsp. turmeric
- 3 tsp. cumin
- 1 tsp. ground ginger
- 1 cup canned tomatoes (Muir Glen Diced)
- salt (to taste)
- 1/2 cup chopped cilantro
- oil
- rice
- 1/2 cup white onion
- 2 cloves minced garlic
- 1/2 cup orange bell pepper
- 1 1/4 cups basmati brown rice
- 2 1/2 cups organic vegetable broth
- 14 oz. chickpeas (drained and rinsed)
- 1 Tbsp. turmeric
- salt (to taste)
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