Urad Dal curry with cauliflower, mushrooms, and onions. This dish is delicious and easy to make with preparation in advance. You can substitute the coconut milk for full-fat milk, heavy cream, cashew milk, or another non-dairy alternative if desired, but we recommend using lite coconut milk. We also added steamed tofu to this dish, but you could add paneer cheese or goat cheese

Urad Dal, or black gram, is a bean grown in South Asia. Its buttery-rich flavor makes for a delicious addition to a meal.  Urad dal is rich in antioxidants, which can benefit the heart, liver, and kidneys.

The initial prep for this dish is to soak the urad dal in water for at least two hours in hot water (not boiling) or in water at room temperature for 6-8 hours. Once the dal has soaked, bring the water to a boil and cover with a lid. Reduce heat to low and simmer for 25-30 minutes or until the dal softens. Drain the water once cooked and set aside.

Ingredients

Serves: 4-5 Time: 45-50 minutes + 6-8 hours prep

Urad Dal & Cauliflower

• 1 cup soaked urad dal
• 2 cups cauliflower florets, chopped
• 1/2 yellow onion, diced
• 1 cup mushrooms, sliced
• 1 Tbs red curry powder
• 8 oz. tomato sauce
• 1 (14 oz) can lite coconut milk*
• 2 tsp curry powder
• 1 tsp garam masala
• 1/4 tsp red chili flakes (optional)
• 1 tsp ground ginger
• 1 tsp garlic powder
• Salt and black pepper to taste
• 2-3 Tbs olive oil or coconut oil
• Cooked jasmine rice
• 1 Tbs lemon juice
• Cilantro for garnish (optional)

Directions

1. Prepare the urad dal using the instructions above.
2. When you’re ready to cook, prepare the vegetables and cook your rice. In a large skillet, set heat to medium.
3. Once hot, add the 2 Tbs of oil and sauté the cauliflower for about 5-7 minutes, stirring occasionally.
4. Then, add the curry paste and seasonings. Stir together for 1-2 minutes, then add the onions and a splash of water to deglaze the pan.
5. Cook together for another 3-4 minutes before adding the mushrooms and tomato sauce. Stir for 2-3 more minutes.
6. Add the coconut milk and lemon juice, pre-prepped and cooked dal, and bring to a low boil.
7. Cover with a lid, reduce heat to low, and simmer for 15-20 minutes.
8. Serve over rice, add garnish if desired, and enjoy!

Nutrition Information

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Summer Shiitake Linguine with potatoes, cherry tomatoes, lentils, onions, and garlic. This lightly spicy and lemony pasta dish is rich and packed with protein. A great dish for summer! For a gluten-free option, substitute for a gluten-free pasta.

Ingredients

Serves: 4-6 Time: 60 minutes

Summer Shiitake Linguine

• 3-4 small yukon golden potatoes, cut lengthwise into 1/4 inch thick slices + 3 Tbs olive oil + 1/2 tsp salt
• 8 oz. linguine pasta
• 2 Tbs olive oil
• 8 oz. shiitake mushrooms, stems removed & caps sliced in half
• 1 whole garlic club, peeled & sliced
• 1 medium yellow onion, thinly sliced
• 2 Tbs nutritional yeast
• 1 cup cherry tomatoes
• 2 bay leaves
• 2 Tbs fresh thyme, chopped
• 1/2 tsp red pepper flakes
• 1/2 tsp oregano
• 1 cup dry white wine
• Black pepper to taste
• 1 cup vegetable broth
• 3/4 cup brown lentils, cooked
• 2 Tbs lemon juice
• 1/2 cup fresh parsley, chopped

Directions

1. Preheat the oven to 425ºF. Prepare your yukon potatoes and toss in bowl with the oil and salt.
2. Place the potatoes on a baking tray and roast in the oven for 30 minutes, flipping halfway through. Remove from the oven once roasted and set aside.
3. For the lentils, you may use leftover lentils or cook them while the potatoes are roasting.
4. Meanwhile, prepare your remaining vegetables and prepare a pot with water to boil your pasta.
5. Cook the pasta until al dente, drain & set aside.
6. In a large skillet, set heat to medium. Once hot, add olive oil and sear the mushrooms in 1 Tbs of olive oil and a pinch of salt for 5 minutes. Remove from the skillet and set aside.
7. Using the same pan, add another 2 tablespoons of olive oil and begin cooking the garlic. Cook for 2 minutes, then add the onion and a pinch of salt. Cook together until translucent, about 5 minutes.
8. Add the nutritional yeast and toss together for another minute before adding the tomato, thyme, bay leaves, red pepper flakes, oregano, and 1/2 tsp of salt. Stir together for 2 minutes.
9. Next, add the wine and stir the bottom of the pan to deglaze the skillet. Turn the heat up to medium-high and cook for 3 minutes.
10. Bring the heat back down to medium, and add the vegetable broth, cooked lentils, parsley, and lemon juice with a hefty dash of black pepper. Return the mushrooms to the pan and cook for another 3-5 minutes. Turn off the heat. Taste and adjust seasoning as needed.
11. Add in the pasta, stirring in well. Arrange the potatoes into the dish, and add a finishing splash of lemon juice and a dash of red pepper flakes.
12. Serve and enjoy!

Nutrition Information

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More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

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