Good Water Farms Cookbook: Puakai Healing Recipe
A recipe by yours truly from Brendan's beautiful new book "The Microgreens Cookbook: A Good Water Farms Odyssey" published by Rizzoli. I hope you enjoy this healing recipe and be sure to order your copy here, GOOD WATER FARMS
Red Lentil Dal Bowl w/ Rosie Basil Microgreens
This recipe was inspired by an Ayurvedic kitchari cleanse (a mono diet consisting of a lentil and rice stew), and is meant to deeply nourish the body for detoxifying and be used as a spiritual practice. I like to eat this as a cleanse for three days, especially in rhythm with the moon cycle. Healing and soothing to the digestive tract, this dish inspires stillness within the body, creating space to become aware and release emotional and mental patterns that may not be serving us.
The energy of the ingredients you select and your intent when preparing the meal is of great importance. For this dish, I chose rosie basil as a plant spirit for its medical and metaphysical properties, as it opens the heart center to give and receive love.
1 cup split red lentils
2 T. extra virgin olive oil, plus extra for drizzling
1 large yellow onion, finely chopped
2 t. curry powder
1 t. Himalayan pink salt, plus more to taste
1 medium Yukon gold potato, peeled and finely chopped
1/3 cup chopped rosie basil microgreens, plus extra for garnish
Cooked brown basmati rice, for serving
Steamed kale (optional), for serving
1. Rinse the lentils well in cold water and place in a medium glass bowl. Top with enough spring water to cover by 1 inch and let soak 15-minutes. When ready, drain the lentils and discard the soaking liquid. Rinse the lentils once more with cold water and drain.
2. In a heavy-bottomed, large saute pan, heat the olive oil over low heat until hot. Add the onion and garlic and saute until the onion is translucent, about 8 minutes. Stir in the curry powder and cook for another 30 seconds. Stir in the lentils, along with 4 cups of cold water, the salt and pepper. Bring the mixture to a simmer. Partially cover the pan and simmer for 10 minutes. Stir in the potatoes and the 1/3 cup basil microgreens, until the potatoes are cooking through and the lentils are soft and creamy, 10-15 minutes. Adjust the seasoning as needed.
3. Serve in a bowl topped with a handful of chopped basil microgreens, a drizzle of olive oil, and a sprinkle of salt to taste. Serve with brown basmati rice and steamed kale.