Photo: SouthofIndia (CC)
During the school year, it’s all too easy to let your eating habits slip. To help fight this, the Fulcrum has some essential recipes to keep you full and fit all year long.
Trying new recipes can be scary, but there are plenty of ways to make delicious, healthy, and cheap meals that satisfies even the pickiest eaters.
As the cold days of fall approach, this recipe will leave you with a protein packed warm bowl of dal, which is a stew enjoyed across many Middle Eastern and Asian countries.
The recipe is vegan, and with a $10 to $15 cost for ingredients, it won’t break your student budget. It makes about 3-4 servings, so share with your friends, roommates, or freeze some for a quick dinner after class or a workout.
1 cup of split peas or red lentils
2 cups of water
1 cup of vegetable broth
2 plum tomatoes, diced
1 medium yellow onion, diced
1 green chili (optional), finely chopped
2-3 cloves of garlic, minced
Thumb sized piece of ginger, minced
1 tsps. all spice powder
2 tsps. curry powder or turmeric powder
Salt and pepper to taste
Step 1: Rinse lentils or split peas and soak overnight or for 2-3 hours beforehand.
Step 2: Add the lentils or split peas to the broth and water in a pot. Bring to a boil. Once boiling, lower to simmer and cover for about 15 minutes, or until soft.
Step 3: In a separate saucepan, set the heat to medium high, add vegetable or canola oil and add in onion, garlic, ginger, chilies and spices.
Step 4: Once the onions have turned translucent, after about 3-4 minutes, add the tomatoes. Cook for another 2-3 minutes.
Step 5: Add the cooked lentils to the onion mix, stir and let simmer for another 15-20 minutes.
Step 6: Salt and pepper to taste.
Serve alone or with rice, preferably basmati. Enjoy!
Basmati rice recipe:
1 cup of dried rice
2 cups of water
Step 1: Pour water into pot and bring to a boil.
Step 2: Once boiling, add rice and lower to simmer, then cover.
Step 3: Cook for about 30 minutes, until the rice is tender.
Step 4: If there is excess water, drain rice.