Curried Lentil & Vegetable Dal
The aroma of spices coming from the landlord upstairs whenever we would visit my aunt and uncle. They had a garden of fresh vegetables growing in their backyard where they would select what they would like to add to their meal. I used to play with the their children and when I was lucky, I would come upstairs and be welcomed with a taste of what I know now to be dal.
Follow timing on MANNA package, this time varies by +/- 3 minutes depending on the level of your simmer and how cold your fridge is. You want to ensure that the internal food temperature reaches about 165°F/74°C, piping hot. Serve each item separately in small bowls so that you can control the amount's of each ingredients that is to your liking or dish up all on one plate creating a pie chart of goodness. Top with toasted sesame seeds for added crunch and nutrients.
This dish is rich in fibre, vitamins A & C, calcium, and iron. Adding celery to this dish increases its anti-inflammatory health benefits, including its protection against inflammation in the digestive tract.
Fibre: Fibre packed lentils and cabbage aid the digestive system and help stabilize blood sugar while providing slow-burning energy.
Vitamin A: Providing over 300% of the minimum daily requirement for Vitamin A, this dish supports the immune and inflammatory functions throughout the digestive tract. Kale is an excellent source of vitamin A.
Vitamin C: Vitamin C helps prevent damage to cells and helps absorb iron in the intestine. Bell peppers, kale, cabbage and bok choy are excellent sources of Vitamin C.
Calcium: An important mineral in human metabolism. Kale and bok choy are excellent sources of calcium.
Iron: Eating foods rich in iron such as chickpeas will help support transportation of vital oxygen throughout the body.
*Daily nutritional values are obtained from the Canada Food Guide and are based on three primary daily meals with intermittent snacking.