Mung dal and rice is one of the easiest and most nourishing foods to eat anytime, including during pregnancy. It hails from ancient India and keeps you grounded as a new mama, while you grow the little one. You get protein from the lentils, and the rice and ginger help keep nausea at bay. Turmeric helps fight inflammation, as your body goes through changes and expands. You can play with this recipe to add or remove different veggies and fun ingredients:
2 T grassfed butter or ghee
2 shallots, minced
4 cloves of garlic, minced
1 inch of ginger, peeled and minced
2 T curry powder
2 T cumin powder
1 t cumin seeds (if you have them, but not necessary)
1 pinch of pink or sea salt
1 pinch of black pepper
4 C vegetable stock or chicken bone broth
1 12oz can of coconut milk (full fat)
1 T tomato paste
1 anaheim pepper, diced (not very spicy, but this is optional)
1 + 1/2 C red lentils (or yellow)
1/4 C cilantro leaves for garnish
• Sautee the shallots in the butter. Add the garlic and ginger and sautee for one minute.
• Add all of the spices, stir and sautee for another minute.
• Add the stock and the coconut milk and stir
• Add the tomato paste and diced pepper. Add the lentils, stir.
• Bring to boil, cover pot and turn heat down to low and simmer covered for 20-30 minutes, stirring occasionally
• Add more salt and pepper to taste once cooked. You can also cook a batch of brown or white rice separately and add at the end.
• Garnish with the fresh cilantro leaves and serve.