Dinner at the Ranch

Pumpkin dal with coconut quinoa-rice blend, orange-coconut chutney

Joanna made a huge batch of this deli­cious dal made with local pump­kins (a kind of win­ter squash) for a kir­tan on the north shore. I added a rice quinoa blend with black, red, and white quinoa and white bas­mati rice with a lit­tle coconut milk.

The chut­ney is a fresh coconut chut­ney blend­ed with some orange-chili mar­malade. We topped the dish with a band of kefir and sprin­kles of shal­lot and Hawaiian bird pep­pers.

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