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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