Bengali Dhal Bhat meal (Rice and dal with 3 side dishes!)
- 6 years ago
Today I show you a rice and lentils meal known as dal bhat,\r
traditional Indian home cooking in the state of West Bengal. Along with our rice and lentils, i show you 3 side dishes of spinach, squash and fried potatoes. But If you want different side dishes for your rice and lentils, check out the links to videos below \r
SOYA CHUNKS - \r
DALER BORA - \r
TOMATO CHUTNEY (coming soon)\r
EGGPLANT TARKARI (coming soon)\r
POTATO OR CAULIFLOWER PAKORAS (coming soon)\r
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The final minute and a half of the video is me eating this whole big plate of food up it was so good.\r
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FOOD COMBINING ADVICE TO THIS MEAL\r
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#1 I usually dont drink water with my meals but I did in this video because I had to, I ate to fast. Very bad habit lol.\r
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#2 If I were to add a protein to this meal such as tofu, soya chunk curry or TVP curry. I would just use a very small amount of rice and lentils with this meal and instead add more vegtables to this meal such as spinach. I probably would cut out the potatoes out of the meal as well.\r
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MAIN YOUTUBE CHANNEL - RAHUL AND HIS PLANET \r
(environment, ivism and other cool videos)\r
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INSTAGRAM instagram.com/rahuldada609\r
TWITTER twitter.com/rahuldada609\r
\r
Any recipes that you would like to see me make or any questions about the food, feel free to comment below or message me. \r
\r
Remember to subscribe, thank you. Upcoming recipes for summer, fall and winter 2017 include Crunchy Beet Wrap, Vegan Mash Potatoes, Cucumber Smoothie, Apple Kale Smoothie, Cauliflower Pakora, Tomato chutney, Daler Boras, Channa Masala, hummus, Roasted Red Bell Pepper Hummus. \r
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REMEMBER THIS IS NOT JUST VEGAN COOKING, BUT ALSO A MORE ORGANIC, LOCAL AND HEALTHIER COOKING USING REAL FOODS LIKE OLD TIMES. THE WAY NATURE INTENDED FOR IT TO BE. Most of the ingredients used are local from farmers or home grown. Many are also organic and having access to tropical weather from Miami and India allow me to use local ingredients all year around. For those that dont live in the tropics, in South Jersey i save November Vegetables such as Squash and Potatoes for January recipes. \r
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I have been a cook since 1992, all tho many were vegan dishes and Indian cooking, i officially decided to vegan in new. My cooking is not just for vegans, meat eaters can make and eat vegan meals as well. Thats what Im here for.
traditional Indian home cooking in the state of West Bengal. Along with our rice and lentils, i show you 3 side dishes of spinach, squash and fried potatoes. But If you want different side dishes for your rice and lentils, check out the links to videos below \r
SOYA CHUNKS - \r
DALER BORA - \r
TOMATO CHUTNEY (coming soon)\r
EGGPLANT TARKARI (coming soon)\r
POTATO OR CAULIFLOWER PAKORAS (coming soon)\r
\r
The final minute and a half of the video is me eating this whole big plate of food up it was so good.\r
\r
FOOD COMBINING ADVICE TO THIS MEAL\r
\r
#1 I usually dont drink water with my meals but I did in this video because I had to, I ate to fast. Very bad habit lol.\r
\r
#2 If I were to add a protein to this meal such as tofu, soya chunk curry or TVP curry. I would just use a very small amount of rice and lentils with this meal and instead add more vegtables to this meal such as spinach. I probably would cut out the potatoes out of the meal as well.\r
\r
MAIN YOUTUBE CHANNEL - RAHUL AND HIS PLANET \r
(environment, ivism and other cool videos)\r
\r
INSTAGRAM instagram.com/rahuldada609\r
TWITTER twitter.com/rahuldada609\r
\r
Any recipes that you would like to see me make or any questions about the food, feel free to comment below or message me. \r
\r
Remember to subscribe, thank you. Upcoming recipes for summer, fall and winter 2017 include Crunchy Beet Wrap, Vegan Mash Potatoes, Cucumber Smoothie, Apple Kale Smoothie, Cauliflower Pakora, Tomato chutney, Daler Boras, Channa Masala, hummus, Roasted Red Bell Pepper Hummus. \r
\r
REMEMBER THIS IS NOT JUST VEGAN COOKING, BUT ALSO A MORE ORGANIC, LOCAL AND HEALTHIER COOKING USING REAL FOODS LIKE OLD TIMES. THE WAY NATURE INTENDED FOR IT TO BE. Most of the ingredients used are local from farmers or home grown. Many are also organic and having access to tropical weather from Miami and India allow me to use local ingredients all year around. For those that dont live in the tropics, in South Jersey i save November Vegetables such as Squash and Potatoes for January recipes. \r
\r
I have been a cook since 1992, all tho many were vegan dishes and Indian cooking, i officially decided to vegan in new. My cooking is not just for vegans, meat eaters can make and eat vegan meals as well. Thats what Im here for.