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Getting Healthy Up in Here: Spicewalla Recipes for Our Fave Soups and Stews

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No more cookies. No more eggnog. No more booze. We’re over here strutting into 2019 with a NEW YEAR, NEW YOU attitude. We’re gonna be healthy all. year. long. 

Sike! But for now, it's worth a try, right?

At the Spicewalla factory, we've been chatting about all of our favorite healthy soups and stews. First, we've just got to share with you Allison Roman's Spiced Chickpea Stew with Coconut and Turmeric that was recently featured in the New York Times. We can just imagine the scents of coconut milk and turmeric wafting through the streets of Asheville. Whip it up and join the Allison Roman fan club. Click here for the recipe.

Secondly, a no-brainer in my opinion, Chai Pani's very delicious, soon to be famous- Daal. This Indian dish is often served over rice and is a staple in many Indian households. Not only a tasty comfort food, daal is also low in calories, super high in nutrition, and all of the ingredients promote healthy digestion. It's full of anti-inflammatories and antioxidants, and when served with rice, the two become a complete protein! What more could you ask for?! 

Here's the recipe: 

1 cup Masoor Daal - pink lentils

1 cup Toor Daal - yellow lentils

¼ cup red onion diced

¼ cup tomato, diced

4 cups water  


1 teaspoon Spicewalla mustard seed

1 teaspoon Spicewalla cumin seed

2 red chilies

2 tablespoons garlic, minced  

2 tablespoons ginger, diced

1 tablespoon Spicewalla ground turmeric

1/4 cup oil

Combine both lentils in a 6 quart dutch oven and rinse 5-6 times, until water runs clear. Drain and add 4 cups of water, tomatoes and onions.  Salt and bring to a boil.

Once boiling, reduce heat to a low boil. Cook until lentils have completely broken down and are fully cooked, around 20-30 minutes. If the mixture seems too thick, add water.

Heat oil in a small cast iron skillet until nearly smoking. Add mustard seeds and allow them to pop for a few seconds, then, add cumin and red chilies. Let sputter for a few more seconds. Immediately add the garlic and ginger. Cook until slightly brown. Add turmeric and cook for 30 seconds. Pour Tadka into cooked Daal. Allow to cook for a few additional minutes. Check for salt and consistency. Garnish with fresh cilantro and serve as a soup or over rice.


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