By Uday Shah, Owner and Chef of Shah’s Kitchen
I planted my first backyard vegetable garden in Spring 2010. The idea and motivation for that came from a dinner that I attended in winter of that year. It was organized by the local chapter of Slow Food USA. Ever since, their motto of Good, Clean, Fair food has helped me learn more not just about our food system, but the way I cook and eat every day at home.
Fast forward five years, and I have been cooking all kinds of cuisines and my family and friends have been motivating me to share my dishes with the larger audience. I am not a trained chef, but I am passionate about food and the diversity it offers in terms of various cuisines, cultures, ingredients, spices, cooking methods, tools, etc. I am a vegetarian and do not eat “anything with eyes”. I do use dairy and related products. I envision sharing my passion through a unique and immersible dining experience that I have envisioned, planned, and tested. Now, we are ready to invite people, gather around the table and have some fun.
We are excited to partner with My Gut Instinct, as we believe that our all plant based food is aligned with their mission and vision. We look forward to serving our unique dishes in the community.
Indian Lentil Soup (Dal) Recipe
• 2 Tbs. olive oil
• 3 tsp. whole cumin seeds
• 1 tsp. red pepper flakes
• onion diced (1/2 cup)
• minced garlic (2 tsp.)
• minced ginger (2 tsp.)
• 1 tsp. salt
• 1 1/2 cups yellow lentils, sorted and rinsed
• 2 cups low-sodium vegetable broth or water
• 1 tsp. ground turmeric
1. Heat oil in saucepan over medium-high heat. Stir in cumin and red pepper flakes, and sauté 1 minute. Add onion, garlic, ginger, and salt, and sauté 1 minute more.
2. Add lentils, vegetable broth, 2 cups water, and turmeric. Cover, reduce heat to medium-low, and simmer 25 minutes, or until liquid is absorbed.
3. Stir again and serve with rice and non-bread.
Options: feel free to add other seasonal vegetables as desired.