This vegan daal and brown rice dish incorporates tomato, ‘cheesy’ nutritional yeast, gluten-free, wheat-free tamari, broccoli, carrots, and the unexpected sweet-savory flavor pairings of maca and fresh mint. I often use maca in raw smoothies and desserts, so it’s fun to add it to this otherwise pretty simple daal and rice dish. Here’s the recipe–let me know what you think!
Ingredients:
Daal (lentils)
Brown rice
Tomato powder concentrate (or fresh or canned tomatoes)
Wheat-free tamari, Nama Shoyu or Braggs Liquid Aminos
Broccoli
Carrots
Nutritional Yeast
Turmeric
Paprika
Fresh Mint
Raw Maca Powder
Instructions:
Cook brown rice in a rice cooker or on the stove. Cook daal on the stove, then add all seasonings except maca and mint. Take daal mixture off stove and add in raw broccoli and carrots (this step avoids over-cooking these veggies and keeps them at a nearly raw state), toss in cooked brown rice and add cold water until mixture is desired texture. Garnish with fresh mint and maca. Enjoy!
queerveganfood.com 
This recipe is interesting-clever to include nutritious maca! What should I expect from the final product? A warm dish (versus hot)? Just asking because of the addition of cold water at the end. I’m thinking of using the pressure cooker for the the daal because it holds eat and may be perfect for the raw veggies and cold water. I’m traveling this week but hope to try this recipe next week.
It’s definitely a warm dish 😉 I added cold water but I bet it would work with addition of warm-boiling water. I’d love to hear how it turns out!