Sorry it has been so long, readers! I’ve been busy juggling the end of my MA courses with a new part-time teaching gig. More updates on both of those to come. In the mean time, here’s a delicious recipe for your weekend enjoyment:
I’ve made dal before and was pleased but not overly smitten with the result. This dal, on the other hand… We’ve made it multiple times in the past month — it’s that easy, that quick, and that delicious. F gets full credit for this, which he found by Googling (ah, Google) “dal recipe” one night when we wanted a quick protein to go with our roasted root veggies. He chose a recipe that came up near the top of the search results and it turned out well-spiced and flavorful. Enjoy it with roasted veggies, rice, naan/pita, yogurt, or just on its own.
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Simple Dal (adapted from Dairy Free Cooking; serves 4-6)
- 1 tbsp sesame oil
- 1 onion, finely chopped (we did this in the food processor)
- 2 garlic cloves, finely chopped
- 1-inch knob fresh ginger, finely chopped
- 1 cup dried red lentils, rinsed
- 4 cups water
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- ¼ tsp cardamom
- ¼ tsp cinnamon
- ¼ tsp cayenne pepper
- to taste: salt
- optional: 2 tbsp tomato paste
- Heat the sesame oil in a medium pot over medium heat. When the oil is hot, add the chopped onion, garlic, and ginger. Cook, stirring often, until the onions are softening and translucent.
- Add the spices to the onion mixture and stir well to combine.
- Add the lentils and water to the pot; stir well. Bring to a boil, then turn the heat to low, cover the pot, and let the lentils simmer, stirring occasionally, for 20-30 minutes or until they are tender and the dal is at your desired consistency.
- Stir in the tomato paste at the end, if using.