Indian Dal

Tuesday, March 1, 2016


Glaring signs it's tax season and B is trapped in tax land: I'm watching a dozen (plus) TV shows. I'm caught up on all of them. I eat (a lot of) popcorn for dinner. I put coconut oil in my hair, masks on my face, pluck things, paint things, and nobody asks why I'm treating my body like a science experiment. I Google how to fix the million things I suddenly realize are broken. Give up. Google symptoms I barely have. Freak out. Give up.

But once a week I get myself together and make a dish that will last my lonesome all week, and if it's as good as this dal, I'm not terribly upset to not be sharing it. That said, I do miss watching The Bachelor with you, B! And Girls! And Broad City! Without your commentary it's ... relaxing? ;-)


Ingredients (serves six): 
2 cups red lentils, sorted and rinsed
2 tablespoons olive oil
1 yellow onion, finely chopped
1 teaspoon whole cumin seeds
1/4 teaspoon ground cardamom
4 cloves garlic, finely chopped
2 tablespoons finely chopped ginger
4 cups low-sodium vegetable broth
1 1/2 cup chopped tomatoes, with their juice
1/3 cup chopped fresh cilantro
1 teaspoon ground turmeric
1/4 teaspoon fine sea salt
1 jalapeno pepper, stemmed, seeded and finely chopped

Directions:
Heat oil in a large pot over medium high heat. Add onions and cook until softened, about 5 minutes.

Add cumin, cardamom, garlic and ginger, and cook, stirring often, until fragrant, about 2 minutes.

Add lentils, broth, tomatoes, cilantro, turmeric, salt and jalapeno, and bring to a boil. Reduce heat to medium low, cover and simmer, stirring often, until lentils are soft, about 15 minutes.

Ladle into bowls and serve (with naan, if you ask me ;-)

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