Tonight as I walked home enjoying the first hints of warmth in the sun rays, I thought about what to make for dinner. I love how as the days get longer, with the blue sky, and the temperature starting to rise above zero, people’s spirits start to rise. Tonight I had lentils on the menu, and remembered a great recipe that is both delicious and beautiful to look at. Lentils are one of those amazing foods that are extremely nutrient-dense, and can be prepared in innumerable ways. With cumin and curry leaves, they take on an Indian personality in this recipe.
Originally I think this recipe came from The Bean Book, although it’s one of those recipes that has been written by hand by a well-meaning friend, and therefore I am not certain as to its origins. I have taken the basics of the recipe and created a variation that includes kale and coconut milk. The kale adds colour, a wealth of nutrients, and a nice taste. The coconut milk adds a creaminess to the dahl. This is one of those meals I don’t need much more than rice with – no need for extra veggies, or even dessert. It stands alone, with rice, naan, or roti.
Ingredients – 8 servings
Dahl
-1 onion, diced
-2 Tbsp oil (I like to use canola here) or butter (for an especially creamy dahl)
-4 cloves garlic, germ removed, mashed
-1 cup red lentils, washed
-3 3/4 cups vegetable bouillion
-1 tsp ground cumin
-1 tsp ground coriander seed
-1/2 tsp chili flakes
-1/2 tsp cayenne pepper
-1 tsp ground ginger (or 1 Tbsp minced fresh ginger)
-2 ripe fresh tomatoes, diced (in the winter I use 1 8oz can, or 1/2 a 16oz can)
-1 12oz can coconut milk (regular or light)
-1 bunch curly kale, stems removed, and coarsely chopped
Whole spice mix
-1 Tbsp peanut oil
-1 leek, dark green removed, washed and sliced
-2 garlic cloves, germ removed, sliced finely
-1 Tbsp butter or peanut oil
-1 tsp mustard seeds
-1 tsp cumin seeds
-1/2 tsp (or more, to taste) chili flakes
-salt and pepper to taste
-8 or so curry leaves (or 2 bay leaves if you do not have curry leaves)
Directions
In a large pot, heat oil over medium, and then sauté the onions until they are translucent. Add the mashed garlic, chili flakes, and ginger. Sauté for another 2-3 minutes, then add the washed lentils. Stir the lentils to coat them with the onion mix, then add the bouillion. Bring to a boil uncovered, then reduce heat and simmer for 50 minutes, covered. Add the rest of the spices, the tomato, and the coconut milk. Simmer 10 more minutes.
Meanwhile, heat the oil in a frying pan to make the whole spice mix. Add the leeks over medium-low heat, and caramelize, stirring frequently, for 10-15 minutes. Add the garlic, and sauté for 2-3 minutes until it is golden. Then remove the leek/garlic mix from the pan into a small dish. Melt the rest of the butter/oil, and when it is hot put the mustard and cumin seeds in, as well as the chili flakes and salt and pepper. When they start popping (after a couple of minutes), turn the burner off and put the leek/garlic mix back into the pan. Add the curry leaves (or bay leaves), and stir.
Stir the kale into the lentils, and add the whole spice mix. Remove the curry leaves (or bay) just before serving. This is delicious right away or can be kept a few days. I hope you like it!
-Sitelle
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