Dal PDF Print E-mail

Dal

1 cup lentils
2 large, chopped tomatoes
2 cups chopped fresh spinach
2 carrots, diced
Salt to taste
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 tablespoon butter or oil
1 teaspoon cumin seed
1 small red onion, finely diced
1 tablespoon chopped fresh garlic
1 tablespoon chopped fresh ginger
1 cup chopped fresh cilantro

Place the lentils, tomatoes, spinach, carrots, salt, ground cumin, coriander and turmeric in a heavy saucepan. Bring the mixture to a boil over high heat. Reduce the heat to medium, and cook until the lentils are tender, about fifteen to twenty minutes.

In a separate pan, heat the butter, add the cumin seed and stir. Add the red onion, garlic and ginger and stir-fry until golden brown. Add the onion mixture to the lentils and bring all to a quick boil. Remove the dal from the heat, sprinkle with fresh coriander and serve.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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