Tuesday, February 26, 2013
We made a very quick and easy recipe the other night. Vegetarian, vegan, delicious, easy on the budget, healthy… the works. We used this video (http://www.nytimes.com/video/2012/11/29/magazine/100000001927620/dal-tarka.html?ref=markbittman) but had to improvise since we couldn’t find a printed version of the recipe. We may have had to watch it twice going “is that a bowl of shredded coconut or white rice, I can’t tell”… it was rice.
1 cup red lentils
4 cups water
1 tsp turmeric
1/4 cup fresh grated ginger
2 tbsp coconut oil
1 small chopped onion
2 tbsp cumin
1/2 cup chopped tomatoes
small handful of chopped cilantro
1 medium diced cucumber
1 tbsp red wine vinegar
Bring 4 cups of water with 1 tsp of turmeric to a boil in a large pot over high heat. Add 1 cup of red lentils. Stir only once. Do not over stir this while cooking. Cook on medium per package directions until soft. Ours took about 12 minutes. Grate in ginger.
Meanwhile add 2 tbsp of coconut oil to a pan. Add chopped onions over medium/high heat and simmer until tender and clear. Then add chopped tomatoes and cumin. You could add other ingredients or vegetables here (bell pepper, chick peas, green peas, chicken?) if you wanted. Cook until tender. Add chopped cilantro.
Dice cucumber and combine with red wine vinegar. This is sort of a little side salad. You could add something else to this cool part of the dish if you like.
Combine onion/tomato mixture with done lentils. Serve with rice, cilantro garnish and cucumber. Cucumber mixture can be eaten separately or all mixed in together!
You've made daal!