Just the first of a few teasers to get you ready for our next Lineage Tour to India! Save the date: October 28 – November 12, 2017 – more to follow. But for now try this delicious Richly Spiced Dal over brown, red or black rice from The Dairy-Free, Gluten-Free Kitchen by Denise Jardine
Serves 6
Ingredients:
1 T coconut oil or olive oil
1 yellow onion, finely chopped
1 tsp. cumin seeds
1/4 tsp. ground cardamom
4 cloves garlic, minced
4 cups Vegetable Stock
2 cups red lentils (keep in mind that lentil cook times vary)
1/1/2 cups chopped tomatoes with their juice or 1 (14.5oz) can chopped tomatoes
2 T minced fresh ginger
1 tsp. ground turmeric
1 tsp. salt
1/3 cup chopped fresh cilantro
TO PREPARE THE LENTILS: Place the lentils on a clean, flat surface, preferably light in color to aid in sorting. Sort through the lentils and discard any pebbles or chaff. Place the sorted lentils in a fine-mesh strainer and rinse with cold running water; drain
TO PREPARE THE DAL: Heat the oil in a large, heavy 5-quart pan over medium-high heat and saute’ the onion until golden brown, about 5 minutes. Add the cumin, cardamom, and garlic to the pan and stir until the spices are just fragrant, about 2 minutes. Add the stock, tomatoes, lentils, ginger, turmeric, and salt. Bring to a boil over high heat; reduce the heat to low, cover and simmer, stirring often, until lentils are soft, about 15 minutes. Toss with the cilantro and serve over rice.
Enjoy!
