The Sensitive Kitchen

Friday, April 09, 2010

Adri's Favorite Dal

1 1/2 Tbsp canola oil or ghee
1 tsp black mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
1 large onion, chopped
4 large cloves garlic, minced
2" piece ginger root, peeled and microplaned
1 tsp each cumin powder and coriander powder
1/2 tsp turmeric
1/4 tsp cayenne
1 sweet potato or 2 carrots, peeled and diced
1 1/2 cups red lentils (masoor dal), rinsed and drained
1 cup light coconut milk
3 cups vegetable stock
14-oz can diced tomatoes, undrained
salt and pepper
2 handfuls cilantro leaves, chopped

Heat the fat in a large pot over high heat until shimmering but not smoking. Add mustard and cumin seeds; immediately cover and shake until popping subsides. Reduce heat to medium; add curry leaves, onion, garlic and ginger. Saute until onions soften. Add spices; saute until fragrant. Add sweet potato, red lentils, coconut milk, vegetable stock and tomatoes. Simmer 25-30 minutes or until vegetables are completely cooked and dal is falling apart. (If pressure cooking, reduce cook time to 7-8 minutes on HIGH.) Add more stock if necessary to correct consistency to liking; dal will thicken upon standing. Season with salt and pepper to taste. Sprinkle with cilantro and serve. Good with basmati rice, chapati, etc.

Labels: ,