Simple Lentil Dal

Are you one of those people who has inspirational post-its taped to your computer monitor?  Do you write weird random messages to yourself?  I ask because I am one of those people.  

My co-workers are already used to many of my weird habits:  my giant green smoothies for breakfast,  how I have to talk out loud as I write my emails, my growing forest of office plants... I could go on, but I will spare myself the embarrassment.  

My most recent addition to my post-it monitor collection is a rather simple, strange message:  Eat more dal.  You're worth it.  Very true.

Dal is a thick lentil stew cooked with spices that is traditionally eaten in India.  It is one of my favorite dishes and is the perfect hearty, protein-rich meal.  Dal goes well with rice, vegetables, and flat-bread for an easy meal – perfect for any weeknight dinner or a Sunday supper.  If you are looking for simple comfort food and a nourishing dish then this dal is for you.  You're worth it. 

Simple Lentil Dal 
Serves 4 - 6

1 tablespoon olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
2 teaspoons fresh ginger, minced
1 cup yellow lentils
1 cup grey-green lentils
1 bay leaf
1 cinnamon stick
1 teaspoon turmeric
1 teaspoon cumin
2 Tablespoons tomato paste
4.5 cups vegetable broth
cilantro for garnish (optional)
salt and pepper to taste (if desired)

Add the olive oil to a pot over medium heat.  Add the onions and sauté for 2 minutes.  Add the garlic and ginger and sauté for an additional minute.  Add the lentils, bay leaf, cinnamon stick, turmeric, cumin, tomato paste, and broth.  Bring to a boil and then lower heat to a simmer.  Let cook for 20 - 30 minutes, until lentils are tender.  Remove the bay leaf and cinnamon stick. Garnish with cilantro and serve warm.

Red Lentil Dahl over Pulao Rice

 

Have you seen the ads that say "take time for tea"?  I was flipping through a Vegetarian Times magazine the other night scrounging for recipe ideas and came across the ad.  I don't know why, but I became immensely fascinated by it.  Beneath "take time for tea" it has a picture of a woman lounging, reading a book, and holding her cute little cup of tea.

Of course, I mentally began mocking that scenario.  Who has time for reading?  Let alone quietly sipping tea?  The only time I have for tea is when I'm running for the bus and then my travel mug top usually pops open and I spill it on myself...

I came across the ad again this morning and was again consumed by its message.  I'm sure I'm reading more into this than the company intended, but I actually think there is a strong point to the word take.  What would happen if we just took the time for tea?  We already have all the time that we can have in one day.  It is simply up to us how we use each minute of it.

And it's not really about tea. What if I took the time to create more friendships, spend quality time with family, or to practice self care?  How would my life be different if I stopped rushing, chewed more slowly, listened more intently, and took more breaks?  I know I sometimes need a little reminder about how precious my time is and that I need to use it wisely.  And maybe it's not realistic for me to take the time for tea, long walks, and friendships every day, but I can be more present and thankful for the moments when I do.  

If you're not interested in taking the time for tea, maybe you'd rather take the time for dahl?  I have to admit I usually resort to the convenience of a pre-made curry base when I make Indian dishes.  However, it's never as flavorful or as fresh as when I make it from scratch. These two recipes come together in under an hour to form a tasty and comforting dish.  The prep time is pretty minimal and it makes a perfect weeknight dinner.  

The only thing that might make it better?  A good cup of chai tea. 

Red Lentil Dahl

Slightly adapted from The Accidental Vegan by Devra Gartenstein

Serves 6

8 cups water

2 cups red lentils

6 cloves garlic, minced

2 Tbs freshly grated ginger

2 tsp ground cumin

1 tsp cumin seeds

1 tsp ground coriander

1.5 tsp ground tumeric

1 tsp ground cardamom

2 tsp sea salt

Lemon juice from 1 lemon (or to taste)

Cilantro for garnish

Freshly ground black pepper to taste

Sift through the lentils for rocks.  Bring the water to a boil in a large saucepan.  Stir in the lentils, garlic, ginger, cumin, cumin seeds, coriander, tumeric, cardamom, and salt, then lower the heat, cover, and simmer gently for about 45 minutes, until the lentils are tender and beginning to break down.  

Stir frequently toward the end of the cooking time, and add more stock or water as needed if the dahl gets too thick.  Stir in the lemon juice, garnish with some fresh cilantro and pepper to taste; serve hot. 

Pulao Rice

From The Veg-Feasting Cookbook by Vegetarians of Washington

Serves 6

2 cups basmati rice

3 Tbs canola oil

2 cinnamon sticks

6 whole cloves

3 bay leaves

5 cardamom pods

1 1/2 tsp cumin seeds

3 cups water

3/4 tsp salt

1/2 cup fresh or thawed frozen peas

1/2 tsp saffron

Let the rice soak for 5-10 minutes.  Add the oil to a large saucepan.  Add the cinnamon, cloves, bay leaves, cardamom, and cumin.  Cook over low heat for 2 minutes.  Add the water, rice, salt, and green peas.  Bring to a boil, then cook, covered over medium heat until the water has been absorbed.  

Add the saffron, and reduce the heat to low.  Cover the pan with a clean dishtowel and lid.  Cook for an additional 5 minutes, then remove from the heat, keeping the pan covered for 10 minutes.  Fluff the rice with a fork and serve.