What are you cooking for dinner tonight?
How about a culinary journey to India for a taste of a simple dahl -- a mildly spicy lentil stew? Try serving it with naan (an Indian flatbread available in the freezer of ethnic markets or natural food stores), a green salad, and some tropical fruit, like pineapple or kiwi. Yummy!
1 teaspoon expeller-pressed canola oil
1 teaspoon organic butter or soy margarine
1 small onion, finely diced
2 cloves garlic, minced
¼ teaspoon ground turmeric
1 teaspoon mustard seed
1 teaspoon cumin seeds
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon red pepper flakes
¼ teaspoon cayenne
2 teaspoons curry powder
4 cups water
1 teaspoon sea salt
1 cup dried red lentils
2 tablespoons cilantro, finely chopped
2 tablespoons fresh lime juice
In a large saucepan, warm canola oil and butter over medium heat until melted. Add onions and sautee until translucent and soft – about five minutes.
Add garlic and spices. Sautee until fragrant – about 1 minute.
Add water, salt and lentils. Cover. Bring to a boil, boil 1 minute, reduce heat and let simmer until lentils are soft – about 30 minutes.
Stir in cilantro and lime.
Serve hot. Makes about 4 servings.