spicy lentil dal

Do you know what yesterday was? The one-year anniversary of this here blog. Happy birthday Baxter & Main! I had high hopes of redesigning the layout, getting a new font, real logo, and proper header to mark this occasion… but alas, it did not happen in time. Such is life. Until I get around to all of those things I will still bring you good food, such as this spicy lentil dal.

The recipe calls for red lentils which cook down in a hurry and turn into something of a paste in the process. The author recommends serving it over rice, as I have done here, or but you can also serve it like a dip with crackers. I did not have red lentils on hand but had plenty of brown and green lentils so decided to substitute those instead. Note that if you use brown or green lentils the simmering time is going to be longer (doubled for brown, tripled for green) and also the texture more firm. I can assure it tasted great just the same.

I cooked up some black rice to serve with the dal as it is supposed to be extra healthy since it is full of antioxidants. Plus it looks really pretty and I’m a sucker for aesthetics. (Speaking of, check out my new plate below: I scored several boxes full of these dishes at a barn sale last weekend for the whopping grand total of $4. Jackpot!)

Spicy Lentil Dal (adapted slightly from recipe found in Vegetarian Times magazine)

  • 2 cups vegetable broth
  • 1 cup red lentils, sorted and rinsed (you can also use brown or green lentils as I have done here, however consistency will not be as intended)
  • 1 tablespoon olive oil
  • 1 medium-sized onion, chopped (about 1 ½ cups)
  • 2 clove garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • 1 tablespoon tomato paste
  • ½ cup light coconut
  • 2 teaspoon fresh lime juice

Bring broth and lentils to a boil in pot over high heat. Reduce heat to medium-low, partially cover and simmer 10 minutes, or until lentils are tender (if using brown or green lentils simmer time will be between 20 to 30 minutes). Cover, and remove from heat.

Heat oil in nonstick skillet over medium heat. Add onion, garlic and red pepper flakes; sauté 5 minutes. Add cumin, turmeric, and coriander; cook 3 minutes, stirring constantly. Add tomato paste, and cook 3 minutes, stirring constantly. Add coconut milk.

Season to taste with salt and pepper, and stir in lime juice. Serve over rice.

6 thoughts on “spicy lentil dal

  1. Now you are in my arena…add some naan and it is a delicious meal! I eat dahl weekly in many variation. You might be interested in Food for Life’s Kickstart India beginning online on June 4…21 days of vegan eating using Indian cuisine. A lovely way to try my style of acting.

  2. Nice plates! Vintage USA, no? :-) Pound for pound, WAY more antioxidants than blueberries. Dig that you’re dropping the food science on your millions of readers! What!? As an aside, since you dig pork, hit me up sometime about rendering lard, you could use a local source AND “Baxter&Main” nation would appreciate a post on how easy it is. Time to go old-school on people and even a certain Dianne should appreciate the monounsaturated fat, which the body loves.

    • Plates were made in Japan not USA sadly, though I have found some of those at estate sales too. “Millions” is incredibly generous, more like tens of readers. I will look into the pork fat thing, sounds intriguing.

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