Saturday, February 15, 2014

Red lentil and cauliflower dal

This is a remarkably simple, warming and filling Indian-style dal (lentil stew) for a wintry evening.

Very little prep is required:  Brown sliced onions and minced garlic in peanut oil or coconut oil until the onions start to brown. Then put in 1/2 tablespoon (more or less according to heat desired) of Madras curry paste; stir in 1/2 cup red lentils, then add 2 cups water or vegetable broth and simmer for 30 minutes or until the lentils are very soft.  After about 10 minutes' cooking, put in 2 cups cauliflower florets; for the last 5 minutes, add 1/2 cup thawed frozen peas.

Salt to taste only at the end of cooking; lentils seem to end up with a better texture if you cook them without salt.  Serve with rice or naan bread if you like, but I find that the lentils work as the starch of the meal for me and don't need additional carbs.