One of my favorite quick recipes is this easy one for dal. I made it tonight for dinner with baked brown rice, a salad, and raw veggies. Good spicy cold weather dal...
Dal is a thick
puree of spiced lentils or split peas that can be yellow, orange, green or
brown depending on the legume you choose. Serve it with cooked whole grains and
a green salad, or combine it with other Indian-inspired dishes for a
multi-course ethnic feast.
2 cups yellow
lentils (I use orange ones…)
6 cups vegetarian broth (I like to use Seitenbacher Vegetarian
Vegetable Broth and Seasoning)
6 cloves garlic, minced
1 t. red pepper flakes, or to
taste
1 t. tumeric
2 t. cumin
1/2 cup chopped cilantro
Bring all
ingredients except the cilantro to a boil in a large pot and simmer, covered,
for 45 minutes. Stir frequently during the last half of the cooking time.
Remove from the heat and stir briskly with a whisk or large spoon to mash the
lentils or split peas into a creamy puree. (You can use a blender if you want a
really smooth dal, but I find the hand-mashed version more interesting.) Stir
in the cilantro and sprinkle a little on top for garnish.
6-8 servings
Baked Brown Rice
1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tablespoon Earth Balance
1 teaspoon kosher salt
Preheat the oven to 375 degrees F.
Place the rice
into an 8-inch square glass baking dish.
Bring the water,
Earth Balance, and salt just to a boil in a kettle or covered saucepan. Once the water
boils, pour it over the rice, stir to combine, and cover the dish tightly with
heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour,
remove cover and fluff the rice with a fork. Serve immediately.
[Dal recipe from Gabe Mirkin's Fat Free, Flavor Full, a favorite cookbook after all these years. Baked brown rice recipe from here, substituting Earth Balance for the butter]
[image from here]
Some people cook their way through The Joy of Cooking. I've decided to cook my way through Veganomicon.
Recent Comments