© 2015 This House By Sandy Brown

Dhal fit for a King… Made by a Queen!

March 2, 2015

 

 

 

 

 

 

 

 

 

 

On a beautiful Sunday near the end of winter, I spent the day outside enjoying the sunshine with my family skating and playing at the local park.  By the time we trudged home, tired and hungry I knew I needed to feed my starving tribe something warm, delicious and most importantly nutritious.

I'm not sure why I chose Dhal, since my last several attempts have ended in disapointment, but I warmed up my ghee and popped my cumin and mustard seeds with high hopes and low expectations!

To my surprise (and my families bewilderment) I NAILED it!

Perhaps it was the use of ghee, or the patience in approach even in the face of hungry crying children, but whatever planets aligned for me this day all I am certain of is I NAILED IT!  And I'll keep patting myself on the back until every last drop is gone!

 

Dhal is a traditional Indian dish from the ancient healing art of Ayurveda where food is medicine and spices are the impetus of health.  The combination of spices is an intricate dance and play to acheive not only great taste but optimal vitality.

 

The recipe below is the best rendition of what I created, however measurements are approximate and the amount of spice used is a personal affair!  

 

Let this recipe be the beginning of your masterpiece.

 

Life is a practice, cooking included!

 

2 tblsp Ghee

2 tblsp cumin seeds

2 tblsp mustard seeds (black or brown)

1 medium yellow onion diced

1 tblsp fresh ginger finely chopped

1 tblsp fresh tumeric finely chopped

2 tsp ground cumin

Sea Salt

6-8 tomatoes chopped 

8 cups of broth (vegetable or chicken)

2 cups dried red lentils (rinsed well)

1 cinnamon stick

1 bay leaf

Radish or Kate Shoots 1 clam or 2 cups of spinach 

Mint leaves chopped

Cilantro chopped

Lime juice

 

Heat ghee in the bottom a soup pot over medium heat, add cumin and mustard seeds, sauté until they pop.  Add onion, ginger, tumeric and ground cumin, stire for 3 mins.  Add tomatoes and salt until well incorporated cook until reduced, add lentils, the broth, cinnamon stick and bayleaf.  Increase heat to high bring to boil.  Decrease heat, cover and simmer until the lentils are tender about 30 mins.  Add salt to taste.  Stir in the greens and lime juice let simmer for 5 mins.  

Serve over black quinoa or an extra punch of protein and essential nutrients.

 

Makes 6 servings.

 

Prep:15 mins, Cook Time: 35 mins.

 

I hope you enjoy the process of creation as much as I do!

 

 

 

 

Please reload