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This week winter finally decided to visit Northeastern Oklahoma. Granted, a blizzard with ice and 14 inches of blowing snow isn’t really ideal, especially in a city not equipped to clear the roads. We did all the normal winter storm preparation: grocery shopping, winterproofing, menu planning. I decided that a big pot of daal would be the perfect step in our storm preparation.

Before you ask, daal or dahl or dal or dhal is a spicy Indian lentil dish. The spelling and some of the specific ingredients can vary by where regions as this dish is popular throughout the region in Nepal, Shi Lanka, Pakistan, and Bangladesh. Daal is an excellent source of nutrition and protein, especially in a meatless diet.

Daal

1 tablespoon sunflower oil
1 carrot, diced
2 tablespoon fresh ginger, minced
1 cup red lentils
1 cup brown lentils
5 green onions, chopped
2 cloves garlic, minced
1 cup rasins
3 tablespoons curry powder*
1 tablespoon cumin*
1 tablespoon turmeric*
1/2 teaspoon dried chili flakes*
1 can diced tomatoes
1 can coconut milk
salt to taste.

In a large pot, combine carrot, 1 tablespoon ginger, lentils, and 8 cups of water. Bring to a boil. Reduce heat and simmer for about 30 minutes, until lentils are tender.
In a separate skillet, heat sunflower oil over medium heat. Saute green onions, garlic, ginger, and raisins. Add curry, cumin, turmeric, and dried chili flakes and saute for about two minutes to allow spices to bloom.
Add tomatoes and coconut milk.
Add to pot of lentils and simmer for another 20 minutes.
Salt to taste and serve with brown basmati rice or naan.

*My curry powder has a lot of great flavor but not a lot of heat to it so I added additional spices. If your curry powder is hot you may not need these ingredients.

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Snow and cold weather always make me want to bake. With a solid layer of sleet on the ground and the snow piling high and drifting in the front yard, this morning seemed the perfect time to settle in and bake something tasty for breakfast.

These muffins are hearty and healthy. As the recipe is, it is egg-free. If you use non-dairy yogurt and milk you could easily make these tasty muffins vegan.

Gluten Free Banana Oatmeal Muffins
1 1/4 cup rolled oats
1/2 cup yogurt, plain low fat
1/2 cup milk
1/2 cup brown sugar
1/3 cup oil, sunflower or vegetable oil
2 bananas, mashed
1 tablespoon flax meal
3 tablespoons water
1 cup oat flour
1/4 cup oat bran
1/4 cup brown rice flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda

Combine oats, yogurt and milk in a bowl and allow to soak about 10 minutes.
In a small bowl combine flax meal and water and allow to sit 3 minutes.
Combine flours, salt, spices, baking powder and baking soda in a bowl. Whisk lightly to combine.
To the oat mixture, add brown sugar, mashed banana, and flax meal mixture. Mix well.
Add dry ingredients to the rolled oats mixture and mix well. Fill greased or lined muffin cups 2/3 full. Bake for 20 minutes (10 minutes for mini muffins) in a 400 degree oven.

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