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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