From the Vitality Food Feature ‘Indian Cuisine Heats Up the Kitchens of the North’.
It is often said that “no two dals are ever the same” and in my house, they never are, for I often add bits of carrots, turnips, cauliflower, and other vegetables lingering in the crisper, along with the onion and garlic for added flavour. Makes a hearty meal when served with steamed brown rice on the side. (Makes 4 to 6 servings.)
1) Heat butter (or ghee) in a large saucepan
2) Sauté chopped onion and minced garlic until soft
3) Add turmeric, whole coriander seeds and homemade or store-bought curry powder, and mix well
4) Stir in rinsed red, brown, or other lentils of choice and sauté until spices are absorbed
5) Add vegetable stock, bring to a boil, reduce heat and simmer uncovered, stirring frequently, until the dal is very thick – about the consistency of porridge.
Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her. Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.
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