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.
Wow, what a year it's been so far – a year of transformative changes for… Read More
Organic and Heirloom Plants & Seeds for Sale in Toronto Looking for a good source… Read More
This week, I listened to a friend describe how her doctor is abusive. She has… Read More
(Originally published in 2023; updated in 2025) Summer is almost here and so is the… Read More
(Originally written in 2017; updated in 2025) Grandma used to say that the next best… Read More
“About a decade ago, cardiologist Stephen Sinatra, M.D., and I [Jonny Bowden, PhD, CNS) came… Read More
This website uses cookies.
Read More