Friday, January 18, 2008


Spicy red lentil dahl (recipe in comments)
Cucumber salad

Hot tea
English toffee
This is the speediest dahl recipe we've made and I love it. It's simple, flavorful, and good hot, warm or cold. I like it best with naan or pita, but it's also good with rice or as a dip for veggies at lunch. The coconut milk gives it a wonderful creaminess, without making it seem heavy. Don't be put off by the long ingredient list, most of it is just measuring spices. T is a big fan of this too, though he had leftover sausage soup tonight. He was not a fan of that, but he hasn't eaten well all day, so it may not be the soup he didn't like. I think the antibiotics are suppressing his appetite. We just found out that M gets to come home a day early, so the whole team will be back for tomorrow's post. Yippee!

Prep Notes
Difficulty: Easy
Chopping: Onion, garlic
Time: 25 minutes
Make ahead: Yes.

J: "If I only had ten dinners this would be one of them!"

1 comment:

J said...

Spicy Red Lentil Dal – Cooking Light
Serves 2-3

2 cups chicken broth
1 cup red lentils
1 T vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
1 t yellow mustard seeds
.5 t red pepper flakes
1 t ground cumin
1 t turmeric
.5 t ground coriander
.5 t pepper
1 T tomato paste
.5 cup light coconut milk
.5 t salt
2 t lime juice

Pita or naan to serve

Boil broth and lentils. Reduce heat, partially cover and simmer for 10 minutes or until lentils are tender. Remove from heat, COVER, and set aside.

Heat oil in a large skillet over medium heat. Add onion, garlic, mustard seeds, and pepper flakes. Cook five minutes or until seeds begin to pop, stirring regularly. Add cumin, turmeric, coriander, and pepper. Cook three more minutes, stirring regularly. Add tomato paste, cooking another 3 minutes. Add lentils, coconut milk, and salt. Cook a final three minutes, stirring frequently. Remove from heat and stir in lime juice. Serve hot, warm, or cold with pita or naan.