Yesterday we were working in the garden, getting it prepped for spring. Today it’s damp, with the wind out of the north.  Dammit.

Sometimes it’s hard to shift gears and get in the “stuck in the damn house” mode. I guess I’ll cook some beans. Red lentil dhal’s pretty good. The woodstove’s fired up. Might as well use it.

The last time we had freezing rain we made this, and ate it with naan (prepackaged, frozen) but it’s good with basmati, too.

Recipe By:
“Classic Indian Vegetarian and Grain Cooking,” by Julie Sahni
Serving Size: 8

  • 1 C Red lentils
  • 4 C Water
  • 1/4 Ts Turmeric
  • 2 C Canned crushed tomatoes
  • 1 1/2 Ts Cumin
  • 2 Ts Ground coriander
  • 1/2 Ts Cayenne pepper
  • 1 T Minced onion
  • 1 T Minced garlic
  • Salt to taste
  • 1 Tb Lemon juice
  • 1 Tb Vegetable oil
  • 1 T Black mustard seeds
  • 2 Tb Chopped fresh coriander

Wash lentils thoroughly.
Place in a pot with 3 cups water and turmeric.
Cook, partially covered, until very tender, about 30 minutes.

Combine lentils and 1 cup water in a deep pot.
Whisk to crush some of the lentils.
Add the tomatoes, cumin, ground coriander, cayenne, onion, garlic and salt and bring to a boil. Lower heat and cook, partially covered, 10 minutes.
Add lemon juice.

Heat oil in a small skillet until hot. Add mustard seeds and cover so the seeds do not fly out of the pan.
When they stop spattering, mix into soup. Stir in fresh coriander.

Makes 6-8 servings.

(Copied from dsc09104