So, I have broken a rule of food blogging. I have waited too long to write this post and now the details of my preparation elude me. I’ll do my best to include everything I did…but perhaps I’ll just have to make this dish again! *wink*
Along with my Chana Masala, I attempted a version of Dal. I discovered the recipe in Mark Bittman’s new cookbook and I found it be quite easy to prepare and deliciously flavourful.
I followed the recipe fairly accurately, but I replaced a few spices and added some vegetables…all based on what I found in my kitchen at the time.
Click here for the recipe I used or scroll to the bottom of the post.
One thing I really liked about making this dish is that I didn’t have to worry about over simmering it! Well, okay, had I left it on the burner for a notable length of time, I suppose it may have been ruined but, based on the recipe, a little over-simmering wasn’t worrisome. It was meant to be a hearty stew type dish with all the flavours mixed well and all the veggies well softened. My veggies turned out to be a little over-tender, but served over rice, that didn’t seem to matter very much.
- 1 tbsp vegetable oil, more as needed
- 1 tbsp butter
- 1 cup chopped onion
- 2 tbsp minced ginger
- 1 tbsp garlic, minced
- 2 cups cauliflower florets, cut into bite-size pieces
- 1 cup cubed eggplant
- 1 cup cubed zucchini
- 1-2 cups cubed squash
- black pepper
- 2 tbsp curry powder
- 1 tbsp Indian Masala spice mix (this was a spice mix I had on hand)
- 1 dried mild chile, optional
- 1 cup dried brown or red lentils
- Put the oil and butter in a large pot over medium heat. Once heated and the butter is melted, add the onion, ginger, and garlic. Cook and stir until softened, about 5 minutes or so.
- Turn up the heat to med-high. Add your various chopped vegetables (and a little more oil if sticking is a problem) and saute until browned.
- Add the remaining spices you are using…I had chili flakes and a spice mixture called Indian Masala…as well as a lot of black pepper and the curry powder.
- Add the lentils and enough water to cover everything by about 2 inches. Bring to a boil and then reduce heat so that the mixture continues to lightly bubble.
- Cover and allow to simmer. Stir occasionally and add water if needed.
- Cook until tender, anywhere from 30-45 minutes.
- Add salt and adjust spices to taste.
NOTE: Although this recipe came from a book, I have made a few minor changes based on what I had on hand. If you would like the original recipe, you can find it in The Food Matters Cookbook by Mark Bittman, p. 362-363. I used the “Quickest Dal with Lots of Vegetables” version at the bottom of page 363.