Confucius Say…and Vegetable Dal

Filed in Gather Health Essential by on February 24, 2012 0 Comments

Confucius say…It does not matter how slowly you go as long as you do not stop.

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I will run and I will try not to stop in Saturday’s Lake Effect Half Marathon with winds predicted to be about 15 to 20 mph and snowing. The temperatures will drop for the weekend and it doesn’t look like the best of days to go for a run but it’s for a good cause and all runners will endure the same less than perfect conditions. It’s times like this I really wish we lived in California!

In order to get myself to the race, I try to believe I am tough and I can tolerate the discomfort for such a short period of time. Spring is right around the corner….right?! Rainbow

Vegetable Dal

Dal is in Indian puree made of lentils or split peas and delicious spices. I’ve prepared it thick and stew like with vegetables (called sambaar). It is typically served over rice however since I put so many potatoes in the Dal, I decided against the rice and served steamed cauliflower on the side. The flavors will knock your taste buds right off your tongue. It’s so good!

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Serves 3 – 4, based on a recipe from “Main Course Vegetarian Pleasures” by Jeanne Lemlin

  • 1 cup yellow split peas or lentils
  • 4 cups water
  • 1 tsp. salt
  • 2 TBS olive oil
  • 1 large red onion, minced
  • 2 tsp. minced garlic
  • 1 tsp. coriander
  • 1 tsp. cumin
  • 1/2 tsp. turmeric
  • pinch or to taste of red pepper
  • 8 cherry tomatoes, quartered
  • 1 cup water
  • 10 gourmet petite potatoes cut in half
  • 10 oz. fresh baby spinach
  • 1 tsp. lemon juice

Sort and rinse the split peas or lentils. Put into a large pot and pour the 4 cups of water on top with the 1 tsp. salt. Bring to a boil then reduce to simmer about 45- 60 minutes.

Heat the oil in a large pan. Add the onion and garlic and sauté for about 15 minutes over medium heat. Stir often.

Add coriander, cumin, turmeric and red pepper. Stir. Add the tomatoes, stir and cook another 5 minutes.

Pour in the 1 cup of water and add the potato halves. Allow to cook until tender, about 15 minutes.

Once the split peas (or lentils) are soft and almost to a puree on their own, stir vigorously to make a bit more creamy. Add the onion – spice mix then stir in the spinach and lemon juice.

Cook for about 15 – 20 minutes longer, stirring often.

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*For my meat lovin’ hubby, I added some chunks of ham. This was a HUGE hit with all of us: Me, Ted, Teddy, and my nephew Sammy D.

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If, by the rare chance, you do have left overs, expect the flavors to be even better the 2nd day. In fact, if you can prepare the vegetables a day ahead, with all those spices, you will be absolutely dazzled by the marriage of flavors.

Have you ever made Dal? Do you like curry dishes or other Indian foods?

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