Dal with Vegetables

26 01 2012

Well I just booked a luxury suite at the EconoLodge in beautiful Groton, Connecticut. It comes equipped with desk and lamp. For only fifty dollars!!! Mmmmm lamp. I have no idea what Groton is like or what smells to expect from this motel, but I’m sure it will be a welcome place to lay our heads after me and my friend get back from seeing Motorhead/Megadeth at the Mohegan Sun Casino this Friday. Mmmm Lemmy and gambling.

I wanted to get in at least one new recipe this week so I decided on this one, though it’s very similar to one that I blogged about from the same book a few months back, the lentil bhuja casserole. This has a lot of the same great flavors, minus having to make thousands of infuriating fried lentil balls that would not hold together in oil.

Cauliflower in a creamy tomato sauce is out of this world and the other vegetables just melt in your mouth; a real easy to throw together dinner that you can pack for lunch throughout the rest of the week. I’m going to try stuffing it into some pita bread tomorrow.

Dal with Vegetables
Adapted from Vegetarian Cooking: A Commonsense Guide

2/3 cup yellow lentils (or just brown ones…)
2/3 cup red lentils
1 tb. vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 tb. fenugreek seeds
2 tsps. ground cumin
2 tsps. ground coriander
1/2 tsp. turmeric
1 14-oz. can diced tomatoes
3 cups vegetable stock
2 carrots, chopped
1 head cauliflower, chopped into florets
5 1/2 oz. green beans, trimmed and halved
1/4 cup whipping cream

Rinse the lentils separetely under cold water until the water runs clear, then drain well. If you’re using yellow lentils, place them in a small bowl, cover with water and leave to stand for 30 minutes, then drain well. If you’re using brown lentils, move right along to the next step.

Heat the vegetable oil in a saucepan. Sauté the onion and garlic over medium heat for 3 minutes, or until the onion is soft.

Add the spices and stir for 30 seconds, or until fragrant. Add all of the lentils, tomatoes, and stock, stirring well. Bring to a boil, then reduce the heat, cover and simmer for 20 minutes.

Stir in the carrot and cauliflower, then cover and cook for 10 minutes. Add the green beans and cook, covered for a further 5-10 minutes, until the lentils are tender and the vegetables are cooked.

Stir in the cream and season with salt and pepper to taste. If you like, serve with some chopped, fresh cilantro and naan bread.