Sunday, February 17, 2013

Lentil and Kale Dal

I'm on page 300 for those who are following along in the Nourishing Meals cookbook by Alissa Segersten and Tom Malterre.

Yesterday I tried the Lentil and Kale Dal.
This was an interesting Indian dish.  There is a great restaurant up the street, called the Good Karma Cafe, that really makes a great Dal.

So that was my expectation when I made this dish.  It was good, but not Good Karma good!

Ingredients:
2 tablespoons extra virgin olive oil
1 small onion, finely diced
2 tablespoons finely chopped fresh ginger
2 teaspoons ground cumin
2 teaspoons turmeric
1.5 teaspoons garam masala ( I have no idea what this is so didn't put it in the dish.  Perhaps this was the golden egg that would have made the dish complete!)
1/4 teaspoon cayenne pepper
2 1/2 cup of lentils - I used sprouted lentils which were quite yummy and cut the cooking time.
3 cups of water (instead of 6 with dry beans)
4 cups of chopped kale
1.5 teaspoons sea salt
handful of chopped cilantro ( I used the dried herb)

Heat the pot and add olive oil and the onion.  Saute for 5 min until the onion becomes clear.  Add the ginger and spices.  Add the lentils and water.  Cover and simmer for 20 min.

Add the kale and the salt, stir and simmer uncovered for 10 minutes to cook the kale and reduce the liquid.  Continue cooking if you like thick dal.  (which I do)  Turn off the heat and add the cilantro.
Serve over rice or quinoa.   (I served mine over brown rice.  The recipe recommends brown basmati rice. )
Good dish.  Mom didn't like it, hubby ate it, I loved the ingredients but didn't love it like the curried Lima bean dish.
Enjoy!

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