Taavi’s Tastebuds: Oooh, Dahl-ing

Anybody else out there feeling less than motivated to make meals these days?  As mush as I love food, sometimes it feels like a grind to rally & put food on the table, day in, day out.    But you can only serve sliced cucumbers, diced cheese & garbanzo beans for so long before even 3 & 5 years begin to revolt.

This recipe is meant for people like us.  It is quick, simple & nutritious, it warms cold winter bones & it appeals to the likes of most little bellies everywhere.   It makes leftovers which are well worth sharing or are a snap to reheat & re-serve throughout the week lest your cooking mojo wanes yet again.   & I’m wagering that you have most of these ingredients on hand no matter how much your refrigerator might currently echo.

The only bad thing about this recipe is that you MUST be certain to measure the spices carefully.  I’m never a stickler about such things & in my self-taught realm of cooking & baking, have come quite a long way with pinches of this & dashes of that, but the spices here will probably not taste so great if you eyeball the amounts or confuse one with the other.  Just sayin’.

Also, if you have people at your table who tend to wear their food as much as they eat it, be forewarned that this dish does stain whatever it touches a lovely golden mustard color.

That said, roll up your shirtsleeves, put Indian Classical Radio on your Pandora & let’s get cooking!

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Indian Dahl

25 ish minutes

1 & 1/2 cups red lentils

32 ounce carton of veggie stock + 1 cup of water OR 6 cups water OR the water/stock choice with 1 cup of coconut milk

1 teaspoon tumeric powder

2 teaspoons cumin

2 cups chopped carrots

2-4 cups of spinach

package of frozen peas (or any other low-water content veggie)

1/4 cup of lemon juice

1 tablespoon coconut oil

1 tablespoon olive oil

sea salt to taste

Topped with:

plain yogurt

chopped cilantro

*red curry (spicy- most kids don’t like but a dash in my own bowl makes MY heart happy)

Served over:

Rice or quinoa

After rinsing & draining the lentils, place them with the liquids into a large pot.  Chop your carrots/veggies (better yet, get yr littles in on it) while bringing the pot to a boil.   Add tumeric & cumin.  Add carrots (& any other dense vegetable).  Turn heat down to simmer for approximately 20 minutes.  After fifteen minutes, add peas.  Lastly, add spinach, lemon juice, oils, & salt.

Add toppings, serve with grain of choice.    Some people think it’s hair twirling good.

 

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