New Member and a Daal Recipe

[Guest guest]

Hi everyone,

 

I just joined this group and am thrilled to see it is so active. What a great

resource for recipes! I have already spotted several I want to try!

 

About me - 37/F, live in northern BC, Canada, and work as a reflexologist.

Starting to learn more about vegetarian/vegan/raw foods :-)

 

Here is one of my favorite recipes to make, especially on a cold winter day...

 

 

 

Daal

 

Serves 6

· 2 cups red lentils

· 2 tablespoons olive oil

· 1 yellow onion, finely chopped

· 1 teaspoon cumin seeds

· 1/4 teaspoon ground cardamom

· 4 cloves garlic, minced

· 4 cups vegetable broth

· 1 1/2 cups chopped tomatoes with their juice

· 1/3 cup chopped fresh cilantro

· 2 tablespoons minced fresh ginger

· 1 fresh jalapeno pepper, minced*

· 1 teaspoon ground turmeric

· 1 teaspoon salt

·

Place the lentils on a clean, flat surface, preferably light in color to

visually aid in the sorting. Sort through the lentils and discard any pebbles or

chaff. Place the sorted lentils in a fine mesh strainer and rinse with cold

running water, drain.

 

Heat the oil in a large heavy bottom 5-quart pan over medium-high heat, and

sauté the onion until golden brown, about 5 minutes. Add the cumin seeds,

cardamom, and garlic to the pan and stir until the spices are just fragrant,

about 2 minutes.

 

Add the broth, tomatoes, lentils, cilantro, ginger, jalapeño pepper, turmeric

and salt. Bring to a boil over high heat; reduce the heat to low, cover, and

simmer, stirring often, until lentils become soft, about 15 minutes.

 

 

-

[Guest guest]

Welcome and thanks for this recipe. I will be making it soon.

 

, " enchanted_dee " <prism30 wrote:

>

> Hi everyone,

>

> I just joined this group and am thrilled to see it is so active. What a great

resource for recipes! I have already spotted several I want to try!

>

> About me - 37/F, live in northern BC, Canada, and work as a reflexologist.

Starting to learn more about vegetarian/vegan/raw foods :-)

>

> Here is one of my favorite recipes to make, especially on a cold winter day...

>

>

>

> Daal

>

> Serves 6

> · 2 cups red lentils

> · 2 tablespoons olive oil

> · 1 yellow onion, finely chopped

> · 1 teaspoon cumin seeds

> · 1/4 teaspoon ground cardamom

> · 4 cloves garlic, minced

> · 4 cups vegetable broth

> · 1 1/2 cups chopped tomatoes with their juice

> · 1/3 cup chopped fresh cilantro

> · 2 tablespoons minced fresh ginger

> · 1 fresh jalapeno pepper, minced*

> · 1 teaspoon ground turmeric

> · 1 teaspoon salt

> ·

> Place the lentils on a clean, flat surface, preferably light in color to

visually aid in the sorting. Sort through the lentils and discard any pebbles or

chaff. Place the sorted lentils in a fine mesh strainer and rinse with cold

running water, drain.

>

> Heat the oil in a large heavy bottom 5-quart pan over medium-high heat, and

sauté the onion until golden brown, about 5 minutes. Add the cumin seeds,

cardamom, and garlic to the pan and stir until the spices are just fragrant,

about 2 minutes.

>

> Add the broth, tomatoes, lentils, cilantro, ginger, jalapeño pepper, turmeric

and salt. Bring to a boil over high heat; reduce the heat to low, cover, and

simmer, stirring often, until lentils become soft, about 15 minutes.

>

>

> -

>

[Guest guest]

This daal recipe is pretty different from the simple one I usually

make with red lentils - think I'll try it out.

 

Alex