• About me
  • Projects
  • Recipes
  • The Artful Thrifter

The Artful Gardener

~ Gardening, cooking and a bit about myself

The Artful Gardener

Tag Archives: indian dahl

Indian Dahl

10 Friday Feb 2012

Posted by lvaletutto in cooking, Food, friends

≈ Leave a comment

Tags

cooking, dahl, friends, indian dahl, lentils, New York, recipe, school, soup, SUNY, vegan, vegetarian, yellow lentils

Yellow Lentils

Warm and comforting is the style of food that I am after right now and quick and easy doesn’t hurt either! This dish of yellow lentils is exactly that. Any cooked legume can be considered a “dahl” but traditionally one associates this dish with the yellow or red lentils that are often used when preparing an Indian dahl. The very first time I ever tasted an Indian dahl was when I was a freshman in college and a friend of mine, who had recently spent a year in India, took me to an Indian restaurant to sample the cuisine. My first bite was of a lentil soup or “toor dahl” made with bright yellow lentils, ginger, garlic, fragrant curry spices and delightful little mustard seeds. From that first bite I was hooked. The rest of what we ate was fantastic too but this bowl of delectable, warm and hearty, fragrantly spiced dahl had my taste buds soaring and from then on I knew I would be in love with the Indian food and their way of cooking. My friend Sarah and I went back to that restaurant many times during our first year together at a State University in upstate New York (SUNY) and she told me many stories about her adventures in India. Stories about volunteering at a homeless girls’ shelter there, about how she learned to enjoy sleeping on a mat on the floor, eating as a strict vegetarian (even though at the time she wasn’t) and then becoming one after her return and most of all about the comradery she experienced there with the women who ran the shelter and the girls themselves. Sarah and I were fast friends from the start even though we had only just met in one of our classes at the beginning of the school year. She and I were kindred spirits and I am forever indebted to her for sharing her love of the Indian culture and their cuisine with me.

 

Indian Yellow Dahl

Adapted from Mark Bittman‘s Spiced Red Lentil Dal

A Pot of Gold

1 1/2 cups Yellow Lentils

3 cups Water

1 can Coconut Milk

1 medium Onion diced

3 cloves Garlic finely chopped

3 tablespoons Vegetable Oil

2-3 tablespoons Ginger finely chopped

3 whole Cloves

1 tablespoon Mustard Seeds

1 tablespoon Curry Powder

1/2 tablespoon Salt

Pepper and/or Red Pepper to taste *Optional

Cilantro for garnish *Optional

In a large soup pot or dutch oven heat the oil. Saute the onions until lightly browned, about 10 minutes. Add the garlic, ginger, cloves, mustard seeds and curry powder. Saute for a couple of minutes stirring constantly so the garlic won’t burn. When the garlic and spices are fragrant add the water and lentils and stir to combine. Simmer on medium high heat, covered for about 20-30 minutes, until the lentils are tender, stirring occasionally. Add the coconut milk, salt and peppers to taste and continue to cook with the lid off until the dahl is the desired consistency. I like mine to be thick but still soup like. Serve with chopped fresh cilantro on top. Enjoy!

 

Indian Dahl

Rate this:

My Other Blog:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 52 other followers

January 2021
M T W T F S S
 123
45678910
11121314151617
18192021222324
25262728293031
« May    

Archive

What I’m Doing

  • baking (63)
  • books (5)
  • breakfast (12)
  • cleaning (1)
  • cooking (42)
  • dessert (25)
  • Drink (4)
  • family (62)
  • Food (108)
  • friends (11)
  • Gardening (33)
  • Holiday (31)
  • Travel (23)
  • Uncategorized (9)

Goodreads

Recent Posts

  • Mother’s Day
  • A Merry Little Christmas
  • 7 years…
  • Summer’s End
  • A Day of Firsts
  • My Little Valentines
  • 1 Year!
  • Making Merry
  • It’s Beginning to Look a Lot Like Christmas
  • A Birthday…
Photobucket

EB Awareness

  • Baby Daylon
  • Care for Anabella
  • Praying 4 Tripp
  • Williams Family Blog

Extra! Extra!...... Read all about it!

  • Back Road Journal
  • Boxcar Kitchen
  • Bread cetera
  • Cannelle et Vanille
  • Food for My Family
  • From the Bartolini Kitchens
  • Golubka
  • Green Kitchen Stories
  • Itsy Bitsy's Blog
  • La Tartine Gourmande
  • Life Love Food
  • Love Food Eat
  • Mark Bittman
  • Orangette
  • Roost
  • Steamy Kitchen
  • Straight from the farm
  • summer harms
  • Tartelette
  • The First Mess
  • Vela Creations
  • What Katie ate
  • Wild Yeast

Recent Comments

Karen on Mother’s Day
Sue on Mother’s Day
Karen on A Merry Little Christmas
lvaletutto on A Merry Little Christmas
Mark Valetutto on A Merry Little Christmas

Starter plants

adventure Anna apples baking balcony balcony garden Ben birthday Birthday Cake blueberries books bread breakfast butter cake chickpeas chocolate chowder Christmas Christmas tree Cologne community garden cookies cooking cranberries crust dad dessert family flowers food friends garden garlic Germany grandfather home homemade Karneval kid Leek lentils Luke mom Mother's Day mystery neighbor New York oats pancakes parade pasta pie plants plums quiche recipe Rhode Island rhubarb salad school soup strawberries summer tea Thanksgiving Thomas tomatoes travel vacation Valentine's Day vegan vegetables vegetarian wild

Fun Fact

Rhubarb: Rheum rhabarbarum
has poisonous leaves which contain oxalic acid. A median lethal dose of pure oxalic acid is about 2.6 grams per kg of body weight or .173 grams per pound of body weight. However, the acid content of the leaves is only about .5% so it would take about 5 kg or 2.25 pounds of the leaves to acquire a lethal dose in a 140 lb human.
(adapted from wikipedia.com)

Blog Stats

  • 44,494 hits

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 52 other followers

Top Posts

  • Seedless Rye Bread; Only 4 Ingredients!

Cancel
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy