Making Dahl

My friend Kim gave me her recipe for Indian Dahl. She has spent some time in India and has incredible stories. Lots of them have to do with the amazing food. I have been experimenting with Indian food lately. I love the tangy spices and strong aromas that fill my kitchen. I love using naan bread to soak up all of the delicious sauces. Garlic naan from Trader Joe's is my favorite. Who knew you could get perfectly baked naan in 1 minute? YUM. I used that naan in this recipe for dahl to lop up all the goodness. Kim suggested it's even good on toast in the morning. Perfect breakfast if you ask me.

A little dahl history: Dahl is a lentil stew. There are many variations depending on what part of India your recipe comes from. It's usually eaten with brown rice, making it a complete protein, which means it contains all nine essential amino acids that our bodies need to function. Lentils are a great source of protein, fiber, folate, vitamin B1 and iron. In 2006, Health Magazine included lentils on their "5 Healthiest Foods" list. This recipe also includes a heaping teaspoon of turmeric, which contributes a slew of health benefits. Turmeric is the spice that gives curry powder its beautiful yellow color. Turmeric contains anti-inflammatory compounds that help with arthritis, Alzheimer's, cancer, skin conditions, and digestive issues.

OK. So Making Dahl.

Start with 2 1/2 cups red dahl. Rinse/soak them while you are gathering your

spices.

You will need:

1 1/2 t. salt

2 t. chili powder

1 t. turmeric
3/4 t. cumin
3/4 t. cinnamon

1 t. black pepper

1/4 t. cardamom

1/8 t. ground cloves

1 1/2 t. coriander

1/2 t. cayenne

Combine spices in

small bowl. They look so pretty!

Heat 2-3 tablespoons

of vegetable or olive oil in large

dutch oven.

Add the spices and toast or "cook" the spices for about 3 minutes, stirring frequently.

Add your liquid. I use 4 C vegetable broth/stock and 4 C filtered water.

Stir well to combine.

After the liquid and spices are combined, add the rinsed, drained lentils. Combine well, bring to a boil, and then simmer with the lid partially on for at least 45 minutes, stirring occasionally. They can anywhere from 45 minutes to a couple of hours, depending on how much time you have.

I ate my final dish with a side of sauteed kale, naan bread and some cooling cucumber raita.

It was raining all last week in Southern California and I ate spicy dahl all week to keep me warm from the inside.

Till my next adventure in the kitchen, on the yoga mat, off the trail or into the world...

namaste~nicole