-
often.
Quick, filling, healthy, delicious and astoundingly easy to make. Maybe once a week? Maybe twice? I enjoy it immensely each and every time despite the almost monotonous regularity in which I consume it. Dal just sits well you know? Makes the belly feel satisfied in the way chicken soup does or buttered toast. I like to dig through my spice cupboard (the majority of which is occupied by Indian spices mind you) and experiment- try different combinations, add in an oddity or two, introduce flavors I havent messed with before. Dal is a perfect canvas with which to explore, to play with spice and heat and even texture. Im sure Ive made hundreds of variations over the years.Just recently I stumbled across a recipe I needed to try in the cookbook Vegan Yum Yum (the name of the book kills me but the author Lauren Ulm knocks it out of the park with her recipes. Seriously.). Her Dal Makhni is like no other Ive made or tasted thanks to her brilliant use of cashew cream- who knew such a simple addition could make a Dal so fantastically rich? I love it. You will too.
1 cup red lentils (or substitute French or green lentils)
2 cups water
1/4 cup oil
1/2 cup chopped onion
2 cloves
1 1-inch piece of cinnamon stick
1 bay leaf
2 green cardamom pods
1 x 1-inch piece of fresh ginger, peeled and minced
1 clove garlic, minced
1 1/4 cups tomatoes, diced
1/2 tsp salt
1/2 cup water (optional)
2/3 cup cashews
2/3 cup water
1. Cook the lentils in 2 cups water until tender, about 40 minutes.
2. Heat the oil in a large skillet. Add the onion and cook until caramelized and reddish brown, being careful not to burn.
3. Add the cloves, cinnamon stick, bay leaf, and cardamom pods and fry for 2-3 minutes.
4. Add the ginger and garlic and cook an additional 2 minutes.
5. Add the tomatoes and salt and cook until slightly reduced, about 5 minutes.
6. Stir in the lentils and additional water, if needed, to thin.
7. Blend cashews in a blender, slowly adding the water until its all combined and a rich cream forms. Stir this cream into the lentils as desired, saving some for presentation when serving. Serve, garnishing with a drizzle of cashew cream.
(makes 2-3 servings)
Posted on September 29, 2010 ()
Seattle is home.
Im a yoga teacher.
My time is spent... horseback riding, writing and reading too much.
Some of my favorite books- Welcome to the Machine (Derrick Jensen), I Know This Much Is True (Wally Lamb), East of the Mountains (David Guterson), Whores and Other Feminists (Jill Nagle), Cunt (Inga Muscio).
I am drawn to...
The Southwestern portion of the US- cacti and desolate dry sprawling earth.
Photography- pictures of people mainly, black and white.
Music- Mostly country. And anything that I can dance to.
Foods that I never tire of- blueberries, figs, squash, tempeh, radicchio, avocado, red grapes, heirloom tomatoes, tahini, olives, walnuts, asparagus, eggplant, cherries, kale, apple butter, pears, mango, mushrooms, melon, brussels sprouts, collard greens, peaches...
I abhor factory farming. To know my food is of utmost importance-where its been, how it was raised...I respect the earth and myself too much to plead ignorance. The family farm is collapsing under the weight of big business. I want to take responsibility for my food and I feel our current system fails to do that. I fully applaud those folks that are still living off the land and providing for their families. Having worked on small farms in the past and seen firsthand what sustainable farming (animal & vegetable) looks like- its apparent that our current conditions are far removed from the original respectable idea. It shows in our tasteless food, our declining health, our damaged environment.
I'm a fan of spicy foods- Indian and Thai cuisine.
My drinks- red wine, dark beer and a good gin neat.
Dessert- nice dark chocolate in small amounts, a fresh piece of fruit. I don't have much of a sweet tooth.
Coffee- good ol' fashioned drip, an espresso or an americano...always black.
Cooking, eating, interviews, road trips and photographs- I share my adventures here. I feel fortunate as hell and immensely grateful for the opportunity to visit farms, sample restaurants and meet the truly lovely folks behind it all.
Questions/comments? Email me at: cherie@cheriepicked.com
