Lately I looked through the blog and you know what? I did not find a single recipe for dal (dhal). Yet it is one of the coolest and simplest dishes that quite often, although irregularly, guests at our table.
Dal is a dish incredibly cheap, just lentils, water, some spices and it’s ready. Dal is prepared from lentils, split peas, some varieties of beans – important to beans/peas were devoid of outer husks and split into halves. Due to the high protein content, dal is the basic form of balancing meatless diet. In India, Pakistan, Bangladesh (whence comes dal) is given usually with rice or flat breads – chapati or roti.
Variety of dal are many. Depending on the area it comes from, of whether it was used lentils, peas or beans, of spices used or additives. And each of them is called differently.
I’ll show you my variation on masoor dal (or dal with red lentils) with chard. Because there is nothing that heralds the spring, just as fresh chard.
I admit that I was terribly surprised when the friend asked me if it was true that, in Poland, we eat beet leaves. I was able to explain to her that yes, we eat, and even love beet leaves. And to prove it, that the beet leaves is not only a traditional cold soup (botwinka), I added chard into the dal.
Delicious! I recommend you to try and guarantee delight. 🙂
I served dal with three salads. You can serve with a muffin or flat bread or, simply, with rice. For me the bowl of dal with salads was sufficient enough.
Bon appetite 🙂
Ingredients (2 portions):
1 bunch chard
1 cup red lentils
0.5 tsp cumin
0.5 tsp fenugreek
3 cloves garlic
1 teaspoon paprika
1 dried chilli
0.5 tsp turmeric
1 tablespoon coconut oil (ghee, but then it will not be vegan)
300 – 400 ml of vegetable broth
- Clean the chard, cut. If beetroot has beets, chop them as well.
- Blanche chard for approx. 1 minute.
- Cumin and fenugreek roast on a dry frying pan, then grind with chili.
- Onions cut into cubes.
- Tomato peel, clean the seed sockets, cut into smaller pieces.
- We warm up the oil in a saucepan and add onion.
- When the onion is transcludent, add the tomatoes and all the spices. Stir and fry for approx. 1 – 2 minutes.
- Add the chard, cook for another 2 minutes.
- Then add lentils, pour broth. Mix and, under cover, cook for approx. 20 minutes.
Serve hot with rice or flat breads, and plenty of salad. Bon Appetit 🙂