It is Christmas time – this is supposed to be the most quiet and thoughtful time of the year but as usual we are all running around totally stressed out, not sitting still, squeezing in one more play date, baking the last 10 trays of cookies, wrapping presents and finding even more stocking stuffers (I mean !really! how BIG can this stocking BE!!).
Soon it will all be Christmas menu, duck versus roast, hot versus cold, presents on the 24th versus on the 25th, Santa versus some other flying or sneaking ghostlike creature that brings presents – my family tradition versus yours… yes!! – certainly the most peaceful time of the year! Ha, just kidding..
Before everybody is off doing their family traditional meal for Christmas, I want to share this easy and delicious recipe that my whole family loves a lot – it keeps in the fridge for as long as 5 days, is vegan and all you need to serve it is some rice. So, when you are done with the Christmas weekend this year and don’t feel like cooking, you will be delighted that you still have this fancy and exotic one dish in your fridge! Consider doubling the recipe – make more and share the joy with some neighbors!
Merry before or after Christmas to you and your family!
Masoor Dal from India
feeds 6 – prep time: 1h (includes soaking time of lentils) – cooking time: 10 min
1 cup of pink lentils (rinse then soak in water – this reduces the cooking time)
1 large yellow onion – chopped
2 medium size tomatoes – chopped
3 garlic cloves – crushed or finely chopped
1/2 inch fresh ginger root – finely chopped
1 green chili (jalapeno) – chopped
1 1/2 tsp cumin seeds
1/4 tsp chili powder
3/4 tsp garam masala powder
1 tsp turmeric
1.5 – 2 cups of water
1 Tbsp fresh coriander chopped
salt to taste
Juice of 1 Lemon
After soaking the lentils cook them for about 5 minutes – Tip: you can just soak them in a large pot so the soaking and cooking process are a bit smoother and don’t accumulate too many dishes to wash..
heat some sunflower oil in a large pot and fry the cumin seeds for about 2 minutes and keep stirring
add the onions until lightly browned – 2-3 minutes and keep stirring
add ginger and garlic and fry for 10 – 15 seconds
add green chili, all dry spices one by one and stir
add the chopped tomatoes and fry until the oil separates and the tomatoes are soft
add the drained and cooked dal and the water
salt and simmer for 6-7 minutes or longer if you like the consistency to be a bit mushier
remove the pot from the heat and add the coriander and the lemon juice
enjoy with some basmati or jasmine rice