This year we’re aiming to use new ingredients we’ve never used before. In this red lentil dal recipe, it’s whole mustard seeds and cardamom pods. And Wow! The flavor is amazing. It’s very straightforward to make, and you can find the spices in the bulk section of your local co-op or a Whole Foods. This recipe comes from the Whole Foods recipe app.
Toast 1 1/4 tsp black mustard seeds, 1 1/4 tsps coriander seeds and 1/2 tsp cumin seeds in a skillet over medium heat. Put aside. Whirl 4 cloves garlic, 1 1/2 inches peeled ginger and 1/4 cup water in a food processor or blender until smooth.
Heat 1 1/2 tbps ghee (or canola oil) in a large skillet over medium heat. Then add the garlic mixture and cook, stirring frequently, until the fat separates out – about 3 minutes. Then add the toasted seeds, 1/2 tsp ground turmeric, 4 cardamom pods and a cinnamon stick, and cook for another minute.
Stir in 1 1/2 cups rinsed red lentils, 1/2 an onion, 1/2 a lemon, and 4 cups water. Bring to a boil, then lower the heat and cover, cooking at a low simmer until the lentils fall apart. About 3o minutes.
Pull out the lemon and cinnamon stick, salt to taste and serve. We also wilted some spinach and served with a little balsamic vinegar. We also found some naan in the Whole Foods bakery section, which was good alongside.
- 1 1/4 tsp black mustard seeds
- 1 1/4 tsp coriander seeds
- 1/2 tsp cumin seeds
- 4 garlic cloves
- 1 1/2 inch peeled ginger
- 1 1/2 tbsps ghee or canola oil
- 1/2 tsp ground turmeric
- 4 cardamom pods
- 1 cinnamon stick
- 1 1/2 cups rinsed red lentils
- 1/2 onion
- 1/2 lemon