Before we get to some major Indian yumminess, I wanted to mention two things. First, you may notice things look a bit different around here. I changed my theme and I like it but I’m not sure it’s “the one.” I think the header is very plain…but I’m cheap and I don’t want to pay to get fancy so this is probably as good as it gets. :) Let me know what you think!
Second, I think I caused some confusion with my post on the cake decorating competition at work. I’m not sure how many of you saw that, but I wanted to clarify that the date on it is correct. I wrote it two years ago on my MySpace blog, and newly copied it to Recipe Rhapsody so that I could link to it in reference to how to make a tiered cake in an upcoming post. I posted it with the original date I wrote it, so I didn’t think any one would see it, but I started getting some comments on it so apparently it came across some of your radars! Just wanted to clarify that it’s now old news, but I appreciate your kind words and congratulations.
Although I still have a large backlog of recipes to post, the weather is heating up again and it looks like the casseroles, soups, and pumpkin recipes will probably have to wait until next year, so I thought I’d gush (or perhaps rhapsodize would be a more appropriate word for this blog!) about the lunch I made today instead. I’m on a mission to spring-clean my wreck of a house into sparkling submission, and I started eying the red lentils I’d purchased at a Lebanese market over a month ago while I was organizing the kitchen.
I decided I was (finally) going to make something with them, but by the time I took a break to cook, I was starving and didn’t want to bother with looking up any recipes. I needed a quick meal and I threw this one together in just over half an hour, so it would be great for a busy day. While I’m usually not a good enough cook to come up with anything edible without using a recipe, I think I knocked this one out of the park, if I do say so myself! Becoming familiar with the cuisine by cooking several Indian dishes over the last few months helped a lot.
I made a masoor dal (a thick stew made of red lentils) that is almost vegan, and could certainly be turned so by using vegetable stock in place of the water and chicken bullion. It is spicy in the full sense of the word–with plenty of Indian aromatics and and a moderate heat index, though you can certainly reduce or increase the spiciness to your tastes.
I’m usually not a fan of lentils, but I liked this more than any lentil dish I’ve made before. I’m not sure if red lentils have a better flavor (which I do suspect, because I detected none of the usual musky lentil flavor in this dish), or if the spices just overwhelmed it. The tender cauliflower pieces were a perfect accompaniment, but I don’t think the kale is absolutely necessary. I couldn’t really detect any of its flavor, and it got kind of dull & ugly during the cooking process, but I don’t think it hurts to have all that extra nutrition! Kale has powerful antioxidant properties and is considered an anti-inflammatory so if you have it on hand, throw it in! If not, don’t sweat it. The only thing I didn’t have that I really felt it needed was a little cilantro to sprinkle over the top. I had to make do with some dried parsley. Bummer!
I served mine with whole wheat couscous since I was in a hurry to eat (it only takes 5 minutes to make), but you can serve it with rice or bulgar or even pasta. Whatever floats your boat!
Masoor Dal with Cauliflower and Kale
2 cups water
2 chicken bullion cubes
1 cup red lentils
1/2 cup chopped onion
2 cloves garlic, minced
2 (8 oz) cans tomato sauce
2 teaspoons garam masala
2 teaspoons curry powder
1 teaspoon sriracha hot chile sauce, or to taste
1/2 teaspoon cumin
1/2 head cauliflower, separated into florets
2 cups loosely packed kale
2 tablespoons extra-virgin olive oil
Fresh cilantro, for garnish
In a large 3-quart saucepan, combine water, bullion, lentils, onions, and garlic; cover and bring to a boil over high heat. Reduce heat to medium and cook for ten minutes. Stir in the tomato sauce, garam masala, curry powder, sriracha, and cumin. Add the cauliflower and kale, stir & cover. Cook for 20 more minutes, stirring often to make sure the dal isn’t sticking, or until the lentils are tender. Stir in the olive oil during the last five minutes of cooking and serve with a sprinkle of cilantro over rice or couscous.
Per serving: 231 calories; 8 g fat; 40 g carbohydrates; 15 g fiber; 13 g protein