Recipe

Red Lentil Dal

Accompanying update: Whole Life Nutrition

Ready-made curry blends work, but don't compare to a "real" curry. Follow Segersten's directions for sautéing whole mustard and cumin until they start to pop. Their flavor then is incomparable to already ground-and therefore denatured, less medicinal and less flavorful-spices. Next, add and sauté the onion following which you can now add and sauté the already ground spices. (This way, the ground spices meld with the cooked onion and will not scorch.) It's these small details that make a great curry.

Serves 6 to 8

2 tablespoons virgin coconut oil or extra virgin olive oil
1 ½ teaspoons cumin seeds
1 ½ teaspoons black mustard seeds
1 large onion, diced
3 cloves garlic, crushed
2 teaspoons turmeric
2 teaspoons ground cumin
½ teaspoon cayenne pepper, or to taste
2 large carrots, peeled and diced
3 medium red potatoes, cubed
2 ½ cups red lentils, rinsed and drained
1 can coconut milk
2 cups chopped tomatoes or one 14-ounch can diced tomatoes
2 teaspoons sea salt

In a large 8-quart pot heat the olive oil over medium heat, then add the cumin seeds and black mustard. Sauté until they begin to pop. Quickly add onions and garlic and sauté until soft, about 5 minutes.

Add turmeric, ground cumin, cayenne, carrots, and potatoes, sauté a few minutes more.

Add red lentils, 6 cups water and chopped tomatoes. Stir well. Bring to a boil, then let simmer, covered, for about 45 minutes.  Add coconut milk and salt to taste and simmer (do not boil) for another 5 minutes. Serve.

May you be well nourished,

Rebecca Wood