• Red Lentil Dal •

Serves 4 to 6

  • ½ cup ¼-inch diced carrots

  • ½ cup ¼-inch diced celery

  • 2 teaspoons extra-virgin olive oil or ghee

  • 1 ½ teaspoons brown mustard seeds

  • 1 ½ teaspoons ground coriander

  • ½ teaspoon ground turmeric

  • Pinch of asafetida (hing)

  • 1 cup of red lentils

  • Seasoning of choice such as sea salt, tamari, liquid amino acids, hot sauce, Gomasio or anything that will give it the flavor you like!


Directions:

  1. Heat a medium saucepan over medium head. Put in the carrots, celery, and oil, shaking the pan to coat the vegetables. Cover, reduce the heat to low, and sweat the vegetables until tender, 3 to 5 minutes.

  2. Uncover and rase the head to medium. Stir in the mustard seeds, coriander, turmeric, and asafetida. Let the spices bloom until they are frangran, 1 to 2 minutes. Mix in the lentils and 2 ½ cups of water and bring to a boil over high heat. Cover, reduce the heat to low, and simmer gently until the lentils are soft, about 15 minutes.

  3. Partially puree the mixture with the immersion blender or an upright blender. If using an upright blender, avoid a blowout by cooling the mixture slightly and partially removing the center lid of the blender. The dal should still be somewhat chunky. After pureeing, simmer it over medium heat, stirring often, until the dal reaches your desired consistency; it can be served thick or thin. Season with your seasoning of choice and serve warm.