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Bright Yellow Dal
Dal is a thick puree of spiced lentils or split peas that can be yellow, orange, green
or brown depending on the legume you choose. Serve it with a green salad and pita bread,
or combine it with other Indian-inspired dishes for a multi-course ethnic feast.
2 cups yellow lentils or split peas
6 cups bouillon
6 cloves garlic, minced
1 t. red pepper flakes, or to taste
1 t. tumeric
2 t. cumin
1/2 cup chopped cilantro
Bring all ingredients except the cilantro to a boil in a large pot and simmer, covered,
for 45 minutes. Stir frequently during the last half of the cooking time. Remove from the
heat and stir briskly with a whisk or large spoon to mash the lentils or split peas into a
creamy puree. (You can use a blender if you want a really smooth dal, but I find the
hand-mashed version more interesting.) Stir in the cilantro and sprinkle a little on top
for garnish.
6-8 servings
For more recipes, refer to the The Healthy Heart Miracle book.
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