To make it 3-in-a-row, yesterday was another gloomy Monday. Last week we made the Provencal Pasta Sauce to keep us warm and toasty. But yesterday it wasn’t just rain, there was even a little bit of snow on the ground here in DC!
Yes, we got snow on March 25th, it must be a record. Fortunately, today it’s sunny and getting warmer by the hour- I think everyone is ready for spring!
Yesterday’s Food Matters Project recipe was perfect for a gloomy day. It was chosen by Anita, of Cooking Poetry. She hosted Dal with Lots of Vegetables from Mark Bittman’s Food Matters Cookbook. Check out her blog and the Indian feast she had made- I’m a little jealous, everything looks delicious! There are also other versions of the meal from other FMP participants here.
I’m a huge fan of Indian food, thanks to Sam. He introduced me to the spice soon after we started dating, and I have craved this cuisine ever since. My favorite reason behind it is because you can make most of the dishes vegetarian, and not feel like you’re missing out. Slow cooking the lentils and vegetables gives them extra flavor and fills you right up.
Want to try some of our other Indian creations? Golden Red Lentil Soup; Indian Chicken Soup; Indian Chicken Curry Wrap; Baingan Bharta; Curry with Vegetables; Samosa Casserole; Spicy Veggie Lentil Curry.
Dal with Lots of Vegetables
Adapted from: Food Matters Cookbook (page 362)
2 tbsp olive oil
1 large onion, chopped
6 garlic cloves, minced
1 tbsp minced ginger
1 jalapeño, chopped
1/2 head of cauliflower, florets & stems cut into small pieces
1 medium eggplant, cubed
1 zucchini, cubed
1 cup green beans (I used frozen)
2 cups fresh spinach
3 cups of water
1 cup dried brown lentils
1 tsp curry powder
1 tsp garam masala
1 tsp Punjam Red Tandoori powder
1 tsp chili powder
2 tsp salt
1/2 tsp pepper
Add oil to a large pot, and allow to heat up. Then add the onion, allow to simmer until the onion is translucent. Next, add in the garlic and ginger and cook for about 3 minutes. Then add in the rest of the vegetables: jalapeño, cauliflower, eggplant, zucchini, green beans, and spinach. Cook the vegetables, while stirring, for at least 5 minutes. Then add in the water, lentils, curry powder, garam masala, Punjab Red Tandoori, chili powder, salt and pepper. Stir all of the ingredients together, bring to a boil. Then turn the heat to low and simmer for at least an hour (up to 2 hours).
Serve over rice, or with a piece of naan.