Thursday, 28 July 2011

Indian Dish

Or, Dahl done another way. The original recipe here called for chickpeas (Garbanzo beans), which I can't eat, so I substituted lentils. I have a had huge success making Dahl, so I used the spice mix from this dish with the technique of making Red Lentil Dahl, and a beautiful new recipe was born!


  • 3 tablespoons olive oil 
  • 1 onion, diced 
  • 1 tablespoon fresh ginger, peeled and grated 
  • 3 cloves garlic, minced 
  • 1 average size broccoli, cut into florets
  • 1/4 pineapple, cut into small pieces 
  • 1 teaspoon fine sea salt 
  • 1 ¼ cup red lentils 
  • 4 cups vegetable stock or water
  • Juice of 1 lime 
  • 2 Bay Leaves 
  • 1 cup chopped cilantro (for garnish) 
  • Plain yogurt or sour cream (for garnish)

  • 3 tbsp of Mustard Seeds 
  • 1 tsp ground Cumin 
  • 1 tbsp Coriander Seeds 
  • 1 tsp Turmeric Powder 
  • 1 tsp of Ground Cinnamon 


  1. Toast the spices (not the cinnamon) in a large skillet over medium heat for 5 minutes, stirring frequently. Remove from skillet, cool, and then crush into a fine powder with the cinnamon. I used my spice grinder in this case, and it worked great.
  2. Heat the oil in the same large skillet over medium heat, sauté the onions for 3-4 min or until translucent. 
  3. Add garlic and ginger and sauté another 3-4 minutes. Add spices and salt and sauté 3-4 minutes more. 
  4. Add lentils, vegetable stock and bay leaves. Bring to the boil and then lower heat and simmer uncovered for 20 min. 
  5. Add broccoli and pineapple and stir to combine. Add lime juice and some water if it looks too thick. 
  6. Simmer 5 minutes more or until lentils are tender and broccoli has softened, but still has some bite and colour. Garnish with cilantro and some plain yogurt or sour cream. 

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