Check out Melissa's website: http://rouxroamer.wordpress.com
Don't you love the cooking videos of the chef throwing the recipe together in a few minutes. She picks up containers with pre-measured and pre-cut ingredients and tosses them into the pot. So simple, right? Yeah! I want someone to measure and pre-cut all the ingredients for my recipe too. That's makin' it simple.
This Dal recipe is quick to put together except for the job of cutting up the cauliflower. I needed a sous chef for that part. Perhaps you can enlist the help of a little chef in training in your household.
from Melissa Jones
yield 6 - 8 servings
cuisine Indian, Vegetarian
2 Tbsp olive oil
1 medium onion, chopped
2 Tbsp fresh ginger, peeled, minced
3 tsp cumin seed
3 tsp ground turmeric
2 tsp crushed red pepper flakes
2 tsp cracked black pepper
1 tsp garam masala
4 garlic cloves, minced
4 C cauliflower florets, chopped/crumbled
3 tomatoes, chopped
1 32 oz carton of vegetable broth
1 C dried lentils
2 Tbsp fresh lime juice
3 Tbsp fresh cilantro, minced
3/4 tsp sea salt
1. Heat olive oil in large saucepan over medium-high heat.
2. Add onion, ginger, cumin, turmeric, red pepper, black pepper, garam masala and garlic. Saute 5 minutes.
3. Add cauliflower and tomatoes. Saute 5 minutes.
4. Stir in broth and lentils; bring to a boil.
5. Cover, reduce heat and simmer 35 minutes or until lentils are tender. Let sit on warm until it thickens (if you like).
6. Stir in lime juice, cilantro and salt.
7. Serve 1 cup of Dal with 1 cup of cooked brown rice*, farro, quinoa or barley.
*Add cinnamon, turmeric, ground cloves and ground pepper to the water when making the rice.
A couple of notes—adjust the heat by adding less or more red pepper flakes. To jazz up the flavor of the rice, add cinnamon, turmeric, ground cloves or pepper to the water when making the rice.
Do you have a favorite international recipe inspired by travel to another country?