Simple Dahl

When it comes to food in January, the theme is comfort food.  Simple comfort food is the best.  Something that does not take too long to make, and also produces leftovers.

Some dahls, a dish or preparation of lentils can be complicated using many spices.  This dahl is simple.  It is a verbal recipe passed down from a friend of a friend who happens to run an Indian restaurant in the Toronto area.  It is a simple version of a complicated dish and it is delicious and very comforting.  I have made adjustments to it by adding butternut squash and kale to make it a one pot dish.  It contains lots of anti-inflammatory turneric.

Feel free to adjust seasonings to your liking.  Increase or decrease the cayenne pepper.

Joanne Levesque, RHN, Pure Med Office Manager

photo sourced from  http://herbivoracious.com

Makes about 5 cups 3 tablespoons coconut oil or olive oil 1 yellow onion chopped 3 garlic cloves minced and 2 tablespoons minced ginger or 3 tablespoons garlic ginger paste 1 teaspoon ground turmeric 1 teaspoon ground garam masala 1/4 to 1/2 teaspoon cayenne pepper 1 cup red lentils 3 cups water 1 cup butternut squash cut in 1/2 inch cubes 1/2 bunch of kale, washed, de-stemmed and chopped

1/2 teaspoon sea salt (or more to taste) Heat oil in a heavy 3-quart pot over medium heat.  Add the onion and cook stirring for 5 to 7 minutes until slightly golden.  Add the garlic and ginger and cook for 3 minutes.  Add the turmeric, garam masala and cayenne and cook for another 3 minutes.   Add more oil if needed.  Deglaze the pot with a little water and add the red lentils.  Add 1 cup of water.  Stir well and bring to a boil.  Add butternut squash and another cup of water and simmer for about 10 minutes.  Add another cup of water and simmer for about 20 minutes.  Red lentils should be tender and falling apart.  Add kale and simmer for a few minutes.  Season with sea salt*.  *Do not salt the dahl until the end.  Salt doubles the cooking time for lentils.  Serve in bowls and eat as is or with a piece of naan bread or over basmati rice.