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monksandbonesI came across this recipe on the CBC website last November. I was intrigued by the combination of red lentils and dill, and I've been meaning to make it every since (*mumble* bunches of dill have decayed in my fridge while waiting for me to make it, mea culpa). I finally made it tonight and it's pretty tasty!
Dal aur sabzi: lentils with roasted carrots and kale
I made a few modifications to the recipe:
• I chopped the garlic and shallot and sautéed them in oil until translucent before adding the other ingredients, rather than adding the garlic cloves whole and using the shallot to make the tarka, which I didn't think my currently-cranky digestive system could handle.
• I substituted 1L of vegetable stock for 1L of the boiling water, then used boiling water to make up the difference.
• I used a whole 400g tin of tomatoes, rather than just one cup, and I dumped in what I estimate was around 2 cups of frozen chopped kale after the lentils were done.
• I definitely roasted the carrots (plus one leftover parsnip) for way longer than 25 minutes, which made them a bit hard to chop.
• 1 tbsp of dill per serving, maybe!
If I were making the recipe again, I think it needs a little more salt, a little more red chili (I used cayenne pepper), and a little more turmeric. I also ended up with a fairly runny dal, and I might be tempted to use just a little less water next time. And possibly more carrots! I certainly think it's worth further experimentation!
Now I have a massive quantity of leftovers, enough for the week and for the freezer, om nom nom.
Dal aur sabzi: lentils with roasted carrots and kale
I made a few modifications to the recipe:
• I chopped the garlic and shallot and sautéed them in oil until translucent before adding the other ingredients, rather than adding the garlic cloves whole and using the shallot to make the tarka, which I didn't think my currently-cranky digestive system could handle.
• I substituted 1L of vegetable stock for 1L of the boiling water, then used boiling water to make up the difference.
• I used a whole 400g tin of tomatoes, rather than just one cup, and I dumped in what I estimate was around 2 cups of frozen chopped kale after the lentils were done.
• I definitely roasted the carrots (plus one leftover parsnip) for way longer than 25 minutes, which made them a bit hard to chop.
• 1 tbsp of dill per serving, maybe!
If I were making the recipe again, I think it needs a little more salt, a little more red chili (I used cayenne pepper), and a little more turmeric. I also ended up with a fairly runny dal, and I might be tempted to use just a little less water next time. And possibly more carrots! I certainly think it's worth further experimentation!
Now I have a massive quantity of leftovers, enough for the week and for the freezer, om nom nom.
