Nibbles with Nelly
Red lentil dal
Hello, and welcome to the Blue Barn Farm and Sanctuary! The past couple of weeks we have been relishing in the bounty of zucchini squash that is currently available in the Pacific Northwest. Today, we are shifting gears a bit, because although I find it hard to believe, I am sure there are folks out there who don’t necessarily care for zucchini. Red lentils are the base of this scrumptious dish. A traditional Indian staple, dal is extremely versatile. The level of spice can easily be adjusted to meet the preferences of the ones eating it. Case in point: my husband does not like spicy food AT ALL! I add one or two small jalapeños for flavor, and he loves it. If your family prefers it hot, leave the seeds in from the pepper to add that extra kick.
The specifics of each particular recipe denote the region that it’s coming from. The dal I love to make is vegan, which can be tricky since most dal calls for ghee. I use Miyoko’s Cultured Vegan Butter with a hint of sea salt, but I bet whatever vegan butter you prefer would work just as well to give your dal that fantastic buttery flavor. As a side note, Miyoko has some really great YouTube videos available to watch if you want to take a turn at making your own delicious dairy-free delights.
Miyoko makes a fabulous vegan butter that’s lactose free, palm oil free, soy free, non GMO, and organic!
If your dal recipe of choice originates from Eastern India, there is a very good chance it has a special ingredient in it; something that I find essential to creating a complete show-stopper of a meal. It’s a whole spice blend called panch phoron, which literally translates as “five spices”. I buy each of the individual spices, combine them in equal proportions, and then jar up the mixture to keep on my spice shelf for the next batch of dal. Traditional panch phoron has fenugreek seed, nigella seed, cumin seed, black mustard seed, and fennel seed. I personally have found it difficult to find nigella seed where I live, and thus discovered a viable substitute to be sesame seed.
Panch Phoron
“five spices” for the most tasty red lentil Indian dal you’ve ever had!
Once I blend up these spices, I put them in a non-stick frying pan with some coconut oil, and heat them for a few minutes before adding my other aromatics. This is called tempering the spices, and oh my goodness is it worth it! In just a few minutes over medium heat, the seeds begin to release their oils. I’m careful not to burn them, and as such I’ll stir them constantly for those first few minutes. Then I add chopped ginger, smoked paprika, chopped garlic, chopped onion, chopped jalapeño, and some Himalayan sea salt. That gets to know itself for another 5 minutes or so before adding a half a jar of tomato paste and finally a large can of fire roasted tomatoes, and some celery (if I have some leftover in the fridge). It all gets to simmer for about 15-20 minute while I deal with the lentils.
Let the sauce simmer while preparing the lentils.
While that’s happening, I measure out my dry red lentils, rinse them thoroughly, and put them into a pot of water with a couple of bay leaves. When I say “thoroughly”, I mean it! Those little lentils are in need of a good cleaning before they get to be a part of my dal. I find the best method for rinsing involves putting them into a bowl, filling the bowl with water, and using my hands to swish them around. You will be amazed at how cloudy the water gets. I dump that dirty water, and repeat the process at least three times, or until the water is starting to look a bit more clear after swishing the lentils around. Once they are rinsed, there is no need to pre-soak them. They will cook relatively fast. Another little step I take is to skim the froth off the top of the water as they get going into a solid rolling boil. (The froth is the result of the impurities left behind even after all of that rinsing.)
Notice how they are starting to fall apart?
The final step is putting it all together, adding the butter, then letting it simmer for another 10-15 minutes. This is not absolutely imperative, but I find it does help to deepen the flavors just a bit more. Since this is a favorite, and super easy to reheat later in the week, I always make enough to fill up a few mason jars. I’d say this entire process takes me about an hour, from pulling out the ingredients, to filling up the jars with the finished product.
Dal works great for busy parents, as well as anyone who can’t seem to find enough time in the day to cook a healthy and satisfying meal for themselves. It’s made from real food, 100% plant-based, gluten free, and organic ingredients. The best part, as always, is that this is also 100% cruelty free. By making small changes in our routine, we can create major ripples of kindness, compassion, and empathy. It can be tough to see just how large of an impact our actions can have. Why not plan for big results, and do the best we can to minimize suffering in the world?
From all of us here at the Blue Barn Farm and Sanctuary, we are grateful for you! Please consider leaving a comment about the blog, or offering a donation in support of the animals who call the Blue Barn home. Until next week, my friends, be well and be kind!
Miss Nelly Rose and a couple of her friends, the Blue Barn Piggies
