Dal is a traditional Indian soup which is typically served with Naan bread or over rice. It’s super healthy, vegan and full of flavor! Basically the juice from all of the fresh ingredients make it soupy. Dal is made with lentils, so make sure to take a couple of precautions to avoid the lentil belly issues….
- The night before, boil lentils for 3 minutes
- Drain and refill with water, let soak overnight
- Add 1 teaspoon of baking soda to the lentils for the overnight soak – this helps to draw out the type of sugar which is hard on digestion(raffinose)
- Consider taking a digestive aid like Beano if you are really sensitive to beans
This recipe is a little work because there’s a lot of chopping. I try to and get my kids or husband to join in the fun. This dish is even better the next day or day after that, it also freezes well, so I make a big batch…like triple what’s below.
1 cup lentils (red or green)
2 Tablespoons minced fresh ginger root
1 Teaspoon mustard seed
4 large juicy tomatoes, chopped
3 onions, chopped
3 jalapeno peppers, seeded and minced
1 Tablespoon Cumin
1 Tablespoon Ground Coriander seed
6 cloves garlic, minced
2 tablespoons olive oil
1 cup water
salt to taste
Cook the lentils by boiling until soft, about 25 minutes, drain and set aside. In a skillet, heat oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno, and garlic. Saute until the onions and garlic are golden brown. Add corriander and cumin. Add chopped tomatoes, and suate until the tomatoes are well cooked. Add water, boil 10 minutes. Add lentils, stirring well. Add salt to taste. Serve hot with Naan bread or over rice. Garnish with fresh cilantro and sour cream (vegan).
I found this recipe on www.allrecipes.com.