FOOD PUN No. 120348920483 … Failed, again.
2016 is the year of the Pulse. No not your pulse as in heart rate, but Pulse as in legume-y things. Honestly, I’d never really heard of legumes being refered as pulses, but you know, you gotta wake up a little less stupid from time to time.
You may (or may not) have heard of Dhal, also. No, its not short for Salvator Dali; dhal is a Indian/Sri Lankan/Pakistani stew made up of lentils or other pulses. They all start the same, by cooking the pulses in water, with turmeric and other spices, and then you can jazz them up any way you like.
This is a simple dish, packed with protein, and it is great on it’s own, served with some basmati rice or naan bread, or as a side dish to a slowly braised lamb shank! To each his own I say!
This recipe serves two people as a main, or 4 as a side dish.
You will need
- 1/2 cup dried red lentils
- 1 cup water
- 1 large tomato muddled in its juice with a splash of water
- 1/2 cup coconut milk (light or regular)
- 1/2 tsp. turmeric
- 1/2 tsp. cinnamon
- 1/2 tsp. cumin
- 1 garlic clove, minced
- 1/4 onion, diced
- 1 cup shredded kale
- lime wedge
In a small-ish pot, combine your lentils, spices, garlic, onion, mushed tomato, and water and bring to a boil.
Once it starts boiling, reduce the heat and let simmer for 10 minutes.
Add in your coconut milk, and continue simmering for another 10 minutes. Add in your kale and cook for about 2 to 3 minutes, or until the kale is tender.
There you go. That’s it. Under 30 minutes with minimal prep, whats not to like?! Feel free to add your own ingredients, such as dried cranberries, toasted seeds, etc.
We had ours with a side of tzaziki, but you could also serve it with some raïta (add some cumin to your tzaziki, and you will get something quite close to a raïta)