Spicy Red Lentil Dal with Winter Vegetables

Ingredients

• 1 medium yellow onion, coarsely chopped (1-1/2 c.)
• 4 medium cloves garlic, chopped
• 2 T. peeled and chopped fresh ginger (from a 2-inch piece)
• 1 serrano chile (or other pepper, your choice), stemmed and chopped
• 2 T. vegetable oil
• 1 1/2 t. mustard seeds
• 1 T. salt free garam masala or curry powder
• 1 1/2 c. red lentils, rinsed well
• 1/2 small head of cauliflower, broken into florets (about 3 c.)
• 4 medium carrots, peeled and cut into 1-inch pieces (about 2-1/2 c.)
• 2 large Yukon Gold potatoes (about 8 oz. each), peeled and cut into 1-inch chunks (1-1/4 c.)
• 1 t. ground turmeric
• freshly ground black pepper, to taste
• 1 c. chopped fresh cilantro (or substitution)

Directions

In a food processor, pulse the onion, garlic, ginger, and chile in 1-second intervals until finely chopped. (Don’t run the processor constantly or the mixture will become too watery.)

Heat the oil in a medium stockpot over medium heat. When the oil is hot, add the mustard seeds.

When the seeds begin to pop and turn gray, stir in the garam masala or curry powder, onion mixture, lentils, cauliflower, carrots, potatoes, turmeric and 6 cups of water.

Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer (med-low to low) and cover. Simmer until the vegetables are tender, stirring occasionally, about 20-30 minutes. Season to taste with freshly ground black pepper and stir in the cilantro.

Serve immediately, spooned over steamed Basmati (or other) rice and garnished with additional cilantro if desired.

Recipe from fine cooking