The Recipes

Mixed Dal

I've been trying to expand my knowledge and cooking techniques as this little project progresses.  This was hearty and filling and pretty easy.  With a little bit of planning to soak the lentil and peas, you're good to go.

Mixed Dal


- 1/4 c. red lentils, picked over
- 1/4 c. split green peas, picked over
- 2 T. butter, divided
- 1 T. turmeric
- 1 T. ground ginger
- 1 tsp. cumin seeds
- 1/4 onion, diced
- pinch of garam masala
- pinch of cayenne
- 1 garlic clove, minced
- 1/4-in. piece of ginger, grated
- 4 cherry tomatoes, chopped
- salt
- 1/2 box frozen spinach, thawed
- 1 1/2 c. vegetable or chicken stock
- handful of cilantro and mint, chopped for garnish

Soak the lentil and split peas for an hour.  Discard the water.

Heat 1 T. of the butter in a large pot.  Add the turmeric and grated ginger, stirring for a minute to let them become fragrant.  Add in the lentils and split peas, stir to coat, then add in 1  1/2 c. of vegetable or chicken stock and 1/2-1 c. of water.  Simmer, partially covered, for one hour.  Whisk everything together, add in the spinach, season with salt, and simmer for 10 more minutes.

Heat a sautee pan.  Add the cumin seeds for two minutes or until they are slightly fragrant.  Grind the cumin in a spice grinder or using a mortar and pestle.  Set aside.

In the same skillet, heat the other T. of butter.  Add the onion, season with salt, and let it sweat for 5-6 minutes.  Stir in the ginger and garlic for a minute, then add in the garam masala, cayenne, and cumin seeds.  Stir to combine, then add in the tomato.  Let this mixture simmer for a few more minutes.

Spoon the lentils into a bowl and top with the tomato mixture.  Finish with the fresh herbs.