Dal — Fall

According the the mediterranean diet, a healthy diet should be rich in beans and legumes. Dal is a simple and nutritious way to get your lentils/beans. This recipe is rich in protein and fiber, as well as flavour. It will warm you up on a cool day, and it freezes well so make extra!


  • 2 cups dry red lentils or yellow mung beans
  • 5 cups water
  • 2 tsp tumeric
  • 1 tsp salt
  • 2 tsp whole cumin seeds
  • 2 tbsp butter / oil
  • 1 cup finely diced onion
  • 1 1/2 tbsp crushed garlic
  • 1 tbsp grated fresh ginger
  • 2 tsp whole black mustard seeds
  • 1 cup coconut milk


  • 2 cups chopped fresh tomatoes
  • 3 cups packed swiss chard or spinach

Rinse and check the lentils/mung beans for stores before putting them in a heavy saucepan with water, tumeric and salt. Bring to a boil and then simmer for approximately 30-40 minutes, until the lentils/beans turn very soft and mushy. Stir often to avoid sticking
In a medium sized frying pan, dry toast the cumin seeds until they begin to turn brown. Allow them to cool before grinding the seeds in a coffee or spice grinder.
In the same frying pan, saute the onion, garlic, ginger and whole mustard seeds in a bit of butter or oil until the onion is transparent. Add the ground cumin to the frying pan, combine well and then add to the cooked lentils / beans. Continue to simmer for another 15 minutes, reduce the heat and stir in the coconut milk. Serve hot.
To make a stew: add tomatoes and chard/spinach and heat until the greens are wilted.

Serve over brown basmati, plain yogurt, and mango chutney.


Taken from Hollyhock Cooks Cookbook