I suggest doubling the dal and freezing half for another night. To make the most of your time, start the rice first; get the dal cooking; preheat the oven; char the onions; and about halfway through the dal cooking time, put the cauliflower in the oven.
Serves 4 adults.
Red Lentil Dal with Charred Onions – adapted from Cooking Light
- 1 TBS olive oil, divided
- 1 medium onion, cut in half and then cut into 1/4” thick slices
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 whole clove
- 1/2 tsp ground coriander
- 1/2 tsp red pepper flakes
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cardamom
- 1 TBS minced peeled fresh ginger (from 2” piece of ginger)
- 1 large garlic clove, minced
- 4 cups low-sodium vegetable broth
- 1 cup dried red lentils
- 1 14.5-oz. can diced tomatoes, undrained
- 1/4 cup chopped cilantro
- juice from 1/2 a lime
In a small saucepan, heat the mustard seeds, cumin seeds and clove over medium heat until fragrant.
In a clean coffee or spice grinder, combine the seeds and the remaining spices (coriander through cardamom)
and pulse until ground.
Heat 2 tsp. olive oil in a large stockpot over medium-high heat. Add the ginger and garlic and cook until fragrant, about 1 minute.
Add the spices to the pot and stir for a minute.
Add the lentils, broth and tomatoes with their juice. Bring to a boil; cover and lower the heat to a simmer and cook, stirring occasionally, for 30 minutes.
Meanwhile, heat the remaining tsp. of olive oil in a heavy skillet over medium-high heat.
Add the onions and cook, stirring occasionally,
until they are charred (blackened, but not super burnt).
Let cool, then transfer them to a cutting board and chop.
When the dal is finished cooking, add the onions, cilantro and lime juice. Serve over basmati rice.
- 1 head cauliflower, cut into pieces
- 1 1/2 TBS olive oil
- sea salt
Preheat oven to 450 degrees. Toss the cauliflower and olive oil together on a baking sheet, and sprinkle with sea salt. Roast until the cauliflower is tender and slightly browned, stirring once, about 15 – 20 minutes.