Masoor Dal

Don’t you just love when you try a new recipe, or a new version of a recipe, and it is even better than you expected?  It isn’t very often that I try something so unusual, or totally different that it catches my mouth off guard.  You know that feeling when you cannot stop talking about how wonderful your meal is–“this is SO GOOD!”–“here you HAVE to try some of this”–you know what I mean…(at least I hope you do, cause if you don’t you aren’t eating enough delicious things…)

I came across this recipe today at Veggie Num Num—my favourite vegetarian recipe blog.  The recipes there are so interesting, ethnic, and delicious–if this blog doesn’t inspire you to include a meatless meal in your weekly menu, I don’t know what will!

This meal is like a little flavour explosion in your mouth–so interesting, so delicious–I can’t wait to have it for lunch tomorrow! (…and I know I have blogged about Dal before, but make sure you read to the end of the recipe here–it is the toppings that make all the difference–Flavour. Explosion.That’s it.)

Masoor Dal (adapted from Veggie Num Num)

2 cups red lentils rinsed
half can chopped tomatoes with juice
1 onion chopped
1/3 cup fresh green curry paste (or 2 cloves garlic minced, 2 tsp ginger minced, 1tbsp curry powder)
4 cups chicken stock, vegetable stock or water (or any combination of )

Saute onion until just starting to brown.  Add lentils, tomatoes and curry paste.  Cook stirring frequently for a few minutes, adding a cup of stock if necessary to keep it from sticking to the pan.  Add  the rest of the liquid and simmer until liquid has been absorbed and lentils have a thick stew like consistency.

Toppings–use any or all–just wait for the explosion! (I used a little of them each–each mouthful is a little different!)
coconut
cashews
chopped dates (soften them in a little boiling water first)
chopped cilantro
yogurt or sour cream

Serve over steamed rice or with naan bread
Enjoy!