Curried Vegetables with Dahl
1 1/2 cups red lentils or yellow split peas
4 or 5 cups of water - use 4 cups for lentils, 5 cups for split peas
1 onion, chopped (about 1 cup)
1 fresh green chile, minced
3 Tbs. "saute" liquid (water, veggie water, soy sauce)
2 medium sweet potatoes, peeled and diced (about 4 cups)
1 Tbs. mild curry powder
1 tsp. ground cumin
2 Tbs. grated fresh ginger root
2 cups water
4 cups cauliflower florets (about 1/2 head)
2 green or red bell peppers, chopped (about 2 cups)
10 ounces fresh spinach
3 Tbs. fresh lemon juice
Rinse the lentils or split peas. In a covered saucepan, bring the water
and lentils or peas to a boil. Reduce heat, uncover, and simmer for
about 30 minutes, until tender.
In a large soup pot, saute the onion and chile in the saute liquid for
several minutes. Add the sweet potatoes, curry powder, cumin, and
ginger, and continue to saute for 2 to 3 minutes, stirring often. Pour
in the 2 cups water. Add the cauliflower florets and add to the pot. Add
the bell peppers, cover, and simmer for 10 minutes.
While the vegetables simmer, rinse, stem, and coarsely chop the spinach.
Pour the lentils or peas and their cooking liquid into a blender or food
processor and puree for 2 to 3 minutes to make a smooth dahl. When the
cauliflower is tender, stir in the spinach, the dahl, and the lemon
juice. Simmer just until the spinach has wilted.
Serve immediately with Basmati rice or other grain.
Adapted from _Moosewood Cooks at Home_
Notes: I use veggie water left over from steaming veggies when water is
called for. Also, our spinach crop was done for the season when I made
this, so I used Swiss chard in place of the spinach.