Emily Joubert, CNM, one of our resident cooking enthusiasts, has shared with us her tasty dal recipe. This flavorful lentil dish that provides you with lots of fiber, iron, calcium, potassium, and magnesium – all important nutrients for growing a baby or maintaining a healthy lifestyle!
2 cups yellow lentils
½ tsp dried red chile pepper
2 tsp mustard seeds
4 tbsp vegetable oil
2 plum tomatoes, chopped
2-inch piece fresh ginger
1 Serrano or other spicy green chile
2 cloves garlic
½ cup cilantro, chopped
salt
- Rinse lentils under cool running water. Place lentils and dried red chile in a heavy bottomed pot. Cover with 2 inches of salted water. Bring to a simmer. Cook until lentils are tender but not mush, about 25 minutes; add more water if needed while simmering.
- While the lentils are cooking, grate ginger and finely dice the Serrano chile. When the lentils are just tender, add the tomatoes.
- In a medium skillet, heat oil over medium high heat until hot. Add mustard seeds carefully, as some will pop out of the pan!
- Once the mustard seeds have popped, about 1 minute, add the ginger and chile. Sauté until fragrant, about 2 minutes.
- Add mustard seed mixture to lentils, adjust salt and simmer for about 15 more minutes. Add more water if the mixture seems dry. Turn off the heat and stir in the cilantro.
- Serve with jasmine or Basmati rice.
Serves 6