Aytana’s winter warming dal

14th December 2014

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When we hold workshops, we host up to 12 people staying in our home and up to 16 – 20 for dinner, I draw up a timetable/roster and everyone signs up for their turn at cooking, cleaning, lighting the oil burner, refreshing flowers and the general cleanliness of the yoga room over the course of the 10-day seminar. This way all the cooking and stress is evenly distributed, and I also get to enjoy the workshop – but the best part is that I get to be inspired by other amazing cooks and enjoy their creations.

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“What we have learnt is a seed, it will grow to open a new world.”

Aytana’s Winter warming dal

This was a recipe which Aytana made one night – simple, smooth, creamy, quick and delicious. The key here is the blending/whisking of the dal at the end to create the soothing creaminess and the stewing of the tomatoes at the beginning. It is easy to digest and the light consistency makes it appealing in all seasons.  Depending on the season, I usually serve it with an okra or cabbage palya, a big bowl of steamed green beans and kale, and brown rice. Or in Summer accompanied by a crunchy salad.

Serves 4

ingredients 

1 cup yellow moong dal

4 cups water

½ tsp turmeric powder

1 Tbsp fresh ginger, finely chopped

for the voggarane

2 tsp ghee/oil

½ tsp black mustard seeds

1 tsp cumin seeds

6 – 7 curry leaves

tsp finely chopped fresh chilli (or to how spicy you prefer) or 1 tsp of rasam powder

tsp asafoetida powder

1 cup ripe tomatoes, finely chopped

1 carrot, finely chopped

1 tsp rock salt

½ cup roughly chopped coriander leaves

preparation 

1.  Rinse the dal until the water runs clear, drain and add the ginger, turmeric, and 3 cups water, bring to boil, then reduce the heat – simmer for 30 – 40 minutes or until the dal is soft and has broken down.

prepare the voggarane

2.  While the dal is cooking, in a small saucepan over medium heat, add ghee and mustard seeds; when the seeds start to splutter and pop (make sure the mustard seeds have popped well), add the cumin seeds and fry until they brown and the seeds pop.

3.  Sprinkle in the asafoetida powder, curry leaves, rasam powder or chilli and fry for 1 – 2 seconds.

4.  Stir in the tomatoes and carrots, cover and allow the tomatoes to stew for 20 minutes.

5.  Add the cooked dal and simmer for 10 minutes, stirring occasionally.

6.  Remove from heat and add salt, then beat with a wire whisk or using a hand blender, blend until smooth and creamy.

7.  Add the fresh coriander and stir to combine.  Garnish each portion with a twist of lemon and drizzling of ghee.

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Goodness shared from Stacey

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5 comments

  • Anna Gatmon

    Just scrolled through your recipes. This looks so good and simple to make. A different take on Dahl. I will make it tomorrow to sooth my body and spirit. I’ll let you know how it turned out.

    • goodnessis

      Hi Anna, I made this just recently when I was in Israel and found that I needed to lessen the amount of tomatoes as it was quite rich due to the vegetables having so much depth and flavour to them compared with europe’s vegetables – you may want to keep it in mind where you are. Your vege’s are probably at a much higher quality and flavour..xxx

  • Anna Gatmon

    Just made it and am enjoying a bowl of it with brown rice. YUMMY!!! I actually added 3 table spoons of tomato past, because it didn’t turn reddish like your’s looks, and it was a bit bland. But, now it is perfect to my taste! I also have pieces of carrots left. They didn’t dissolve into the creamy porridge when I whisked it. Doesn’t matter. It adds color and texture. So nourishing and satisfying. A perfect savory porridge on a grey day like today, when it’s cold outside. Definitely a keeper!

  • Anna Gatmon

    Just made this dish again. This time, Leon was home and got to taste it. He took one bite, and then another… and said, “Umm… delicious, thank you Stacey”. Now where does that leave me…?

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