Lovely and comforting Lentil Dal with pork loin
The last couple of weeks the weather has been amazing and I am quite sure it has been the warmest days of the year! I woke up this morning and much to my surprise the whole town was covered in sea mist, apparently more common at this time of the year than hot and sunny days. I have had some time off, it seems I needed a little time to get back to myself after leaving work but now I feel ready again and my head is buzzing with ideas!
The mist was quite thick and I couldn’t resist getting my camera and go for a walk on the pier.
I got about half way down the pier when I looked around the the town had completely disappeared, it was a little like being in a film noir.
It wasn’t cold but the weather made me think of a curry. After some deliberation with myself I decided to make a Lentil Dal. I never really thought about cooking Indian foods before as we used to live near a great curry house, Minar Tandoori, there just wasn’t any need! I haven’t found anything that is even close to Minar Tandoori here so I decided to start cooking Indian foods myself. Today I felt like some warming Lentil Dal, it seemed easy and straight forward enough.
I roasted a squash, I just gave it a drizzle with olive oil and a sprinkle of salt before roasting it in the oven at 200C or 390F for 30 minutes.
I read a few Lentil Dal recipes and this one seemed very appealing. I did make some changes and I didn’t have time to make garam masala but it worked without it.
Another version of Lentil Dal
preparation time 5 minutes
cooking time 15-20 minutes
- 2 dl or 1 cup Mung Dal lentils
- 6 dl or 3 cups of water
- 1 cinnamon stick
- 3 fresh bay leaves
- fresh ginger
- 1 onion
- 3 cloves of garlic
- 2 tbsp turmeric
- 1 tbsp cumin seeds
- 1 chilli
- 1 tbsp butter
- juice of 1 lemon
- salt to taste
- coriander for garnish
Peel and cut the ginger fine julienne. place the ginger, bay leaves, lentils and the cinnamon stick in a pan.
Add the water a boil for 12 minutes. Measure up the spices and chop the onion fine.
Whilst the lentils were cooking I trimmed a pork loin before adding salt and pepper and browning it in a frying pan.
I mixed yogurt with hot sauce and some chopped hazelnuts and brushed the pork loin before placing it in the oven with the roasting quash for 12 minutes. I added the left over mix to the frying pan.
For the Lentil Dal spice mix, melt the butter in a frying pan and add the chopped onion. Fry for a few minutes and then add the spices, the garlic and the chopped chilli.
When the lentils are soft remove the bay leaves and the cinnamon stick before adding them to the spice mix. Let it simmer for a couple of minutes before adding the lemon juice and salt to taste. Add the coriander just before serving. I served some in chicory leaves, the bitter taste worked really well with the soft dal.
The hazelnuts added flavor and texture and the hot sauce gave a nice kick.
Last I made a quick cucumber raita from low fat yogurt.
It was my first Lentil Dal and I was very pleased with the result, it had a subtle but distinct flavor but I will add more water next time. I am absolutely sure it would be even better with lashings of melting butter added last minute but I didn’t have the heart to do it, especially as I am trying to cook healthier food.
I am bringing this to the brilliant Angie’s food fest, Fiesta Friday! Angie is joined by this weeks co hosts, the lovely Selma, Selma’s Table, a versatile and very talented blogger with some delicious sounding recipes. She is also joined by Elaine, foodbod, I am n0t much for sweets and cakes but her Florentines sure makes me wish I was there to grab one! Or I will have to make some myself!