Simple Dal with Roast Okra
Just enough kick to warm the Blood and move the Qi.
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1 teaspoon good quality garam marsala - we bought ours at Dual Specialty Shop - NYC
- 1 large ripe tomato, diced
- Sea salt
- 2 cups red lentils, rinsed until water runs clear
- 6 curry leaves
- 1 inch piece fresh ginger, peeled and grated
- Brown rice, simmer with a cinnamon stick, for serving
- Chutneys of choice, for serving
Warm a large saucepan over medium flame. Add olive oil and heat to just below shimmering. Reduce flame. Add onions and garlic and cook until translucent, just a minute or two. Stir in cumin, mustard, fennel and garam marsala and cook, stirring constantly until spice is toasted, just a minute. Add tomatoes and cook just until tomatoes start to breakdown. Season with a hefty pinch sea salt. Add rinsed lentils and 8 cups cold water. Stir in curry leaves and another pinch salt. Bring liquid to a boil, reduce heat and simmer until lentils completely break apart and turn to mush, about 40 minutes. Stir in fresh ginger about 20 minutes into cooking time and then continue to let simmer. Adjust seasoning with salt as needed.
- 1 pound fresh okra
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 ground black pepper, plus more to taste
- 1 scant teaspoon garam masala
Heat oven to 425. Set a baking sheet in the oven while it preheats. Combine okra, olive oil, salt, pepper and garam masala in a large bowl and toss well to coat. Transfer seasoned okra to hot baking sheet - it should sizzle on contact. Place in oven and roast, shaking once or twice, until okra is both crisp and tender, about 15 minutes. Sprinkle with a bit more salt and serve.