Thursday, December 19, 2013

Indian Dahl

While on vacation during the summer we went to the Laughing Seed , we highly recommend this restaurant. Although it is a vegetarian restaurant with raw dishes, my husband found a dish he LOVED, the Indian Thai Plate with flat bread. The Dahl was chickpea based instead of lentil. Lentils are easier for our son to digest.

We found this recipe and everyone LOVES it. We added a cup of celery to the recipe and reduced the vegetable broth from 4 cups to 3. Our son doesn't do well with thin stews or soups.

  • 1 T. sesame oil or, alternatively, olive oil
  • 1 cup finely chopped white onion
  • 2 cloves garlic, finely chopped
  • 1 T. finely chopped fresh ginger
  • 4 cups water or vegetable broth
  • 1 cup dried red lentils, rinsed and picked over
  • 1 t. cumin
  • 1 t. coriander
  • 1 t. tumeric
  • ¼ t. cardamom
  • ¼ t. cinnamon
  • ¼ t. cayenne pepper
  • 1 t. salt, or to taste
  • 2 T. tomato paste
The flatbread was so easy to make while the Dahl was cooking. We used a gluten free flour(Pamela's mix at a 1:1 replacement). The tahini was homemade, no oil added  (2 cups of sesame seeds in a high speed blender. With the Blendtec it was a couple of rounds at 1 and then a round at 3). The leftover bread froze well and was used for other meals. Our son does better with the raw onion bread.

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