For this recipe I made up a fresh batch of goda masala, a spice blend that is new to me. Garam masala will work well if you don't feel like making this blend, but I do recommend trying goda masala as it adds an extra kick and a uniquely deep and earthy flavor and aroma to the dish. The recipe for the spice blend can be cut in half, or you can make up a big batch and share with your friends. This easy-to-digest, tart and tangy dal curry (or "amti" as this kind of dish is called in Maharashtra) is adapted from "Sukham Ayu" by Jigyasa Giri and Pratibha Jain.
I served this with a healthy carrot and turnip kinpira as well as a good helping of plain "cavena nuda". Literally meaning "naked oat", cavena nuda is a high-fibre, high-protein and gluten-free Canadian oat whose bran remains on the kernel after hulling, and that stores for years without spoiling or growing rancid. Cavena nuda cooks like rice into soft and chewy grains with a nutty flavor. Look for it at your local health food store, or order online for a delicious and healthy grain accompaniment to your meals.
I'm sending this off to this month's edition of No Croutons Required. The theme this month is to choose a random vegetarian soup recipe. Dom is pitching in this month for the roundup.
|Tangy Red Lentil Dal with Goda Masala (Amti)|
|Recipe by Lisa Turner|
Adapted from Sukham Ayu: Cooking at Home With Ayurvedic Insights
Published on November 16, 2011
An easy-to-digest and easy-to-prepare tart, tangy and spicy red lentil curry
More lentil dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Madras Red Lentil Soup
Greek Lentil Soup - Fakes
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes
Urad Dal and Chana Dal with Fresh Fenugreek and Tomatoes
On the top of the reading stack: The Trial of Gilles de Rais by Georges Bataille
Audio Accompaniment: Trentemoller