Carmelized Onion Dal and Fabulous and Delicious Indian Rice Recipes

I've been experimenting with many new savory dishes lately, although I've been very bad about posting them onto the blog. I think part of it stems from the fact that my photography skills are not-so-hot, and I'm much more invested in the food than in the photography. But, I also know that when I look at other people's blogs, the photographs are what I adore. So, I will try harder. I've often been tempted to just post the recipes without any pictures, but really, who wants that?

Otherwise, Spring has sprung here in Minnesota, and the hubby and I are excited to see all the fresh produce at the farmers' marker. This week we picked up some wild onions, wild watercress, and fresh chocolate mint, which I popped into my french press this morning for some lovely mint coffee.

We're still figuring out how exactly we want to use the watercress and wild onions. So, in the meantime, we decided to make dal for a late lunch / early dinner. Dal, a red lentil dish, is one of our favorite Indian meals. It's a great because it's not only easy to make, but is also super healthy while still full of flavor. You can eat as much of it as you want practically guilt free!

This is my own personal recipe for dal. I love the mixture of savory spices and caramelized onions that give the dish such a wonderful flavor. I keep it light on the hot spices, though. You of course, can add more or less spice to your liking. I hope that you enjoy!


Caramelized Onion Dal
Created by me!

1.5 cups red lentils
3 cups vegetable broth
2 Tablespoons canola oil
1 small onion sliced into smiles
1 large carrot cut in half lengthwise and then cut into chunks
3 Tablespoons red wine
4 garlic cloves, sliced
1/2 - 1 Tablespoon red hot pepper flakes
1 teaspoon ground cumin
1/2 teaspoon ground corriander
1/2 teaspoon tumeric
1/2 teaspoon garam malasa
2 Tablespoons lime juice (or lemon juice)
1/2 cup frozen peas (optional)

1. In a medium stock pot, cook the lentils in the vegetable broth over medium heat until they are mushy. About 20 minutes.
2. In a larger pot or dutch oven place the oil, onions, and carrots. Cook slowly over low/medium heat until the onions start to brown/caramelize.
3. Add the garlic and red hot chile flakes and allow them to cook until the garlic becomes fragrant. Then, add the red wine to deglaze the pan. Add the spices and stir for a minute or so until they become fragrant but aren't burning.
4. Add the mushy lentils and lime juice to the onion mixture and stir. Add the peas and stir.
5. Once the peas are no longer frozen, the dal is ready to eat. If it looks like it's drying out a bit, just add 1/8 cup of water or so and stir.
6. Serve with my fabulous and delicious Indian rice. (Recipe below).


Fabulous and Delicious Indian Rice

1.5 cups basmati or jasmine rice
3 cups vegetable broth
1-2 cloves garlic, minced
1/2 teaspoon peppercorns
1/4 teaspoon cloves

Place all ingredients in a medium stock pot and bring to a boil. Cover, turn heat to low, and allow to cook for 20 minutes. Once done, fluff the rice with a fork.