Saturday, January 21, 2012
We finally had our first mini snow blast tonight so I thought a warm, earthy soup would be perfect to sip while watching the flakes fall. This recipe is a take on Indian Dal or Dahl (which means Lentils, and refers to a thick stew prepared from them). I added a few of the broccoli florets as well as the recommended stalks just to add a bit more texture. Enjoy and stay warm!
Creamy Broccoli Dal (Vegan Yum Yum CB by Lauren Ulm) http://veganyumyum.com/
Makes 2 servings
1 – 2 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds (black) * I used a bit of dried mustard
1/4 cup onion, finely chopped
1/2 cup red lentils *I added a few black lentils
1 whole broccoli stalk, peeled and finely chopped (just over 2 cups packed)
**I also used a few florets
2 cups water
1/2 teaspoon salt
1 cup soy or almond milk
1 tablespoon soy sauce (or salt to taste)
1 tablespoon lemon juice
1/2 teaspoon turmeric
1/2 teaspoon garam masala*** see mixture below
1/2 teaspoon red pepper flakes (optional)
***Garam Masala is usually a mixture of black & white peppercorns, cloves Malabar leaves, mace blades, black & white cumin seeds, black, brown & green cardamom pods, nutmeg, star anise and coriander seeds.
Heat oil in stock pot. Add the cumin and mustard seeds, onion, and lentils. Fry in the oil until the seeds are popping and the lentils have changed color slightly, being careful not to burn them. The onions should be soft and maybe even getting some color.
Add the broccoli, water, and salt. Bring to a boil, then cover and simmer for 20 to 25 minutes, stirring every once in a while. At this point, the soup should be thick but still watery, and the broccoli should be soft.
Add the soy milk, soy sauce, lemon juice, turmeric, garam masala, red pepper flakes, and salt and turn down the heat; you don’t want to boil the soup anymore or the soy milk might start to look funny. Stir well and adjust the seasoning if needed.