Tangy Red Lentil Dal with Goda Masala

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 Cuisine: Indian Published on November 16, 2011 An easy-to-digest and easy-to-prepare tart, tangy and spicy red lentil curry Print this recipe Ingredients: 2/3 cup red lentils 1/2 teaspoon turmeric powder 2 tablespoons tamarind pulp 1 tablespoon grated jaggery or brown sugar 2 teaspoons goda masala or garam masala 1/2 teaspoon chili powder 3 to 4 fresh green chilies, seeded and finely chopped dash of cayenne sea salt to taste For the tempering: 2 teaspoons ghee or oil 1 teaspoon black mustard seeds 1-inch piece ginger, grated or minced 1/4 to 1/2 teaspoon fenugreek seeds 1/2 teaspoon asafetida handful of dried curry leaves Garnish: 1/4 cup unsweetened shredded coconut fresh coriander or parsley leaves Instructions: Wash the lentils well and soak in a pot for 1/2 to 1 hour in 1 1/2 cups of water. Add the turmeric, bring to a boil and cover and gently simmer until the lentils are tender and start to break apart, roughly 20 to 30 minutes. Stir occasionally and set aside when done. In a heavy-bottomed pot, heat the ghee or oil over medium heat. When hot, toss in the mustard seeds until they turn grey and begin to splutter and pop. Reduce the heat slightly, add the fenugreek seeds, stir until they brown a few shades and then stir and fry the ginger for a minute of so. Stir in the asafetida and curry leaves and then toss in the tamarind, hot chilies, sugar, goda masala or garam masala, chili powder, cayenne, lentils and salt along with 2/3 to 1 cup of water. Cover and simmer for 5 to10 minutes, stirring often, until your reach your desired consistency. Garnish with coconut and fresh parsley or coriander. Makes 4 servings

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