Dal - lentil stew - Indian cooking class in Philly

DAL (Dahl)– Lentil stew/soup

Dal with Carrots (Indian lentil stew with carrots)

Ingredients:

Red lentils or Moong /Mung beans - 1.5 cups

[you can do this procedure things with canned beans/canned vegetables too]

oil – coconut oil or vegetable oil etc. – 2 tbsp

cumin seeds or powder – 2 teaspoons

coriander seeds or powder – 2 teaspoons

chili powder or thai green chilis per taste

red onions (diced) – 2 medium

roma tomatoes (diced) – 3 medium

Water – 3 cups (usually 2:1 ratio is needed for most lentils. You can use stock to reduce dilution.

Optional

Carrots - chopped to 1 inch pieces

Kohlrabi/beans/turnips/pumpkin etc –peeled if needed then chopped to 1 inch cubes

cilantro leaves (fresh or dry leaves) – remove large stalks, rinse, pat dry, chop fine or chiffonade.

lemon (optional) – I medium – cut into wedges, salt to taste.

Cooking:

1.            Wash the lentils and soak for an hour in warm water if needed. (Soaking is needed for some of denser lentils). Alternately, heat water in an electric kettle and then use hot water for cooking lentils.

2.            Cook lentils and carrots in a large pot starting with at least 2^1/₂ to 3 cups for water for each cup lentil.

3.             Bring to boil then lower flame and cook at simmering temperature till lentils are cooked to soft consistency. Some people prefer to cook these in a pressure cooker. You can do that if you are comfortable and well trained to work with those.

4.             In a small pan heat some oil, once hot, add cumin seeds, let them crackle and brown,

5.            Reduce the heat, then add onions and cook them till they whiten or slightly caramelize (personal preference).

6.            Next, add tomatoes and cook till tomato-onion mixure is bubbling lightly and the tomatoes are soft. Transfer entire contents to the pot with the stew and mix well.

7.            Add salt to taste.

8.            Finally garnish with freshly chopped cilantro leaves.

You can squeeze lemon juice just before serving or add to the plate.
Sometimes you can take a short cut, do the seasoning in a pot and then throw everything into it and boil.

Eisman Lecture on Plant Based Diet - Apr 8th Mon, 7pm

NUTRITION LECTURE/EVENT

Health Benefits of Plant-based Diets - by Dr. George Eisman

Scheduled for Monday April, 8th at 7p.m. Location: 160 Willard, Penn State

This would be an informative lecture, relating to how we can eat healthy for ourselves, while eating an environmentally sustainable diet. Directions to the location are at the bottom of the page.

George Eisman is the director of "Nutrition for the Coalition for Cancer Prevention" and has been a Registered Dietitian for over 30 years. He has served as a public health nutritionist for three State Health Departments. He has taught nutrition at several colleges, and is the author of "Don’t Let Your Diet Add to Your Cancer Risk", and "The Most Noble Diet".

Don't Let your Diet Add to Your Cancer           and            The Most Noble Diet

                                                                


Getting there, Maps:

It is simpler if you park in Downtown State College (in one of the garages - closest on Fraser Street or Free parking on street after 6pm - you have to parallel park! ).  

Maps: Fraser Street Garage   Or Parking Along College Avenue. To reach an accessible location, you can drive on to campus near the Willard building and park in the lot behind the building. Link to psu ADA site.

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