Yum. Rhubarb. I'm late to the rhubarb game--I don't think I'd ever tried rhubarb growing up. But, I've grown to love the sour/sweet taste in the past few years, and that it's one of the first local foods available each spring here in the northeast.
So, when I was cruising around the internet looking for rhubarb recipes, I came across this dal recipe from Mark Bittman with a suggestion to add rhubarb. Hey, I'm game! I love lentils; I love dal!
End result was a truly delicious meal. The rhubarb added a nice, not at all overpowering, zing to the dal. Adding this to my rhubarb recipe rotation!
Made a lot of subs to the recipe based on what I had. So here's my version:
1 cup dried red lentils
1 cup chopped rhubarb (about one large stalk)
2 cloves minced garlic
teaspoon ground ginger (ack! I was out of fresh ginger--I'd probably
use fresh ginger as the original recipe calls for, though the ground
ginger wasn't bad)
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon garam masala
Vegetable stock (or water) to cover
1 large onion
Coconut oil or olive oil for sauteeing
Cooked rice (optional)
In a large stock
pot, combine the dried lentils, chopped rhubarb, garlic, and spices.
Add enough vegetable stock (or water) to cover by about 1 inch. Bring
to a boil, reduce to a simmer and cook, partially covered, for about 30
minutes until lentils and rhubarb are tender.
thinly slice the onion. Add to a large skillet with coconut oil or
olive oil and cook over medium low heat until caramelized (it'll take
about a half hour, so get it in as soon as the lentils start!)
To serve, place rice (optional) and dal in a bowl, top with a pat of butter if desired, and then with caramelized onions.
New recipe: Vegan Maple Caramel Popcorn
3 days ago