Rhubarb Dal

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:


Ingredients:

1 cup dried red lentils
1 cup chopped rhubarb (about one large stalk)
2 cloves minced garlic
1 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
Butter (optional)
Cooked rice (optional)


Directions:

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.

Meanwhile, 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.