Another dish that makes me feel full of zen, karma, and other waves of joy. Emmita and Shoshi, avid Daalians, took the lead on the creamy, spiced lentils. I crafted the sticky, sweet tofu and garnish.
One of the beautiful things about Daal as I know it, is that it serves as a melting pot for any spices, legumes and other bits and ends on hand. Be creative with vegetables: add carrots and potatoes! Be creative with spices: try some garam masala! Serve with the last hunk of a loaf or a naan. It's hard to mistake this dish. Just be patient.
- 2 tablespoons sesame oil
- 1 medium onion, diced
- 1 medium celeriac, or two sticks celery, diced
- 1 medium turnip , diced
- 1 cup mung beans
- 1 cup yellow split peas
- 1 cup green split peas
- 1 cup french red lentils
- 8 cups water
- 1/4 teaspoon clove
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon white pepper berries
- dried crushed chili, or chili flakes, to desired heat
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne
- 1/2 teaspoon mustard
- 1 tablespoon yellow curry powder
- 1 tablespoon tomato paste
- 1/2 tablespoon olive oil
- 1 tablespoon agave nectar, or honey
- 1 tablespoon soy sauce
- 1/2 teaspoon sea salt
- 1 tablespoon shredded coconut
- 1/2 pound firm tofu, cut into cubes
- In a large pot, heat the sesame oil over medium-high.
- Add the onions and saute until translucent and browned.
- Add the celeriac and turnip and continue to saute.
- Add the beans, lentils and peas and water. Cover with a lid and turn the heat down to medium-low.
- In a small saucepan, toast the spices until the aroma becomes strong. Transfer to a mortar and pestle, or clean coffee grinder, and crush. Add to the pot.
- Cover and simmer until lentils fully absorb the water; this will take about 1 hour. Meanwhile, prepare the tofu.
- Preheat oven to broil on high.
- Mix all of the sauces and spices together in a small bowl.
- Add the tofu and coat thoroughly.
- Transfer tofu to a glass baking dish or baking sheet.
- Broil for 10 minutes, until caramelized in color.