Before I begin my post, I hope that everyone who is in the Boston area is safe and sound. Watching the Boston Globe’s video of the explosions from the marathon’s finish line was horrific, and my thoughts go out to all those affected by the explosions, especially the friends and families of those injured. I’m also keeping Somalia and Iraq in my thoughts. On Sunday, at least 29 people died from a suiciding bombing in Somalia. In Iraq yesterday, over 200 were wounded and 31 killed by bombings. We shouldn’t forget those who suffer, too, across the globe.
It seems like everyone around me has fallen ill! Both Lewis and my flatmate Jess have been feeling under the weather, and, since I am in such close proximity to the both of them, it only makes sense that I’ve been struck as well. I’ve been lucky enough to escape without a fever, but I don’t want to jinx my luck! Last night I decided to make daal for them, since both of them have been relatively confined to their beds. I love daal because it’s so warm and comforting, and it doesn’t take long to make at all. This soup is perfect for healing- it’s got all the good stuff: garlic, ginger, lemon juice, and is full of protein and fibre. Hope everyone has managed to avoid the flu and is happy and healthy! If you’re beginning to feel sick, why not give this soup a go?
Although there are many variations of daal (dahl? dal?), and I’m not sure how legitimately Indian this recipe is, I’ve stood by this recipe since I first tried it. I have to say, however, the best daal I’ve had was made by my friend Saanya’s mum when I stayed with them. So tasty!
1 medium onion
4 large garlic cloves
1 tablespoon fresh ginger
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon garam masala
1/4 teaspoon cayenne pepper
1 cup red lentils
2 1/2 cups vegetable broth
juice of half a lemon
salt and pepper to taste
Place the onion, garlic, and ginger in a food processor. Heat the oil in a medium-large saucepan/pot over medium heat. Sautée the onion, garlic, and ginger mixture for 5 minutes, and add the spices. Mix well and sautée for another 6 minutes or so.
Increase the heat to medium-high, and add the vegetable broth and lentils. Let it boil for a couple minutes, before lowering the heat and letting it simmer. Stir occasionally to prevent the lentils from sticking to the bottom. Mix until the lentils begin to soften. Add more water if necessary. Squeeze the lemon juice.
Season with salt, yoghurt, and more spices if desired 🙂
Recipe adapted from The Weather in Cascadia