Dal with Winter Vegetables
Adapted from The Farm to Table Cookbook
4-6 servings

This makes a very soupy dal.  If you like yours a little thicker – more stew like – add 5 cups of water instead.  Manning instructs you to rinse the lentils before cooking but I never take that step.  I served this over basmati rice.

1½ cups red lentils
6 cups water
1 bay leaf
1 cinnamon stick
2 tsp. salt
1 tsp. tumeric
1 small head cauliflower, cut into florets
2 large carrots, peeled and sliced into ¼-inch thick rounds
1 cup (about ½ a small head) roughly chopped cabbage
2 medium Yukon gold potaotes, cut into 1-inch chunks
2 tbsp. vegetable oil
1 tsp. brown mustard seeds
1 tsp. cumin seeds
2 tbsp. peeled, minced ginger
3 cloves garlic, minced
1 small onion, finely chopped
1 small jalapeño pepper, seeded and finely diced
Salt and freshly ground black pepper
½ cup cilantro, finely chopped

In a soup pot, bring the lentils, water, bay leaf, cinnamon stick, salt and tumeric to a boil.  Reduce the heat to medium-low and simmer, until the lentils have turned a muted amber color and the mixture has become a thick porridge consistency, about 20 minutes.  Stir occasionally.

Add the cauliflower, carrots, cabbage, and potatoes and simmer until the potatoes are tender, about 25 minutes.

Meanwhile, place a sauté pan over high heat; add the oil and mustard seeds.  Cover and cook until the seeds pop, about 1 minute.  Reduce the heat to medium-high and add the cumin seeds, ginger, garlic, onion, and chile.  Sauté until the onion begins to brown, about 6 minutes.  Stir the mixture into the soup pot, season with salt and pepper, serving soup bowls, and garnish with the cilantro.