Fall is on the edges here in MPLS. Aaron has put our old, ineffective air conditioner back into storage and we’re no longer sleeping with a fan. We’ve made the official switch from serving cold soup to hot soup at work. The temperature falls into the 50s at night, even as it sometimes hits 80 during the afternoon. People are breaking out the flannel and even the occasional puffy vest again. And my old friend, seasonal allergies, has come back for a visit.
I’m not sure what, exactly, I’m allergic to, whatever it is it’s all around. I have the full monty- itchy eyes, runny nose, congestion. And sneezes. Oh, the sneezes. Once they start they just won’t stop. I would describe them in more detail, but this is a food blog whose goal is to make you hungry, not grossed out, so I’ll stop.
I have no objection to taking an allergy pill, but all of ours seem to have disappeared. It’s a temporary problem, as I’m making a Target run tonight. But in the meantime I figured that food, while not able to cure my allergies, certainly couldn’t hurt.
To this effect I give you this carrot and coconut dal. It’s full of the types of food you want to eat while mildly sick- ginger, garlic, onions, turmeric, and black pepper. It’s warming at a time when I want to eat something warm, but still light enough for the end of summer. The red lentils dissolve just enough to bring in a beautiful, soft texture. There’s three types of coconut- oil, milk, and flaked for the topping- to bring some sweetness and creaminess. The whole thing is deeply flavored, slightly tart, bright, and earthy. The spice is there, lingering softly after each bite.
This dal reminds me of the soups that I liked to eat in my college house.We used the heat as sparingly as possible there to save money, and so would wrap ourselves in sweaters and blankets. I almost always had something warm in my hands then, whether it was a bowl of soup or a mug of tea. I also ate most of my meals either perched on the couch next to friends, or lounging on the floor. Vegetables and lentils were cheap, much cheaper than dairy and meat, and so I ate them in abundance. This dal is not the same as I would have made then- it is more subtle in its spicing, and made with a more patience and care. But it has the same sort of warm, earthy, straightforward qualities that I’ve loved in lentil soups, past. I still love the clean goodness of lentils in the present, and am certain I’ll continue to love them in the future.
Carrot and Coconut Dal
adapted from Good + Simple by Jasmine Hemsley and Melissa Hemsley
If you’d like a spicier dal you could double the chili powder. This dal would be an easy one to make your own by changing the spices- cinnamon, ground mustard, or cumin would all be delicious here.
1 tablespoon coconut oil
2 medium onions, diced
2 medium carrots, diced
a 1 inch piece of ginger, peeled and minced
4 garlic cloves, minced
1 tablespoon ground turmeric
1 teaspoon chili powder
2 cups red lentils
4 cups vegetable broth
1 15 ounce can of coconut milk
juice of 1 lemon
1 tablespoon tamari
1 teaspoon of salt, plus more to taste
3/4 teaspoon pepper, plus more to taste
1/4 cup unsweetened flaked coconut, for serving
roughly chopped cilantro, for serving
Heat a dutch oven or other soup-sized pot over medium heat. Add the coconut oil and heat for a minute. Add the onion and carrots and cook, stirring occasionally, until softened but not dark, about 8 to 10 minutes. Add in the ginger, garlic, turmeric, and chili powder and stir well, then cook for another minute. Add the lentils, vegetable broth, and coconut milk. Bring the whole thing to a boil, then reduce the heat to a simmer and cover. Simmer, stirring occasionally, for 20 or so minutes, until the lentils are tender.
While the dal is cooking heat a saucepan over medium heat. Add the coconut and cook, stirring constantly, for two or three minutes, until the coconut is golden and smells toasty. Remove the coconut from the pan and set aside.
Once the lentils are tender add more water if it’s a bit thick- I added a cup of water to mine. Add the lemon juice, tamari, salt, and pepper. Stir well, and taste. Adjust the seasonings as necessary.
Serve hot, topped with the roughly chopped cilantro and the toasted coconut.