Monday, November 9, 2015
Mmmmm....homemade dal Served on brown rice, with shredded chicken and fresh cilantro. I adapted this recipe. My mods include using tallow in place of the vegetable oil (just 'cause I had it on-hand), about ⅛ tsp. cayenne in place of the jalapeno pepper; about a half-can's worth of the non-fatty part of a can of full fat coconut milk; no zucchini; a splash of cider vinegar; and I added about 5 pods worth of crushed, green cardamom to the spice blend. I cannot believe how easy, hearty, warming and delicious this was. It's definitely going to be making it into my regular lunch rotation.