vegetable dal

Dal, or some variation of it, is one of the most commonly eaten foods in India. If you choose to make this recipe, rest assured that you'll be eating similarly to at least 500 million other people! An Ayurvedic doctor and teacher of mine taught me how to make this recipe. But first, the basics: ghee is the most commonly used cooking fat in India, and for good reason - the cow is sacred, and this is its elixir. Ghee has a soothing, lubricating quality for the digestion and even the mind. It enables nutrients to be absorbed, is a stable saturated fat... and it tastes heavenly.

1 lb. organic butter

Making ghee is sadhana, or spiritual practice, for many women in India. It is especially important to approach this act with reverence - I like to chant Yoga Sutras into the ghee. Melt the butter on medium heat, and then simmer on med-low for 15-20 minutes. The ghee will crackle and hiss - this is normal. When it starts to quiet, remove immediately from heat. The ghee must be watched because you have about a 1 minute window before it burns. It's very sad when that happens.

Dal - serves 4
time: approx. 1 hr.

2c dry yellow split peas or yellow mung beans
6c water - perhaps more
1 1/2 tbsp ghee
1 tbsp cumin seeds
1 tbsp black mustard seeds
1c onion, chopped
2 tbsp ginger, chopped
3 cloves garlic, chopped
1 tsp turmeric powder
1 tsp sea salt (or more to taste)
1 tsp fresh ground black pepper
1 tsp fresh ground habanero (or other spicy that you like to use)
1c carrots, sliced
1c kale, de-stemmed and chopped (the de-stemming is a personal preference)
1/4c cilantro, chopped

Start by soaking the split peas for 2 hours. While this step isn't necessary, I prefer to do it because the split peas cook down more easily. Drain and rinse three times before bringing the peas to a boil. Cook them until they lose their shape entirely - about 1 hour. Meanwhile, heat the ghee in a skillet. Once it's hot, toss in the cumin and mustard, then stand back. The mustard seeds will pop after a few seconds. Now add the onion, garlic and ginger to the pan and saute. When the peas are almost cooked through, add the turmeric, salt, pepper and chilis. Back to the pan - when the onion begins to be translucent, toss in the carrots and stir. You may also toss a bit of salt in to encourage the vegetables to soak up the flavour of the seeds. Toss the kale in after the carrots have been cooking for about 5 minutes. When the kale turns bright green, add the mixture in the pan to the cooked split peas. Stir, taste and adjust the seasoning if need be. Let the whole thing marry for 10 minutes, then serve, garnished with cilantro.