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Chana Dal with Smoked Tomatoes and Cauliflower


Ingredients:

  • 1/2 cup chana dal
  • 2 cups water
  • 1/2 chopped onion
  • 2 teaspoons curry powder
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/2 teaspoon black mustard seeds
  • 2 cups peeled and diced Smoked Plum Tomatoes1
  • 4 cups bite-size cooked cauliflower
  • 1 teaspoon kosher salt or to taste
  • 1/4 teaspoon cayenne pepper (optional)
  • Freshly ground black pepper

Preparation:

  • Combine the chana dal, water, onion, and curry powder in a medium saucepan. Bring to a boil. Reduce the heat and simmer, covered, for approximately 45 minutes, until the beans are soft. Do not drain.

  • Heat the oil in a large nonstick skillet over medium heat. Add the garlic, ginger, and mustard seeds and sauté for 1 minute. Add the tomatoes and cauliflower and toss to coat. Stir in the chana dal, salt, and cayenne, if using. Blend well and season to taste with black pepper.

Notes:

1For this recipe to really work you need a stovetop smoker. What's that? Camerons Stovetop Smoker is is a healthy way to infuse flavor without the use of fats, salts, or oils and is available from Healthy Adventures, toll-free (888) 766-9974. Prepare a stovetop smoker with 1 tablespoon apple or cherry smoking chips. Place the tomato halves cut side down on the rack; they will not all fit in a single layer. Half-close the lid. Place the smoker on an electric burner preheated to medium or on a gas burner turned to medium-high. When the first wisps of smoke appear, close the lid. Smoke for 15 minutes. Remove the tomatoes from the smoker and save any juice that has collected on the drip pan. Remove the skins, if desired, and discard. Use immediately.

Serving Suggestion:

Serve immediately in shallow bowls.

While the original recipe doesn't say so due to Deborah Chud's lower carbohydrate approach, this dish would be wonderful served over brown basmati rice. I also like to top it with plain yogurt.

Source:

Deborah Friedson Chud, M.D., The Gourmet Prescription: High Flavor Recipes for Lower Carbohydrate Diets, Bay Books, 1999, page 194. Reprinted with permission of the author and publisher.

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Last modified: January 11, 2001

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