Celery Root and Okra Dal
Beth
ingredients
- •3 tablespoons ghee, butter, or olive oil (or a combination)
- •1 celery root, diced
- •2 onions, diced
- •1 green pepper, diced
- •2 carrots, diced
- •1 jalapeno, minced
- •4 cloves garlic, minced
- •2 teaspoons garam masala
- •2 teaspoons salt
- •1 teaspoon cumin
- •2 1/2 cups red lentils, washed and picked over
- •6 cups water or vegetable stock (1 cube vegetable boullion if using water)
- •1/2 pound okra, sliced
- •1/2 teaspoon garam masala
- •1/4 teaspoon paprika
- •1/4 cup white vinegar
- •1/2 teaspoon sugar
- •3-4 small hothouse tomatoes, diced
- •cilantro
directions
- 1
Heat ghee, butter, or oil in 6 quart dutch oven over medium to medium-high heat. Once melted, add celery root, onions, green pepper, carrots, jalapeno, and garlic. Cook for 10-15 minutes, or until softening and beginning to brown. Add garam masala, salt, and cumin and cook a few minutes more, stirring. Add red lentils, stirring to mix, and then the water or stock. Lower heat and cook, halfway covered, for about 40 minutes.
- 2
Meanwhile, in a small bowl, add okra and tomatoes. Mix in garam masala, paprika, vinegar, and sugar. Let marinate in the fridge until the lentils are cooked.
- 3
When lentils are done to your liking, add okra mixture and heat through. Serve on basmati rice with lots of cilantro, a drizzle of olive oil, and maybe a fried egg on top. Since it gets better with age, try to leave some leftovers for lunch.
Source: Caviar and Codfish
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