Tuesday, July 31

{Dal with vegetables} from Bittman's Food Matters Cookbook

We ventured into Indian territory today thanks to my new Food Matters cookbook from Mark Bittman and my first CSA bounty from Johnson's Backyard! I had lentils I'd been trying to come up with something to do with as well as TONS of cauliflower. My CSA box had two kinds of squash, two kinds of eggplant and some darling onions. So when I saw this recipe, it seemed a perfect fit! I used long eggplant (what may be Chinese) and yellow squash for this. I'm saving my big, globe eggplant, my pattypan squash as well as some of the peppers for roasted ratatouille

Dal with lots of Veggies
1 T. butter
1 T. olive oil
1 c. chopped onion
1 T. minced garlic
1 tsp. ground ginger
1 c. cubed eggplant, bite sized
1 c. cubed squash, bite sized
1 c. bite sized cauliflower florets
1 c. lentils
2 T. garam masala
2 cloves
Heat oil and butter in large, heavy bottomed pot on medium. When butter is melted add ginger, onions and garlic. Sautee until soft, about 5 minutes. Remove garlic and onion mixture from pot and increase heat to medium high. Add cauliflower and satuee until browned 5-10 minutes. Remove cauliflower and reduce heat to medium. Add eggplant and squash and brown, about 5 minutes. {do all this browning at once if your pan is big enough} Return cauliflower and onion, garlic mixture to pot. Add garam masala, some generous shakes of pepper and cloves, along with lentils, stir about a minute. Add enough water to cover ingredients by an inch. Bring to boil then reduce heat so contents are gently bubbling, cover and cook 25-30 minutes until lentils are tender. Add more water if necessary. Should be saucy but not too watery. A thick soup or something that could also be served on rice or pita bread.