Super bowls

from page 83 DAL WITH YOGURT & KACHUMBER SALAD

A spiced red lentil stew makes a satisfying base for creamy yogurt and bright kachumber salad. Store-bought fried onions add both crunch and richness—once you have them in your pantry, you’ll find many uses for them! Dal keeps well covered in the fridge for up to 5 days, though it may need to be thinned with a little water when reheating.

3 tbsp (45 mL) coconut or canola oil

1 1/4 cups (310 mL) finely chopped onion 2 tbsp (30 mL) finely chopped ginger 4 tsp (20 mL) chopped garlic

2 tsp (10 mL) whole cumin seeds

1/4 to 1/2 tsp (1 to 2 mL) chili flakes

1 1/2 tsp (7 mL) turmeric

1/4 tsp (1 mL) cinnamon

2 cups (500 mL) split red lentils

5 1/2 to 6 cups (1,125 mL to 1.5 L) water Salt to taste

KACHUMBER SALAD

1 1/2 cups (375 mL) diced mini cucumber

1 1/2 cups (375 mL) diced grape tomatoes

1/4 cup (60 mL) finely chopped red onion

1/4 cup (60 mL) chopped fresh cilantro leaves and tender stems

2 tbsp (30 mL) fresh lemon juice

1/4 tsp (1 mL) ground cumin

1/2 cup (125 mL) plain Greek yogurt, preferably full-fat

1/2 cup (125 mL) store-bought fried onions Naan for serving

1 Heat oil in a large pot over medium heat. Add onion. Sauté until just beginning to colour, about 5 minutes. Add ginger and garlic. Sauté for 1 minute. Add cumin seeds and chili flakes. Sauté for 1 minute, then add in turmeric and cinnamon and stir to combine. Add lentils and 5 1/2 cups (1,375 mL) water. Bring to a boil then turn heat down and simmer gently until lentils have broken down, 15 to 20 minutes. (Add extra water as needed.) Season with salt to taste.

2 To make kachumber salad, combine cucumber, tomatoes, onion and cilantro in a bowl. Add lemon juice and cumin, and toss to combine. Season with salt to taste.

3 Divide warm dal between four serving bowls. Top each with a dollop of yogurt, a portion of kachumber salad and sprinkle with fried onions. Serve with naan.

Serves 4