My university years in London were when I truly learned how to cook, mostly out of necessity, but also fuelled by the different cuisines of the friends I made. In my dorm cluster lived a Taiwanese girl, two British Indian girls, and myself. We all shared meals and dishes with each other, and taught each other our favorite recipes from home.
The smell of curry often wafted through the hall and into my room, prompting me to investigate what spices my dormmates were using. There, I learned how to cook dal, an Indian dish made of lentils and several spices. Dal has become a staple in my home and a favorite meal of my daughter in particular.
Getting the spices at the Indian market is also a treat on its own, and will last you a long time. This recipe is the version I learned from my college friends. While it may not be the authentic way to cook it, it’s delicious and easy enough for a college kid to make.
Lentils are also a rich source of protein. This is great if you want to curb salty cravings, especially for us women, whenever we go through the first phase of our cycle.
READ: Eating right for your cycle: Days 1 to 10
Spiced Dal
Ingredients
1 1/2 cup red or yellow lentils (Dal)
1 tbsp coconut oil
1 whole onion, diced
2 teaspoons curry powder
2 teaspoons cumin
2 cardamom pods
8-10 curry leaves
1 cup water
Procedure
- Heat up a pan and add the coconut oil, onions, curry powder, cumin powder, and cardamom pods. Sautee gently on low heat.
- Add the curry leaves.
- Add the dal and coat it in the spice mixture. Season with salt.
- Add the water and cook until softened.
- For an extra flavor boost, fry extra curry leaves and serve them on top of the dal. (This is my daughter’s favorite way to eat it!)
