UradDahl Bowl

Alright. As quick as summer came – it’s now on the way out. The last few mornings have left me reaching for a sweater…brrr. I LOVE fall, so no complaints here. I’m just amazed how fast the seasons turn over. I think my garden is too. With the cooler temps, I’ve been craving more hearty meals – like this pile of Sautéed GarlickyKale topped with UradDahl, Smashed GardenPotatoes & Roasted Asparagus. The nice thing about a meal like this…all that goodness with zero guilt. Actually, the only guilt I ever feel is when I don’t share. Sorry friends, next time – xx

UradDahl Bowl
Cuisine: *plant based + gluten free
Servings: 2
Author: thecrimsonsink
Urad Dahl
  • 1 cup whole urad lentils - rinsed & soaked in water for 4-6hrs
  • 1&1/2 cups organic vine tomatoes, chopped
  • 3/4 tsp sea salt
  • 2 cups water
  • 1 cup white onion, finely chopped
  • 4-6 garlic cloves, minced
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp ground cardamon
  • 1/2 tsp ground fennel seed
  • 1/8 tsp cayenne pepper
  • 2 tbsp grape seed oil
Roasted Smashed GardenPotatoes
  • 6-12 small garden potatoes, washed
  • extra virgin olive oil
  • sea salt
Roasted Asparagus
  • 8-12 fresh asparagus spears
  • extra virgin olive oil
  • sea salt
Sautéed GarlickyKale
  • 1 bunch organic kale – washed & roughly chopped
  • 2-3 garlic cloves, minced
  • 1 tbsp olive oil
  • pinch of sea salt
  • 1/2 cup parmesan cheese, grated *optional
Urad Dahl
  1. In a pot over med./low heat, add the water, chopped tomatoes, and sea salt. Bring to a gentle boil. Add the rinsed urad lentils. Stir. Turn to low and simmer for 30-40mins until the lentil are tender - stir often.

  2. While the lentils are simmering, in a pan over med./low heat, add the grape seed oil. Once up to temperature, add the chopped onion, minced garlic, and spices. Stir well & often. Continue cooking until the onions are translucent and fragrant.

  3. Add the onion & spice mixture to the simmering lentils. Stir well. *Continue with simmering until lentils are tender.

    Once tender, the dahl is ready to be served.

Roasted Smashed GardenPotatoes
  1. Preheat the oven to 450*F.

  2. In a bowl, toss the washed garden potatoes in a little extra virgin olive oil and sea salt - enough to lightly coat.

  3. Pour the prepared potatoes on a baking sheet spacing them apart so they're not touching.

  4. Bake for about 15mins, until tender, remove from the oven and use a fork to gently press down the potatoes into a 'patty' (smash). Bake for another 15-17mins, carefully flipping once one side has browned.

  5. Remove from the oven.

Roasted Asparagus
  1. Preheat the oven to 450*F.

  2. Prepare the asparagus by washing them and snapping off the bottom inch or so - bend the spear, more towards the bottom end, and it will snap off. 

    Place the asparagus in a bowl and drizzle with a little olive oil. Toss to coat.

    Once coated, place the asparagus onto a baking sheet, spaced apart, and sprinkle with sea salt.

  3. Place in the oven and bake for about 8mins, rolling the spears halfway through (4min mark). Remove the baking sheet from the oven.

Sautéed GarlicKale
  1. Heat a skillet over med heat. Add the olive oil and garlic. Stir.

  2. Add the kale and fold so the oil/garlic coat the kale. Place the lid on for about 1min.

  3. Take the lid off, fold once more, and sprinkle a pinch of sea salt over. *Add the parmesan cheese at this time.

  4. Place the lid on and cook for about 2mins more or just until the kale becomes tender – not totally wilted.

  5. Remove the lid & serve.

Recipe Notes

~ Thoroughly rinse the urad lentils removing any debris.

~ If your fennel seed isn't ground, use a mortar&pestle or clean coffee grinder.

~ When cooking the potatoes & asparagus, ensure the oven rack is placed in the middle.

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