Masoor Dal Recipe (Yellow Dal)

Masoor dal is an Indian dish made with coral-colored lentils. Lentils are a very common ingredient in the Indian diet because they provide a great amount of protein for a vegetarian diet. The lentils are mixed with chopped tomatoes, turmeric, ginger garlic paste, onions and curry leaves, then slow-cooked at low temperature.

I think I mentionned that this last summer, we had a terrible planting season this year because of gopher infestations in our garden. We did get a few tomatoes from potted tomato plants Lulu added to the garden later in the season. I gathered that last little crop of Sweet 100 tomatoes and used them for the dal. The natural sweetness from the tomatoes works very well in the dish. It's a simple recipe but both tasty and healthy, and it's also ideal for a vegetarian diet. Serve the legume with a starch and a complete meal is ready.

Spinach Moong Dal Recipe

Moong dal, also known as split mung beans, is a very common ingredient in both Indian and Vietnamese cuisines. In this particular savory dish, the lentils serve as a complementary protein to the spinach. When paired with rice, it's a complete meal in and of itself.

There is a wide range of dals used in Indian cuisine, far more than you may find at an Indian restaurant buffet. Check out my other Indian dal recipes such as toor dal, kali dal, urad dal or masoor dal if you're feeling adventurous.

Toor Dal

Toor dal is a staple dish in Indian cuisine. What I like the most about this dish is that no soaking is required. Like kali dal, the lentil dish is finished with baghar, which is a layer of melted ghee with fried darkened garlic cloves.

Toor dal is a great protein complement for a vegetarian diet when paired with a starch such as rice. Dal is a great way to bring a taste of India into your home.

Kali Dal (Indian Black Lentils)

The flavor combination of kali dal ("black lentils" in Urdu) is simple: black lentils, ginger and a few chiles to enhance the flavors. In this case, simple is beautiful. The dal is finished with a hint of acidity and tartness with dried mango powder. It is both tasty and healthy, especially if you're on a vegetarian diet and need the protein.

Since I'm married to a vegetarian, I have had to educate myself about how to create nutritious meals that are meat-free. What I learned is that the basis of any well-balanced vegetarian meal is a starch and a legume. This isn't too surprising; almost every culture has a combination like this, be it rice and beans, rice and tofu or bread and chickpeas. I've personally come to really enjoy rice and dal, which is the Indian version of this combination. Black dal in particular have a wonderful earthy, complex flavor that is hard to describe and impossible to forget. At the very least, try them the next time you go to an Indian restaurant, or better yet, make them at home. It's definitely worth the effort.

Vietnamese Tofu Stuffed Betel Leaves

Tàu hũ cuốn lá lốt (betel leaf wrapped tofu in Vietnamese) is very similar looking to Greek dolmades. Instead of using grape leaves though, betel leaves serve as the packaging and delivery device for pan-fried tofu and vegetables. Betel leaves have a peppery taste, and when cooked they have the appearance, but not the texture of nori. The tofu mixture is similar to the filling I use for my vegetarian egg rolls.

The traditional way to prepare this dish is with extra lean ground beef (see tips), called thịt bò nướng lá lốt. However, Aunt Elise, who is a vegetarian, is visiting from Vietnam and taught me how to make the meatless version of the dish. Either way, it's an exotic and authentic taste of Vietnam.