Cajun Dal is born!
To those of you who've never had Indian food, dal is a dish of yellow split lentils. It is usually served as a vegetarian dish, as it is already high in protein. And, if you know me, you know I'm good with meatless, high protein meals. Still, though, I just had to know what the dal would be like if I threw some Cajun spices and some andouille into it.
Unlike most Cajun dishes, which start out with the sauteeing of garlic and spices, many Indian dishes include a spice mixture (known as a tadka) that is created after the initial dish has been started. The tadka is then stirred in near the end of cooking. I decided to brown the andouille with the spices and added the mixture in at the end of cooking, just like a traditional tadka would be.
I must say that I was very happy with the way the dish turned out. I ate some of the leftovers over brown rice with a dollop of strained yogurt to cool the burn from the andouille and hot sauce. YUM!
1 lb yellow split lentils
1 carrot, peeled and diced
1 1/2 qt water
1 tsp salt
3/4 tsp Creole seasoning
1/4 lb andouille, diced
1 large onion, diced
2 cloves garlic, minced
1 Tbsp olive oil
3/4 tsp ground turmeric
1/2 tsp cayenne
1 large tomato, seeded and diced
- Place lentils, carrots, water, salt, and Creole seasoning in a large pot and bring to a boil.
- Reduce heat to a simmer and let cook for about 45 mins, or until lentils lose shape.
- Heat oil in a skillet on medium-high heat.
- Add the andouille, onion, garlic, turmeric, cayenne, and tomato.
- Saute' for about 5 mins.
- Stir the andouille/spice mixture into the dal.
- Simmer for 10 minutes.
- Season to taste with Creole seasoning and hot sauce.
- Garnish with parsley and/or green onions.