Who doesn’t like a giveaway? Those people aren’t real. Everyone loves a giveaway. Remember back when I wanted to have a viewing party for Food Inc. but I was ridiculously busy and just didn’t put my party planning skills to use; well now I am making up for it. It is giveaway time. I still have lotsa freebies from Stonyfield Organics and I would love to share. So in celebration of education on eating, good clean food and delicious yogurt that will inspire you to eat well I offer THREE prize packs that have coupons for free yogurt (32 oz. size)and other goodies and info.
Did I mention this is my favorite yogurt?
To enter leave a comment below and I will announce the winners next week.
And I had some with dinner tonight. It perfect on the side of everyday yellow daal. Daal is thick cooked mixture of spices and pulse (remember Daniel 1:12). Pulse is dried beans, lentils and split peas, i.e. food storage staples waiting in your pantry, cupboard basement or maybe under your bed if you live in tight quarters. (Now I have to miss San Francisco all over again.) Unfortunately many daals miss the mark- they are slow cooked until the texture of the legumes has all melted away, but never get the seasoning kick they really need to make them delicious cold weather comfort dinner. This is not those recipes.
This one is the perfect cold weather comfort dinner. It may seem like a bit more work than other recipes, but you are kidding yourself. The extra 5 minutes involved is beyond worth it. You will thank yourself with every bite.
Everyday Yellow Daal
Adapted from Mark Bittman
How to Cook Everything
2 cups yellow split peas
3 cups water
2 cups vegetable stock
1 t. sea salt
1/2 t. freshly ground black pepper
1/2 t. cumin
1/2 t. coriander
1/4 t. cardamom
1/4 t. cayenne
1 pinch of cloves
1 pinch of cinnamon
1 T. minced garlic
1 T. minced ginger
2 T. oil
Rinse the peas in a change or to of water and get out any grit.
Combine the peas, liquid and seasonings in a medium saucepan and bring to a boil over medium-high heat. Turn the heat to medium-low, cover partially and cook gently stirring occasionally until the peas are soft and beginning to turn to mush- at least 30 minutes. Add additional liquid if you need to or if things are looking a bit soupy take the lid off and simmer until reduced.
Meanwhile, heat oil in a small skillet. Cook garlic and ginger until fragrant and browning- about 1 minute. Add to the daal before serving.
Garnish with cilantro if desired and serve with a dollop of plain yogurt, rice and/or whole wheat flatbread (I made some with fennel seeds- it was fantastic.)
Note: If you just don’t have that many spices in your cupboard you can sub out the whole lot for 1 T. curry powder. The results will be good, but not nearly as the recipe above. This recipe can also be made in a slow cooker with the heat set to low for 6-8 hours.