A Lesson In Lentils

DH and I just returned from our nightly walk around the neighborhood, and as it usually happens, we have the most interesting conversations of the day during this time together. We started this routine of walking and talking quite a few months ago (in the dead of winter, because DH luuuuurves walking in the bitter cold, that awful man). What started off as a daily leisurely stroll to help with our deteriorating metabolism (another wonder of aging) has since then turned into a routine brisk 20-30 min walk, no matter what the weather. I suppose you could call it "exercise", but please don't, because if DH were to read this he'd stop doing it right away. He's severely allergic, you see. To exercise, that is. I believe it's called lazybumititus.

Back to our walk. Tonight we were thinking of ways to tackle our expanding mid-sections. DH was wondering if there was a way to do it without diet and exercise (see? told you so). I, being the voice of reason, said "no, of course not". Then we began plotting several ways of eating healthier and motivating ourselves to do regular stomach crunches. Our negotiations went something like this:

Me: From tomorrow, I'm only going to make salads!

DH: Have you gone mad, woman? Why don't you just cut out my stomach?!

Me: Ok ok, how about we eat salad for lunch everyday?

DH: Only if I can have fries with it!

Me: Erm, that kind of defeats the purpose. How about we incorporate more vegetarian options into our meals, with a sprinkling of fresh salads now and then?

DH: Fine.

Me: Really?! Neat! Ok, now pick a time of day that we will stick to, every single day, in which to do a proper workout.

... Which led to a much more interesting discussion (I think) about what workout outfits we're going to buy in order to jumpstart our new and improved lifestyle! That's half the battle right there, folks, because to look good is to feel good, I say.

Part of Plan A is to eat healthier at home, so one vegetarian option that both DH and I really enjoy is my mom's Punjh Daal (which literally translates to "five daals"). There are so many reasons to love lentils / daals. Here, let me count the ways for you. Lentils are packed with nutrients, fiber, complex carbohydrates, and folic acid. Lentils are also an important source of iron and protein, especially for women. They are a low calorie, low fat and cholesterol free food, as well as being inexpensive. You hear that?! Healthy and inexpensive. Now that's what I want to hear in this time of recession! So today, ladies and gents, I'm not going to cook with one type of daal, or two, or even three types of daal. No, today, I'm going to cook with FIVE daals!

Punjh Daal

Serves 4-6

Click Here For Printable Recipe

Ingredients:

2 tbsp masoor daal

2 tbsp chana daal

2 tbsp urad (white) daal

2 tbsp moong daal

2 tbsp tuvar (oily) daal

2 tbsp vegetable / canola oil

1 1/2 tsp cumin seeds

1 fat garlic clove, minced

1/2 tsp ginger paste

2 medium tomatoes, finely chopped

1 tsp salt

3/4 tsp red chilli powder (or less if you want it less spicy)

1/4 tsp turmeric (haldi)

1 hot green chile, finely chopped

Handful of cilantro, chopped

Method:

1. Mix all the lentils together and rinse them a couple of times with tap water. Then cover them with water and let them soak for half an hour.

2. Drain the lentils of the water they've been sitting in. Then put them in a saucepan, and add fresh water. The level of water should be such that it reaches 1 inch above the level of lentils in the pan. Turn the heat on to medium, and let the lentils cook till tender - about half an hour. (Keep an eye on it, because it has a tendency to boil over)

3. In the meantime, heat up the oil (medium-high heat) in a separate small pan. Toss in the cumin seeds. When they begin to darken, and you smell their nutty aroma, turn the heat down to low, and add the ginger and garlic (be careful! It will sputter a lot - better to wait till the oil cools down a bit). Stir it all around for a few seconds.

4. Add the chopped tomatoes, followed by the salt, chilli powder, turmeric and green chile. Stir around, then cover with a lid and let the tomatoes soften. Oil will also separate. It will take about 7-10 mins on medium-low heat. Set aside.

5. When the lentils have softened, add the tomato mixture to it, followed by the chopped cilantro. Stir around, and let it cook for a further 3-5 mins. Taste for salt. Then you're done! Savor with parathas, chapatis, or any type of roti or flour tortilla.

Verdict: This makes a healthy main dish with roti or rice, or a great side dish with meat or chicken. It's packed with flavor, so it tricks your stomach into feeling completely satisfied. It's kinda craveworthy, folks. For me, this is the tastiest and easiest daal recipe. I always keep a regular stash of these five types of lentils in my pantry, which I get from my local Indian/Pakistani grocery. But don't sweat it if you can't find all of them - because you can just as easily make this recipe with two or three types of lentils. There's no daal police out there, for crying out loud! Erm, is there?!

Keep talking Mommy ... I am watching you.

When I'm in a rush, I sometimes spread some of this daal on a flour tortilla, roll it up, toast it lightly on a skillet, and gobble it up. Makes me feel busy and important, and yet very zen.

Oh, and in case you're wondering, if Plan A of eating healthier doesn't work out too well, I do have a Plan B. One word, ladies .... Spanx!