Talking with folks at a pick-up, the question of how to eat rhubarb without using a lot of sugar came up. I found out about rhubarb dahl. This recipe is a variation of one originally from Mark Bittman’s How to Cook Everything Vegetarian.
Photo credit for this post: What Would Cathy Eat
- 2 cups dried red lentils rinsed
- 2 tablespoons canola oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 inch piece ginger peeled and minced
- 1 fresh jalapeno or Serrano pepper minced
- 2 cloves garlic minced
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ½ teaspoon black pepper
- Small pinch cinnamon
- 1 medium onion diced
- 2 small carrots diced (about 2/3 c.)
- 3 stalks rhubarb diced (about 1 ½ cups)
- ½ teaspoon salt
Heat the oil over medium heat in a dutch oven or large saucepan. Add the mustard and cumin seeds and cook for 1 minute.
Add the ginger, hot pepper, garlic, coriander, turmeric, pepper and cinnamon, and cook for 1 minute more.
Add the onions and carrots and cook for 3-4 minutes, stirring constantly.
Add the lentils, rhubarb and 6 cups of water. Bring to a boil, reduce heat and simmer until lentils and vegetables are tender, about 20-25 minutes. Add salt to taste halfway through cooking time. If the dahl gets too thick, add a little extra water.
Serve with brown rice, a dollop of yogurt, or some sauteed greens.