10 June 2009
Rhubarb daal is one of my favorite spring meals. I sautéed 2 leeks and three hefty stalks of rhubarb. Meanwhile, I toasted brown and yellow mustard seeds, a good bit or coriander and some cumin. I pulsed them a few times in a retired coffee grinder and added them to the vegetables. I added maybe a cup-and-a-half of red lentils, some salt and turmeric. Then enough water to cover. And the result was marvelous.
It's perfect paired with salad (if you have a farm share, you need to eat some with each meal at this point in the season...) and grilled lamb meatballs (lamb, onion, salt, cumin, korean chili flakes).