Summer is almost here. I’m not sure about you, for me time always flows a little bit differently during these months. School is off, work is still around, and so are opportunities to connect with the family. Add in travels and reading by the lake, and July and August can feel like the time flies by.
So, this year in preparation for slower days and more moments of joy, we’re doing the Sunday Cooking Club a little bit differently. Welcome to Sunday Cooking Club Shorts.
Quick tips that will inspire and motivate to make delicious and climate-conscious decisions in the kitchen.
About the recipe
Traditional cultures around the world are well known for their abundant variety of daal aka lentil dishes. I love lentils because as a crop they are great for the soil and need very little water to grow. As a food lentils are shelf-stable and can be stored for years in the pantry. So come Thursday night, when you’re tired and the kids are hungry, a bag of lentils from the back of the pantry can be transformed quite easily into a mellow and comforting meal.
In this Sunday Cooking Club Short I share my recipe for crispy, savoury daal (lentil) fritters, my absolute favourite way to eat veggies and lentils together.
To cook the daal:
- 2 cups split red lentils aka masoor daal
- 3 cups water
- 1 tsp turmeric
- 1 tsp salt
For the fritters
- Half of the cooked daal
- 1 cup cauliflower, cut into florets
- ¼ cup chickpea flour
- 1 cup mild red onions, finely diced
- 1/2 tsp ground turmeric
- 1 tbsp garlic, finely chopped
- 2 tbsp chia seeds
- 1 tbsp sesame seeds
- 1/3 tsp salt, as needed
- 2 tbsp grape seed oil
Garnish: chopped coriander
Equipment note: heavy-bottomed pan, microwave and skillet.