When we are in the midst of winter, this freezer-friendly sunshine dal is a fan-favorite back home. Still, I make this recipe multiple times a year, especially because my family requests it every time they need to feel better. If you are not sure yet, try this dish once and see the flavor for yourself.
Need A Pick-Me-Up? Try This Freezer-Friendly Sunshine Dal
To start, make sure you have your red lentils, ghee or butter, onions, garlic, ginger, turmeric, coriander, tomatoes, and spinach. You can use other ingredients as needed, such as brown or green lentils, black-eyed peas, vegetable oil, scallions, powdered garlic, powdered ginger, cumin, caraway seeds, fresh or stewed tomatoes, and mustard greens.
As you may know, lentils take a while to cook, so I usually give myself enough time to prepare them first. Place your lentils in about 1 liter of water, bring them to the boil, and then reduce the heat to simmer for another 20 minutes. If your lentils still feel hard, cook them for longer.
In the meantime, I cook the onions so they brown and fry in my ghee. Then I add the spices and let the aromas settle. Once this happens, I add the rest of the ingredients along with my cooked lentils minus the spinach and simmer for at least 10 more minutes.
Try this recipe with white rice, naan, or rice noodles. Enjoy warm and with chopped parsley on top.
Freezing and Unfreezing the Dal
If you are looking to freeze your dal, you should first let it cool down entirely. Separate it into portions and freeze upright in the freezer.
When you want to eat it, empty it into a saucepan and heat it over low-medium heat. You can also add a splash of water as needed to avoid burning. If you prefer it, defrost overnight in the fridge instead.
Enjoy your freezer-friendly sunshine dal any time of the year!
Freezer-Friendly Sunshine DalCourse: Main MealCuisine: Freezer-Friendly, Vegan
For those times when you need a little sunshine or a hearty, satisfying meal, this Dal will be your go-to dish!
Prepare 4 servings for now and 4 for the freezer.
1 lb (450 g) red split lentils
2 tbsp ghee or butter
2 onions, finely chopped
4 cloves garlic, finely chopped
small piece of fresh ginger, peeled, finely chopped
2 tsp ground turmeric
2 tsp ground coriander
6 cups (768 g) chopped tomatoes
6 handfuls of spinach
- Place the lentils and 1 liter of water into a small saucepan.
- Bring to boil.
- Once boiling, reduce heat and simmer for 20 minutes. Drain.
- Heat the ghee or butter in a saucepan over medium heat.
- Fry onions, until golden brown for about 10-15 minutes.
- Add in the garlic, ginger, and spices. Stir continuously for about a minute or so until the aromas are released.
- Add in the chopped tomatoes and the cooked lentils. Cover with lid.
- Simmer for about 10 minutes.
- At the last couple of minutes, add in the spinach.
- Season with salt and pepper.
- Serve and enjoy!
Looking to try another amazing freezer-friendly dish? Why not try this tasty fried coconut rice?