Masoor Dahl with Cardamom Rice and Socca


Vegan, gluten free, dairy free, and packed full of ginger, garlic and incredible spices. Have a cold? Eat this. Wake up happy.

Dahl is made (and spelled) so many different ways in so many parts of the world that there is no definitive recipe. From what I can gather, the most important thing you can do is let the spices cook enough before adding the onions and peppers.

Dahl (or Dal)

  • 1 tablespoon olive oil
  • 4 cloves minced garlic
  • 1 medium minced onion
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon cinnamon
  • 1 tablespoon fresh grated ginger
  • 1 fresh minced jalapeno pepper
  • 1 cup dried red lentils, rinsed
  • 1 medium sweet potato, peeled and diced
  • 4 tomatoes, diced (or 1 12 oz can tomatoes)
  • 4 cups vegetable stock
  • 1 teaspoon salt
  • Salt and freshly ground pepper to taste
  • 1 bay leaf
  • 1/2 tsp fenugreek seeds
  • 2 T lime juice
  • 1 bunch fresh cilantro, chopped

Heat olive oil in large saucepan or stew pot.

Drop in turmeric, ginger, curry powder, fenugreek seeds, and bay leaf, and sauté until aromatic.

Add onions, garlic, and jalepeno pepper, and saute until browned.

Add lentils, sweet potato, tomatoes, vegetable stock, and bring to a boil.

Reduce to medium low heat, and cook for 30-45 minutes, or until sweet potatoes are cooked through.

Salt and pepper to taste.



Cardamom Brown Rice

  • 1 cup basmati rice
  • 1 tablespoon olive oil
  • 4 cardamom pods
  • 1/2 t cumin seeds
  • 2 cups water
  • salt
  • Rinse rice until water runs clear.
  • Heat oil in a large saucepan. Add cumin and cardamom, and stir in for a couple of minutes.
  • Add rice and stir until all of the rice is covered.
  • Add water and salt.
  • Cover and reduce heat. Simmer for 1/2 an hour to 45 minutes, until water is absorbed.




  • 1 cup chickpea flour
  • 1 cup water
  • 1 1/2 tablespoons evoo
  • 1/2 teaspoon salt
  • seasonings of your choice. I used a bunch of Persian seasonings. This recipe originated from France and I made it for Indian food, so really…you can’t go wrong. Knock yourself out with the seasonings.

Mix everything together,and let it sit for a while to thicken a little. It will be runny. You want it to be. If it isn’t, there’s something wrong.

Set oven to broil on high, and put a cast iron skillet into the oven to heat up for a few minutes.

Take it out, put about a teaspoon of evoo into it and swish it around until the bottom is covered.

Pour half of the batter into the warm pan, and return it to broil for about 5 minutes, or until the top starts to brown and bubble. The middle should be soft, and the edges should be crisp.


Repeat with the rest of the batter.


5 thoughts on “Masoor Dahl with Cardamom Rice and Socca

  1. Pingback: Yes! Finally! A Gluten Free Pie Crust That Doesn’t Completely Suck! | Another Damn Cooking Blog

  2. Pingback: Gluten Free Fish Tacos | Another Damn Cooking Blog

  3. Pingback: Baghali Polo (Persian Rice with Lima Beans and Dill) | Another Damn Cooking Blog

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