One Pot Dal

By on October 25, 2018

One Pot Dal with Apple, Ginger, and Coconut

I keep playing with my new toy, known as a “one pot” and finding more and more good uses for it. My friend, Jackie, introduced me to “dals”, the southeast Asian stews that are made with lentils, peas and beans.
They are as broad as they are deep and the resulting rich stews have kept the folks of Southeast Asia going for generations.
The texture of the traditional “dal” is velvety, rich and complex. Making it is a true labor of love with many steps, lots of cutting and chopping and tasting to get the flavor just right.
All that was true before the One Pot, a new-fangled electric pressure cooker that also has the potential for browning as well as braising.
Looking at my new One Pot which I find endlessly entertaining, yesterday, I made a Dal in it and wow. Was that easy? Yes. Was it delicious? Yes. Was there more than one pot to wash? No. Was it quick as a wink. Oh yes.
Give it a try. I think you’ll like it.


One Pot Dal with Apple, Ginger and Coconut
Makes 6 servings
2 tablespoons coconut oil
¼ teaspoon EACH: cayenne, cumin, and turmeric
1 large yellow onion, peeled and chopped
1 large apple, cored and chopped
4 garlic cloves, smashed
1 3-inch piece ginger, peeled and chopped
2 cups red lentils (dried)
1 13.5 oz. can coconut milk
3 cups water
Salt, pepper and lime juice to taste
Yogurt, cilantro and unsweetened coconut for each bowl
Heat oil in one pot set on sauté, then add cayenne, cumin and turmeric and cook 2-3 minutes, or just until fragrant. Add chopped vegetables (onion, apple, cloves and ginger) and continue to sauté about 5 minutes. Stir, then add coconut milk and water. Close with the top and cook on “soup” setting, about 15 minutes.
Remove the lid and season to taste with salt, pepper, and lime juice.
Serve each bowl with accompanying yogurt, cilantro and coconut. YUM!

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”

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