Spicy Dal with London Rocket
Wild London Rocket is popping up all over locally, and the spicy, radish-y flavor of tender young leaves is perfect in salads and soups.
Part I
- 1 cup, rinsed brown lentils
- 3 cups, water
- 1 Tablespoon, peanut oil
- 1 Teaspoon, salt
- 1 Teaspoon, ground cumin
- 1 Teaspoon, ground turmeric
- 1 Teaspoon, dried cilantro leaf
- 1 Teaspoon, crushed dried red pepper
- 1/2 Teaspoon, ground cinnamon
- 1/2 Teaspoon, fresh ground black pepper
- 1/2 Teaspoon, fresh ground coriander
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Part II
- 2 Teaspoons, peanut oil
- 1 cup, finely chopped fresh baby London Rocket leaves
- 1 can, Hot Rotel, drained (reserve liquid for ‘quilaMarys!)
- 1 Tablespoon, Muir Glen Tomato Paste
Serve hot or chilled.