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Rhubarb Dal

Provided by Ellen Dannin, a Village Acres' CSA Member.

If you don't have a dal recipe, let alone a favorite, try this one, modified from Mark Bittman's How to Cook Everything Vegetarian. Feel free to substitute or add your own Indian spices, including garam masala or curry spice. Dal is a very forgiving recipe.  The rhubarb disappears (in taste and it breaks up) but adds a slighly acidic taste, replacing lemon juice.

1 c. chopped onions
1 c. dried red lentils (washed and picked over)
2 T minced fresh ginger (or Indian grocery stores sell bottled minced
ginger-garlic)
1 T  minced garlic
1 T black mustard seeds (an Indian spice)
2 cloves (remove at the end of cooking)
1 t cracked black pepper
1 ancho or other mild dried chile (optional)
1 t - T dried hot chile pepper spice
chopped fresh cilantro leaves
rhubarb - cut into 1" chunks
salt
2 T butter or peanut oil (optional)

Saute the onions in a heavy bottomed stainless steel or ceramic stew pot until soft. (Do not use any metal that would react with rhubarb).
Combine all the ingredients except salt and butter / oil in the pot and add water that covers them by at least 1". Cook at a simmer until soft - about 20-30 minutes. Add salt to taste as the lentils soften.
Garnish with cilantro.

Picking InfoJuly 28th, 2018

Picking Schedule Pick Your Own is closed until 2019 Please check back starting in May 2019 for updates    Estimated Picking Dates   Strawberries- Late May  Rhubarb- Late May Sweet

Photo(s) added: , Another New PhotoJune 7th, 2017

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Photo(s) added: July 2nd, 2015

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