Spicebush Berry Red Lentil Dal Recipe

A comforting lentil dish to warm your stomach and soul

Posted by Carolyn Dugas on January 30, 2021 · 2 minute read

Subscribe to the monthly Fresh + Foraged Newsletter

And get Carolyn's Top Foraging Resources + Tools sent to your inbox!

(A 3-page in-depth guide for foragers of all skill levels)

*Zip code is collected to notify you of local events


Jump to Recipe
Spicebush berry dal with chile pepper and spoon

Spicebush Berry Dal

When the bitter winds blow and the skeletal trees rattle their bony branches, I find refuge in making dal, a comforting bean dish that fills my stomach and soul with warmth. Dal has its roots in the Indian subcontinent where it blossoms in many variations according to regional tastes and ingredients.

While I have no roots of my own in India, I am grateful for the many teachers whose work has allowed me to recreate classic Indian dishes in my own kitchen. Through their cookbooks, websites, and videos (see below), Julie Sahni, Bharti Kirchner, Vah Chef, and Meera Sodha have generously allowed me a peer over their shoulders as fragrant dishes sizzled away on their stovetops.

As my own cumin, curry leaves and mustard seeds sputtered away in my skillet this winter, I was drawn to throw some spicebush berries into the hot oil that flavors the dal. I pared back the other spices to get a clear read on the spicebush and was delighted with the bright, sunny flavor that bounced across the lentils...

Join me on Patreon to see the full recipe!

Spicebush berry dal with chile pepper in ceramic bowl Hot spicebush berry dal in a puddle of ghee

References



Become a Patron!

Have you enjoyed this content? If so, please consider joining me on Patreon to help support the creation of these recipes and videos. You can join me for as low as $2/month and get benefits such as early access and exclusive recipes and videos!