iEat Green - 10/17/13

KK Haspel, is the owner and operator of The Farm, a family-owned biodynamic, organic farm in Southhold, New York. KK became involved in biodynamic farming after meeting Jeff Frank in 1999, who founded the Nature Lyceum in Westhampton,NY, the only organic school in the country at the time. Since KK knew she wanted to grow organically on her land, she enrolled in the school and was overwhelmed by the knowledge of the instructors. With Jeff's help, she began putting the biodynamic preparations out on her farm and was immediately impressed with the vibrancy, color and life force evident in the soil and plants. KK continues to successfully grow and sell a variety of organic produce and flowers, along with hosting workshops on biodynamic farming practices. Black Dal 2 cups Black split lentils, rinsed 8 cups water 2 Bay leaves 1 large onion chopped 1/4 Cup olive or coconut oil 4 cups chopped tomatoes 1/2 t. Red chili peppers, more to taste 1 t. Salt, more to taste 4 tbs tomato paste 2 tbs chopped garlic 2 tbs grated ginger 2 t. Cumin 2 t. Turmeric 1 t. Cardamom t. Coriander 2 tbs cilantro, plus some for garnish Wash the lentils well, and drain. Add it to a large stock pot with the water and bay leaves. Bring to a boil, then reduce the heat and simmer for 45 minutes, until soft, stirring constantly, so that the bottom doesn't stick. Feel free to add more water if necessary. The lentils should break down on their own to create a purée, and the thickness that you are looking for is that of a thick bean soup. Meanwhile, in a large, heavy sauté pan, sauté the onions in oil until translucent. Add the garlic, ginger and cumin powder. Cook for 5 minutes. Add the remaining spices, along with the tomato paste. Cook for a few Minutes, browning the tomato paste. Add the tomatoes and continue cooking for another 5 minutes. Add one cup of water and cook down for another 5 minutes. Add mixture to lentils and continue cooking for as long as you can wait. Add the cilantro. Add more salt or spice according to your taste. I cooked it for 5 hours, but the restaurant I went to in Delhi said they cooked theirs for 18 hours. Garnish with cilantro and fresh chopped onions if desired.