Sofrito Daal

 
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Sofrito Daal is a Latino-Indian fusion dish that I dreamed up. It puts together the divine Sofrito sauce and the traditional, Indian staple of spiced lentils, Daal. I serve mine with chapati, or basmati rice. It’s wonderfully satisfying.

Sofrito is a staple in the Haus of Ojas kitchen. Sofrito is a sauce of Spanish-Latino origin and is highly versatile. It’s a great over meats, fish, veggies, on tacos, with eggs, to spice up grains, like rice, or simply as a heavenly topping for toast. There are also many versions. I keep mine simple (recipe below) and like to have it on-hand in the fridge since it often becomes the base of meals throughout the week.


 

ingredients

For the Sofrito Sauce:

  • Avocado oil

  • 1 red onion, chopped

  • 2 cloves garlic, chopped

  • 2 red bell peppers, chopped

  • 1 orange bell pepper, chopped

  • 5-6 roma tomatoes, chopped

  • 1 tsp Himalayan pink sea salt

  • 1 dried Serrano pepper (optional - creates heat and smokey flavor)

  • 2 dates, pitted, chopped

For the Sofrito Daal:

  • 1 cup lentils (your choice variety, I typically use yellow lentils in this recipe)

  • 1 1/2 cups broth or water

  • 2-3 cups sofrito sauce (recipe below)

  • Avocado oil

  • 1 tsp each: fennel seed, cumin seed, mustard seeds (all whole)

  • 1 tsp each: turmeric, coriander (ground)

  • 1’’ fresh ginger, peeled, diced

  • 1 tsp Himalayan pink sea salt

  • 1 bunch collard greens, thoroughly washed, stems removed, and roughly chopped

 

instructions

Prepare the Sofrito Sauce:

  1. Prepare all vegetables by giving them a rough chop

  2. Heat avocado oil in a dutch oven

  3. Once hot, add onions and cook a few minutes

  4. Add tomatoes and simmer another few minutes

  5. Add peppers, garlic, salt, and Serrano pepper, stir well

  6. Cover and simmer for 20 minutes

  7. Remove from heat, add chopped dates, and let stand a few minutes

  8. Working in batches, blend mixture in a high-power blender until smooth

  9. You’re ready to use your Sofrito in your daal recipe, and you can store extra in an air-tight container for various uses for up to 1 week

Make the Sofrito Daal:

  1. Soak lentils in water overnight, then rinse well with cool water, drain

  2. Combine lentils and broth or water in pot, bring to a boil

  3. Cover, reduce heat to a simmer, cook for about 20 minutes

  4. Remove from heat, set aside

  5. In a large cast iron pan, or skillet, heat avocado oil

  6. Once hot, add fennel, cumin, and mustard seeds, sauté until fragrant (about 1 minute)

  7. Add Sofrito sauce, mix well, simmer for 5 minutes

  8. Add turmeric, coriander, ginger, and salt

  9. Add lentils and combine, simmer another 10 minutes

  10. Add collard greens, mix well, and cook another few minutes

  11. Serve Sofrito Daal alongside chapatis, basmati rice, or whatever else sounds good


 

Recipe Key

Vegan

Best in: Suitable to all seasons

Best for: Kapha dosha