After seeing this recipe for Ginger Lime Dal late last week, I was inspired to make an Indian-themed dinner. I have never made dal before, but this recipe sounded too delicious for me to resist. I followed the recipe exactly, except I was confused by how much water I would need in order to cook the dal until soft. I started with a 1:2 ratio and then added water as needed. What I ended up using was more like a 1:3 ratio (3/4 cups dal to 2 1/4 cups water). I wasn’t intending on serving the dal right away, so I stored it in the fridge and just added a little more water to it before heating it up in the microwave. The final product was as delicious as I thought it would be.

As delicious as the dal was, it was still not the component last night’s dinner of which I was most proud. To go along with the dal, I simply cooked a Trader Joe’s masala burger and topped it with a curry tofu spread. The spread AMAZED me! I really didn’t anticipate it turning out so well, but it really did and it is the component of last night’s dinner of which I am MOST proud. I can’t wait to get home tonight and find other ways to use this flavorful spread. Here’s the recipe:

Curry Tofu Spread
Half of a block of Mori-Nu tofu
2 teaspoons apple cider vinegar
juice of half a lime
1/2 t salt
1 t curry powder
1/4 t red curry paste
1t-3t oil (I used about 2t, but some folks might like to use more oil)
2t agave nectar

Put all the ingredients into a food processor or blender (I used my little coffee grinder and it worked perfectly!) and blend until smooth then spread away!

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