cats and Sun Oven

Dal, a lentil or bean stew, is a staple throughout India, Nepal, and Pakistan. Like most bean dishes, it can easily be prepared in a Sun Oven.

Solar Dal


2 tablespoons coconut oil or butter

1 onion, roughly chopped

2 cloves garlic

1 teaspoon peeled fresh ginger, minced

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon turmeric

1/2 teaspoon ground cardamom

1/2 teaspoon dry mustard

1/4 teaspoon cayenne pepper

1/4 teaspoon allspice

1/2 cups dried brown lentils, picked over and rinsed

1 1/2 cups previously cooked red kidney beans

3 cups water

salt and pepper to taste


Set Sun Oven out to preheat.

Heat the oil in a large pot over medium heat. Use a food processor or blender to puree the onion, garlic, and ginger. Add the onion mixture to the pot and cook, stirring often for about 3 minutes. Stir in the coriander, cumin, turmeric, cardamom, mustard, cayenne, and all spice. Add the lentils, kidney beans, and water. Stir well, cover, and transfer to the Sun Oven. Cook until the lentils are very soft, 45 minutes to 1 hour. Remove to cups of the dal from the pot, process it in a food processor or blender until smooth, and return it to the pot. Season to taste with salt and pepper. Serve over rice.

Makes 6 servings

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