Dal

[Guest guest]

yes, I was being silly about the way I said it...but it is indeed what I

would really go for with the dal. Or any beans, for that matter.

 

Ok, you can come hang out with my husband...I'll go to the library or

somewhere it doesn't stink. I was going to make split pea soup tonight, maybe

I'll

rethink that. Definitely no cabbage salad. Maybe a nice PB & J festival. ...or

tomato soup....AmyF

 

 

 

[Guest guest]

ROFL!!

 

 

On 10/12/06, akfral <akfral wrote:

 

>

> Ok, you can come hang out with my husband...I'll go to the library or

> somewhere it doesn't stink. I was going to make split pea soup tonight,

> maybe I'll

> rethink that. Definitely no cabbage salad. Maybe a nice PB & J festival.

> ...or

> tomato soup....AmyF

>

>

 

 

 

[Guest guest]

If Chapatis are the "tortillas" of India, DAL is the "Refries." How's that for cultural analogy? Dal is the Indian term for lentils, and in cooking refers to any of the many Indian dishes made with lentils of peas. There are many variations ranging from simple to complex, all a cheap high protien staple of the diet. This recipe is on the easy side.

 

DAL

Yield:2 cupsTools:

colander large saucepan wooden spoon small saucepan Ingredients

1 c red lentils (masoor dal) or brown lentils1 small onion, minced 2 cloves garlic, sliced 1 chile, seeded and chopped ½ t turmeric 3 c water 15 oz can unsweetened coconut milk (I've used soymilk)salt 2 shallots, diced 1 dried red chile, crumbled OR ¼ t red pepper flakes 3 bay leaves 1 t mustard seeds Directions

Wash the lentils thoroughly and drain well. Hea tlighty oiled skillet over medium-high heat, then sauté onion, garlic, and chile for 1 minute. Add lentils, turmeric, and 3 c water. Bring to a boil, lower heat, cover, and simmer until lentils are soft, about 30 minutes.Remove the cream from the top of the coconut milk and reserve for some other use. Add coconut milk to lentils and simmer, stirring occasionally, for 5 minutes. Add a bit of salt, taste, and remove from heat.Heat remaining 1 T oil over high heat. Add remaining ingredients and sauté about 1 minute, until mustard seeds turn grey. Stir into lentils and serve. with rice and a vegetable dish.

Red Lentil Dal with Aromatics.Adapted from Deborah Madison's Vegetarian Cooking for Everyone

Ingredients : Lentils 1 Cup. Serrano Chillis 2 Nos.Cumin Seeds 1/2 tsp.Mustard Seeds 1/2 tsp.Tumeric 1/2 tsp.Salt to taste. Ginger 1'inch piece.Garlic 1 Clove minced.Onion medium 1 No chopped.Tomato Romas 2 Nos Chopped.Cilantro Garnish.Oil 1 Tbsp. Method :Boil the lentils finely with enough water & mash it with a whisk.Heat a pan with oil & do the seasoning with mustard,cumin,ginger,garlic. Add chillis,Onions,tomatoes,salt & cook till veges are well done.Add the lentils let it cook till it reaches the boiling consitency. Off the stove & garnish with Cialntro.Serve hot as a side dish with any Breads , Pita Bread or rice.

 

Chick Pea DalIngredients:Kabuli channa/chick peas-500gmsPotato, peeled and diced into 1/4inch cubes-250gmsGhee-125gmsWhole black pepper-1 ts.Whole coriander seeds-1ts.Cumin seeds-1ts.Aniseed-1/8ts. Turmeric powder-1/2 ts.Coconut,finely diced-1Whole dry red chillies-2/3Water-2/3 cupsGinger piece cut into fine sticks-2inchesBay leaves-4Cardamoms-3Cinnamon into bits- one 4 inch stickCloves-6 Soak chick peas in water for 5-6 hours or overnight.Cook the chickpeas in pressure cooker for 20 mins.Remove from fire and cool and gently rub chick peas between palms of the hands to remove skin. The skin will float to the top. Remove by draining off water.Heat the pan and dry fry Bay leaves,Cardamoms, Cinnamon, Cloves, coriander, Cumin, black pepper for a few minutes till roasted. Remove from pan and grind to a fine powder. Heat one tablespoon ghee in a pan and separately fry the diced potatoes and finely diced coconut until browm. Then add the chick peas. Stir in and continue cooking for 5 minutes. Add the mixed powdered masala and the turmeric and continue frying for another 5-7 minutes. Add the water and salt to taste. Continue cooking until nearly all the water is absorbed. In another pan heat the remaining ghee. Add the red chillies broken in half and the aniseed and cook until they stop spluttering. Pour over the chick peas and mix well. Add the ginger sticks and stir again. Serve hot to 8-10 guesta with Luchi or paratha.

 

 

 

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