||[Apr. 24th, 2005|10:11 pm]
CURRY IS YUM!
does anyone have a good dal recipe?|
your mom does.
(i'll give you some when i get home, this morning.)
btw. some of your recipes remind me of me. I do crazy stuff all the time (eg. thai aloo gobi ? :))
see, that's a VERY good question.
unfortunately, i have no answer for you. heh.
i was thinking in general, mostly.
like, i've been going over various recipe websites for different dal recipes. especially for stuff like what kind of lentils shoudl i use? which spices? yoghurt? cream? coconut milk? nothing?
i've had such bad luck with daal it's not funny.
Here it goes:
Add oil, cumin.
After a minute add 1 big Onion (chopped), garlic and ginger. (as per taste).
Add turmeric powder, garam masala, red/green chillis, and other spices which you like.
Let the onion saute till it starts becoming brownish.
Add 2-3 spoons of diced tomatoes. Let this thing go until you feel the spices are done and you have a nice paste
You need to take the lentils separately in a vessel and boil/heat it till they become soft edible. Transfer the lentils to the first one. Bring to a boil...
If you need more water, do so. Add salt to taste. If your lentils were edible, and your spices are cooked, you are ready to eat!
Try sprinkling cilantro in the end for added effect.
I never put yogurt cream or coconut milk. Cream would make stuff like Kali dal tastier..But this above recipe is for yellow and green lentils..
see, that's where i was going wrong: i wasn't cooking stuff separately. this is because i'm a hack :)
this is the generic hare krishna dal served in every temple everywhere.
1 cup split mung dal. this stuff is yellow and available in thai or indian grocery stores.
either two dried red chilis or one fresh green chili. see below for more info.
fresh ginger, peeled and diced into tiny pieces. a heaping teaspoon of diced ginger goodness should work.
one or two vegetables. see below.
cumin (whole seeds only).
okay, this recipe benefits from some small amount of heat, though it's not meant to be hot spicy. folks in most regions of india eat a variation of dal soup daily, it's a staple. i hate chopping fresh green chilis, so i just throw in two dried red ones and taken em out after cooking. up to you. as far as the veggies go, this recipe doesn't require them. but they're nice things. i typically throw in a bit of whatever i have a little bit of, though two veggie types is sort of a good maximum. one potato (normal sized, or a few tiny sized potatoes) and one tomato are typically enough. winter squash or yam cut into small cubes is also a good thing to throw in dal. now that we're done with that, i'll tell you how to cook this stuff.
put the dal in a pot and wash it in cold water. three times is good. do not skip this step. keep an eye out for little rocks that might have gotten in with the beans. this happens in indian dal a lot. for one cup of dal, five cups of water to cook it in is good. put in chopped ginger and about a half teaspoon of turmeric. heat dal to boiling, add any hard veggies (potato, yam) then lower to a simmer and cover. do not leave the room. it is prone to boiling over. if you check it and notice a foamy film, you can scoop that off and discard it. cooking the dal beans takes about a half hour to 45 minutes. do it until it looks like soup, the beans disintegrate. if you run low on water, add more. if you are adding tomatoes, put them in halfway through cooking. when the dal has cooked down, remove it from the head. add salt and pepper. now, put one tablespoon of oil into a tiny pan. heat it and add cumin seeds. about a teaspoon of them is good. fry them golden brown, then add a teaspoon of ground coriander. fry for about thirty more seconds and then pour this into the dal. be careful, you are pouring superheated oil into something watery. it may splatter, pour slowly. without stirring, cover pot for two minutes and let the spices seep in. open, add chopped cilantro, and stir.
serve over basmati rice.
thank you! i like the idea of putting extra veggies in it.
i need to buy myself some cumin seeds, i think. i couldn't find them before, but now i can.
a somewhat more advanced step is to blend the dal. after cooking it, before adding the spice-infused oil at the end, scoop out some of the dal (minus any veggies you added) and give it a little time in the blender. it makes for a much smoother dal. i love dal that has been partially blended, but it is hell on your blender. the turmeric will stain it yellow, and the dal you blend is HOT so be careful.
just an optional step.
always soak the dahl at least over night. it allows for a more 'even cook' throughout when boiling/frying. adzuki beans are also good to play around with...
Find friends with benefits and Be Naughty! Go Here welcomemyhomecat.blogspot.com