May 31, 2006

RECIPE: Dal (Meredith's White-Washed Version)

Mmmm, dinner. (Results may vary. Especially if someone doesn't have enough red lentils and mung beans and adds black lentils too, not naming any names)

Gather:
2 TB vegetable oil
1 onion, chopped
3 garlic cloves, chopped
1-inch piece ginger, chopped fine
2 tsp whole cumin seeds
2 tsp whole brown mustard seeds
3/4 cup skinned red lentils
3/4 cup split yellow mung beans
2 tsps garam masala
2 tsps curry powder
1/4 cup chopped cilantro
3 plum tomatoes, chopped
salt and pepper, to taste
steamed rice (I prefer basmati)
plain yogurt, or raita (plain yogurt mixed with grated cucumber, mint, salt and pepper)
lime wedges

Onwards:
Heat oil in soup pot over high heat. When oil is hot, add onion. Cook until soft. Add garlic, ginger and whole cumin seeds and mustard seeds. Cook until mustard seeds turn dark and begin to pop. Add beans. Stir to combine and add 4 cups water. Add garam masala and curry powder. Bring to a boil then turn down heat and let simmer for 25 minutes.

Check beans for doneness. Taste for sesaonings and salt. It will probably need a good deal of salt. Add half of the cilantro and all of the tomatoes. Stir to combine. Serve dal over steamed rice. Pass the yogurt (or raita), remaining cilantro and lime wedges.

Serves 4 (with leftovers)

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