Dal
Not counting all things Singaporean, Dal is the one savory dish I craved when I was pregnant with Zoe. I love how it can be soupy or stewey, mild or spicy. Mostly, I think I am so fond of it because I associate it with Nepal. I had lots and lots of it on the Annapurna Trail. It provided lots of protein on the cheap!
This recipe originates from "Sundays At Moosewood Restaurant."
1 1/2 cups red or yellow lentils (though brown lentils, yellow or green split peas will do too)
4 cups water (or vegetable or chicken stock, if you have them handy in the fridge)
2 dried chiles (or less if you are really sensitive to heat)
1/4 tsp turmeric
1/2 tsp salt
2 tbs vegetable oil or ghee
1/2 tsp cumin seeds
1 cup chopped onions (or just use 1 medium sized onion, chopped)
1 tsp grated peeled fresh ginger root (or, if that is not available, use 1 tsp ginger powder)
1 to 1 1/2 tbs fresh lemon juice.
1/2 - 1 tsp garam masala
1/4 cup finely chopped cilantro
Wash the legume of choice in cold water. In a medium pot, cover them with the water and add the whole dried chiles, turmeric and salt. Bring to a boil, reduce heat and simmer, stirring often, until very tender. This will take about 30 minutes for the lentils, 45 mintues for the split peas. Add water, 1/2 cup at a time, if necessary, to prevent sticking.
In the meanwhile, prepare onions. Heat the oil or ghee in a small pan, add the cumin seeds, and cook for 10 to 15 seconds. Add onions and ginger and cook, stirring often, until the onions begin to brown. Set aside.
When the lentils are tender, remove and discard the hot peppers, stir in the onion mixture. Add the lemon juice, garam masala and salt to taste. Amount of juice and garam masala used depends on the spiciness you would like in your dal. If you prefer a dal that is thinner in consistency, add a little more water/stock to thin it. Sprinkle finely chopped cilantro on top before serving.
This recipe originates from "Sundays At Moosewood Restaurant."
1 1/2 cups red or yellow lentils (though brown lentils, yellow or green split peas will do too)
4 cups water (or vegetable or chicken stock, if you have them handy in the fridge)
2 dried chiles (or less if you are really sensitive to heat)
1/4 tsp turmeric
1/2 tsp salt
2 tbs vegetable oil or ghee
1/2 tsp cumin seeds
1 cup chopped onions (or just use 1 medium sized onion, chopped)
1 tsp grated peeled fresh ginger root (or, if that is not available, use 1 tsp ginger powder)
1 to 1 1/2 tbs fresh lemon juice.
1/2 - 1 tsp garam masala
1/4 cup finely chopped cilantro
Wash the legume of choice in cold water. In a medium pot, cover them with the water and add the whole dried chiles, turmeric and salt. Bring to a boil, reduce heat and simmer, stirring often, until very tender. This will take about 30 minutes for the lentils, 45 mintues for the split peas. Add water, 1/2 cup at a time, if necessary, to prevent sticking.
In the meanwhile, prepare onions. Heat the oil or ghee in a small pan, add the cumin seeds, and cook for 10 to 15 seconds. Add onions and ginger and cook, stirring often, until the onions begin to brown. Set aside.
When the lentils are tender, remove and discard the hot peppers, stir in the onion mixture. Add the lemon juice, garam masala and salt to taste. Amount of juice and garam masala used depends on the spiciness you would like in your dal. If you prefer a dal that is thinner in consistency, add a little more water/stock to thin it. Sprinkle finely chopped cilantro on top before serving.
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