This is Maria's new favorite for when the weather is too hot.
I followed this recipe exactly: https://www.cookwithmanali.com/curd-rice/#wprm-recipe-container-36011
Except I doubled the amount of urad dal, and omitted the green chilies. Instead of grated carrot/cucumber we diced several cucumbers in a very small dice.
This was interesting. A very different flavor profile from the dals I've done before. A nice warming heat and blend of flavors. After eating it for a week, though, I don't think it's my favorite way to prepare dal.
Recipe comes from book: "Mumbai Modern" by Amisha Dodhia Gurbani
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1. Saok toor dal in water for 30 min. Rinse several times and drain.
2. Cook 20 min at high pressure with a pressure cooker (5 whistles): dal, 3 cups water, 2 large diced tomatoes, 2 tsp salt, 1 tsp turmeric. Let pressure cooker cool for 10-15 min, then add 1 cup water and blend with hand blender.
3. To the blended lentils, add: 1 tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp chili powder (not cayenne), 1 tsp garam, 1 Tbsp brown sugar and combine with whisk.
4. Add 2 tsp grated ginger and 4 tsp lemon juice and whisk to combine again.
5. In a small bowl, combine 1 tsp cumin seed, 1.5 tsp mustard seed, 6 cloes, 1/2 cinnamon stick (2g) broken coarsely, 1/8 tsp asafoetida, 8-10 fresh curry leaves, 1 tsp fenugreek seeds. Heat 2 Tbsp ghee in small saucepan. Add spices 10 seconds after ghee has melted. When curry leaves start spattering cover with pot lid and turn off heat. After 30 more seconds add to blended dal mixture.
6. Simmer uncovered on low for another 10-15 min to let flavors combine. You can add more water here for a less viscous dal, or simmer it down for a more viscous one.
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The original recipe had me boil 25 raw peanuts in water for 5 minutes, drain, and add them at step 4. I can' figure out what that possible did for the flavor. I think it might be interested to add 1 Tbsp unsalted peanut butter at step 4, however.
This was solidly good, and seems pretty flexible. Originally I didn't have dill so made without, but have since added it and it's good both ways.
https://thelemonbowl.com/farro-greek-salad-feta-dill/
I followed this recipe for black beans. Came out great!
This recipe for Mexican rice. (Definitely include the cilantro while cooking)
For toppings I did my usual grilling of thinly sliced sweet potato slices and thickly sliced zucchini brushed with olive oil and sprinkled with salt and pepper. Portobello mushrooms brushed liberally with a mixture of equal parts olive oil, balsamic vinegar, and soy sauce.
I like to serve that with toasted pepitas, fresh salsa and fresh avocado.
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Separately, this time I made the following (which doesn't go with the above, but as a totally different option).
I boiled some large potato cubes and carrot hunks in lightly salted water and separately made a tangy tomato glaze:
Lightly fry about 1/4 Cup diced red onion or shallot in 2 Tbsp olive oil.
Add 8 oz tomato sauce (or equivalent tomato paste + water). + large pinch red pepper flake and 1/8 - 1/4 tsp smoked paprika. Add 1 Tbsp honey and let everything simmer for a bit until it's a little thicker than you'd want. Add 1 Tbsp balsamic vinegar and cook 1 min longer.
Delicious!
