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
---
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.
----
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.
No comments:
Post a Comment