Thursday, January 20, 2011

masoor dal

I realize this doesn't fall under the category of baking, but since I'm short on time for a while, I'm putting up stuff I'm making to sustain myself on the weekends that I'm home. I have a very dear friend who is an expert at making this Dal dish, and he made it for me a lot, but now he's back in the dumb ole U.K., so I had to take matters in my own hands when I was craving this super delicious dish. I googled a ton of recipes and this one looked closest to what seemed like my friend's recipe. This is my first try making anything like this, and I really liked it! It takes a lot of spices that aren't readily in your local grocery store, so you might need to venture out to an Indian market, if you have one. Some Asian markets carry some of these spices as well. Also, sorry the picture isn't more legit, I was just trying to eat, you know? So, it's taken from my phone.

2 cups masoor dal (red lentils)
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 tsp salt
1/3 cup oil
1 1/2 onions, chopped
1 head garlic, separated, chopped (I used probably about 2 cloves)
1 (1-inch piece) ginger root, chopped
2 jalapeno chiles, chopped (I didn't have these so I just added about 1 teaspoon cayenne pepper)
2 tomatoes, chopped
1 bunch coriander (cilantro), chopped

• Rinse massor dhal thoroughly, until water is clear. In pot bring1 quart water to boil. Add massor daal.
• Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As massor dhal cooks, uncovered, water will evaporate and mixture will thicken.
• Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned.
• Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric.
• Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.
• Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed.

**coming soon is a post on raspberry cranberry crumb bars. they were so good!

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