Erin's self-sufficiency blog

Dedicated to sharing my efforts in radical homemaking, self-sufficiency, simplicity, and general craftiness on a very, very small budget.

Tuesday, April 18, 2006

What the dhal?

First, please note the change in mission statement. I might as well say everything I want to on one blog and not crowd cyberspace with my mental detrius.

I've had a request for a dhal recipe. This one is easy and Punjabi style (or at least the Erin version of a Punjabi style).

1 cup red lentils or split mung beans
2 1/2 cups water
1/4 tsp turmeric
2 jalepeno chilis, chopped
1 tsp salt
1 medium onion, sliced
1 tomato, cut into wedges
1 tsp shredded ginger
1 tsp minced garlic
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1/4 tsp cayenne pepper
1/2 tsp garam masala
1/4 bunch coriander leaves, cleaned and chopped
2 tbsp + 2 tbsp vegetable oil

Wash and pick over the lentils/beans. Put them in a saucepan with the water, turmeric, and jalepenos, and simmer until soft and thick, about 15-25 minutes. Mash the beans with a spoon and add the salt. Set aside.

In a frying pan, heat 2 tbsp oil on medium-high. Add the onions and stir, sauteing until brownish. Add the tomato, ginger, and garlic and continue to stir-fry for another two minutes. Pour this mixture into into the bean mixture and wipe the frying pan clean.

Heat the remaining 2 tbsp oil over medium high heat in the frying pan. When hot, add the cumin and mustard seeds. Keep a pot lid handy. When mustard seeds begin to pop, protect yourself with the pot lid and add the cayenne and garam masala. Fry for about 30 seconds and add this mixture to the lentil mush.

Stir in chopped coriander, reheat, and serve with rice.



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