mung dal with sauteed onion and ginger

From my Indian cookbook.

2 1/2 cups yellow mung beans
wash beans four times

prepare spice powder:
heaping 1/2 tsp tumeric
2 tsp salt
1/8 tsp cayenne

spread powder over beans
pour 6 cups water over beans
bring to boil (about 15 minutes)
reduce heat, cook uncovered

chop 1 cup cilantro. add when five minutes is left on the lentils.

chop 1/2 onion finely.
mince 2 tablespoons ginger. (Don't skimp on the ginger, it tends to get lost in here)
prepare a tarka powder:
2 tbsp coriander
1 tsp cumin

prepare 3 tbsp oil, 2 tbsp butter over high heat.
Add 2 tsp. cumin seeds when hot, let them sizzle
add onion, cook 1 minute
add ginger, cook 1 minute
add tarka powder, cook 30 seconds

add to mung dal.

correct salt seasoning. cracked pepper optional.

brown lentils with cinammon and cumin seeds

This is a warm and fragrant dish, easy to prepare on a Sunday afternoon and will last most of the week for hot lunches. It balances spices and has a mild heat to it. The finish is long and sits on the palate.

For starters:

• wash 2 cups brown lentils, add to 3 quart pot with 5 cups water
• bring to boil, hold for 10-15 minutes
• reduce heat to medium--or whatever will give a rolling simmer--and cook an additional 20-30 minutes, gauging when the lentils are soft and creamy.
• add 1/2 cup chopped fresh cilantro during last five minutes of cooking
  

For finishers:

• heat 3 tbsp of peanut oil on high heat
• add 2 tsp of cumin seeds, let them sizzle for one minute
• add 1/2 of a large onion (or 1 small one. or whatever)
• drop in 1 tbsp of butter after the onions soften
• sprinkle in 2 tsp of Indian curry powder
• .mix.
• dust with cinnamon, to taste.
• .mix.
• turn off heat

When the lentils are completely ready, mix in the finishing sauce. Let stand at least a few minutes. Then go to flavor country.

VARIATIONS TO TRY: I would like to try this with French green lentils. I have enough to choke a horse in the basement, so can give it a try. French green lentils are supposed to be the best, in terms of keeping their shape and texture throughout cooking.

UPDATE: the cooking times upstairs will produce a softer dish. I am still trying to master texture.

Cashew Dal

Recipe: French Lentils With Cashews Time: About an hour

2 tablespoons butter or peanut oil

1 large yellow onion, chopped

1 tablespoon curry powder or garam masala

1/4 cup tomato paste

1 cup chopped cashews

1/2 cup dried French green (Le Puy) lentils, washed and picked over

Salt and freshly ground black pepper

1/2 cup yogurt for garnish

1/4 cup chopped parsley for garnish.

1. Put butter in a large pot over medium heat until it is melted and foamy (or shimmering if using oil). Add onion and cook, stirring occasionally, until soft and golden, about 5 minutes. Stir in spice blend and keep stirring for a few seconds, until it becomes fragrant. Add tomato paste and cook, stirring frequently, until it darkens, another couple of minutes.

2. Add cashews and stir to coat them in onion mixture. Cook and stir just long enough for them to warm a bit. Add lentils and enough water to cover by about an inch.

3. Bring to a boil, then turn heat down to medium-low so mixture bubbles gently. Cook, stirring until beans are soft, 20 to 30 minutes; add more water as needed to keep everything moist. When lentils are cooked to desired tenderness and mixture has thickened, stir in some salt and pepper, then taste and adjust seasoning. Serve, garnished with a dollop of yogurt and a little parsley.

Yield: 4 to 6 servings.

simple dal

Here is a recipe attempted from the Minimalist's old column. The link includes many more good recipes, so is worth reading on its own.

recipe:

Recipe: Lentils With Curried Tarka Time: 45 minutes

1 cup dried brown lentils, washed and picked over

2 1/2 cups water, coconut milk or vegetable stock, more if needed

4 tablespoons butter or vegetable oil

1 cup chopped scallions

1 tablespoon lemon zest

1 tablespoon curry powder

Salt and freshly ground black pepper

Chopped fresh cilantro leaves.

1. In a medium saucepan, combine lentils and liquid and bring to a boil over medium-high heat. Turn heat down to medium-low so that mixture bubbles gently, cover partly and cook, stirring occasionally, until lentils are just tender, 20 to 30 minutes. Add liquid as necessary to keep them a little soupy.

2. Put butter in a skillet over medium heat until it is melted and foamy (or shimmering if using oil). Add scallions and lemon zest and cook, stirring frequently, until soft and fragrant, 3 to 5 minutes. Stir in the curry powder and cook and stir for another minute or so. Add a large pinch of salt, some pepper and the cilantro leaves. Cook mixture (the tarka) for just another 30 seconds or so, then turn off heat.

3. When lentils are cooked to desired tenderness, stir scallion mixture into the lentils. Dal should be moist but not soupy; if it is not, add more water and heat through. Taste and adjust seasoning and serve.

Yield: 4 servings.

In this attempt, I doubled the recipe and the cooking time (roughly). I also used 1/2 of a yellow union and some scallions. I added the curry powder late, and more salt. Good result! Lots of dal for the week.