Side Pannel
Mussoor Dal #1
Ingredients List
- 1 c Red lentils
- 2 -(up to)
- 2 1/2 c Water
- 1 -(up to)
- 2 Serrano peppers
- 1/4 ts Turmeric (maximum)
- 1/8 ts Nigella (kalonji; in many
- -Indian languages)
- 1 ts Oil; more or less, or
- -clarified butter
- Salt to taste
Directions
While a fancy dal is nice from time to time, I much prefer simpler
preparations. For these simpler dals the procedure is as follows:
1. Boil the dal till it is cooked through.
2. Heat a little oil or clarified butter in a wok. Stir fry the spices for
a few seconds, to produce what we call the tarka. Expect some spitting.
3. Pour the boiled lentils in, salt to taste, remove from heat.
4. Clock time: about 30 minutes. Real hands-on time required: ~ 5 minutes.
Here are two implementations, using red lentils (mussoor dal). (Measures
are American, and not critical anyway. I don't measure.) Version 1: (see
"Mussoor Dal #2" for Version 2)
Procedure:
1. Wash the lentils. Add the water, bring to a gentle boil. Some scum will
develop, from lentil dust, and surfactants in the lentils. Skim it off.
2. Add the turmeric powder. (Doing this before the scum is removed causes
the turmeric to float up with the scum, and it is then lost. If you do not
skim the scum off you will have problems with the mixture boiling over.
Also, you will have problems with stuff boiling over if you cover the pot
completely.)
3. Pierce the sides of the peppers (or slit them), and drop them in. Boil
gently, almost covered, till the lentils are completely cooked. If
necessary, add some water along the way. The end product should be fairly
fluid. The lentils will still have some structure, but it will be more
flaky than granular. Remove the peppers, homogenize the mixture with a hand
mixer, drop the peppers back in.
4. Make the tarka: Heat the oil, preferably in a wok, which makes it easy
to deal with the very small quantity of oil. Add the nigella.
5. As soon as it stops sizzling, add the cooked lentils rapidly. You may
want to let the oil cool somewhat, so that splattering is avoided.
6. Salt to taste (0.5 to 1 tsp), mix, serve.
preparations. For these simpler dals the procedure is as follows:
1. Boil the dal till it is cooked through.
2. Heat a little oil or clarified butter in a wok. Stir fry the spices for
a few seconds, to produce what we call the tarka. Expect some spitting.
3. Pour the boiled lentils in, salt to taste, remove from heat.
4. Clock time: about 30 minutes. Real hands-on time required: ~ 5 minutes.
Here are two implementations, using red lentils (mussoor dal). (Measures
are American, and not critical anyway. I don't measure.) Version 1: (see
"Mussoor Dal #2" for Version 2)
Procedure:
1. Wash the lentils. Add the water, bring to a gentle boil. Some scum will
develop, from lentil dust, and surfactants in the lentils. Skim it off.
2. Add the turmeric powder. (Doing this before the scum is removed causes
the turmeric to float up with the scum, and it is then lost. If you do not
skim the scum off you will have problems with the mixture boiling over.
Also, you will have problems with stuff boiling over if you cover the pot
completely.)
3. Pierce the sides of the peppers (or slit them), and drop them in. Boil
gently, almost covered, till the lentils are completely cooked. If
necessary, add some water along the way. The end product should be fairly
fluid. The lentils will still have some structure, but it will be more
flaky than granular. Remove the peppers, homogenize the mixture with a hand
mixer, drop the peppers back in.
4. Make the tarka: Heat the oil, preferably in a wok, which makes it easy
to deal with the very small quantity of oil. Add the nigella.
5. As soon as it stops sizzling, add the cooked lentils rapidly. You may
want to let the oil cool somewhat, so that splattering is avoided.
6. Salt to taste (0.5 to 1 tsp), mix, serve.
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