The past few weeks / months I've been working pretty hard to study for two oral exams for my Ph.D. program in Math, which will be held tomorrow. As such (and due to passover) I've been pretty lax about posting and cooking. However, I did manage to make a nice dal a few days ago which I figure I will share (I think I'm done with studying and now I get to relax). I call this a tangy dal since the key flavors enhancing the dal are ginger, tomato paste and a little apple cider vinegar (plus some brown sugar). I decided to try to make something tangy since I remember my old roommate's girlfriend telling me that in Bangladesh cuisine, curries and dals are often tangy, and this sounded interesting to me.
The dal I chose to use was Mong Dal. Its a very small whole lentil which results in a pretty thick consistency when fully cooked. I soaked a cup or so of these over-night. The next day I heated some oil in a pot and added a few bay leaves, and some finely diced dried hot pepper (often people use this whole, but I decided to experiment with dicing it this time), plus half a stick of cinnamon and a few cloves. After about a minute and once the bay leaves began to brown (not burn) I added in some mustard seeds and some cumin seeds and gave them about a minute also. When the mustard seeds started to pop (and when I managed to finish dicing a large onion and some garlic) in when the onion and garlic. Mostly out of forgetfulness, but did not add any ginger at this point. However, in retrospect, my later method in including the ginger worked well, so I might just go with that again in the future.
Once the onions got translucent I cleared a spot on the bottom of the pot and add a little more oil and then the drained dal. The idea was to roast them a little (but it didn't see to work since they were pretty water-logged). I'm not really sure how much water I ended up using, but I would need to guess over two cups. The key was to make sure that the lentils didn't burn on the bottom. After cooking for about an hour and a half, the dal separated and became a thick sauce.
It was also at about this point when I remembered that I should have used some ginger. The difference between a bad dal and a good dal comes in the last minute of cooking. There is only so much flavor which can be imparted to a dal which cooks for about two hours. Solid spices work --- powder spices lose their flavor over the long cooking time. The way to spice dal is, in the end, to add an oil and tomato based spice sauce to the dal. I had run out of onion, or else I would have used some in this, but what I ended up doing is dicing some garlic, and ginger. Then I heated up about two tablespoons of oil, and added some garam masala powder plus a little curry powder to the oil and after a few second of sizzling I added the ginger and garlic. I gave it just enough time for the garlic to begin to brown, before I added in a little over half a can of tomato paste, and mixed this together thoroughly. This mixture then went into my dal and got mixed until well distributed. The final touch was a little brown sugar and a few dashes of apple cider vinegar. The spice level was a little high, so I added a few spoonfuls of yogurt directly into the pot and mixed it up.
This dal keeps for a long time, and can be microwaved in two minutes for a great meal. I had bought a loaf of rye bread from the Jewish bakery nearby, so I used toasted slices of the bread to dip into the dal (though more traditional Indian breads probably work well too).
I think that the tangyness worked well with this type of lentil, though I'm not sure why.
Good points to remember with dal is that a little acid after cooking works well. People often squeeze some lemon into the dal -- I didn't have lemon so I used some vinegar (just a little). Also remember to only use solid spices during the cooking, and afterwards to include the powder spices in the form of a tomato/oil mixture. Also make sure the lentils are fully broken down before adding this mix.
Showing posts with label Dal. Show all posts
Showing posts with label Dal. Show all posts
Wednesday, April 22, 2009
Monday, March 16, 2009
Master Chef finals menu
I needed to submit my menu for the finals for the nyu master chef today. I've included it below. In other news, I'm at a conference in Salt Lake City, and after eating out for a few days straight i have reaffirmed my many reasons to seldom eat out and if i do to be very selective in my choice of venue. Anyway, here's the menu and recipe.
1. (Kheer - rice pudding; 1 sauce pan, 1 wide pan, 1 cast iron pan) Boil ½ cup rice and one cup water in sauce pan. Simmer 3 cups almond milk with whole cardamom pods and ¼ cup coconut milk in wide pan. Before adding basmati rice, remove the cardamom pods. When rice has cooked for about 15 minutes add into the almond milk and simmer at low heat. Add 1/3 cup brown sugar, 1.5 tsp vanilla extract, cardamom powder. Near the end of cooking heat oil in cast iron pan and add crushed cashews and almond slivers plus more cardamom powder and golden raisins. Add to the pudding. Chill for as long as possible before serving.
2. (Dal porridge; 1 large pan, 1 sauce pan for boiling water) In large pan heat veggie oil and brown cumin seeds. When popping add dry red pepper flakes and two bay leaves. Add in crushed garlic, chopped onion, green chili and ginger. Cook until onion has caramelized a little. Then add 2 diced potato, 1 diced carrot and 1 cup of peas. Spice with salt, pepper, turmeric and red chili powder. After a few minutes clear an area on the bottom of the pan and add a little more oil and then ½ cup of red dal. Roast dal for about two minutes and then add in two cups of pre-boiling water. Cook until it is half cooked and separating then add in ½ cup basmati rice and a little more hot water. Cook on medium heat until dal is fully broken down and rice is cook done. Spice to taste with more salt, turmeric, chili powder, cumin powder and pepper.
3. (Chapatti; large bowl, rolling pin, 1 large cast iron pan) Sift 1 cup of whole wheat flour with a pinch of salt. Mix with 1 Tbs olive oil and 1/4 cup water. Add more flour if dough is too wet. Put aside for 30 minutes. Split into small balls and with some flour, roll until flat. About 10 minutes before serving time, heat medium cast iron and with a little oil brown both sides, but do not cook until fully crisp. Cover before serving.
4. (Curry sauce; 1 deep pan) Heat oil in a deep pan. Add bay leaves and dried red pepper and let sizzle for 30 seconds. Add mustard seeds, sizzle another 30 seconds, then add turmeric, garam masala and crushed cardamom. After about 15 seconds add medium sized pieces of chopped onion and garlic and hot pepper. Cook for a few minutes until onions start to get a little translucent, but not browned. Add in ½ cup peas and 1 chopped carrot and cook until they get a little tender. Meanwhile take 1 large can of unseasoned tomatoes puree and pour into the pan. Cook for 10 minutes or so then add in goat cheese and mix until smooth. Add salt and pepper and any additional spice to taste.
5. (Vegetable kofta; grater, medium bowl, 1 large cast iron pan, draining rack with paper bag) Add 1 cup chickpeas to a large glass bowl with 1 cup goat cheese and 2 eggs and ½ cup crushed cashews. Peel and julienne 1 carrot, 1 zucchini and 1 long hot thai pepper. Mix in with 1 thinly sliced onion and well crushed garlic (4 cloves). Spice with red pepper powder, cumin/ coriander, tumeric, curry powder, and salt/pepper. Then add in a few spoonfuls of chickpea flour to thicken up the mixture. Let sit for a little. Take you favorite cast iron skillet and cover bottom with oil. Heat and then shape into latka like patties (maybe 2-3 inches in diameter) and place into the pan. Let these get browned before flipping and repeating. Occasionally add more oil, and when cooked place them on paper bags for draining.
6. (Cabbage curry; large pan) In a large pan heat oil and add in black mustard seeds and cumin seeds. Roast until popping and then add in crushed garlic, sliced onion and green chili. Then add in ½ cup peas and ½ of a cabbage finely shredded. Add salt and turmeric as well as some garam masala. Cook until cabbage has taken on the color of the turmeric but is still semi-crunchy.
Course 1: In a medium sized bowl spoon out a portion of the dal porridge.
Course 2: On a small side plate put two, freshly cooked, chapatti. On a large plate place three vegetable kofta, covered with curry sauce, and a side of cabbage curry.
Course 3: On a small plate chill a few spoonfuls of kheer.
1. (Kheer - rice pudding; 1 sauce pan, 1 wide pan, 1 cast iron pan) Boil ½ cup rice and one cup water in sauce pan. Simmer 3 cups almond milk with whole cardamom pods and ¼ cup coconut milk in wide pan. Before adding basmati rice, remove the cardamom pods. When rice has cooked for about 15 minutes add into the almond milk and simmer at low heat. Add 1/3 cup brown sugar, 1.5 tsp vanilla extract, cardamom powder. Near the end of cooking heat oil in cast iron pan and add crushed cashews and almond slivers plus more cardamom powder and golden raisins. Add to the pudding. Chill for as long as possible before serving.
2. (Dal porridge; 1 large pan, 1 sauce pan for boiling water) In large pan heat veggie oil and brown cumin seeds. When popping add dry red pepper flakes and two bay leaves. Add in crushed garlic, chopped onion, green chili and ginger. Cook until onion has caramelized a little. Then add 2 diced potato, 1 diced carrot and 1 cup of peas. Spice with salt, pepper, turmeric and red chili powder. After a few minutes clear an area on the bottom of the pan and add a little more oil and then ½ cup of red dal. Roast dal for about two minutes and then add in two cups of pre-boiling water. Cook until it is half cooked and separating then add in ½ cup basmati rice and a little more hot water. Cook on medium heat until dal is fully broken down and rice is cook done. Spice to taste with more salt, turmeric, chili powder, cumin powder and pepper.
3. (Chapatti; large bowl, rolling pin, 1 large cast iron pan) Sift 1 cup of whole wheat flour with a pinch of salt. Mix with 1 Tbs olive oil and 1/4 cup water. Add more flour if dough is too wet. Put aside for 30 minutes. Split into small balls and with some flour, roll until flat. About 10 minutes before serving time, heat medium cast iron and with a little oil brown both sides, but do not cook until fully crisp. Cover before serving.
4. (Curry sauce; 1 deep pan) Heat oil in a deep pan. Add bay leaves and dried red pepper and let sizzle for 30 seconds. Add mustard seeds, sizzle another 30 seconds, then add turmeric, garam masala and crushed cardamom. After about 15 seconds add medium sized pieces of chopped onion and garlic and hot pepper. Cook for a few minutes until onions start to get a little translucent, but not browned. Add in ½ cup peas and 1 chopped carrot and cook until they get a little tender. Meanwhile take 1 large can of unseasoned tomatoes puree and pour into the pan. Cook for 10 minutes or so then add in goat cheese and mix until smooth. Add salt and pepper and any additional spice to taste.
5. (Vegetable kofta; grater, medium bowl, 1 large cast iron pan, draining rack with paper bag) Add 1 cup chickpeas to a large glass bowl with 1 cup goat cheese and 2 eggs and ½ cup crushed cashews. Peel and julienne 1 carrot, 1 zucchini and 1 long hot thai pepper. Mix in with 1 thinly sliced onion and well crushed garlic (4 cloves). Spice with red pepper powder, cumin/ coriander, tumeric, curry powder, and salt/pepper. Then add in a few spoonfuls of chickpea flour to thicken up the mixture. Let sit for a little. Take you favorite cast iron skillet and cover bottom with oil. Heat and then shape into latka like patties (maybe 2-3 inches in diameter) and place into the pan. Let these get browned before flipping and repeating. Occasionally add more oil, and when cooked place them on paper bags for draining.
6. (Cabbage curry; large pan) In a large pan heat oil and add in black mustard seeds and cumin seeds. Roast until popping and then add in crushed garlic, sliced onion and green chili. Then add in ½ cup peas and ½ of a cabbage finely shredded. Add salt and turmeric as well as some garam masala. Cook until cabbage has taken on the color of the turmeric but is still semi-crunchy.
Course 1: In a medium sized bowl spoon out a portion of the dal porridge.
Course 2: On a small side plate put two, freshly cooked, chapatti. On a large plate place three vegetable kofta, covered with curry sauce, and a side of cabbage curry.
Course 3: On a small plate chill a few spoonfuls of kheer.
Saturday, October 4, 2008
Cumin Dal and Rice Stew
Two years ago I had a roommate, Sheel, who was Indian. We both enjoyed cooking and explored many types of food. Some of the best recipes we made, though, came from his mother. Today I remade one of those recipes --- a stew of dal, rice and vegis, spiced with cumin (and many other spices). Here's the idea:
In a small cast iron pan brown cumin seeds and once cooled grind into powder. Meanwhile heat oil (canola) in a pot then add in dry red pepper and bay leaves. After like a minute add in garlic, onion, green chili, and ginger and let the onion brown/carmilize. Then introduce the potatos and vegis (I used carrot and peas). Spice with salt, turmeric and red chill powder. After cooking for a little, push the vegis to the side and add a little more oil to the middle and add in dal (1 cup) and roast two minutes. After that add 4 cups of hot water and cook until the dal is half cooked --- it should be getting softer and separating a little. Then add in 1 cup rice and a little more hot water and cook until done. When most of the water has been absorbed, add in the ground cumin seeds.
This dish is best after its cooled down and even after its sat in the fridge for a day because the spices really meld and develop. Its pretty much a complete meal in itself (I'll probably be eating it for the next four days or so). Its also a really good dinner party food --- on two or three occasions I've made it, along with some other dishes, and its gone over really well.
In other culinary news my roommate Steve and I are going to a knife demonstration at William Sonoma tomorrow noon; my friend Jess and I have made plans to try to create a good peanut butter cheesecake (I agreed to this because I don't like peanut butter and hence won't be tempted to eat it in all its fatty goodness); my friend Mike had a great idea of starting a bi-monthly food club where we learn to cook different dishes as a group. So as far as cuisine I have my plate full (lame joke).
In a small cast iron pan brown cumin seeds and once cooled grind into powder. Meanwhile heat oil (canola) in a pot then add in dry red pepper and bay leaves. After like a minute add in garlic, onion, green chili, and ginger and let the onion brown/carmilize. Then introduce the potatos and vegis (I used carrot and peas). Spice with salt, turmeric and red chill powder. After cooking for a little, push the vegis to the side and add a little more oil to the middle and add in dal (1 cup) and roast two minutes. After that add 4 cups of hot water and cook until the dal is half cooked --- it should be getting softer and separating a little. Then add in 1 cup rice and a little more hot water and cook until done. When most of the water has been absorbed, add in the ground cumin seeds.
This dish is best after its cooled down and even after its sat in the fridge for a day because the spices really meld and develop. Its pretty much a complete meal in itself (I'll probably be eating it for the next four days or so). Its also a really good dinner party food --- on two or three occasions I've made it, along with some other dishes, and its gone over really well.
In other culinary news my roommate Steve and I are going to a knife demonstration at William Sonoma tomorrow noon; my friend Jess and I have made plans to try to create a good peanut butter cheesecake (I agreed to this because I don't like peanut butter and hence won't be tempted to eat it in all its fatty goodness); my friend Mike had a great idea of starting a bi-monthly food club where we learn to cook different dishes as a group. So as far as cuisine I have my plate full (lame joke).
Subscribe to:
Posts (Atom)