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Lime & Tomato Lentil Dal
Jul. 4th, 2020 08:01 pmFrom Odiyan Country Cookbook: International Vegetarian Recipes by Bill Farthing
Lime & Tomato Dal
1 cup mung beans, urad dal or lentils (urad dal is split peas, I think)
3 1/2 cups water
2 Tbsp butter, ghee or oil
1 tsp salt
1 tsp ground mustard
1/2 tsp cumin
1/2 tsp tumeric
1/4 tsp fenugreek
1/2 tsp ground ginger or 1 Tbsp fresh minced ginger
cayenne to taste
3 ripe tomatoes, diced
2/3 cup diced apple
juice of 3 limes
fresh basil and/or cilantro as garnish
Wash the dal (presoaked or not, as you choose) and simmer in water until just tender, about two hours or longer. cook the dry spices and ginger in the oil for a few minutes and add them to the dal. Add cayenne to taste.
Add the diced apple, lime juice and, about 6 minutes before serving, add the diced tomato. The tomatoes should be hot but only partially cooked. Garnish with lots of fresh basil or some cilantro. This dish is also good with diced jalapeno peppers.
Just before serving you may also saute 1 clove minced garlic in 2 Tbsp butter and add 4 Tbsp dried coconut and 1/4 tsp tumeric. Sprinkle it over top. Serves 4
(Bill Farthing, pg. 92)
My deviations:
I did not do anything re: the garnishing, and I did not have garlic, fenugreek, or dried mustard. I used red lentils, which probably didn't have to be cooked for as long as I did, but they were good and mushy by the end, and it was a delicious result. Next time I might try urad dal/split peas instead.
I used 1 1/2 tsps of curry powder in place of the mustard and tumeric. I didn't measure the apple--I took a medium-ish (on the large side) apple I had on hand and chopped that fine. Since I'd used a pot that was too small, I only used one tomato instead of three. (NOTE: I suggest a pot that is at least 3 qt, if not 4 qt.)
I also had to add the juice mostly cold rather than during cooking, again due to the size of the pot.
I would also cut down the limes to one or two--three is very sharp and tangy, but I would have to experiment with it.
Served over white rice, though next time I make it I might try roasted potatoes and rice.
Lime & Tomato Dal
1 cup mung beans, urad dal or lentils (urad dal is split peas, I think)
3 1/2 cups water
2 Tbsp butter, ghee or oil
1 tsp salt
1 tsp ground mustard
1/2 tsp cumin
1/2 tsp tumeric
1/4 tsp fenugreek
1/2 tsp ground ginger or 1 Tbsp fresh minced ginger
cayenne to taste
3 ripe tomatoes, diced
2/3 cup diced apple
juice of 3 limes
fresh basil and/or cilantro as garnish
Wash the dal (presoaked or not, as you choose) and simmer in water until just tender, about two hours or longer. cook the dry spices and ginger in the oil for a few minutes and add them to the dal. Add cayenne to taste.
Add the diced apple, lime juice and, about 6 minutes before serving, add the diced tomato. The tomatoes should be hot but only partially cooked. Garnish with lots of fresh basil or some cilantro. This dish is also good with diced jalapeno peppers.
Just before serving you may also saute 1 clove minced garlic in 2 Tbsp butter and add 4 Tbsp dried coconut and 1/4 tsp tumeric. Sprinkle it over top. Serves 4
(Bill Farthing, pg. 92)
My deviations:
I did not do anything re: the garnishing, and I did not have garlic, fenugreek, or dried mustard. I used red lentils, which probably didn't have to be cooked for as long as I did, but they were good and mushy by the end, and it was a delicious result. Next time I might try urad dal/split peas instead.
I used 1 1/2 tsps of curry powder in place of the mustard and tumeric. I didn't measure the apple--I took a medium-ish (on the large side) apple I had on hand and chopped that fine. Since I'd used a pot that was too small, I only used one tomato instead of three. (NOTE: I suggest a pot that is at least 3 qt, if not 4 qt.)
I also had to add the juice mostly cold rather than during cooking, again due to the size of the pot.
I would also cut down the limes to one or two--three is very sharp and tangy, but I would have to experiment with it.
Served over white rice, though next time I make it I might try roasted potatoes and rice.
