Dal: The very best

Caleb's old roommate John Michael makes kick ass Indian food. He made a million batches of this recipe for our wedding reception, God bless him. This is the only dal I make anymore. 

I personally think that spice batch #4 (especially the fresh curry leaves and asafoetida) is what makes this such a stand out winner. That said, I've made it before without all the right spices and it's still delicious!


Yellow Mung Beans with Fresh Curry Leaves

1 cup of split mung dal (you can use anything...I made some last night with toor dal)
1/4-1/3 cup chopped cilantro

Spice batches

#1
1/4 tsp tumeric
3/4 tsp salt

#2
4-6 chile de arbol(dried chiles)

#3
1 tsp black mustard seeds
1/2 tsp cumin seeds

#4
2-3 tbps curry leaves minced (fresh)
1/2 tsp ground fenugreek
1/8 tsp asafoetida (I like more...)

#5
1/4 tsp ground paprika


1) Rinse dal in cold water until water runs clear. Place in pot with 3 cups of water and spice batch #1. Bring to a boil. Reduce to medium. Heat until the foam rises, then reduce heat to low. You want a steady simmer. Stir occasionally. If water gets too low, add more....1/2 cup at a time. The consistency should be smooth and slightly soupy. Once finished, fold in cilantro and heat 2 mins more.
Remove from heat and cover.

2) Heat 2 tbps oil (or ghee) in small nonstick pan. Once oil is ready, add spice batch #2. Shake the pan until peppers turn dark red.

Add spice batch #3. The seeds will pop and splutter (30 secs). Watch out! (If they don't, you need to raise the heat.)

Add spice batch #4. Keep stirring until spices change color. (1 min) Don't let it burn.

3) Remove pan from heat. Add spice batch #5. Stir then add to dal. Lightly stir into dal. (i.e. don't go crazy and stir like you're beating an egg.....one quick turn....like mixing a cocktail.)

This recipe does NOT do well when doubling. I make two batches and freeze one. It freezes great.

Spoon dal over a plate of rice for a hearty meal. Top with raita and serve as a soup. Or serve as a side to any Indian dish.

my favorite salad lately

at cheryl's prompting i'm going to share this little tip that caleb's mom gave me. i've had it probably 5 times in the last week. sooo easy but delish.

pour a bit of olive oil over field greens (spinach works, too), mix the greens/oil with your hands til the greens are coated.

pour a smidge of kosher or sea salt in your cupped palm. squeeze lemon juice over it and then sprinkle over greens. mix in.

that's IT!!! if you dont believe me, try it.

you can also mix in whatever you want. i have done almonds or sunflower seeds. and/or parmesan. i prefer to keep it simple

the oil coating keeps the salad from getting soggified by the lemon juice.

i'm never going back to bottled salad dressings.

How I make my guacamole.

Ada hearts this.

1 ripe avocado
1ish T. lemon juice (I like this better than lime)
2ish T. minced white onion
pinch dried oregano (kinda weird, but makes it yummy!)
1 small garlic clove, minced
salt to taste

Mash this all up with a potato masher and serve.

Simple Dal

We've made a lot of this lately. It is great the first day and even better the second. And it is cheap and super quick to make. I've frozen bags of this for Kyle to bring to work for lunch. And it is very easy to double.

1 c. dried red lentils
2 t. ground ginger
1 T. minced garlic
4 cardamom pods (I got mine in the Whole Foods bulk spices)
1 T. mustard seeds
2 whole cloves
1 t. black pepper
salt
2 T. butter

Combine lentils, giner, garlic, cardamom, mustard seeds, cloves, pepper in saucepan and add water to cover by about 1 inch. Cook at a steady simmmer until the lentils are quite soft-- about 20-30 minutes, salting when they soften.

Remove cloves and pods, stir in butter. Taste and adjust salt if needed. Serve over rice.

How do you clean your mushrooms?

I'm curious. (And, Caron, just because I know you'll ask-- not the hallucinogenic kind.)

falafel wisdom

i need your advice about falafel. the last batch i made, i tried to fry instead of my usual method, broiling. anyway, the balls fell apart when i placed them in the oil. potential ball jokes aside, what did i do wrong? i'd like to get it right.

A well-tested Dyer recipe

This is a fairly quick and very easy recipe that we make pretty often. I'm certain in is not authentic at all-- but it is very, very good.

I'm actually making right now for dinner tonight.


Pork and Mango Picadillo
3/4 lb. ground pork
2 cloves garlic, minced
1 t. coriander
1 t. oregano
1 t. cinnamon
1 t. cumin
1/2 t. thyme
1/3 c. chopped green onions
2 c. salsa
1 mango, cubed
1 T. fresh cilantro (optional)
slivered almonds, toasted
couscous

In skillet, cook pork and drain fat. Stir in onions, garlic and spices. Cook for 2 minutes more. Gently stir in slasa and mango. Cook till heated thru. Serve spooned onto cooked couscous. Top with cilantro and almonds.