HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


Kate Heyhoe

Kate's Global Kitchen

 

Cozy Toasted Yellow Dal

Serves 8 to 10
(Suggestion: freeze half)
by Kate Heyhoe

 

Because making a highly seasoned dal can be time-consuming (especially when making other Indian dishes at the same time), I like to make one big batch and freeze half. I add all the ingredients to the whole recipe, as described below and freeze a quart of it. But to refresh the flavors after defrosting and reheating, I mix a half-batch of Mixture 3 to stir in just before serving, and I also add extra fresh lime or lemon juice to perk up the flavors.

You can also finish the dish after Step 2, adding Mixture 2 and omitting Mixture 3. It will be milder in flavor but tastes perfectly fine; doing so shaves off some time and eliminates another pan to wash.

Mixture 3 includes mustard oil, available in Asian and Indian markets, but you can use canola oil and a hefty dose of horseradish if you can't find it. As for ajwain seeds, if you can't find them omit them or substitute a 50-50 mix of thyme and celery seeds.

As with all dried legumes, be sure to sort through the mung beans thoroughly to remove any rocks or debris.

This recipe is adapted from one by author Bharti Kirchner. It makes a soupy sort of dal, but if you let it sit for 30 minutes or so before adding the 3rd mixture, the cooked mung beans will expand and help thicken the broth. I find that the soupy dals are less filling than the dry dals. In fact, I prefer them when serving a full meal of entrée, raita, rice and bread. They also make a very satisfying light meal with naan or other bread, and a cucumber salad.

For an ideal companion to this dal, serve it with Basmati Rice with Two Cumins.

 
Mixture 1
2 cups yellow split mung beans
2 quarts water
1 teaspoon turmeric
1 whole serrano chile, or
   other fresh or dried hot chile

Mixture 2
2 teaspoons salt
2 teaspoons sugar
2 teaspoons ground cumin
2 teaspoons ground coriander seed

Mixture 3
2 tablespoons mustard oil
2 bay leaves
3 tablespoons minced ginger
2 teaspoons minced serrano or
   jalapeño chile (with or without seeds)
1/2 teaspoon ajwain seeds
1/2 teaspoon garam masala

Finishing Seasonings
1/3 cup fresh lemon or lime juice
lemon or lime wedges to squeeze at table

 
Speed Note:
While the mung beans toast, mince and measure the remaining ingredients. Also, put on the pot of water (2 quarts) to begin boiling.

1. Toast the yellow mung beans in a hot, dry skillet over medium heat, stirring frequently, until light brown, about 8 minutes. Rinse and drain.

2. In a large, heavy saucepan, bring water to boil. Add the mung beans, turmeric and whole chile. Simmer on low, uncovered, until the beans are tender but not mushy, about 30 minutes. Stir the beans occasionally to keep them from sticking to the pot. When the beans are tender enough to be broken easily between your thumb and finger, stir in the salt, sugar, cumin and coriander. Simmer for 3 to 5 minutes for the flavors to blend, or turn off the flame now if reheating later.

At this point the mixture can be set aside and reheated before use. Or, for a mild taste, you can serve the dal as is, skipping the remaining step.

3. Make sure the dal is fairly warm. Just before serving, prepare Mixture 3: Heat the mustard oil on medium-low heat until hot. Add the bay leaves, ginger, and minced chile. Stir and cook until the ginger begins to brown. Stir in the ajwain seeds and garam masala and cook for a few seconds; do not let the ajwain seeds burn. Stir the mixture into the pot of mung beans. Remove the mixture from the heat, stir in the lime or lemon juice and serve hot in small bowls or cups, with lemon or lime wedges. (Remove bay leaves before serving.)

 

Kate's Global Kitchen

 

Kate's Global Kitchen for March, 2000:

3/04/00 Carnaval & Mardi Gras Madness
3/11/00 St. Patrick's Day Special
3/18/00 Spring Couture: Best-Dressed Asparagus
3/25/00 The Dal Call: Indian Comfort Food

 
Copyright © 2000, Kate Heyhoe. All rights reserved.

 



Current Kate's Global Kitchen
Kate's Global Kitchen Archive

 
This page created March 2000

Top


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.