Best dal yet
We had an amazingly good meal on our last trip to Rasa. Their dal in particular was scrumptious - why can't I make dals like theirs? So inbetween bites I studied the dal: yellow lentils, mung beans, finely chopped tomato and spinach, but what were those black specs? Onion seed? I asked the waiter: mustard seeds! I've never used mustard seed in dal so I bought a pack and hit the stove. This combination of ingredients resulted in my best dal yet. I'm recording the recipe here so I don't forget it. Too busy eating to take pictures, I'm afraid!
Start with a big saucepan. Put in just enough oil to cover the bottom and add
- 1 heaping dessert spoonful each of cumin seed and mustard seed
- a few curry leaves
When the seeds start to pop, add
- 1-inch cube of fresh ginger, finely diced
- 2 cloves garlic, slice
- 1 onion, finely diced
When the onions are soft, add
- 1 tomato, finely chopped
- 250 grams dried yellow split peas, soaked for a while, then cooked until mushy
- handful of spinach, finely chopped
- salt to taste
Comments
Monica, oh I love using mustard seeds! What color did you use? Some recipes call for black, but I prefer brown. There are also light colored ones I've never used.
I loved what you wrote about the seeds "popping"... it's so true! That's just what they do. Releases the flavor. And you already know how I love the flavor of curry leaves... mmmmmm... must try this!
Posted by: Mom | November 2, 2007 04:28 PM
These were the dark mustard seeds that turn kind of gray when you fry them.
You should check out Mahanandi's blog - lots of good sea-popping goodness there.
Posted by: monica | November 3, 2007 12:08 AM