Indian Dal dinner recipes
Saturday Katrina and I spent most of the day centered around food: French toast breakfast at Studio One, shopping at Sunrise Market and Market of Choice, a nap, and then an orgy of cooking, ending in having Jill and Stephen over for dinner, conversation, and music. Dinner consisted of:
Cachumber (Salad from whatever's on hand): sweet onion, tomato, cucumber - chop fine, mix, add some rice vinegar and a little toasted sesame oil, and stir.
Dal Soup (serves 8):
4 yellow onions
5-6 cloves garlic
2 T butter
Sautee in large pot until transparent
3 C Masoor Dal (rinse first)
6 Lg. tomatoes
1 inch piece of ginger
1 tsp. chili powder (optional)
12 cups water/stock
Bring to boil. Add:
2 tsp. salt
4 bay leaves
2" stick cinnamon
8 cloves
16 peppercorns
6 T Cumin
2 T Turmeric
4 whole black cardamom
2 tsp. mustard seed
1/2 C raisins
Bring to boil, then simmer 3 hours
Serve with:
lime wedges
indian pickle mixed vegetable garnish
Steamed Greens: Gai Lan Su (w/Oyster Sauce)
Rice Pudding (4 servings):
1.5 C cooked long grain or basmati rice
1 C whole milk
Boil, then simmer and stir freq until starts to thicken (~5 min)
3/4 C coconut milk
2 oz. sugar (1/4 cup)
1/4 tsp ground cardamom
Return to bubbling, simmer 5-10 min. Remove from heat, add:
1.5 oz. raisins (1/3 cup)
1.5 oz. chopped unsalted pistachios (1/3 cup)
sprinkles of iris water (or rose water) on top
Cachumber (Salad from whatever's on hand): sweet onion, tomato, cucumber - chop fine, mix, add some rice vinegar and a little toasted sesame oil, and stir.
Dal Soup (serves 8):
4 yellow onions
5-6 cloves garlic
2 T butter
Sautee in large pot until transparent
3 C Masoor Dal (rinse first)
6 Lg. tomatoes
1 inch piece of ginger
1 tsp. chili powder (optional)
12 cups water/stock
Bring to boil. Add:
2 tsp. salt
4 bay leaves
2" stick cinnamon
8 cloves
16 peppercorns
6 T Cumin
2 T Turmeric
4 whole black cardamom
2 tsp. mustard seed
1/2 C raisins
Bring to boil, then simmer 3 hours
Serve with:
lime wedges
indian pickle mixed vegetable garnish
Steamed Greens: Gai Lan Su (w/Oyster Sauce)
Rice Pudding (4 servings):
1.5 C cooked long grain or basmati rice
1 C whole milk
Boil, then simmer and stir freq until starts to thicken (~5 min)
3/4 C coconut milk
2 oz. sugar (1/4 cup)
1/4 tsp ground cardamom
Return to bubbling, simmer 5-10 min. Remove from heat, add:
1.5 oz. raisins (1/3 cup)
1.5 oz. chopped unsalted pistachios (1/3 cup)
sprinkles of iris water (or rose water) on top