Saturday
Dal (recipe in the comments)
Rice
Cucumber salad
Hot tea
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Now *this* is an oldie. We made this out of the first cookbook I bought for M, which was purchased when we were juniors in college. And this was one of our first favorites. It happens to have become one of my mom's favorites and we used to make it every time we saw her. We haven't done it for the last few visits and so it was beyond time for a reprise. This dal is much richer than the spicy red lentil dal we make more often now, representing a general shift over the years to a lighter way of cooking in general. That said, this is still an incredible recipe and a wonderful indulgence. Since we've been making it for so long, this recipe is also rich in memories and reminds me of a much younger us :) It's a nice walk down memory lane.
Prep Notes
Difficulty: Easy
Chopping: Onion, garlic, jalopeno, cucumbers
Time: 15 minutes prep, 20-30 minutes to cook
Make ahead: This saves well, but is less moist on subsequent days.
Reaction
J: "An old "friend" that still tastes JUST as good!"
M: "This guy's only doin' it for some dal!"
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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1 comment:
Nigel’s Dal – The 30 Minute Cook
Serves 2-3
1 cup yellow or red lentils
½ t turmeric
1 t salt
4 T butter or oil
½ t cumin seeds
1medium red onion, halved and sliced
2 cloves garlic, sliced
1 small chili pepper, seeded and chopped
½ cup cilantro, chopped
Put the lentils in a saucepan with turmeric, salt, and enough water to cover. Bring to a boil. Stir, cover, turn down heat and simmer for 15-20 minutes or until very soft. Mash slightly with a spoon.
Meanwhile, make the spiced butter. Heat the butter or oil in a large skillet. Add the cumin seeds and cook for a few minutes or until they begin to brown. Add onion and garlic and cook on medium until they are a dark brown – far darker than for a typical European dish – about 20 minutes. Add the chili and cook for a further 3 minutes.
Serve in a large shallow serving bowl, with lentils on the bottom, drizzled with oil, and scattered with cilantro. For a more informal meal, stir everything together in the skillet.
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