Dal

zxcvbob said:

I bought a 4 pound bag of dal today because it was so darn cheap. I'm
not real sure what to do with them. If I can trust the label, these are
not lentils, they are split mung beans with the skins removed. They
sound like they ought to make pretty good bean dip -- I don't know if I
can safely call it hummus.

I also bought a jar of "chili relish" from the UK that was marked way
down. It is oily and tastes of fenegreek.

I think I will mix some dal with brown rice and cook them together and
see what happens. Wish me luck.

Best regards,
Bob

You are on the right track, cooking dhal with rice. This is a recipe for
a South Indian dish "pongal" - Mix 1 part of dhal to 2 parts of
long-grain rice, wash well, and cook for 30 minutes for white rice and
45 minutes for brwon rice with about 6 parts of water. Season with lots
of butter, finely chopped ginger, cracked black pepper, roasted cumin
powder, salt and tiny bit of sugar. This dish is cooked on the slightly
wet side and ends up looking like thick porridge, you can always adjust
with a little bit of water when seasoning. Stir the seasoning into the
"pongal", let it all heat up together and serve hot with a tiny dab
"chili relish" on the side.

- Kamala.

Kamala Ganesh said:

zxcvbob said:

I bought a 4 pound bag of dal today because it was so darn cheap. I'm
not real sure what to do with them. If I can trust the label, these
are not lentils, they are split mung beans with the skins removed.
They sound like they ought to make pretty good bean dip -- I don't
know if I can safely call it hummus.

I also bought a jar of "chili relish" from the UK that was marked way
down. It is oily and tastes of fenegreek.

I think I will mix some dal with brown rice and cook them together and
see what happens. Wish me luck.

Best regards,
Bob

You are on the right track, cooking dhal with rice. This is a recipe for
a South Indian dish "pongal" - Mix 1 part of dhal to 2 parts of
long-grain rice, wash well, and cook for 30 minutes for white rice and
45 minutes for brwon rice with about 6 parts of water. Season with lots
of butter, finely chopped ginger, cracked black pepper, roasted cumin
powder, salt and tiny bit of sugar. This dish is cooked on the slightly
wet side and ends up looking like thick porridge, you can always adjust
with a little bit of water when seasoning. Stir the seasoning into the
"pongal", let it all heat up together and serve hot with a tiny dab
"chili relish" on the side.

- Kamala.

I just cooked 1/2 cup dal with 1 cup long grain white rice -- I decided
brown rice is too tricky for the first attempt -- 1/2 tsp salt, a little
peanut oil, and 2 tsp. flax seeds. I cooked it a little on the dry side
(I think I used about 2 1/2 cups of water) and ate it will a dab of the
chili relish. It looks nice and tasted OK. I think it will be better
with lots of butter, cracked pepper, and maybe some cracked coriander
seeds or popped mustard seeds.

It swells up a lot more than just rice. There's quite a bit left. I
don't think my family will eat it.

Bob

zxcvbob <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

It swells up a lot more than just rice. There's quite a bit left.
I don't think my family will eat it.

I'm sure you can freeze it. Put portions in sandwich bags and when
you're ready to eat them, just let them defrost a bit before reheating.

--

"When I give food to the poor, they call me a saint. When I ask why
the poor have no food, they call me a communist."

Dom Helder Camara

Kamala Ganesh <[email hidden]> wrote in news:2tuJf.1363
$dO2.454@trnddc07:

Quoted message said:

Season with lots
of butter

Shouldn't that be ghee? My guess is you're simplifying here :-)

--

"When I give food to the poor, they call me a saint. When I ask why
the poor have no food, they call me a communist."

Dom Helder Camara

On Fri, 17 Feb 2006 18:24:40 -0600, zxcvbob <[email hidden]>

Quoted message said:

I bought a 4 pound bag of dal today because it was so darn cheap. I'm
not real sure what to do with them. If I can trust the label, these are
not lentils, they are split mung beans with the skins removed. They
sound like they ought to make pretty good bean dip -- I don't know if I
can safely call it hummus.

Make Korean mung bean pancakes (with veggies and kimchi). I just
harvested another batch of kimchi from the counter so I'll think
I'll be doing some of these in the next week

-sw

Michel Boucher said:

Kamala Ganesh <[email hidden]> wrote in news:2tuJf.1363
$dO2.454@trnddc07:

Quoted message said:

Season with lots
of butter

Shouldn't that be ghee? My guess is you're simplifying here :-)

Yes, I have simplified the recipe a lot here. But, we actually use
butter in this dish, although you could use ghee here. "Pongal" is a
dish made for a harvest festival and is traditionally made with newly
harvested grains, freshly made butter, etc. You can make a sweet pongal
variation too, by adding whole milk/cream, jaggery(unrefined brown
sugar), cardamom, nutmeg, saffron and nuts to the cooked rice+dhal and
cooked further to a pudding consistency.

zxcvbob said:

Kamala Ganesh said:

zxcvbob said:

I bought a 4 pound bag of dal today because it was so darn cheap.
I'm not real sure what to do with them. If I can trust the label,
these are not lentils, they are split mung beans with the skins
removed. They sound like they ought to make pretty good bean dip --
I don't know if I can safely call it hummus.

I also bought a jar of "chili relish" from the UK that was marked way
down. It is oily and tastes of fenegreek.

I think I will mix some dal with brown rice and cook them together
and see what happens. Wish me luck.

Best regards,
Bob

You are on the right track, cooking dhal with rice. This is a recipe
for a South Indian dish "pongal" - Mix 1 part of dhal to 2 parts of
long-grain rice, wash well, and cook for 30 minutes for white rice and
45 minutes for brwon rice with about 6 parts of water. Season with
lots of butter, finely chopped ginger, cracked black pepper, roasted
cumin powder, salt and tiny bit of sugar. This dish is cooked on the
slightly wet side and ends up looking like thick porridge, you can
always adjust with a little bit of water when seasoning. Stir the
seasoning into the "pongal", let it all heat up together and serve hot
with a tiny dab "chili relish" on the side.

- Kamala.

I just cooked 1/2 cup dal with 1 cup long grain white rice -- I decided
brown rice is too tricky for the first attempt -- 1/2 tsp salt, a little
peanut oil, and 2 tsp. flax seeds. I cooked it a little on the dry side
(I think I used about 2 1/2 cups of water) and ate it will a dab of the
chili relish. It looks nice and tasted OK. I think it will be better
with lots of butter, cracked pepper, and maybe some cracked coriander
seeds or popped mustard seeds.

It swells up a lot more than just rice. There's quite a bit left. I
don't think my family will eat it.

Bob

This is one dish that does not keep well, so plan on using it up in the
next couple of days. If your family will like it in the form of a sweet
pudding, use this instead of just cooked rice in your favorite pudding
recipe, the dhal will make the pudding real creamy.

zxcvbob said:

I just cooked 1/2 cup dal with 1 cup long grain white rice -- I decided
brown rice is too tricky for the first attempt -- 1/2 tsp salt, a little
peanut oil, and 2 tsp. flax seeds. I cooked it a little on the dry side (I
think I used about 2 1/2 cups of water) and ate it will a dab of the chili
relish. It looks nice and tasted OK. I think it will be better with lots
of butter, cracked pepper, and maybe some cracked coriander seeds or
popped mustard seeds.

It swells up a lot more than just rice. There's quite a bit left. I
don't think my family will eat it.

Try this: heat a tablespoon of oil in a large skillet that has a lid. Add a
chopped onion, cook for about a minute, then add a tablespoon of turmeric, a
teaspoon of cumin (more if you like cumin), and as much cayenne as you like.

Cook for a minute or two over medium-high heat until the spices start to
clump together and separate from the oil. Add a half-cup of water and a
quarter-cup of tomato paste. Stir to combine.

Cut the florets off a cauliflower and finely chop a couple cloves of garlic.
Add them to the pot, cover, and let steam for about seven minutes, or until
the cauliflower is almost tender. Add your rice/dal mixture and heat
through, cooking until the cauliflower is fork-tender. Add a cup of plain
yogurt, stir, and serve.

Bob

Kamala Ganesh <[email hidden]> wrote in
news:0FwJf.83$0z.18@trnddc01:

Quoted message said:

Michel Boucher said:

Kamala Ganesh <[email hidden]> wrote in
news:2tuJf.1363 $dO2.454@trnddc07:

Quoted message said:

Season with lots
of butter

Shouldn't that be ghee? My guess is you're simplifying here :-)

Yes, I have simplified the recipe a lot here. But, we actually use
butter in this dish, although you could use ghee here. "Pongal" is
a dish made for a harvest festival and is traditionally made with
newly harvested grains, freshly made butter, etc. You can make a
sweet pongal variation too, by adding whole milk/cream,
jaggery(unrefined brown sugar), cardamom, nutmeg, saffron and nuts
to the cooked rice+dhal and cooked further to a pudding
consistency.

Yes. I'll have to try that soon. Thanks.

--

"When I give food to the poor, they call me a saint. When I ask why
the poor have no food, they call me a communist."

Dom Helder Camara

Bob Terwilliger said:

zxcvbob said:

I just cooked 1/2 cup dal with 1 cup long grain white rice -- I decided
brown rice is too tricky for the first attempt -- 1/2 tsp salt, a little
peanut oil, and 2 tsp. flax seeds. I cooked it a little on the dry side (I
think I used about 2 1/2 cups of water) and ate it will a dab of the chili
relish. It looks nice and tasted OK. I think it will be better with lots
of butter, cracked pepper, and maybe some cracked coriander seeds or
popped mustard seeds.

It swells up a lot more than just rice. There's quite a bit left. I
don't think my family will eat it.

Try this: heat a tablespoon of oil in a large skillet that has a lid. Add a
chopped onion, cook for about a minute, then add a tablespoon of turmeric, a

^^^^^^^^^^^^^^^^^^

A tablespoon of turmeric can be too much, reduce this to 1/4 teaspoon.
Otherwise, the recipe is delicious, very close to whats called "khich-di".

Quoted message said:

teaspoon of cumin (more if you like cumin), and as much cayenne as you like.

Cook for a minute or two over medium-high heat until the spices start to
clump together and separate from the oil. Add a half-cup of water and a
quarter-cup of tomato paste. Stir to combine.

Cut the florets off a cauliflower and finely chop a couple cloves of garlic.
Add them to the pot, cover, and let steam for about seven minutes, or until
the cauliflower is almost tender. Add your rice/dal mixture and heat
through, cooking until the cauliflower is fork-tender. Add a cup of plain
yogurt, stir, and serve.

Bob

in india its called "khichree"