Lentil Dal......
5 years ago
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Lentil Shortage
Comments (10)I wonder if the so called shortage affects only a certain kind of lentils. Apparently, the type called channa dal is most popular in India. Perhaps this is the lentil affected by the export ban. I believe channa dal is not a true lentil (Lens culinaris or Lens esculenta). I haven't yet been able to understand the nomenclature of Indian lentils. I think my problem is that the word dal is often, but not always, synonymous with lentil. Many dals however, are peas (Pisum sativum), beans (Phaseolus species) or other legumes. Dried, split and skinned, they resemble each other in appearance and culinary uses. At least that's how I understand it so far. There is a lot I don't know about lentils. I'm still trying to learn. Jim...See MoreLentil soup
Comments (17)In India, legumes of all sorts are a very important part of the daily diet and they have been ingenious in devising different (and very tasty) ways of using them. They are cooked as a side dish, a soup, combined with meats or vegetables in main dishes, ground into flour, formed into thin rounds that are then toasted or fried into the most lovely, crunchy and delicate wafers, made into chutneys, toasted with spices and ground to powder to sprinkle onto rice as a flavoring, cooked with rice to increase it's nutritional value, and gosh, I'm sure I've left some things out! I love to make a thick dish of Indian Dal (lentils) to have with rice and other dishes for one meal and then use the leftover Dal the next day, thinned with water, stock or coconut milk and flavored with a variety of seasonings and vegetables as a starter soup with dinner or as breakfast with some more rice. Indian cuisine makes use of many spices unfamiliar to us in America, but online sources have made it possible even for those living in areas where ethnic markets are rare or far distant to experiment. As jxbrown wrote, red lentils (masoor dal in Indian markets) don't hold their shape when cooked, so they aren't appropriate for dishes like salads. On the other hand, they cook much more quickly, which is convenient when you decide you want a dish of lentils but don't have a lot of time. Here is a very tasty recipe from Williams Sonoma's "Savoring India" that is neither too hot (for those unaccustomed to the more fiery Indian foods) nor too complicated. I make my own Garam Masala, but premade is fairly easy to find and is a versatile spice mix, easy to find uses for if you buy some. Dilliwale Dal (Delhi-style lentils) 1 1/2 c red lentils 1/2 t ground turmeric 4 c water 1 1/2 t salt, or to taste 1 tomato, finely chopped 3 T vegetable oil 1 t cumin seeds 1 yellow onion, finely chopped 4 cloves garlic, very thinly sliced or minced 1/2 t cayenne 1 t garam masala 1/4 c finely chopped fresh cilantro Check lentils for stones and rinse well. Add the turmeric and water, bring to a boil, reduce heat to low and gently simmer until the lentils are tender, appx. 25 minutes. Add salt and tomato and cook until the tomato is soft, appx. 5 minutes. Reduce the heat to very low while you make the spice-infused flavoring. Heat the oil over a medium-high heat. Add the cumin and saute until it turns very dark, about 30 seconds. Add the onion and garlic and cook, stirring until they are light golden, appx. 6 minutes. Stir in the cayenne pepper and garam masala and pour the entire contents of the pan over the lentils. Add the cilantro, mix well. Check and adjust salt and seasonings and serve. If you don't care for cilantro, you can substitute a drizzle of lemon or lime juice. The lentils should be thick, but still a bit soupy, so if they dry out too quickly, just add a bit more water....See MoreOT: What tickles your taste buds?
Comments (47)O.T. to Melaska, We're an equal opportunity cheese consumer here--I even seek out and buy Limburger, which is still made in Wisconsin but DH draws the line here. There are a number of very affordable gorganzolas and blues made in Wisc. and Minnesota. Also lots and lots of cheddars in Wisconsin. Wisconsin marketers produce a cheese-beer road trip map that is my guide. I love it. Have hit about a third of the dairies. I can get aged cheddars at Burnett Co Farmer Coop for no more than $7/pound, which has spoiled me. They've worked up some specialties also which we're really enjoying. They do a mail order business. Moozarilla is their yogurt cheese that is very white and gets a lot of comments. Alpha Morning Sun and the Wood River series are nicely done. I'm not sure their parmesan would be up to your standard, but maybe. They've won awards for provolone for a long time and for string cheese. "The Splendid Table" on NPR turned me on to Roth Kase's gruyere from Monroe, WI. Best quality gruyere made in USA. Prairie Breeze, made in Iowa, is also showing up in specialty stores here. A real hit at wine tastings. We send boxes of cheese and wild rice to family in Fairbanks in Priority Mail boxes. No California cheese need apply, despite all their marketing. Here is a link that might be useful: Burnett Dairy Cooperative in Alpha, Wisconsin near Grantsburg...See MoreLentils anyone...
Comments (14)I also make lentils here, they cook quickly. Like Cilantro, I grew up on beans, although mine were Great Northern instead of pinto. Lentils have a different texture which took a while for me to get used to, but now I like them. Not as well as beans, but they're OK. I mostly use them in this vegetable stew, which I found on a blog called "Chocolate Covered Katie". She says the lemon is "important", but my mother is allergic to lemon so I leave it out. Actually I add or subtract vegetables at will, depending on what's on hand and what needs to be used up. I usually add eggplant and sometimes leave out the mushrooms. Million Vegetable Stew 1.5 cups chopped onion 1 tbsp minced garlic 3 tbsp olive oil (If desired, you can get away with 1 tbsp. Technically you can omit; it will just be better and more flavorful with the oil 1 1/2 cups bell peppers, sliced or diced 4-6 carrots, sliced 1 cup celery, chopped 6 cups sliced mushrooms Any variety will do; feel free to mix and match 2 tbsp apple cider vinegar or white vinegar 2 tbsp tomato paste 2 1/2 tsp fennel seeds 2 tsp paprika 1 1/2 tsp ground cumin 1 1/3 cup dry lentils 1 1/2 cups vegetable stock 1 quart canned tomatoes (I used home canned, you can use two 15 oz. cans) 1 tsp salt 1 5oz box raw spinach 1 1/2 tbsp grated lemon zest (important) Heat a large saucepan, then add the oil and onion. Sauté 5 minutes, until onions begin to brown. Add the garlic, peppers, carrots, and celery, and cook 5 more minutes. Then add everything else up to the cumin, and cook 15 minutes over medium heat, stirring occasionally. Now add all but the spinach and lemon zest. (If you have a crockpot, you can transfer the ingredients to your crockpot at this time.) Cover and cook on low until the lentils are soft and have absorbed most of the liquid– it takes about an hour on the stovetop. Time will vary if you use a slow cooker, depending on the strength and size of your particular crock pot. Add spinach and lemon at the very end, and cook 2-3 minutes until the spinach wilts. 8 servings I also make these, again leaving out the lemon because of Mother. It's good with the lemon, but doesn't suffer from leaving it out. Armenian Lentils 2 tablespoons olive oil 1 yellow onion, chopped 4 cups water 1 cup lentils 1/4 cup bulgur 1 teaspoon salt 1 teaspoon ground black pepper 1 lemon, quartered 2 green onions, chopped 1 cup plain yogurt Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside. Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes. Divide lentils into 4 even portions; squeeze one lemon wedge over each portion and top with green onions and yogurt. I also regularly add them to chili or toss a handful into a vegetable soup. Annie...See More
5 years ago- 5 years ago
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- 5 years ago
5 years agolast modified: 5 years agoLike Colleen, we eat a lot of Indian food. It's a big part of British culture. I have a magical tin with 4 spice mixes in it, and a recipe book that uses them. It means I'm not buying endless spices that grow old.
A typical meal would be onion bahjis, poppadoms and kachumber, a fresh salad, then a korma, pasanda, rogan Josh......with a veg curry and a dhal, served with a pineapple or mango chutney, rice, naan......
lucillle thanked Islay Corbel- 5 years ago
5 years ago
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