Lentil Dal......
5 years ago
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Chana dal
Comments (11)lentils.... I just grew my first this year... had a nice crop. There's not too much info on the web about them. They are a mediterranean type plant, liking it cool and dry. But they seemed to tolerate my 111º heat that we had, but I am not sure how much the heat contributed to the fact that the crop was finished early. I found that you kind of harvest them like wheat... wait till they dry, then pick the pods and sort of crush them, I used an African winnowing basket to clean out the chaff. I have no idea about Chana dal. :o) Just gotta try it and see what you can do....See MoreAn amazing weight loss success story
Comments (22)I chose to go gluten free, not because of Celiac, but because of thyroid issues. I have found a complete change in my body since then, and if I do eat something containing wheat, I definitely feel it shirtly afterward. I am Italian. Pasta and bread are an integral part of my life, but I have given up bread and switched to brown rice pasta. I dont really miss bread anymore, as Ive learned to substitute other things. I eat much more quinoa, and organic polenta. Also more rice (brown or forbidden). When I crave sweets I usually eat some fruit, but I will give in on occasion and have sime fat free whipped topping or some greek yogurt with honey. Im trying to adopt a cultural diet-eating more Thai, Indian and Mexican...lots of veggies and spices. Ive found if my mouth is hot from some curry or siracha, i am not so hungry later! Beans! Theyre your friend. A bit of baby mozarella with EVOO and kalmata olives makes a delish lunch. Add frsh romatoes & basil if you chose. Absolutely no deprivation! In my WW meeting last night the topis was portion size, and folks were discussing Hambuger Helper!!! Really? Id eaten rice, beans, veggies & salsa for dinner-could eat twice the portion size for half the calories! Its all about the food (fuel) you put in your body....See Morelooking for curried lentils - and other lentil recipes.
Comments (11)Here's one from an old episode of The Splendid Table. It was presented by one of the guests of the show. I've made it before and loved it. I should make it again now that it's getting cooler. The comments preceding the recipe are from the Splendid Table website, which is where I got the recipe. Slow-Roasted Bell Pepper with Red Lentils Bhuna hua simla mirch aur masoor ki dal Featured on the November 7, 2009 episode Reprinted from 660 Curries by Raghavan Iyer. Copyright � 2008 Published by Workman Publishing Company. Many of us, myself included, automatically reach for that onion sitting on the counter as a starting point to build a base for sauces, stews, soups, and even stir-fries. We often overlook the bell pepper (known as simla mirch because most of them come from Simla, a picturesque resort just north of Delhi, in the foothills of the Himalayas), which bestows an uncanny, slightly smoky sweetness to a dish. I love the consistency of this curry, and often serve it as a soup course with crusty European bread. Don't hesitate to dunk the bread in it (I am sure Ms. Manners would do the same). Makes 5 cups 1 cup skinned split brown lentils (salmon-colored in this form, masoor dal), picked over for stones 2 tablespoons canola oil 1 large green bell pepper, cut in half lengthwise, stem and seeds removed, finely chopped 2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, thinly sliced crosswise (do not remove the seeds) 1 medium-size tomato, cored and cut into 1/2-inch pieces 1 1/2 teaspoons coarse kosher or sea salt 1/2 teaspoon ground turmeric 1/4 cup finely chopped fresh cilantro leaves and tender stems 1. Place the lentils in a medium-size saucepan. Fill the pan halfway with water and rinse the lentils by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups water and bring to a boil, uncovered, over medium heat. Skim off and discard any foam that forms on the surface. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the lentils are tender, 10 to 15 minutes. 2. While the lentils are cooking, heat the oil in a medium-size skillet over medium heat. Add the bell pepper and chiles, and cook, uncovered, stirring occasionally until the bell pepper initially releases its water and then starts to brown, and the hot chiles smell pungent (adequate ventilation will help clear the air), 10 to 12 minutes. 3. Stir in the tomato, salt, and turmeric, and scrape the bottom of the skillet to deglaze it, releasing the browned bits. Pour in 2 cups water and cook, uncovered, stirring occasionally, until the tomato has softened and turn slightly pulpy, 5 to 8 minutes. 4. Once the lentils are tender, pour the bell pepper sauce into the pan. Raise the meat to medium and continue to simmer the dal, uncovered, stirring occasionally, until the flavors mingle and the sauce thickens slightly, 5 to 8 minutes. 5. Stir in the cilantro, and serve. I'm one to buy various kinds of lentils when I'm at Central Market or Whole Foods, and then, promptly forget I have them once I get the home. I want start using them more frequently. They really are healthy, and they're one of the few legumes that can be made relatively quickly from scratch. Sally...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 More
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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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