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Friday 30 January 2015

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Source:- Google.com.pk
We like to think of this as our Stone Soup recipe. With a few basic ingredients and handful of lentils, we can make enough to feed and satisfy an entire crowd. While we can't claim that this is the most authentic dal you'll ever eat, we can promise a darn tasty meal! Take a look...

Think of this recipe as a guideline. You can add more or less of any of the vegetables depending on what you have available and then adjust the spices as needed. We like our dal thick enough to scoop up with bread, but add another cup or so of liquid if you'd prefer more of a soup.

This recipe also freezes very well. We often make a double or even triple batch and freeze most of it in individual containers for quick weeknight meals.

Dal Palak
Makes about 8 cups

1 large onion, diced
2 packages (about 16 ounces) white button or baby bella mushrooms, roughly chopped
2 medium-sized red or white potatoes, cubed
1 inch fresh ginger, minced
6 cloves garlic, minced
2 teaspoons coriander
1 Tablespoon garam masala
2 teaspoons red chili powder
1 28-ounce can of diced tomatoes
10 ounce bunch of spinach (or more if desired!), cleaned and cut into ribbons
1 cup red lentils
3 cups of water or broth
1-2 Tablespoons salt
3-4 scallions, chopped

Heat one tablespoon of olive oil in a large dutch oven or soup pot over medium heat. Add the onions, the mushrooms, and one teaspoon of salt, and cook until the onions are translucent and the mushrooms show spots of golden brown. Add the potatoes and another teaspoon of salt, and cook until the edges are just starting to turn translucent.

Clear a space in the middle of the pan and add the ginger, garlic, spices, and one more teaspoon of salt. Cook until the garlic is fragrant (30 seconds), and then stir the spices into the mix. Add the diced tomatoes in their juices, the spinach, and the lentils. Stir to combine everything and then top with three cups of water or broth.

Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for about 45 minutes until the lentils and potatoes are cooked through. Taste the soup to adjust the seasonings and salt. Stir in half of the chopped scallions, reserving the rest to use as garnish.

Serve dal along with rice, naan, or chapatis.

Related: Cooking by Feel: Indian Flavors and Ingredients

Pongal is a fabulous, quick, any-time-of-day base for a healthy and hearty meal. It's sort of like an Indian risotto.
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I first encountered Pongal at a typical family restaurant in Mysore, India. We ordered it by pointing at another diner's plate, our usual technique when we didn't understand anything on the menu. The mountain of glossy, creamy rice looked simple, safe and not too heavy.

Well, After one bite of the mellow, risotto-like, savory rice dish, I was smitten. Pongal was a great breakfast, a refreshing contrast to the heavy, spicy curries we were eating for lunch and dinner.

Little did I know that this sole plate of beloved pongal would be my last for awhile. Pongal is served only on certain days in Karnataka — had I realized this, I would have tried to eat my fill that first time, because every morning after upon my request for it, I was answered sadly with a head shake and a, 'no madam, only pongal on Tuesdays.' Inevitably, that would be a week from when I was asking for it and we'd be moving on to another city by then. Blast!
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No bother now though — I can have pongal all day long. After a little tinkering, I discovered the secrets behind this rather simple and delectable dish. It is lovely served with a curried vegetable of some kind: eggplant, okra ("lady fingers" as they're called in India), or green beans would all be nice. Or pongal can be served as is, for breakfast or a light lunch.

So check out your local Indian grocery, gather your supplies and go ahead and make pongal anytime you please! Let us know what you think.
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Karnataka-Style Pongal
serves 4-6 as a main dish

1/4 cup moong dal or channa dal ("yellow split peas" are a fine US equivalent)
1 cup white rice
1/2 cup dried coconut
3 cups water
1/4 cup butter (ghee or vegan butter spread are also great)
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 cloves garlic, minced
1/4 teaspoon turmeric
1 teaspoon freshly ground black pepper
7 curry leaves (1 to use as a garnish)
Salt to taste

Cover lentils with water and let stand for 20 minutes (this ensures even cooking time for rice/lentil combo). Mix the lentils with the rice and coconut, and with about 3 cups water. Cook until soft, about 20 minutes. You'll know it's done when the texture is creamy, like risotto. You may need to add more or less water, depending on what type of rice you use and the freshness of your lentils.

Meanwhile, heat a small sauté pan to medium and toast the cumin seeds, garlic, black pepper, turmeric, and curry leaves in 1/4 cup butter (or vegan butter spread). Heat mixture for about 2 minutes, until very aromatic. Set aside. When rice/lentil mixture is cooked through, add the spice mixture, stirring to combine.

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