I know, I know, I'm bad at this. Just because I moved away doesn't mean I need to stop blogging delicious recipes that "always make you hungry". By the way, thank you to all of my friends who read my blog, and my apologies for making you so hungry. Generally that is not my intent. My intent is to get you to comment so my blog can look like it's popular.
Now some of you may not know this, but I recently started contributing to the wonderful online magazine, Brown Girl Magazine. It's a wonderful online medium that touches on numerous topics that affect us brown girls and girls alike. My first recipe was posted a few days ago, and I was really excited to see that people were digging it. In fact, one person actually made my recipe and told me how it turned out. I really hope/demand more of you do this so I can feel like my blog is being read!
I want to share with you this recipe that I sent to Brown Girl because it's one of my favorite dishes. Before my sister became deathly allergic to lentils, she would love to devour the tomato dal. You can read the article, but here is the recipe below!
· 2 tomatoes, diced
· 4 cloves of garlic, roughly chopped
· ½ cup toor dal, cooked
· Salt to taste
· Pinch of turmeric powder
· Red chili powder (to your taste & spice level)
· ¼ tsp. amchur powder (or splash of lemon juice)
· Thadka (all done in 1/2 tbs.)
o ½ ts. Hing powder
o Mustard seeds
o Chana dal
o Udad dal
o Cumin seeds
o 2 dry red chilies, broken in half
Cooking Toor Dal
1. If you have a pressure cooker this is ideal, but if you don’t then there is nothing to worry about! If you’re cooking it in a pot, add the toor dal and then cover it with water. Place it on the stove and turn it onto medium high. The dal needs to cook until it is soft and mushy this can take about 20-30 minutes. Mix periodically and watch for it spilling over.
|See, cooking doesn't have to be clean!|
Cooking the Tomato Dal
1. In a pot and heat the oil on medium heat. The oil must be very hot (but don’t burn it please). Hold you flat palm above the oil to test how hot it feels. Once the oil is hot, add the hing powder and listen to it sizzle.
2. Then add a mustard seed to test and see how hot the oil is. You want to see the seed sizzle and then pop. Once it pops add a heavy pinch of the mustard seeds. Once many of them start to dance and pop, add a heavy pinch of the remaining thadka ingredients. Cook for 30 seconds.
3. Then add the garlic. Mix constantly and cook for another 30 seconds.
3. Then add the tomatoes and cook them down until they form almost a sauce. This can take about 5-10 minutes.
4. Once the tomatoes are cooked, add the cooked toor dal. Then season with: salt, turmeric, red chili powder and amchur. Mix and let it simmer for 20 minutes, making sure to stir periodically.
- · 1 lb of small potatoes
- · Pinch of hing powder
- · Salt to taste
- · Pinch of turmeric
- · Red chili powder to your taste
- · Cumin Seeds
1. Slice the potatoes into thing, even rounds and set aside in water.
2. In a pan, heat oil. Once the oil is hot add the hing powder. After it sizzles, add the cumin seeds.
3. Then add the potatoes to the hot oil and mix; then season with salt, turmeric and the red chili powder. Mix periodically and cook until the potatoes are tender and crispy. This can take about 20-25 minutes, depending on how thick you cut the potato.
* This can be served with rice or roti
* If you don't want to have it with rice or bread, then you can thin out the lentil with water and make it into a soup
* They can also be eaten separately....for fun
Ease: Both are simple enough to prep but can take some time to cook
Ayurvedic Friendly: Soooo not ayurvedic friendly
Yummy: Umm, if I didn't find it yummy, then why would I post about it?