Whenever I get involved in a conversation on cuisines, I always poke fun of the number of ingredients it takes to make authentic Indian food. No matter the region, if there is a spice, it’s in the curry – blending, merging, enhancing, dancing with the other spices, no matter how little is used. It’s fiddly I always say, but oh so good. This recipe is the exception and will work with any kind of dal but goes really well with Moong Dal (split mung beans). Also a creation of Madhur Jaffrey’s and the second part to the Baked Chicken Curry recipe posted earlier this week. Again my “humble” opinion is in italics.
This doesn’t have to be served with anything. I would sit and happily devour this dish with a spoon as a main – and I’m a carnivore! What makes this dish is the flavoring – no it’s really called flavoring. This is a simple concept that can be used – in my opinion, on just about any dish you make. You are not restricted. I’ve used various combinations of this in my classes when I want to give an immediate hit to a soup, roasted root vegetables, rice, yogurt etc. All you do is make it and pour it on – oh yes!!
It’s so simple to make, heat the oil (ghee makes it so much tastier) and add the flavorings. Do it on low until you get used to how hot your pan gets. Dry spices tend to burn and turn bitter if cooked on high heat. If you don’t have asafetida – leave it out. If you do have it, remember to put the fan on high and have the windows open and closets closed. The aroma (read “odor”) will transfer to your clothes. I don’t usually use asafoetida, as I like when my wife isn’t angry with me. Just use turmeric – 1/8th of a teaspoon is all that’s needed if you do have it.
Other things you can add to a flavoring, mustard seeds – let them pop in the hot oil, just cover the pot, fresh curry leaves – please go on the hunt for these. During these quarantine times, I can’t find them anywhere – and I have looked and asked for them, just another reason to hate the pandemic. But back to the other spices – you could also use a good quality curry powder, crushed coriander seeds, cinnamon sticks, pepper corns, fresh hot chillies or dry red ones (well of course I’d have this in my flavorings!). You get the idea. Experiment – live on the edge, push the envelope without getting a paper cut! Try this vegan, vegetarian, carnivorian(?) friendly dish. As always, stay safe, healthy and – enjoy!
1 cup moong dal – washed/drained, it doesn’t look like a lot but deliciously grows in taste and quantity
¼ tsp ground turmeric
¾ tsp table salt, or to taste
2 tbsp. olive oil or ghee
1/8 tsp ground asafetida
½ tsp whole cumin seeds
1 to 2 dried hot red chillies, I used 7 or 8
1 medium shallot, peeled and cut into slivers – or a small onion, thinly sliced/slivered
Put the dal in a medium pot and add 3 ½ cups water and bring to a boil
As it boils, a white foam will appear, just skim this off – – you may need to skim this a couple of times
Add the turmeric and stir
Cover partially, turn the heat to a gentle simmer, and cook for 45 minutes – adjust if you use different kinds of lentils/dal. Red lentils will require only about 10 – 15 minutes, others 45 minutes – 1 hour. Just test it starting at 35 minutes and boil until tender. Follow the package directions.
Add the salt and stir, turn off the heat
Pour the oil into a small frying pan and set over medium-high heat
When hot, put in the asafetida, cumin seeds and chillies, in that order – stir quickly to avoid burning
As soon as the chiles darken, a matter of seconds, add the shallot
Stir and cook until the shallots brown and then immediately pour the contents of the frying pan over the cooked dal and stir
Devour as is or with rice, chicken, fish, pork etc. or flatbreads
Baked Chicken Curry and Everyday Dal