Recipe from Madhur Jaffrey

I cook this all the time, but whenever I look for it over here in my LJ, I cannot find that I've written it down. Despite referring to it as recently as a few weeks ago.

One of my favorite recipes from Madhur Jaffrey (whom I adore -- I recall someone recently not being into her -- was it you, florence_craye? -- but I forgive her elite background in India, and in fact really liked her autobiography...) is extremely simple. When I was younger, I liked best her kheema mattar, which is ground lamb and peas in a really nice, oniony sauce. That was a long, complicated recipe. Now, though, my favorite and virtually foolproof dish is masoor dal.

This set of directions is taken off the internet, because I don't have my beloved cookbook with me. But it's accurate. I usually double the amounts, because I love this as leftovers. And I triple or quadruple the cumin, because I just like that.

So.



Masoor Dal




• 1 c. red lentils (masoor dal), picked over and rinsed. You don't need to soak them at all.
• 1 slice unpeeled ginger, about the size of a quarter, each.
• 3/4 tsp. turmeric
• 1 tsp. ground coriander (I think... now I am not sure about the presence of this ingredient, but I think it would be good anyway -- can't hurt)
• 1 tsp. salt
• 2 tbsp. vegetable oil
• 1 pinch asafetida (I omit this, even though it's supposedly great as a digestive aid...)
• 1 tsp. whole cumin seeds
• 1/4 tsp. cayenne powder
• fresh coriander to garnish




So. Add the rinsed/picked over masoor dal to 4 c. of water in a heavy pot. Bring to a boil and skim off all the scum that collects at the top. Your stomach will be sad if you don't. Add the ginger and turmeric and ground coriander. Turn the heat down and leave the cover slightly ajar. Cook for 1 to 1 and 1/2 hours until the dal is pretty much turned into mush. The dal will thicken as it cools... it may actually sort of separate, and you can take out some of the water. Make sure to stir every few minutes during the last 15 to 20 minutes, so it doesn't stick.



Second stage, near the end: heat the vegetable oil in a small skillet -- medium heat. When the oil is hot, add the asafetida, the cumin, and the cayenne. As soon as the cumin sizzles (about ten seconds -- careful, because it will burn fairly quickly) take the skillet up and pour the contents into the dal. Stir it in and cover the pot for at least another five minutes.



Serve with basmati rice. Mmmmmmmmmmmmm.