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INDIAN
RECIPE OF THE DAY (October 25th 2006):
Bengali Red Dal Curry
by Jonathon
Ingredients: 1 1/2 cups red lentils, 3 1/2 cups
water, 6 serrano chilies (or 3 jalepeno) either whole
or sliced in quarters, 1/4 tsp. turmeric to taste, 1
1/2 tsp. salt, 4 tbsp. ghee butter or vegetable oil,
1 cup minced onions, 1 cup chopped tomatoes, 1 tbsp.
grated fresh ginger, 2 tbsp. ghee or vegetable oil,
1 tbsp. panch phanon mix, 4 dried small red chilies,
1-3 cloves garlic
Method: 1. Rinse lentils well, add water,
serrano chilies, turmeric and salt. 2. Bring carefully
to boil and cook over low to medium heat, partially
covered, for 25 minutes. 3. Cover and cook another 10
minutes. Adjust salt. 4. While lentils are cooking,
cook onions in a frying pan in the oil until they are
golden brown (approximately 10 minutes), stirring constantly.
5. Add tomatoes and ginger and continue cooking until
the tomatoes decompose into a delicious and fragrant
mush (approximately 8 minutes.) 6. Stir constantly so
that tomato mixture doesn't stick. Turn heat to low
if necessary. 7. Scrape out this mush into the lentils
and stir it in. Let lentils sit while you make the spiced
oil. 8. Do a quick rinse of the frying pan, without
soap, and dry thoroughly. 9. Add the remaining 2 tbsp.
oil and heat over medium high heat. When oil is hot
add panch phanon mix and heat until the seeds begin
to pop, about 15 seconds. 10. Add red chilies and fry
for another 15 seconds, until they turn a little darker.
11. Turn off heat and add the crushed garlic and let
sizzle for about 30 seconds. Stir this mixture into
the lentil/tomato mixture and serve with rice. Adjust
salt.
BON
APÉTIT.....
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