Dal Curry
with Habaneros
SAVE RECIPE
Ready 30 minutes
8 Servings
Try this Dal Curry with
Habaneros recipe, or contribute your own.
INGREDIENTS
- 2 tb Ghee (vegetable oil is fine;
- 5 Finely sliced cloves of
- 1 cn (28-oz)
crushed tomatoes
- 1/2 cn Coconut milk (optional)
- 2 Finely chopped shallots
- Black pepper
- 2 c Yellow lentils (moong dal?)
- 1/4 Bunch fresh cilantro
- Water
- 3 ts Ground cumin
- 1 ts Ground turmeric
- 1 1/2 tb Whole coriander seeds
- 5 Habaneros; chopped finely,
- 4 Finely sliced shallots
- Salt
- 2 tb Black mustard seeds
INSTRUCTIONS
Adapted by Jeremy & Monette
2/18/94 from a recipe called "Mrs. K. M. Mathews Molaghashyam"
in _A Taste of India_ by Madhur Jaffrey Stage One: Pick over the lentils,
removing ones that dont look right. (There may be
small rocks--remove them too.) Wash the lentils in water, then put them in a
large pot with 7.5 cups of water and the turmeric.
Place on high heat until boiling, then cover (leaving lid slightly ajar) and
simmer on low for 45 minutes. Stir every once in a while.
Stir in the ground cumin, 1/3 of the habaneros, and the chopped shallots. Cook
for 15 minutes more. Add another 1/3 of the habaneros. Cook for another 15
minutes, add a little salt, then leave on very low heat while you begin the
next stage. Stage Two: In an ungreased pan, roast the coriander seeds until the
aroma changes. Grind the roasted seeds with mortar & pestle. Heat the ghee
or oil in a pan. When hot, add the mustard seeds. After they start to pop, add the
rest of the habaneros, the ground coriander, the sliced shallots, and the
garlic. Saute until the shallots & garlic start
to brown. (Stir the dal. If its
too solid, stir in up to 1 cup of water.) Turn the heat on the pan down to low,
then add the tomatoes carefully--they may spatter. Turn up the heat until the
mixture is bubbling a little, stirring occasionally. Rush to the sink to wash
off the tomato bits that spattered on your shirt. Dry your shirt with a hair
dryer before Monette comes over. Stage Three: Greet Monette at the door. Stir
the tomatoes and the dal. Sit on the couch and talk with Monette for a while.
Remember the food cooking on the stove. Stir the
tomatoes, then mix in with the dal. Add the fresh
cilantro and the coconut milk. Salt to taste. Grind in black pepper to taste.
ANALYSIS: The taste was milder than expected, which may be due to the long
amount of time that most of the habaneros were cooked, the fact that they were
frozen habaneros (which sometimes seem to lose heat in the freezer), or the
fact that given the absence of placentas & seeds there just werent enough of them. Even so, the habanero flavor (as
opposed to the habanero burn) did come through. THE RECIPE AS A CYCLE OF HAIKU . Two cups of lentils Rinse them and take out the rocks
And bad lentils too . In with the lentils Pour seven
and a half cups Of cold tap water . Add just a little
Bit of tu [transmission interrupted] "jeremy j. b. nguyen" (From
the First Bay Area Chile Heads HotLuck) CHILE-HEADS
ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe
Archive, G Internet.
NOTES