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    BURRITAELITA   12,062
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Ginger Pink Lentil Dal from Indian Vegan Kitchen

Monday, April 30, 2012

Ginger Pink Lentils, from Indian Vegan Kitchen by Madhu Gadia. Pink lentils look rosy orange before you cook them, and then they turn mustard gold. This dal has some of our favorite spices in it: asafoetida, cumin seeds, and turmeric. Of course, gingerroot! It is much more filling than it appears, as I found out when I ate 1 1/2 cups of it with a little bit of brown rice for lunch today. Delicious!

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BURRITAELITA 5/1/2012 6:28AM

    I'm glad that you are all enjoying photos of the recipes I try. I've only been able to do this since January, when my dad bought me my first digital camera, as I had been using up years-old film using my mother's and my own automatic cameras. Finally the film was so old that the photos looked really murky and hazy. My dad couldn't stand it anymore!

55, I know what you mean about an evolving view of what looks delicious. I'm not sure this would have looked so great to me 10 years ago. The pink lentils, before cooking, are prettier, but green and gold ain't so bad, either. The only person to "like" this photo on FB was a French friend of mine who loves Indian food. Interesting, since Europeans are less veg-friendly than Americans in general. They're more tradition-bound in their mindsets than Americans are.

Chaunk is an Indian cooking technique of more or less frying/ roasting/sauteeing cumin seeds and other spices in very hot oil (medium high heat) for just a few seconds. You can try it without oil if you want. It would probably be OK, but I am satisfied with just using the minimum amount of canola oil possible. 1 TBSP of canola oil distributed over 5 quarts of dal (I quadrupled the recipe) isn't going to kill me, I figure.

This is one of the least time-intensive recipes in the book and uses only very basic spices. You have to have the pink lentils, though. I used 3 c. of them in a quadrupled recipe. I also ran out of time to make the dal on Sunday night, due to mother-in-law care, so I cooked them overnight in the crockpot on low for about 7 hours, then on high for 1 1/2 hours. That worked fine. I still used the Vita-mix for pureeing the beans before adding the spinach and chaunk. I used 7 c. of fresh spinach in the dal, and it didn't seem like too much, surprisingly. This is one of my husband's favorites from Indian Vegan Kitchen.







Comment edited on: 5/1/2012 6:33:04 AM

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55WALKER 4/30/2012 9:24PM

    I was thinking today that my view of what looks delicious has changed a lot these past couple of years. I need to pull the book off my shelf and try that one.

I enjoy your recipe sharing very much.
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WOOFGANG 4/30/2012 9:00PM

    It does look yummy! What is "chaunk" by the way? Also, trivia: I have heard that "asafoetida" acts like "beano" acts - which is a good thing!

Thanks for sharing, I especially like to see pictures, so thank you.

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WILD4STARS 4/30/2012 8:32PM

    I have one of her books, will have to check and see if this is the one. Looks yummy! Thanks for sharing.

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BURRITAELITA 4/30/2012 7:30PM

    It is delicious! emoticon

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QUEEN_LYZ 4/30/2012 7:28PM

    Looks delicious!! I will have to check out that recipe book.

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