"I make a really big pot of dal or khichdi and batch it into quart
containers to freeze - always a hit with new moms!" Priya Krishna wrote.
She recommends this dal recipe from Tejal Rao. Send along a few
containers of cooked rice, which can also be frozen.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Toor Dal (Split Yellow Pigeon Peas)
Categories: Five, Vegetables, Herbs, Nuts, Chilies
Yield: 5 servings
MMMMM----------------------------DAL---------------------------------
1 c Toor dal (split yellow
- pigeon peas)
2 Roma tomatoes, rough chopped
1/4 ts Ground turmeric
1/2 ts Kosher salt
1/4 c Raw whole peanuts
MMMMM-------------------------TEMPERING------------------------------
1/4 c (55 g) ghee
1 Sprig fresh curry leaves
3 sm Pieces Indian cinnamon
+=OR=+
1 Cinnamon stick
3 Red dried chilies de arbol
3 Cloves
1/4 ts Black mustard seeds
pn Asafoetida
PREPARE THE DAL: Soak the pigeon peas in a large bowl of
warm water for about 1 hour. (They will have swelled a
little.) Thoroughly rinse the soaked pigeon peas with
fresh water, then tip the drained pigeon peas into a
pot.
Add tomatoes, turmeric, salt and 5 cups water, and bring
to a boil over high. Reduce the heat to medium and
simmer until very tender, 25 to 30 minutes.
Use an immersion blender to pur++e some of the dal,
leaving some intact and getting some very smooth, or
whisk vigorously to break up some of the soft dal. Stir
in the peanuts and continue to simmer, stirring
occasionally, until the dal is very tender, about 30
minutes. Taste and adjust with salt. If the dal has
become too thick for your liking, stir in a splash of
water.
PREPARE THE TEMPERING: In a small saucepan over medium
heat, warm the ghee. When hot, carefully add all of the
tempering ingredients (the mustard seeds will sputter!)
and swirl the pan until you can smell all the toasted
spices, about 30 seconds. Pour everything over the hot
dal.
By: Tejal Rao
Yield: 4 to 6 servings (about 3 cups)
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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