Well, maybe not a birthright, but I think it’s pretty close.
People who know me know I like to cook.
So, some recipes will turn up here.
Most of them are adapted from all over the place.
This is an adaption of a dhal recipe from Margaret and my vegan period. It is supreme comfort food. I like my lentils quite dense and broken down. Others like them firm and soupy. This is quite the pottage, but if you don’t cook it as long it would be wetter.
Gary’s Best Ever Dhal
Oil, whatever’s around
2 onions, chopped
11/2 tablespoons black mustard seeds
1 tablespoon coriander powder
1 tablespoon cumin powder
2 teaspoons turmeric
1 Teaspoon chili powder (to taste), not a hot dish
3-4cm piece of ginger, finely chopped or grated
2-3 cloves of garlic finely chopped
Lentils, about 2 cups (for the purposes of the exercise 1 cup of red
lentils and 1 cup of brown lentils will do, basically about 1 cup of
type likely to break down, eg red lentils, split peas, toor dhal, and 1
cup larger ones more likely to keep shape, eg brown, black lentils or
I like to use 1/4 cup each of yellow split peas; green split peas, toor dhal and red lentils and 1/3 cup each of brown lentils, black lentils and mung beans.
1 litre of rice milk
can of coconut cream
a cup or two of tomato puree
Vegetable stock cube
Some form of saucepan (that holds a couple of litres) and a slow cooker
So, prepare all ingredients:
In a generous amount of heated oil, first add the mustard seeds until
they pop for a bit, then put in onion and fry off for a little while.
Add ginger and garlic, stir for a bit, then powdered spices and cook off.
I generally add the tomato, stock cube, stir, then the rice milk and
coconut cream and bring up to simmer.
(This basically means when you put it in the slow cooker it warms up
quicker, but make sure you get anything cooked on the bottom of the
saucepan scraped off)
Put the lentils in the slow cooker, add the liquid and cook for ages
until it looks good. May need a bit more water if too thick, and
probably a good wack of salt to taste.
Makes a fair bit. I don’t think you need rice with it, so probably some form of Indian Bread would balance/complete the proteins for vegetarian consumption.
Guess what I’m cooking tomorrow?