AUTHENTIC MASOOR DAL
We were recently treated to a lively and entertaining talk by Sumita Roy. Sumita is a native of Kolkata, India, and she talked about the importance of spices in the Indian kitchen. We sampled Dal–a tasty and nutritious dish of pink lentils cooked in a fragrant, spicy broth. For this recipe, we use Pecan Oil to heat the fennel, cumin and other seeds at the start of the dish. This step is an important component in Indian cooking and requires high heat to makes the seeds sputter, split and perfume the entire dish. Ghee (golden clarified butter) is often used in this step; however, Pecan Oil is an excellent choice because of its high smoke point. Even though it’s extracted from a dark nut, Pecan Oil is virtually flavorless and colorless.
- Time: 45 min
- Servings: 2
Source: Red Stick Spice Recipes
Ingredients
- whole cumin seed
- whole fennel seed
- nigella
- whole mustard seeds
- whole fenugreek
- Tbl Pecan Oil
- Masoor Dal , soaked overnight
- simmering water
- ground Turmeric
- ground Cumin
- Cayenne
- finely chopped onion
- Tbl finely chopped garlic
- cans diced tomato
- Butter
- Salt, to taste
- tbl grated ginger
- Chopped cilantro
- Juice of one lime