My next dal dish to try was Urad Dal. I made this a few days back and I'm only getting to writing about it now. My intent was to try a new form of dal with different spicing. I have to say I was successful, although I don't think it came out quite as well as the Channa Dal.
I started with the same process.
- Wash the dal and cook in a 1-to-5 ratio of dal to water. Simmer until soft.
- Heat a quarter cup of veggie oil
- Add the whole spices (cumin and brown mustard seeds)
- Add the aromatics (onion, peppers and fresh minced ginger)
- Add the ground spices (this time it was Garam Masala from a mix)
I modified this only a little by adding tomato paste to the aromatics. This helped darken the dish, thicken the sauce and adds a great flavor. It's not really Indian, since tomatoes were not known outside the new world until the 1600s. But, Indians have picked up tomatoes, like Italians did.
I also modified it by increase the amount of dal from 1 cup to 1.5 cups. This was a mistake. I didn't properly increase the amount of oil and spices and the dish came out a little bland. Also, I didn't add any additional asafoetida, and you could tell. The dish was harder to disgest, giving me a slow feeling, and it lacked a certain muskiness. Easy errors to correct next time.
My weight is down to 193.4. I know that sounds high, but I was at 196 when I started this just a few days back. And, I don't feel hungry.
This dish was gluten free, casein free and vegan.
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