DAL

MASUR DAL

1 cup masur dal (red lentils)

3 1/2 cups water

1 small onion thinly sliced

1 inch ginger

 2 tbsps vegetable oil

 2/4 tsp turmeric

2 cloves garlic

1 small onion

1 tsp cumin seed

 1/2 tsp salt

• Wash the dal well and drain.

• If you are using a pressure cooker, put the dal, salt, water, turmeric, ginger, and garlic in the

cooker and cook until the second whistle. Remove pressure.

• If you are not using a pressure cooker, boil the water and add the dal, salt, turmeric, ginger, and

garlic. Cover the pot and simmer for 30 mins.

• While the dal cooks, heat the oil in a skillet and add the cumin. Fry until golden brown and add

onions. Stir until onions start to brown.

• When the dal is done, pour the contents of the skillet into the dal and heat on low heat, until the

dal thickens.

KALI DAL (MAH KI DAL)

1 cup mah dal (black lentils)

6 cups water

1 fresh green chili chopped (or substitute

with 1/2 tsp cayenne)

3 tbsps vegetable oil

1 inch ginger, peeled and chopped

into tiny pieces

2 tsp coriander powder

1 tsp garam masala

1 tsp cumin seeds

1 tsp salt

1 tsp black pepper

2 tsp heavy cream (optional)

cilantro leaves to garnish

• Wash the dal in several changes of water. Drain and add the water.

• Add salt, coriander powder and half of the ginger; cook on low heat for 2 - 3 hours or pressure

cook for 30 mins.

• Meanwhile, heat the oil, add remaining ginger, chili, and fry until golden brown. Add the cumin

and pepper and stir.

• Pour the above mixture into the dal and simmer for at least another 30 minutes.

• Add heavy cream and simmer until the lentils are thoroughly soft.

• Garnish with cilantro leaves before serving.

TOFU IN BLACK BEAN SAUCE

2 blocks firm fried tofu, in 3/4 inch

cubes

3 cloves garlic, minced

2 quarter-sized pieces of ginger,

minced

2 tbsp oil

2 or 3 green onions, chopped (green

and white parts)

1 tsp fermented black beans, rinsed

briefly in water to remove

some of the salt, then coarsely

chopped.

1 tbsp black bean sauce

1 cup vegetable stock or water

1 tbsp sesame oil

• Heat oil in large skillet or wok. Add the ginger and garlic; saute for about 20 seconds until the

aroma “explodes”.

• Add the black beans and the green onion and saute for about 10 seconds.

• Stir in the black bean paste and vegetable stock; mix well. Add the tofu cubes.

• Turn the heat down to maintain a strong simmer; cover and let cook about 20 minutes.

• Add the sesame oil and give a brief stir.

• Serve over rice.

MASUR DAL