Monday, November 16, 2009
Situation: You greedily buy two bunches of rare dill and look for suitable recipes. Then you find out there isn't much that you can make with the ingredients already at home. By this time, a few days have passed and some of the green dill has begun to yellow. You save what's good, use up some in salads and the rest in dal.
As swiftly as that dal was made, so swiftly is this post being written.
Boil/pressure cook 1 cup of toor dal with a little more than a cup of water and a drop of oil.
Mash with a pinch of turmeric and salt to taste.
Add a cup of dill, cut, and cook for about 5 minutes - if it's too thick, you can add a little water to thin it out.
Heat 1-2 tsp of oil, temper with a tsp of mustard seed, 1/2 a tsp of cumin, 2-3 cloves of crushed garlic
My suggestion is to not overload this dal with too many spices, so that the taste of dill comes through. That's why I haven't added any chilli powder.
This is my entry to MLLA-17, which I'm hosting this month for Susan. I am away for a week but keep those entries coming, I will acknowledge them when I resume blogging.
MLLA My Legume Love Affair Dill Lentils