• Freezer Friendly - 15

    From Dave Drum@1:18/200 to All on Sat Sep 17 17:46:38 2022
    "I make a really big pot of dal or khichdi and batch it into quart
    containers to freeze - always a hit with new moms!" Priya Krishna wrote.
    She recommends this dal recipe from Tejal Rao. Send along a few
    containers of cooked rice, which can also be frozen.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Toor Dal (Split Yellow Pigeon Peas)
    Categories: Five, Vegetables, Herbs, Nuts, Chilies
    Yield: 5 servings

    MMMMM----------------------------DAL---------------------------------
    1 c Toor dal (split yellow
    - pigeon peas)
    2 Roma tomatoes, rough chopped
    1/4 ts Ground turmeric
    1/2 ts Kosher salt
    1/4 c Raw whole peanuts

    MMMMM-------------------------TEMPERING------------------------------
    1/4 c (55 g) ghee
    1 Sprig fresh curry leaves
    3 sm Pieces Indian cinnamon
    +=OR=+
    1 Cinnamon stick
    3 Red dried chilies de arbol
    3 Cloves
    1/4 ts Black mustard seeds
    pn Asafoetida

    PREPARE THE DAL: Soak the pigeon peas in a large bowl of
    warm water for about 1 hour. (They will have swelled a
    little.) Thoroughly rinse the soaked pigeon peas with
    fresh water, then tip the drained pigeon peas into a
    pot.

    Add tomatoes, turmeric, salt and 5 cups water, and bring
    to a boil over high. Reduce the heat to medium and
    simmer until very tender, 25 to 30 minutes.

    Use an immersion blender to pur++e some of the dal,
    leaving some intact and getting some very smooth, or
    whisk vigorously to break up some of the soft dal. Stir
    in the peanuts and continue to simmer, stirring
    occasionally, until the dal is very tender, about 30
    minutes. Taste and adjust with salt. If the dal has
    become too thick for your liking, stir in a splash of
    water.

    PREPARE THE TEMPERING: In a small saucepan over medium
    heat, warm the ghee. When hot, carefully add all of the
    tempering ingredients (the mustard seeds will sputter!)
    and swirl the pan until you can smell all the toasted
    spices, about 30 seconds. Pour everything over the hot
    dal.

    By: Tejal Rao

    Yield: 4 to 6 servings (about 3 cups)

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

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