One of the hardest things about this blog is far from staying within the parameters of what's traceable.
It's the pressure of getting good photos. We live in a world where bloggers have made 75% of blogs pics so readers don't get bored, the intructions are clear and the writer can share their experiences whole heartedly.
It should be easy. But for me it's an extra thing I wish I was better at having for you.
I forget most of the time. I just do what I do and realize I've jumped over everything. No excuses. Everything has a phone in it now.
So I made the lentils. Took one photo that looks like what was left over after a bad pub crawl.
I sent Sherwin a stock photo of dal and felt like crap the minute I hit "Send". Sherwin is my guide in all this and he did say we've gotten comments about offering more images.
The following post will have "artful" lentil photos throughout to show Sherwin I'm trying. They won't help you experience much, but you will get a great recipe.
I give you the next post....
Finally got to break into the Timeless Foods yellow lentils I ordered a few weeks back. Holy mother of legumes, they are so good. You know when you don't think twice about something assuming that that's just the way it is and that's alright with you?
And then you have what it's supposed to be?
Well, that's what I'm feeling about these lentils. I made Chana Dal, the traditional Indian preparation.
Very easy.
I'm still researching traceable spices so I made this dish with what I had in the house. Peppers were from the market as were the cilantro and onions. I find this dish very comforting. Soul food.
It's one of my faves
Recipe
Chana Dal
1 cups chana or mung dal
4 cups water
13 chilis, finely chopped
¼ tsp turmeric
1 tsp salt
1 tsp cumin
1 ½ onions, finely chopped
1 T ginger
1 T coriander
½ tsp cumin, ground
¼ tsp paprika
1 ½ salt
2 T cilantro, chopped
Method
1. Combine dal, water, chilis, turmeric and 1 tsp salt and bring to a boil. Add more water if needed as dal cooks to soft.
2. Cook cumin seeds in oil to sizzle.
3. Carmelize onions with cumin. Add ginger and cook to soft.
4. Add salt, coriander, ground cumin and paprika and cook through.
5. Pour over dal and stir.
6. Finish with cilantro.
