Request: Yellow Dal Recipe from Alford and Alguid's mangos & curry leaves
I'm hoping someone can help me. We are cooking up a nepali feast for friends in a different city on Wednesday evening.
I copied out a number of recipes from this fantastic cookbook 'Mangos and Curry Leaves' by Alford and Alguid before traveling; however, we now have a few more attendees who happen to be vegetarians. I think Dal would be a great addition but don't have the recipe.
Would anyone be willing to post or send it to me? I'd really appreciate it! The recipe I'm looking for is the dal recipe that uses Yellow Muang lentils, involves tempering onions. It has a picture of it on the right side (the recipe is on the left) - and is one of the first recipes in the dal section.
If you haven't tried it - I highly recommend it - absolutely delicious.
ADDENDUM: I just read the sticky on what is allowed on the board and realized one can't post an actual recipe but could post the ingredients. I can remember how to make it - so even just the ingredients would be really appreciated.
Here you go:
1 cup mung dal, washed & drained
5-6 cups water
1/2 tsp turmeric
1 tsp salt
2-3 dried red chiles, stemed
1 tsp coriander seeds
1/2 tsp cumin seeds
one 1-inch piece cinnamon
seeds from 2 green cardamom pods
5-6 black peppercorns
1 Tbl mustard oil or veg oil
1 cup finely chopped onion
Put dall in pot with 5 cups water, turmeric, and bring to boil. Reduce heat to maintain strong simmer, partially cover, cook 30-40 min, until almost mushy. (If you prefer, add another 1/2 to 1 cup of water).
Using a mortar & pestle or spice/coffee grinder, grind the chiles, coriander, cumin, cloves, cinnamon, cardamom and pepper. Set aside.
When dal is finished cooking, add salt and stir, lower heat very low to keep warm.
In another skillet (cast-iron preferred) or wok over med-high heat, add oil, then onion and stir fry 5 min, add ground spices and stir fry 1-2 more minutes, then transfer to dal.
Stir and cook about 10 min more.