Posts Tagged ‘Dal’
Waffles as we know them now are typically made with white flour, eggs, butter, leavening, and sugar. These particular waffles not only are crisp and tender, but they actually pack a nutritional punch with the brown rice and lentils. They go well with a dollop of cilantro coconut chutney. This is a savory version of this waffle, but sweeter applications can be made too-stay tuned!
Ingredients:
- 1/2 cup urad dal (split black mapte)
- 1/2 cup basmati brown rice
- 1 tablespoon canola oil
- 1/2 teaspoon baking powder
- 1 teaspoon fennel seeds
- 1/2 teaspoon red chili powder
- 1.5 teaspoons honey
- salt to taste
Directions:
- Soak dal and rice overnight in water. Blend with oil and about 1/2 to 3/4 cup water (or as needed) to form “thinner than cake batter but thicker than pancake batter” consistency the next day. Set aside and let rest for 15 minutes.
- Whisk in fennel, chili powder, honey, and salt. Beat vigorously for 3o seconds until light and fluffy. Spray waffle iron with non-stick spray and cook waffle according to manufacturer’s directions until crisp on the outside and fully cooked inside (this recipe makes one large Belgian waffle that can be divided into 4 smaller waffles). Top with coconut cilantro chutney and enjoy!
Caramelized Onion and Goat Cheese Topped Lentil Cakes
Posted by: EatFree
January 24th, 2012 >> Uncategorized
Indian cuisine, in my opinion, has perfected the art of the lentil. To start off, there are a multitude of lentils covering a wide spectrum of color and tastes. And then to top that off, they are not only used in their whole form, but pureed, sometimes ground in their dry state, sometimes fermented, sometimes incorporated in desserts, and the list goes on. Here I share one application and fuse it with some more Mediterranean flavors.
Ingredients:
- 1.5 cups mung dal (green gram pulse)
- 1 cup regular yogurt, whipped
- Salt and pepper to taste
- ¼ teaspoon baking soda
- 1 tablespoon lime juice
- 2 tablespoons vegetable oil
- 1 big red onion, sliced
- ¼ teaspoon red chili flake
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon smoked paprika
- 4 dried figs, sliced thinly
- 1/3 cup goat cheese
Directions:
- Blend mung dal until you get a fine powder. Combine with yogurt, salt and pepper and enough water to form a cake batter like consistency. Set aside for 1 hour in a warm place.
- Stir in baking soda and lime juice into dal mixture. Steam in a steamer basket for 15 to 20 minutes or until a toothpick comes out dry.
- Meanwhile heat 2 tablespoons vegetable oil in skillet. Saute onions until caramelized. Add salt and pepper. Stir in red chili flake, cumin, paprika, and figs during the last 3 minutes of cooking time.
- Cut rounds out of mung dal cake using a large biscuit cutter (about 3.5 inch diameter). Spread each mung dal round with about a tablespoon of goat cheese and top with some of the caramelized onion and fig mixture. Enjoy!
These are one of the many dals (legumes) eaten in India. These are the green ones and they are split in half. The whole ones take longer to cook, but if you have the time, try them since they yield a nice texture. Cook this dal to your preference. I tend to cook them a little longer than some since I’m not a fan of dal made al dente.
Ingredients:
- 3 tablespoons vegetable oil
- ¼ teaspoon asafetida (hing)
- 1 teaspoon cumin seeds
- Salt and pepper to taste
- 2 cups moong dal, rinsed
- 1 teaspoon hot chili powder or to taste
- 1 teaspoon turmeric
- ½ teaspoon toasted cumin powder
- ¼ teaspoon garam masala, freshly ground
Directions:
- Heat oil over medium heat. Add hing and cumin seeds. Let cumin seeds crackle for about 10 to 15 seconds. Add dal and roast over medium low heat for 6 to 7 minutes. Stir frequently. Add a slight pinch of salt and pepper (save most of the salt for later as they tend to make the dal too mushy if added early).
- Add chili powder and turmeric. Stir for 30 seconds. Add 5 cups of water. Bring to a boil and then simmer on medium low covered for about 30 to 40 minutes or done to your liking. Stir occasionally. Add more water if mixture gets too dry to your liking.
- Turn off heat and add salt to taste, cumin powder, and garam masala. Serve with roti or paratha. Enjoy!
