Posts tagged ‘Carrots’

February 9, 2011

Cold Weather Curry | Masoor Dal with Root Vegetables

Just because it’s a weeknight meal and it’s cold, and – let’s face it – you’re a little bit miserable, doesn’t mean that you have to compromise.

We always hear the world is getting smaller.  Things that we once thought were inaccessible, foreign and exotic, even five years ago, are now within easy reach of the home chef of today.  As South Asian food and culture continues to entice new followers, why not adopt these beautiful, time-tested and spice-kissed flavors as your own, even if just for one night?  You might just fall in love with the fragrances and techniques and make them a part of your cooking repertoire and perhaps, your family’s traditions.

Tonight’s recipe is for a dal that adds root vegetables.  Made with a base of quick cooking split red lentils, I added some onions, carrots, parsnips and potatoes.  The pleasure of a dish like this is that if you manage the base technique, you can change up the ingredients, and even spices to make it just to your taste.  Like cumin seeds, but don’t have the black cardamom? Fine. Use what you like and have.  PK tip: The basic trick to getting the flavor right in this dish is heating the oil very hot and frying the whole spices until they are very brown.  This makes a perfectly balanced vegetarian dinner if you serve this with basmati rice that’s been cooked with a cinnamon stick, four whole cloves and a few crushed cardamom pods.  Or if you’re in the mood for meat, serve this, like I did, with garam masala dusted lamb loin chops and homemade naan bread with cumin seeds.

Mansoor Dal with Root Vegetables

2 T vegetable oil

1 bay leaf

1 T whole corriander seeds

1 T whole cumin seeds

1 T whole mustard seeds

4 green cardamom pods, lightly crushed

1 black cardamom pod, lightly crushed

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