This may be my new favorite dal.
A friend recently lent me Deborah Madison’s Vegetarian Cooking for Everyone, and so far everything I’ve made from it has been delicious.
I was initially intrigued by the book because it features Madison on the cover holding a spatula, looking oddly angry, like she might smack you. I’ve always thought of vegetarians as a peaceful people; naturally, my interest in this cookbook was piqued. Despite Madison’s hilarious pose, her cookbook may be the most comprehensive vegetarian cookbook I’ve seen. It won two Julia Child cookbook awards and one from the James Beard foundation. (And it comes highly recommended from my friend, who’s a good cook.)
My apartment smelled incredible as this dal cooked, and it was one of the tastiest meals I’ve eaten in recent memory. Go make it! lv, molly
Chana Dal with Coconut Cream
Serves 3-5 people
1 cup chana dal, well-rinsed
1 garlic clove
Pinch of red pepper flakes
1 Tbl chopped cilantro stems
2 tsp minced ginger
Several Tbl coconut cream (the thick part that rises to the surface in a can of coconut milk)
Combine the dal, 3 cups water, and 1/2 tsp salt in a saucepan. Bring to a boil, and then lower the heat; simmer until the dal are tender. This can take up to 40 minutes.
Meanwhile, use a mortar and pestle to mash the garlic, chile, cilantro stems, and ginger together. Add them to the cooked dal. Scoop the coconut cream off the top of a can of coconut milk, and stir into the dal. Taste for salt, and add more coconut cream if desired.
Serve with naan or brown rice and a nice serving of steamed vegetables.