January 13, 2014
Happy New Year to you all!
Festive fever has well and truly ended. Not before we had 9 adults, 2 toddlers, 1 baby and 2 dogs for Christmas. And a dog splattered bodily fluids on mini Basu’s glitter party shoes.
Fittingly, this turn of the year’s celebrations have been low key. Where else to end the shenanigans of the year but a cottage on a sheep farm in the middle of nowhere? The kids were not convinced. I want to go in an earoplane, was followed quickly by, I want to go in a swimming pool.
The promise of a tractor did the trick. We hardened city dwellers would now embrace mud, yuck and woodlands with zeal. We bundled the kids, a nifty selection of toys, a bottle of Rose Taittinger, and my best country wear into the boot. If we were going to enjoy the delights of the country, we would do it well. A staycation in style.
Style is not what came to mind as we drove towards our destination. Tucked away at the top of a winding mud path was our cottage on a farm featuring not just sheep, but horses, chickens and trout. Through gritted teeth I agreed on a walk through the woods. Who cares that the path was knee deep in mud, and a biting wind was about to deep freeze my bones.
At least we were dressed for the occasion. Or so I thought. The farmer came running towards us as I prepared to leap over a fence. I like your wellies, she said, pointing squarely at their wedge heels. [You think Wedge Wellies would be commonplace in these parts.] Before I could jump to my defence, she added, you won’t need your handbag in the woods dear.
A little more sheepish than we had started, we braved the fine outdoors getting cosy later with a warming, thick and vegan Spicy Punjabi Dal that caught my eye from Monica’s Spice Diary. This is the perfect dal for the Arctic blast, and ideal used as a dunking base for chunks of bread, ripped up pitta or warm rotis of course. And what better way to start a year of eating than a clear head and a warm heart?
Here’s to a fantastic year ahead.
1/2 cup split urad lentils
1/2 cup channa lentils (split bengal gram)
1 tsp turmeric powder
1 tsp cumin seeds
Pinch of asafoetida (hing)
1 onion, finely chopped
2inch ginger, peeled and grated
2 cloves garlic, peeled and grated
1 green chilli, finely chopped
2 plum tomatoes plus 3 tbsp juice (from tin)
1 tsp garam masala
1 tsp paprika
Handful fresh coriander
Salt to taste
3 tbsp oil (or ghee, if you prefer a non vegan version)
Soak the lentils in cold water overnight. I did this first thing in the morning for the lentils to be swollen and ready to go by evening.
Drain and rinse the lentils, and bring them to boil in 5-6 cups of cold water. The quickest way to do this is to keep bubbling on high for a good 20 minutes – half an hour. Add hot water from a kettle if the lentils start drying up or getting stuck to the bottom of the pan. You want to get the consistency of a thick, textured soup with squished up lentils.
While the dal is bubbling away, make the tadka. Bring the oil or ghee to heat on medium high. When it’s hot, toss in the asafoetida and cumin seeds, and as they sizzle up, stir in the onions along with a pinch of salt. This will help caramelise the onions. In 5 minutes, when the onions are golden, add the ginger, garlic and chilli. Saute the whole lot for another minute and then stir in the tomato, garam masala, turmeric and paprika.
Cook this for a minute or two on a medium heat, then stir into the dal with the fresh coriander. Give the dal one last boil and then take off the heat. If the dal is too dry, and missing it’s soup-like texture, then pour in a cup of hot water. Add salt to your taste and enjoy your Punjabi Dal hot.
Lovely punjabi dish, great recipe.
People who love to cook will defiantly will like your blog.
Loved this punjabi recipe, thanks for sharing this website with us.
Everything is very open with a precise explanation of the
issues. It was definitely informative. Your website is very useful.
Many thanks for sharing!
Hi Ellisa, I’d give it two whistles at least. Good luck!
This recipe sounds yummy! Quick question, If I were to use a pressure cooker, instead of a pot, how many whistles for the dal to cook? Thanks!
Very healthy and delicious side dish…
Thanks for sharing such valuable post…
I know I have read this blog very late but actually the story is very much appealing. Basically I loved it. And coming to the recipe, it was explained in an easy fashion and in an attractive way.
And as I read all comments too, I would like to prompt Miss Amy B that asafoetida is available in an online site called http://qusec.in/ and it will delivered directly at your doorstep.
Two questions. Could I substitute anise for Pinch of asafoetida? I am unsure that I can find that. Also would it work with different lentils? I am familiar with brown and red lentils. Excited to try the recipe and glad that I found your site!
Very nice post. I definitely love this site. Continue the good work!
Anushruti, you totally could! Although it’s got that dense texture that is made for rotis. Hope you try it!
Don’t you recommend eating this with rice Mallika?
Ana – thanks so much! To you too (great minds think alike about dal etc etc)
Laurie – we call them gumboots in India too! You’ve just reminded me
Ishita – I would love to meet you too. Urban dwellers united!
Mandira – it was, thanks! Hope you have a great year.
Monica – No problem at all. Enjoy!
so nice. I love this dal. Thanks for sharing
I was just looking for a lentil stew recipe! Happy to have found your blog. I’m not familiar with the different types of lentils though, and labels only say red or green or yellow. Can I use just one kind, like all yellow?
Happy New year to you and your family. You trip sounds like quite an adventure. Dal is comfort food for us too.
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Happy New Year to you Mallika! It was a hilarious read and yes, darn us – the urban dwellers. Daal is always the home-cooked comfort food that we turn to, don’t we? Have a fabulous year and hope to meet you in person this year
Happy new year to you, Malika! I love the story – was chuckling as I read about your wedge willies and handbag. I can easily picture it… our place is always muddy in winter (though here, we call our wellies “gumboots”).
The recipe sounds good too (as always) – I look forward to trying it soon. Thanks!
Absolutely! Dhal was the first thing I cooked when we returned home from our Christmassy festivities.
Happy New Year, Malika! May it be a happy, inspiring and successful one!