Cooking Things: June 2009 Archives

It is very warm. I am making the spicy, spicy dal that I tend to crave when it is hot out. I don't know what it is about the one kind of hot that seems to call for the other, but I know I'm not the only one.

I also go through phases where I want the same thing, over and over and over again. An observer might call it a rut, but it feels more as if there's a spicy-dal-shaped gap in my body.

In case reading this is making you aware of your own need for spicy food, here is my rough formula for making the spicy spicy dal (oh I just love even writing that...mmmm). All amounts are approximate, since I just pour spices into my hand and toss them in.

Take a bunch of red lentils, about half a pound.
Rinse them in several changes of cold water until the water runs clear.
Put them in a pot and cover with a bunch of water - you want to have a couple of inches of water over the lentils, so somewhere in the neighborhood of 4-6 cups water.
Add about 1/2 to 1 tsp. sea salt. Set it to boil, then turn heat down to simmer.
Separately, peel and mince some fresh ginger (a piece about 1-2 inches long and an inch wide), do the same for 2-3 cloves garlic, and chop a bit of onion.
Put 2 Tbsp(ish) olive or canola oil in a saute pan, add the garlic, ginger, onion, and also a hefty dose of ground cumin (3-4 tsp.), 1 to 1 1/2 tsp. of hot chile powder (I don't mean the chili powder blend that's designed for making chili; I mean the straight ground dried chiles), about 1 tsp. dry mustard or whole mustard seeds, and a few whole white or black peppercorns. If you have fresh chile peppers, so much the better - you could substitute a fresh serrano or 1-2 jalapenos (depending on how hot they are) for the dried chile powder. Or like 1/4 to 1/2 of a habanero or scotch bonnet. Anyway, saute the spices in the oil, adding a little more oil if necessary, for about 3-5 minutes over low heat. Then just dump them all into the lentil pot. Simmer the vat about 40 minutes, or as long as it takes to cook the rice you're going to eat it over. You will likely want to add more salt at the end, but let it cook first and taste it, since the salt is going to get concentrated as it cooks down. I often end up adding a little more chile, too. Bwahaha. Taste after about 25-30 min. and correct seasoning as necessary. Remember it can be extra-fiery because the rice will chill things out a bit. And because that's what makes it goooood.

Optional additions: juice of 1 lemon. A couple teaspoons of turmeric.
Rice alternatives: Noodles. Polenta.

Yummity yum yum. Yay, fiery.

Tonight I am thinking some bok choy and sugar snap peas in garlic and olive oil to go with it.