Subject: Masala Dal
From: Unicorn (unicorn@indenial.com)
Date: Sat Nov 25 2000 - 03:51:42 EST
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F O O D F U N N Y
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Reader Ann Ahlswede sends us this oldie but goodie:
Two police officers respond to a crime scene behind a grocery store.
The homicide detective is already there. "What happened?" asks the
first officer.
"Male, about twenty-five, covered in Raisin Bran and dead as a
doornail."
"Good grief," says the second officer. "Didn't we have one covered in
Frosted Flakes yesterday? And Captain Crunch last week?"
"You're right. I'm afraid," said the detective as he took a drag from
his cigar, "this is the work of a cereal killer."
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T O D A Y ' S R E C I P E
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It seems that I left the onion out of the ingredients list for
yesterday's recipe, so here is the corrected version. Sorry for the
confusion, but I'm only human, ya know?
Kekada Chat (Crab Malabar)
1 lb (450 g) cooked crab meat, fresh or frozen and thawed
(use Alaska King crab meat if available)
3 Tbs (45 ml) vegetable oil
1 medium onion, finely chopped
2 - 3 cloves garlic, finely chopped
2 tsp (10 ml) paprika
1/2 tsp (2 ml) thyme
1/2 tsp (2 ml) fennel seeds, crushed
1/4 - 1/2 tsp (1 - 2 ml) cayenne pepper, or to taste
3 cups (750 ml) coarsely diced fresh tomatoes
Salt to taste
2 scallions (spring onions), green and white parts, finely chopped
Lettuce leaves for garnish
Chopped cilantro (coriander leaves) for garnish
Pick over the crab meat and cut into 1-inch (3 cm) pieces. Heat the
oil in a large skillet with a lid over moderate heat and cook the
onions, stirring frequently, until golden but not brown. Add the
garlic and cook 1 minute. Add the paprika, thyme, fennel seeds, and
cayenne and cook for 2 more minutes. Add 1 cup (25 ml) of the
tomatoes. Lower the heat and simmer covered for 15 minutes. Remove
from the heat and gently fold in the crab meat. Cover and refrigerate
for 2 to 3 hours. Immediately before serving, add salt to taste and
fold in the remaining tomatoes and chopped scallions. Serve on a bed
of lettuce, garnished with the chopped cilantro. Serves 6 to 8 as an
appetizer.
I had to cheat a little in designing this week's menu, because this
dish is neither a soup or salad, but rather a side dish. An Indian
Feast wouldn't be complete, as far as I'm concerned, without a "dal"
or legume dish, and this is one of the best.
Masala Dal (Spiced Split Peas)
1+1/2 cups (375 ml) yellow split peas
1/2 tsp (2 ml) turmeric
1 Tbs salt
1/2 cup (125 ml) vegetable oil
1 tsp (5 ml) cumin seeds
2 medium onions, finely chopped
Cayenne pepper to taste (optional)
Chopped cilantro (coriander leaves) for garnish
Soak the peas in enough water to cover generously for 1 hour. Drain
and place the peas and the turmeric in a large pot with 5 cups (1.25
L) water. Bring to a boil, stirring occasionally. Reduce the heat
and simmer partially covered for 45 minutes, stirring occasionally.
Remove from the heat and beat with a whisk or wooden spoon until
pureed. Stir in the salt. [Note: The pea mixture may be prepared in
advance up to this point, and kept refrigerated for up to 4 days, or
frozen almost indefinitely.] Reheat the dal immediately before
serving, adding a little water if necessary to make it the consistency
of thin mashed potatoes.
Heat the oil in a skillet over moderate heat until the oil is almost
smoking. Add the cumin seeds and fry for about 10 seconds. Add the
onions and fry, stirring frequently, until they are dark brown, about
20 minutes. Add the optional cayenne pepper if you are using it.
Pour the oil and onion mixture over the split pea puree and serve
immediately, garnished with chopped cilantro. Serves 4 to 6.
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