Subject: Curried Kidney Beans (Rajma Dal)
From: Unicorn (unicorn@indenial.com)
Date: Wed Mar 19 2003 - 10:01:02 EST
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FOOD FUNNY
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Thanks to Anna Welander of Uppsala, Sweden for this handy checklist:
The Top 10 Kitchen Skills We Resolve to Acquire in 2003
10. Practice the Single-Handed Lunge and Sweep until I can
consistently beat the Five Second Rule.
9. Make that Foie Gras, Truffles and Caviar ice cream just like the
Iron Chef does.
8. Learn to warp the subspace continuum to store 15 cubic feet of
groceries in a 12-cubic-foot refrigerator.
7. To stop getting my tongue stuck in the Seal-A-Meal.
6. Repeat after me: Allspice does not mean dumping all the spices I
own into the pot.
5. Figure out how to make "baking soda" without the can exploding.
4. Teaching my husband the right way to load the dishwasher.
3. See milk, milk looks lumpy, expiration date is 3 weeks past --
PITCH! Removing cap and smelling -- UNNECESSARY!
2. Learn to recognize that foil-wrapped items that have been in the
back of the fridge for more than three months DO NOT have to be
unwrapped and identified prior to throwing in the garbage.
and the # 1 Kitchen Skill We Resolve to Acquire in 2003
1. Green vegetables: Good. Green meat: Bad.
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TODAY'S RECIPE
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No Indian meal is complete in my mind without some sort of dal. Dals
(also spelled dhals) are dishes using dried beans, lentils, garbanzos,
or any pulse (the dried seeds of any legume).
Curried Kidney Beans (Rajma Dal)
2 cups (500 ml) dried red kidney beans
12 cups (3 L) water
1 Tbs (15 ml) turmeric
1/4 tsp (1 ml) cayenne pepper
1/4 cup (60 ml) vegetable oil
1 medium onion, finely chopped
3 Tbs (45 ml) finely chopped fresh ginger
2-4 cloves garlic, finely chopped
2 Tbs (30 ml) ground coriander seeds
1 tsp (5 ml) ground cumin
1 tsp (5 ml) garam masala (see recipe below)
3 medium tomatoes, chopped
Salt and freshly ground pepper to taste
1/4 cup (60 ml) ghee (see recipe below)
1/4 cup (60 ml) chopped cilantro (coriander leaves)
Combine the beans and enough water to cover them by at least 1 inch (3
cm) in a large pot and bring to a boil over high heat. Boil for 5
minutes and remove from the heat. Soak the beans for 1 hour and
drain. Add 12 cups (3 L) fresh water to the beans and stir in the
turmeric and cayenne. Bring to a boil over high heat, reduce the heat
and simmer partially covered until the beans are tender, about 3
hours. Heat the vegetable oil in a skillet over moderate heat and
saute the onion, ginger, and garlic until the onions are golden brown,
about 8 minutes. Add the coriander seed, cumin, and garam masala and
fry for 30 seconds. Add the tomatoes and cook, stirring frequently,
until the mixture is thick and most of the liquid has evaporated. Add
a little of the cooking liquid from the beans to deglaze the pan and
transfer the tomato mixture to the pot with the beans, stirring to
combine thoroughly. Adjust the seasoning with salt and pepper and
garnish by drizzling with ghee and sprinkling with chopped cilantro.
Serves 6 to 8.
Garam Masala
5 3-inch (8 cm) pieces of cinnamon stick
1/2 cup (125 ml) cardamom seeds
1/2 cup (125 ml) whole cloves
1/2 cup (125 ml) whole cumin seed
1/4 cup (60 ml) whole coriander seeds
1/2 cup (125 ml) whole black peppercorns
Combine the whole spices in a heavy skillet over moderate heat and
toast for a few minutes, until they are warm and aromatic. Allow to
cool, then pulverize in an electric blender or coffee grinder (that
you use exclusively for grinding spices) until it forms a fine powder.
This recipe makes about 1 1/2 cups (375 ml) and may be stored in an
airtight container at room temperature for several months without
losing its flavor.
Ghee
1 lb (450 g) unsalted butter
Melt the butter in a heavy saucepan over moderate heat. Increase the
heat and bring the butter to a boil. When the surface is completely
covered with foam stir the butter gently and reduce the heat to the
lowest possible setting. Simmer uncovered and undisturbed for 45
minutes, or until the milk solids in the bottom of the pan have turned
golden brown and the butter on top is transparent. Strain the butter
through a sieve lined with linen or four layers of cheesecloth. If
there are any solids in the ghee, no matter how small, strain it again
until it is perfectly clear. Pour the ghee into a glass jar and seal
tightly. This recipe makes about 1 1/2 cups, and may be kept at room
temperature for several months, or almost indefinitely refrigerated.
It will congeal if refrigerated, and so must be warmed before using if
liquid ghee is called for.
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