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MSGID: 35082.fidonet_cooking@1:105/500 2d850043
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Bean Dal
 Categories: Beans, Indian, Vegetarian
      Yield: 8 Servings
 
    100 g  Frozen sliced onion -OR-
      1 sm Onion; diced
      4 tb Garlic paste -OR-
      1    Garlic head; chopped
      1 tb Oil
      1 tb Garam masala
      1 tb Curry powder
    1/4 ts Ground cinnamon; (optional)
    1/2 ts Fennel seeds; (optional)
    400 g  Tin black beans;
           - drained & rinsed
    400 g  Tin green lentils;
           - drained & rinsed
    400 g  Tin chopped tomatoes
    800 ml Chicken or vegetable stock
    100 ml Coconut milk
           Salt & pepper
 
  Toss the onion into the largest saucepan you can find. This recipe
  makes a fairly generous amount of food, so you'll want a big vessel
  to cook it in! Then add the garlic to the pot. If using fresh garlic,
  the size doesn't matter so much here, as it has a long, slow cook to
  soften it; I like to leave mine fairly chunky, to find later on as
  sweet, hedonistic surprises.
  
  Add the oil, garam masala, curry powder, cinnamon, and fennel, if
  using, and set over a gentle heat. Cook together for around 5
  minutes, stirring to coat the alliums in the spices.
  
  Tip the black beans and green lentils into the pot. Add the tomatoes,
  and stir everything together. Cook for a further 5 minutes.
  
  Add half the stock or the same 400 ml water, and bring to the boil by
  turning up the heat. Reduce to a simmer as soon as it comes to the
  boil, stir well, and cook for 45 minutes, adding a little more stock
  or water occasionally if it thickens and looks like it is starting to
  dry out. Stir occasionally to stop the beans sticking and burning.
  
  When the daal has been cooking for 45 minutes, stir through the
  coconut milk, and season with a few generous pinches of salt and
  pepper. It is ready to eat now, but if you can spare the time and the
  fuel, cooking it for a further 30 minutes really develops the
  flavours and takes this dish to a whole new level.
  
  If that sounds like a hassle, you can leave it to cool completely--it
  will continue to cook--for 30 minutes, then just blast it with a
  little more heat just before serving.
  
  Recipe by Jack Monroe
  
  Recipe FROM: 
 
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