TZUTC: -0800
MSGID: 35084.fidonet_cooking@1:105/500 2d85005b
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Three Bean Dal
 Categories: Beans, Indian
      Yield: 6 Servings
 
    1/2 c  Dried yellow split peas;
           - picked over & rinsed
      3 c  Water
      1 ts Turmeric
  1 1/2 c  Cooked black beans -OR-
     15 oz Can beans; rinsed & drained
  1 1/2 c  Cooked kidney or other red
           - beans -OR-
     15 oz Can beans; rinsed & drained
           Salt
      1 tb Neutral vegetable oil
      1 md Onion; chopped
      2 cl Garlic; minced
      2 ts Fresh ginger; ground
      1 ts Ground cumin
    1/2 ts Ground coriander
    1/2 ts Cayenne
    1/4 ts Ground cardamom
 14 1/2 oz Can petite diced tomatoes;
           - drained
      2 tb Fresh cilantro;
           - chopped, for garnish
 
  This is my version of a creamy dal recipe shared by Ashok Arora,
  owner of Nawab, an Indian restaurant in Virginia Beach. The original
  dish, called dal makhani, is made with three kinds of dried beans,
  and the preparation time is often more than I can spare. By using a
  combination of canned beans and dried split peas, I manage to achieve
  that creamy, slow-cooked flavor in a fraction of the time.
  
  Place the split peas and water in a large saucepan over medium-high
  heat. Bring to a boil, reduce the heat to low, add the turmeric, and
  simmer, partially covered and stirring occasionally, for 20 minutes.
  Add the black and red beans, season to taste with salt, and simmer,
  uncovered, until the beans are very soft, about 20 minutes.
  
  Heat the oil in a large skillet over medium heat. Add the onion,
  cover, and cook until softened, about 5 minutes. Add the garlic and
  ginger and cook, stirring, until fragrant, about 30 seconds. Add the
  cumin, coriander, cayenne, cardamom, and tomatoes, stirring
  constantly for about 30 seconds. Pour the contents of the skillet
  over the simmering bean mixture and stir well to combine. Taste and
  adjust the seasonings. Simmer for 5 minutes to blend the flavors.
  Serve hot, garnished with the chopped cilantro.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM
--- SBBSecho 3.23-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)
SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305
SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 206 300 307
SEEN-BY: 229/317 400 426 428 452 470 664 700 705 266/512 291/111 292/854
SEEN-BY: 320/219 322/757 342/200 460/58 633/280 712/848 902/26 5020/400
SEEN-BY: 5075/35
PATH: 105/500 81 229/426