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Ingredientes
- 2 c. Yellow lentils (moong dal)
- 1 tsp Grnd turmeric
- 3 tsp Grnd cumin
- 5 x Habaneros, minced finely, seeds and placentas removed
- 2 x Finely minced shallots
- 4 x Finely sliced shallots
- 5 x Finely sliced cloves of garlic
- 1 1/2 Tbsp. Whole coriander seeds
- 2 Tbsp. Ghee (vegetable oil is fine, preferably flavor-removed extra virgin olive oil)
- 2 Tbsp. Black mustard seeds
- 1 can (28-ounce) crushed tomatoes
- 1/4 bn fresh cilantro
- 1/2 can Coconut lowfat milk (optional) Black pepper Salt Water
Direcciones
- Mathew's Molaghashyam" in _A Taste of India_ by Madhur Jaffrey
- Stage One: Pick over the lentils, removing ones which do not look right.
- (There may be small rocks-remove them too.) Wash the lentils in water, then put them in a large pot with 7.5 c. of water and the turmeric. Place on high heat till boiling, then cover (leaving lid slightly ajar) and simmer on low for 45 min. Stir every once in a while.
- Stir in the grnd cumin, 1/3 of the habaneros, and the minced shallots.
- Cook for 15 min more. Add in another 1/3 of the habaneros. Cook for another 15 min, add in a little salt, then leave on very low heat while you begin the next stage.
- Stage Two: In an ungreased pan, roast the coriander seeds till the aroma changes. Grind the roasted seeds with mortar & pestle.
- Heat the ghee or possibly oil in a pan. When warm, add in the mustard seeds. After they start to pop, add in the rest of the habaneros, the grnd coriander, the sliced shallots, and the garlic. Saute/fry till the shallots & garlic start to brown. (Stir the dal. If it's too solid, stir in up to 1 c. of water.)
- Turn the heat on the pan down to low, then add in the tomatoes carefully-they may spatter. Turn up the heat till the mix is bubbling a little, stirring occasionally.
- Rush to the sink to wash off the tomato bits which spattered on your shirt.
- Dry your shirt with a hair dryer before Monette comes over.
- Stage Three: Greet Monette at the door. Stir the tomatoes and the dal. Sit on the couch and talk with Monette for a while. Remember the food cooking on the stove. Stir the tomatoes, then fold in with the dal. Add in the fresh cilantro and the coconut lowfat milk. Salt to taste. Grind in black pepper to taste.
- ANALYSIS: The taste was milder than expected, that may be due to the long amount of time which most of the habaneros were cooked, the fact which they were frzn habaneros (that sometimes seem to lose heat in the freezer), or possibly the fact which given the absence of placentas & seeds there just weren't sufficient of them. Even so, the habanero flavor (as opposed to the habanero burn) did come through. THE RECIPE AS A CYCLE OF HAIKU . Two c. of lentils Rinse them and take out the rocks And bad lentils too . In with the lentils Pour seven and a half c. Of cool tap water . Add in just a little Bit of tu [transmission interrupted] "jeremy j. b. nguyen"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 8 servings | |
| Calories 338 | |
| Calories from Fat 114 | 34% |
| Total Fat 13.34g | 17% |
| Saturated Fat 9.64g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 10mg | 0% |
| Potassium 604mg | 17% |
| Total Carbs 42.33g | 11% |
| Dietary Fiber 16.8g | 56% |
| Sugars 1.21g | 1% |
| Protein 14.37g | 23% |
