Susan Feniger's Street Food by Susan Feniger

Author:Susan Feniger [Feniger, Susan]
Language: eng
Format: epub, mobi
ISBN: 978-0-307-95259-2
Publisher: Crown Publishing Group
Published: 2012-07-16T16:00:00+00:00

4 tablespoons (½ stick) unsalted butter, or ¼ cup olive oil

2 cups chopped white onions

1½ tablespoons minced garlic

1½ tablespoons minced peeled fresh ginger

3 dried arbol chiles

¼ cup dried kokum plums

6 fresh curry leaves

1 tablespoon black mustard seeds

1 pound (2½ cups) masoor dal

1¼ tablespoons kosher salt

1 Heat the butter in a large heavy-bottomed saucepan set over medium-high heat. Add the onions and cook, stirring frequently, until they are caramelized to a rich golden brown, 5 to 6 minutes. Reduce the heat to medium. Add the garlic and cook for a minute. Then add the ginger, arbol chiles, dried plums, curry leaves, and mustard seeds. Cook for 3 minutes, until all the aromas of the spices are released, but do not let the garlic brown.

2 Add the dal and cook, stirring, for 1 minute to toast it with the spices. Then add 7 cups water, stir, and simmer, uncovered, stirring occasionally, for 35 to 45 minutes, until the dal is completely soft and cooked through and has taken on the flavor of the spices.

3 Add the salt and cook for 10 minutes. When finished, the dish will resemble a thick split-pea soup.

4 Serve immediately, or let cool to room temperature, transfer to an airtight container, and store in the refrigerator for up to 4 days.

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