p.h.d.elicious cooks plants in tiny kitchens

Plant-based Cooking!

Turka Daal

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I’m using a broad definition of “beans” for my mofo theme– everything leguminous, lentil-y, etc. is fair game. So, here are some lentils with tomato and onion! I’ve posted on the whole turka process before, via Mark Bittman: cooking up some lentils with basic seasonings, while frying up all the other chosen seasonings, then stirring the fried mixture into the lentils. This one’s from Heartsmart Flavours of India, Lentils with Tomato and Onion. Daal is always tasty, I find, no matter what you put in it. Here, though, I didn’t fiddle around with the instructions like I should have: I should have drained off a bit of the water, or used less water in the first place, because these lentils were seriously soupy. That wouldn’t be a problem, except that they were so soupy that the flavour of the turka got a little diluted. Those are my notes and cautionary tales! Pictured with the lentils are some brown rice and curried cabbage. Winter food!


Written by phdelicious

October 4, 2011 at 5:48 am

Posted in Meals

Tagged with ,

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