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<\/a>\nAnother one of those improvised, sort-of-ethnic (in this case Indian), rainy day, I-don\u2019t-feel-like-writing-so-I\u2019ll-spend-the-day-cooking time sinks.<\/p>\n
Sometimes folks inquire about what goes into these concoctions; I seldom measure anything except when I\u2019m developing a recipe or baking but I did try to write down all the ingredients this time for anyone who might be curious. <\/p>\n
Oversimplified and if memory serves, here\u2019s how the masoor dal (red lentils) started out: I saut\u00e9ed pur\u00e9ed onion, ginger, green chili and garlic in coconut oil and set that aside.<\/p>\n
The next step involved toasting mustard seed, cumin seed, ground cumin, coriander, ground dried chilies, cinnamon, cardamom, garam masala, amchur (ground dried green mango) and turmeric. I tempered them in ghee \u2013 that\u2019s a tadka \u2013 and when my kitchen smelled like an Indian restaurant, I combined it with the aromatics, cooked it a bit, added the dal, and stirred in chicken broth and tomato paste. They simmered together until the dal was tender; at that point I introduced a little yogurt to the mixture and it was ready.<\/p>\n
Or something like that.<\/p>\n
The fish component consisted of floured (that had been kicked up with some of those spices) pieces of basa, pan fried, and placed over a bed of the dal. Homemade parathas on the side.<\/p>\n
Of course, the problem with a day that I spend cooking because I don\u2019t feel like writing is that I ultimately have to write about the day that I spent cooking. <\/p>\n Hoist by my own petard. \ud83d\ude11<\/p>\n More Home Cookin’. Read on…. Continue reading <\/a>
\nSpotlight on the aforementioned parathas.<\/p>\n
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\nStay safe, be well, and eat whatever it takes. \u2764\ufe0f
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