Spicy Lenitls
Yield: 20 Portions
Ingredient Amount
Asafoetida ½ tsp.
Fenugreek ½ tsp.
Cumin 1 tsp.
Peppercorn, black ½ tsp.
Coriander seeds 2 Tbsp.
Turmeric powder 1 tsp.
Dry crushed red pepper 1 Tbsp.
Coconut, grated ½ Cup
Curry leaf 1 ea.
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Toor dal, rinsed 1½ lb
and soaked overnight
Water 1 qt., add more as needed
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Tempering
Vegetable oil 1 tsp.
Onions, minced 2 Cups
Mustard seeds ½ tsp.
Fenugreek ½ tsp.
Cumin ½ tsp.
small,dried red chili 3 ea.
cut in half, retain seeds
Tamarind pulp 2 Tbsp.
Tomatoes, chopped 4 ea.
Garnish
Cilantro leaves ¼ Cup
Method
1. In a dry pan toast asafoetida, methi, cumin, peppercorn, coriander seeds until aromatic, THEN add turmeric powder and dry red chilies to briefly toast. Add grated coconut and curry leaf and toast until golden brown. USE LOW FLAME - BE CAREFUL NOT TO BURN
2. Grind above mixture in spice mill
3. Heat oil in a pot, add toasted spices and heat gently just until you can smell them.
4. Add soaked toor dal and water and Simmer until dal are very tender. Add more water if needed to keep from scorching pot on bottom. When dal are tender, remove from fire and keep covered and warm.
5. In a small heavy frying pan heat 2 teaspoons of oil for the Tempering, add onions and fry on low heat until tender and pale golden. Add dry spices and fry until the mustard seeds 'pop'. .
6. Add tamarind extract and tomato and cook until the tart flavor of the tamarind mellows- thjis will only take a minute or two.
7. Add tempering, tamarind, and tomatoes to dal, taste with chef to adjust for salt.
8. Simmer briefly if too wet, adjust the seasoning.
9. Garnish with fresh cilantro.