Test recipe format (for dal makhini ie Indian lentil soup)

[susan8020]

Trying a simple-to-use recipe format.

DAL MAKHINI

Synopsis:
Cook or heat approx equal amounts lentils and tomatoes together.

 

(If using dry lentils, add approx equal amount water; result should be soupy.)


At some point add some or all of these flavorings:
(I'm bolding the ones I like best)
butter
onions
tumeric
ginger
cumin
mustard
coriander
red and green chilis
curry leaves
salt

What I'm going to do, Lazy Susan here, is just dump these flavorings into the slow cooker along with the dal/tomatoes. (If and when I can find each flavoring, of course: the dal/tomatoes are already slowly cooking in there.)

Ideally, the flavorings should be heated in the butter separate from the dal/tomatoes, and the dal/tomatoes added to them at the last.
And there is an ideal order for adding the flavorings to the butter, but that also depends on whether they are powdered or fresh.


Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft.
Add salt to taste.
Set aside. In a saucepan, prepare the seasoning by heating the butter.
Add the cumin and mustard.
When the cumin is slightly fried, add all the other seasoning ingredients except the red chilli, turmeric and dhania.
Fry till the onion starts turning color.
Now add the powders and fry for a minute.
Remove from heat and add the boiled dal/tomato to this.
Add the chopped coriander leaves.
Mix well.
Adjust the salt if necessary.
Add 1 cup of water [ if needed for desired soupy-ness ]
Bring it to a boil and remove.
Serve hot with rotis or plain rice.

Ingredients:
1 1/2 cups toor dal, washed and drained
2 tomatoes, medium sized, cut into large pieces
A pinch of turmeric powder
2 tsp coriander leaves, chopped

For seasoning:
1 small onion, chopped
A pinch of hing
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp dhania powder
4-5 green chillies, chopped
1 sprig curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
1/2 stick butter
Salt to taste