The corn tortillas turned out great. Nothing like a fresh corn tortilla hot off the griddle. The red lentils... bah. I'm doing something wrong, I think. I tried seasoning them up with curry powder and stuff, but can't seem to get them to the point where I feel they're edible. Maybe it's because I'm using olive oil rather than ghee. Hmm.
So if any of you have a recipe for red dhal that is not too difficult, please let me know. Note that I'm mostly trying to get these edible for backpacking, i.e., I'd prefer *not* to have to do it with fresh onions/garlic/ginger/etc. to make it work, just the powdered stuff...
- Badtux the Baffled Cook Penguin
I usually cook lentils with a couple whole cloves of garlic, a bit of salt, and something like 1/2 tsp. turmeric.
ReplyDeleteThat's a cup of lentils, or mung beans.
Then I fry up half a diced sweet red onion with half a diced bellpepper or pasilla or whatever I have, 1 diced jalapeno, shake in some curry power or garam masala, and when those are browned a bit I add 1/4 to 1/2 cup plain yogurt, and stir the lot into the cooked lentils.
Then I check for salt.
Lentils are more a blank slate for other things, when I cook them.