Saturday, February 27, 2010


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

1 comment:

  1. I usually cook lentils with a couple whole cloves of garlic, a bit of salt, and something like 1/2 tsp. turmeric.

    That'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.


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