Saturday, February 27, 2010

Cooking

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.

    ReplyDelete

Ground rules: Comments that consist solely of insults, fact-free talking points, are off-topic, or simply spam the same argument over and over will be deleted. The penguin is the only one allowed to be an ass here. All viewpoints, however, are welcomed, even if I disagree vehemently with you.

WARNING: You are entitled to create your own arguments, but you are NOT entitled to create your own facts. If you spew scientific denialism, or insist that the sky is purple, or otherwise insist that your made-up universe of pink unicorns and cotton candy trees is "real", well -- expect the banhammer.

Note: Only a member of this blog may post a comment.