Empress Dal Recipes

Steps:

• Melt butter in a large saucepan over medium heat.
• Add onion, saute until translucent.
• Add garlic and ginger, saute a 1-2 minutes.
• Add salt, tumeric, coriander, cumin, mustard powder, Cayanne Pepper and cook for 1-3 minutes until fragrant.
• Add water, scraping to loosen browned bits from the bottom.
• Stir in tomato, potato, and lentils.
• Bring to a boil; cover, reduce heat, and simmer until potato mixture is tender (About 30 minutes).
• Remove from heat and stir in Parsley & Red Wine Vinegar.
• Serve over rice or with Naan.

Steps:

• Combine the oil, cumin, red chiles and turmeric in a large saucepan over medium-high heat.
• Cook, stirring, 1 to 2 minutes.
• Add the garlic or asafetida, lentils, cayenne, and mango powder, if using, (if using lemon juice instead, stir in at the end), and cook, stirring, 1 minute.
• Add the water and salt, bring to a boil and skim well.
• Reduce the heat and simmer, covered , until the lentils are soft, 20 to 30 minutes.
• Add more water during cooking if necessary. Taste for salt and add more if you need to.
• Ladle about ½ cup of the lentils into a small bowl and mash them with a spoon.
• Return the mashed lentils to the pot and give the dal a stir. Then continue cooking at a simmer, uncovered, for 5 minutes to thicken.
• If you like a thicker dal, use a whisk to break up the lentils into a puree. If you like a thinner dal, add more water. Stir in the lemon juice, if using. Serve hot.

Steps:

• In a mixing bowl combine the masa harina, flour, cornmeal, baking powder, Southwest seasoning, salt, and pepper, mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.