Chana Dal Masalewali & useful link

[Guest guest]

Hello,

 

I apologize for sending this to the list, but the past two days have been spent

recovering from a major hard drive crash, which destroyed, among other things,

almost all the contents of my mailboxes. I had received some private e-mails

from list-dwellers which I no longer have, thanks to the HD hurricane. Please

re-send -- thanks.

 

* Exported from MasterCook *

 

Chana Dal Masalewali

 

Recipe By : Meera Taneja

Serving Size : 8 Preparation Time :0:00

Categories : Indian Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Chana dal

2 tablespoons Chilli powder

1 tablespoon Gram masala

Salt to taste

Oil for frying

-----TARKA-----

1 teaspoon Sesame seeds

2 tablespoons Mustard seeds

Curry leaves

Green chiles -- chopped

2 tablespoons Oil

Lemon or lime juice

 

Soak the dal overnight. Drain the water and lightly pat dal dry. Heat

the oil to smoking point. Add a handul of dal at a time and fry until

light brown. Drain using a perforated spoon and place on a paper towel

to absorb any excess oil. Add the salt, chile powder and garam masala

and mix well. To make the tarka, heat the two tablespoons of oil and

when hot add the mustard and sesame seeds. As soon as they pop add the

curry leaves and chopped chillies and pour this over the dal. Squeeze

some juice on top and mix all ingredients thoroughly. Pour over the

slightly cooled dal. This dal is a lovely crunchy snack which can be

eaten at teatime or served with drink.

 

*Notes on Tarka: also called vaghar or bhaghar, ghee or oil is heated

spices added to it and this is poured over the prepared dish, often as a

garnish. [Chickpeas may be substituted for the Chana dal. -NB]

 

_Indian Regional Cookery_ by Meera Taneja (pub. Mills & Boon Ltd

in London, Sydney, Toronto) Submitted to Prodigy by Joell Abbott on

08-14-94.

- - - - - - - - - - - - - - - - - -

 

Here's a link to a site which has photographic demos of making soymilk, tofu

and gluten/seitan (from scratch, not the quick gluten flour method).

 

http://lds.about.com/culture/lds/library/foodstorage/bldemos.htm