Hi Michael,
Whoops, brain typo I guess.
Understandable; we all have them. (G)
John Adams and Evelyn Waugh. I haven't visited there
since Dr. Gottlieb was running it; it was stuffed
to the gills then - I wonder what has happened to
it over 40 years later.
It blew apart at the seams? (G)
I've been by the site on the trolley a few times
but have seen no evidence of catastrophe or
expansion. Likely a lot of stuff has been sent to
the hinterlands for storage.
I keep away from the smoker as much as possible when it's in use.
Don't > want to be chased by the smoke, even if it does smell good.
(G)
In your position I'd catch a few whiffs and
then retreat for a while; repeat until satisfied.
Just a few whiffs and then retreat until it's cooked works for me.
Somebody has to brave the coughs and sneezes
of outrageous fortune.
Sounds good; I'll take small amounts of dill.
As noted earlier, I do cumin best, anise and
fennel less well, dill poorly, and caraway not
at all.
I'll do all of them, in reasonable amounts. That varies with what it is
to go with tho.
Also in the same family are a number of things I'd
put between the well and less well categories: hing,
celery, hogweed, and angelica.
Cholar dal
Categories: Indian, Bengali, vegetarian, pulses, main, festive, dairy
Servings: 3
1 c Chana dal (Bengal Gram Dal)
1/2 c Fresh coconut, cut into small bits
1 Tb Ghee
1 ts Turmeric powder
1 ts Sugar
Salt, to taste
h - for the seasoning
1 Tb Ghee
3 Dry red chillies
2 Cloves
1 in Cinnamon stick
1 Bay leaf
1/2 ts Cumin seeds
2 Green chillies, slit into halves lengthwise
1 in Ginger, peeled and grated
Wash and soak chana dal in water for 1 hr. Cook
soaked dal with 2 1/2 c water.
In a pan heat ghee over medium heat, add the
coconut pieces and fry until they turn golden
brown. Turn off the heat. Transfer the coconut
to a bowl. Keep aside until required.
Once dal is cooked, transfer to a saucepan. Add
the turmeric powder, salt and sugar to the dal.
Simmer dal over low heat for a few min or till
the dal turns thick and most of the water has
evaporated from it.
While the dal is simmering, prepare the seasoning.
Heat 1 Tb ghee in a small pan, add cumin seeds,
once seeds crackle add dry red chilies, cloves,
bay leaf, cinnamon stick, green chilies and
grated ginger. Fry for few minute or till you can
smell the aroma of the spices. Turn off the heat.
Pour this seasoning over the simmering dal with
fried coconut pieces. Stir to combine and simmer
dal 1 to 2 min more. Turn off the heat.
M's note: a touch of hing would be beneficial.
Garlic or onion, too, but then Brahmins and some
other vegetarians wouldn't eat it. Hing has a
skunky smell but turns oniony when cooked.
after Archana Doshi, archanaskitchen.com
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