This is one of more than 40 stewed lentil recipes in Raghavan Iyer's 660 Curries. He calls it "kokum moong aur masoor dal." There are two kinds of lentils--split, skinned whole green lentils (which are yellow) and split, skinned brown lentils (which are salmon colored, but disintegrate and turn yellow in the pot).
Flavoring comes from a bed of sauteed onion and garlic and numerous spices and other ingredients, most notably coconut and kokum. Kokum is the dried fruit of a tree in West India. It is slightly sour and has a unique earthy taste.
It's a shame that dal isn't more photogenic.
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