Golden Dal With Gingered Tomatoes Recipes

GOLDEN DAL WITH GINGERED TOMATOES

Steps:

• For complete instructions, visit the original site at https://www.marthastewart.com/1526853/golden-dal-gingered-tomatoes

ORANGE DAL WITH GINGER AND GARLIC

Steps:

• Spread the dal on a cookie sheet and pick out any stones or clumps of dirt. Place in a large bowl and wash under cold, running water until the water runs clear, about 10 minutes. Drain in a colander.
• Heat the butter in a medium saucepan over medium heat. Saute the onions with salt and pepper until golden brown. Add the garlic and ginger, and cook 2 to 3 minutes, stirring occasionally. Add the dal and chicken stock or water. Bring to a boil, reduce to a simmer, and cook, covered, 20 minutes. Serve immediately. Dal keeps well for 2 to 3 days. Reheat before serving.

GOLDEN DAL WITH GINGERED TOMATOES

Steps:

• In a large pot, combine lentils, 2 teaspoons salt, turmeric, and 8 cups water. Bring to a boil, then reduce heat to medium-low and add vegetables. Simmer, stirring often, until vegetables are tender and lentils have broken down, about 45 minutes. Season with more salt, if desired.
• Meanwhile, in a large skillet, heat cumin seeds in oil over medium-high until sizzling, 1 to 2 minutes. Add shallots and ginger; cook, stirring occasionally, until brown, 3 to 4 minutes. Add tomatoes; season with salt and pepper. Cook, stirring often, until tomatoes just begin to burst, about 2 minutes more. Spoon tomato mixture over lentils and serve, topped with a dollop of yogurt and mint.

ORANGE DAL WITH GINGER AND GARLIC

Steps:

• Spread lentils on a cookie sheet and pick out any stones or clumps of dirt. Place in a large bowl and wash under cold, running water until water runs clear, about 10 minutes. Drain in a colander.
• Heat 2 tablespoons of the butter in a medium saucepan. Saute onions with salt and pepper until golden brown. Add garlic and ginger, and cook 2 to 3 minutes, stirring occasionally. Add dal and chicken stock or water. Bring to a boil, reduce to a simmer, and cook, covered, 20 minutes. Just before dal is ready, heat the remaining 2 tablespoons butter in a small skillet. Add the neem leaves and black mustard seeds and fry until leaves are crisp and seeds are popping, about 1 minute. Stir fried leaves and seeds into dal and serve immediately. Dal keeps well for 2 to 3 days. Reheat before serving.

BUTTERED TOMATOES WITH GINGER

Steps:

• Trim dark green tops from scallions and thinly slice; set aside for serving. Finely chop remaining white and pale green parts. Heat butter in a large skillet over medium. Add white and pale green parts of scallions and ginger and cook, stirring often, until fragrant, about 1 minute.
• Add tomatoes and cook, turning gently with a spoon, until juicy and just warmed through, about 2 minutes. Add soy sauce and toss to combine. Taste and season with kosher salt if needed. Top with reserved scallion greens.
• Spoon tomatoes over toast and sprinkle with more salt if desired.

GOLDEN DAL WITH GINGERED TOMATOES

Steps:

• n a large pot, combine lentils, 2 teaspoons salt, turmeric, and 8 cups water. Bring to a boil, then reduce heat to medium-low and add vegetables. Simmer, stirring often, until vegetables are tender and lentils have broken down, about 45 minutes. Season with more salt, if desired. 2. Meanwhile, in a large skillet, heat cumin seeds in oil over medium-high until sizzling, 1 to 2 minutes. Add shallots and ginger; cook, stirring occasionally, until brown, 3 to 4 minutes. Add tomatoes; season with salt and pepper. Cook, stirring often, until tomatoes just begin to burst, about 2 minutes more. Spoon tomato mixture over lentils and serve, topped with a dollop of yogurt and mint.

SPICED GINGER TOMATO CHUTNEY - RELISH WITH GOLDEN RAISINS

Steps:

• Place all ingredient except the raisins into a heavy saucepan. Simmer, stirring often, until most of the liquid has evaporated and sauce is thick and syrupy--about 45 minutes.
• Stir in the raisins and cook for another 5-10 minutes until plump. Note that chutney will thicken as it cools (it will become the consistency of strawberry jam once it cools).
• Pour into clean jars, cover and refrigerate for up to three weeks. Alternatively, freeze or pour into sterile jars and seal---keeps up to one year.