Last SupperPosted: November 3, 2008
Here we are, cooking on the last night before we find out whether our country will make the choice to rise up out from the shadows of the Bush regime or allow it’s successors to drag our country even further into into this seemingly bottomless morass. The perfect tiime for a quick n’ easy daal with homemade chapatis! Why? It’s inexpensive list of necessary ingredients is an ode to the economic crisis. It’s Indian roots are a sidelong rejection of the xenophobic hubbub over the name “Hussein.” It’s legume base an allusion to two years worth of verbal flatulence on the part of TV news’ “political analysts.”
Or it could just be that the ingredients we need are conveniently already located inside our kitchen.
Anyway, the chapati recipe is linked above and the daal comes (you guessed it) from Mark Bittman – though our version was pared down a bit since we didn’t have a couple of the ingredients:
1 cup dried lentils
2 Tbsp minced peeled fresh ginger
1 Tbsp minced garlic
4 cardamom pods
1 Tbsp mustard seeds
1 tsp cracked black pepper
1 Tbsp butter
1. Combine everything but the butter in a saucepan, add water to cover by 1 inch. Simmer 20-30 minutes until lentils are soft, adding salt to taste.
2. Stir in butter, adjust seasoning to taste, and serve.
Doesn’t get much simpler than that. NOW GET OUT AND VOTE.
Cooking Sountrack: Shudder to Think – 50,000 B.C.