Text 15696, 82 rader
Skriven 2011-09-13 23:40:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Re: Life, and other fant
================================
 -=> On 09-13-11  20:08,  Hap Newsom <=-
 -=> spoke to Ruth Haffly about Life, and other fantasies <=-

 HN> Yep...making chicken stew today, was gifted
 HN> a bunch of chicken thighs by someone (else)
 HN> who does not like "dark meat"....it makes the
 HN> best stew!!I'm thinking of adding coconut 
 HN> milk and lime juice to this one at the 
 HN> finish and making it a bit "thai" style...
 HN> Anyone that objects can make their own
 HN> soup! (grin)

Hey, take about half of the broth out near the end and simmer it with
some birds eye peppers and a serrano or two -- just for your own bowl.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dal Curry - Dal With Coconut Milk
 Categories: Indian, Curry, Main dish
      Yield: 6 servings
 
      1 c  Skinned toovar dal or yellow
           -split peas
    1/8 ts Ground turmeric
      1 tb Peeled and very finely
           -chopped shallots
      1 ts Ground cumin seeds
      3    4 whole fresh, hot green
           -chillies, slit down their
           -middles
      4 tb Vegetable oil or 2 tb
           -coconut oil and 2 tb ghee
    1/2 ts Whole black mustard seeds
     10    12 fresh or dried curry
           -leaves
      1    2 whole, hot, dried red
           -chillies broken up into 2-4
           -pieces each
      2 tb Peeled and finely sliced
           -shallots
      2    Cloves garlic, peeled and
           -finely chopped
      1 md Size tomato chopped
    3/4    -1 ts salt
  1 1/4 c  Tinned or fresh, unsweetened
           -coconut milk
 
  Pick over the dal and wash it in several changes of water.  Drain.
  Put in a heavy based pan and add 3 3/4 cups of water as well
  as the turmeric.  Bring to a boil.  Turn the heat to low and
  cover, leaving the lid slightly ajar.  Simmer the dal for
  about 45 mins.  Now put in the chopped shallots and ground
  cumin.  Stir, cover in the same way as before and cook for
  another 15 mins.  Add the green chillies and cook for 10-15
  mins or until the dal is tender.  If the dal seems too thick
  at any point, add up to 1/2 cup of boiling water.  The dal,
  at this stage, should be like a thick, paste like soup.
  Leave on a very low heat as you complete the final step.
  Heat the oil in a small frying pan over a medium flame.
  When hot, put in the mustard seeds.  As soon as the mustard
  seeds begin to pop, (this takes just a few seconds), put in
  the curry leaves and the red chillies.  When the red
  chillies darken (this happens almost immediately), put in
  all the sliced shallots and garlic.  Stir and fry until the
  shallots turn a reddish-brown colour.  Now add the tomato
  pieces.  Stir and fry until they soften.
  Pour the entire contents of the small frying pan into the
  dal.  Add the salt and mix.  Add the coconut milk and stir
  in.  The dal may be cooked several hours ahead of time and
  then reheated.
  Typed for you by Sherree Johansson.
  From: Sherree Johansson               Date: 03-13-94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:43:58, 13 Sep 2011
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