Lazy Sunday so cooking seemed an effort. I did soak black beans last night (with 1/2 tsp baking soda [my mom’s secret for ‘gas-free’ beans]) intending to make Cuban black beans. But, I wasn’t feeling up to chopping veggies, so I dug around in my pantry and freezer to see what I had and decided to do a Black Bean Dal inspired by my mom’s Kali Dal or Split Black Urad Dal. Are they also called beluga lentils?
Friends and family laugh at my super well-stocked freezer. It’s my secret weapon to getting dinner on the table quickly and/or adding vegetables or meat to any recipe. My favorite products are frozen chopped onions and another of my mom’s secrets - frozen green and red chilies. A while ago I also discovered @dorotgardens
frozen pods of ginger, garlic, cilantro, basil, and sautéed glazed onions. I can pull off any number of meals with this stuff.
So, I adapted mom’s Kali Dal for black beans in my @crockpot
slow cooker. @dorotgardens
frozen onions, ginger, cumin, and asafetida (heeng) with @betterthanbouillon
veggie base. The sautéd glazed onions are key here because most Indian cooking caramelizes onions either as a base or finishing touch. The beans cooked in about 4 cups of water for 4 hours on high. Too much water, so I had to smash the beans and add a bit of cornstarch to thicken the Dal. @imperfectproduce
cilantro will be a finishing touch.
To make it an even better one-pot meal, I threw in some spinach. It’s pretty darn yummy. Thanks @joprabhu
rabhu for the inspiration! I may have to test it on my brother, Anshu, though, since this Dal is his fave. Jonathan is eating a bowl over rice right now.
#momscooking #homecooking #cookingforfamily #spicyfood #soupson #curryspicecooks #madewithimperfect #madewithimperfectproduce