Today Sunday Supper’s theme is budget dishes. In other words, delicious recipes that won’t break the bank. I considered giving you a recipe for my old college standby of tuna casserole with cream cheese (which sometimes didn’t even have tuna if the month was longer than my money) but I settled on something really tasty that we love to eat, even when money isn’t an issue. And that is when you know it’s good!
When we lived in Malaysia, we picked up the habit of eating dal and roti canai for breakfast since the school canteen served a tasty bowl and the little shop not far from our house was great on weekends. But there were many times when I would make my own dal long before that. From the time I got my first Madhur Jaffery cookbook and spice box, in fact, circa 1996-97, this recipe for spicy yellow lentils, cooked down until they become a sauce, has been a favorite. You can thin them with more water and call them soup. Or you can leave them thick and scoop them up with flatbread or serve over rice.
The original recipe doesn’t include potatoes or carrots or green beans, but coffee shops in Malaysia often add them so I do too. The vegetables make this spicy dish even more of a meal. And, best of all, dal is a great, cheap source of easily digestible protein and nutrients. Perfect for this week’s Sunday Supper! You can even make your own naan to go with. It’s easy!
Oh, and a quick word on the title: Dal means split so any split pea or bean is dal but it is also the name of the cooked dish. Tarka refers to the spices that are fried in a little oil and added at the end to season the dish. For more information on lentil varieties, have a look here. And for lentil nutrition, this is a good link.
Ingredients
1 cup or 225g moong dal or split mung beans
1/2 teaspoon ground turmeric
2 tablespoons olive oil
1 medium potato
1 medium carrot
Good handful green beans
1/3 teaspoon asafoetida (optional but good – I couldn’t find any!)
1 teaspoon whole cumin
1/2 teaspoon brown mustard seeds
2 small red chilies plus more for garnish, if desired
Good handful curry leaves (optional but good)
1 small onion
1 clove garlic
Salt to taste
Method
Wash the lentils well in a big bowl of water, making sure that there aren’t any stones or hard bits of mud, and then drain and tip into a large pan.
Pour in 26 oz or 750ml water. Bring to the boil, and use a slotted spoon to remove the grey-white scum that rises to the surface. As you can see, I missed this step so I skimmed after adding the turmeric. It's all good in the end.
Stir in the turmeric, and turn the stove to simmer.
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| Skim scum now if you forgot to. |
Meanwhile, cut the ends off of your green beans and then cut them into smaller lengths. Peel and chop your carrot and potato.
After about 20 minutes of lentil cooking time, add in the vegetables. Keep simmering for about another 20 minutes, as which point your lentils and vegetables will both be cooked.
If you want to use a couple of red chilies for garnish, slice them finely holding the stem end with a sharp knife and pop them in a glass of ice water. Ideally, they should curl, if you have cut the strands thin enough. Set aside till needed.
If you want to use a couple of red chilies for garnish, slice them finely holding the stem end with a sharp knife and pop them in a glass of ice water. Ideally, they should curl, if you have cut the strands thin enough. Set aside till needed.
Now on to the tarka for seasoning.
Slice your onion and your garlic very finely.
Heat the oil and add the asafetida (if using), cumin, mustard seeds, whole chilies and curry leaves. And stir!
When the mustard seeds start popping, which happens quite quickly, add the sliced onion and cook until golden.
Pour the mixture into the dal and give the whole thing a good stir. Add salt to taste and pop the lid on.
Enjoy! As mentioned above, you can serve this over rice or with a flatbread. It is delicious, comforting and affordable!
Adapted from Tarka Dal from Madhur Jaffery
Have a look at all the wonderful budget dishes the #SundaySupper group have for you this week! We are going to eat well and cheaply for the next few weeks on these recipes! Our hosts this week are Lane from Supper for a Steal and Pam from Blueberries and Blessings. Thanks for hosting, ladies!
Starters, Soups, and Salads
- Lentil Soup {Linsensuppe} from The Not So Cheesy Kitchen
- Gado-gado from The Urban Mrs.
- Ramping Up Instant Ramen from girlichef
- Salmon Lasagna from Blueberries and Blessings
- Kadun Pika from The Foodie Army Wife
- Mushroom and Artichoke Quiche with Red Pepper Puree from Hezzi-D’s Books and Cooks
- Pasta Carbonara from The Girl in the Little Red Kitchen
- San Francisco Special Breakfast Burritos from Gourmet Drizzles
- Chicken Divan from Simply Gourmet
- Chicken and Brown Rice with Veggies and Mushrooms from Daily Dish Recipes
- The Cod Puffs War {Duelo de Buñuelos de Bacalao} from My Cute Bride
- From the Pantry Peanut Noodles from Supper for a Steal
- Pasta Puttanesca from Juanita’s Cocina
- Hawaiian Grilled Cheese from Home Cooking Memories
- Slow Cooker Pork Carnitas from I Run For Wine
- Browned Butter Pasta with Collards from Momma’s Meals
- Turkey and Acini Di Pepe Skillet from Cindy’s Recipes and Writings
- Golden State Gourmet from Crazy Foodie Stunts
- Buffalo Chicken Dip Quesadillas from Chocolate Moosey
- Tonkatsu {Pork Cutlet} from Damn Delicious
- Kung Pao Tofu from Ninja Baking
- Roasted Honey Mustard Chicken from Mama’s Blissful Bites
- Four-Cheese Risotto with Turkey Italian Sausage from The Weekend Gourmet
- Chicken with Sauteed Asparagus and Lemons from The Lovely Pantry
- Salvage-Your-Vegetables Frittata from Daddy Knows Less
- English Baked Beans from Small Wallet, Big Appetite
- Southern-style Black-eyed Peas from Magnolia Days
- Classic Macaroni and Cheese from The Skinny Chick Can Bake!!!
- Baked Beans from What Smells So Good?
- Hearts of Palm Mix Rice from Basic N Delicious
- Skinny Cinnamon Dolce Frappe from Peanut Butter and Peppers
- Portuguese Rice Pudding {Arroz Doce} from Family Foodie
