Baraabar Dhal
Ingredients
- To be used in all dishes:
- Coconut oil for cooking
- Kosher salt and fresh ground pepper
- 1/4 Cup Chopped Fresh Cilantro
- 1/4 Cup Chopped Fresh garlic and ginger mixed
- For Black Urad Dhal
- 2 Cup Black Urad beans
- 1 Cup Diced Sweet Onion
- 1 Cup Diced Fresh tomato
- 2 Cup 1/2 inch cubes Peeled sweet potato
- 6 Cups water or vegetable stock
- 2 Tbsp Garam masala Seasoning
- 2 Tbsp Chopped Fresh Scallion
- For lentils:
- 2 Cups Red Lentils
- 4 Cup Water or vegetable stock
- 1 Cup Diced Carrot
- 1 Cup Fresh Clementines
- 2 Tbsp Chopped Fresh Mint
- 1 Cup Julienne Spring onion, white part. Plus, 1/2 cup Green parts cut like scallions
- 2 Tbsp Curry Powder
- For Rice:
- 1 Cup basmati Rice
- 2 Cups water or vegetable stock
- 1 each cinnamon stick
- 3 each Whole Cloves
- For Vegetables:
- 2 Cup Fresh Green beans Cut in thirds
- 1 Cup Fresh Bell peppers
- 1/2 Lb Fresh Baby Spinach
- Vegan paneer or tofu seasoned with garam masala
Instructions
- Soak the Black Urad in water for at least an hour. You can soak overnight. Then drain them well.
- Make the Urad: Heat coconut oil in a pan over medium high heat. Add in the onion and half of the ginger and garlic mix. Saute until translucent, stirring as needed. Then add in the sweet potatoes. Allow them to get some color and begin to soften. Then add the seasoning. Stir. Add in the Urad Dhal, stir and allow the seasoning to evenly coat. Then add the water or stock. Simmer the mix until most of the liquid evaporates. Check that they are cooked. they should be soft, but maintain their shape. Add in the tomato, salt, and pepper. Stir well. Cook for 1 minute. Then remove from heat. Add cilantro and scallion right before serving.
- Make the re lentils: Heat Coconut oil over medium high heat. Add the whites of the spring onion and the remaining garlic and ginger. Saute for 1 minute. Then add the carrots. Saute until they begin to soften. Add in the curry. Then add the lentils. Stir to coat evenly. Then add the water or stock. Simmer until most of the liquid is gone. The lentils should be soft, but, retain their shape. Add in the clementines. Season with salt and pepper. Then add in the green herbs at service time.
- Make the Rice: Boil the water or stock with the cinnamon and cloves. It will take on a slightly brown tinge. Add the rice and a little salt and pepper. Simmer for a couple minutes. When most of the liquid is gone, turn off the heat and cover. Let the rice absorb the remaining liquid.
- Cook the vegetables: Julienne the peppers and cut the beans. heat oil in 2 separate pans. For the spinach use a large pan. Drop the spinach in the hot oil, sprinkle with salt and pepper. Use tongs to move the spinach around. let it wilt so it remains green. The whole process takes about a minute or less. Add the beans and peppers to oil at high heat in the other pan. Cook until they almost pop. Season and remove from the heat. You want them to maintain color and crispness. At this time, you can also sear the paneer. There are vegan versions available or you can season tofu. Heat a light coating of oil over high heat and cook the paneer one side at a time until golden brown.
- Assemble the plate. To stay in tune with nature, we start with rice in thge middle, then build concentric circles outward. you could stack the layers or do lines or even serve buffet or family style.
Notes
Black urad is a type of lentil similar to a mung bean. You can substitute another hearty bean. We chose this one for the color variation and sturdiness. They contrast nicely with the red lentils.
Red lentils are different than regular brown or green lentils. They are extremely soft and cook faster. Be careful not to add too much liquid. Start with less than the recommended amount and add more if needed. They will break down if they absorb too much liquid. then you end up with mush.
garam masala is an Indian spice blend with cinnamon, cardamom, coriander, cloves, nutmeg, pepper, and bay leaves. You can find it in specialty stores or Indian or middle eastern markets.
Paneer is an Indian semi soft cheese the consistency of a hard tofu. You can get it in middle eastern and Indian markets or substitute a seasoned tofu. This part of the dish is optional. But, it adds a nice texture difference.