Woke up this morning (dah nahnahnahnah!), my dhal was dead (dah nahnahnahnah!)……
Sorry, wrong “woke up this morning” gig. That one’s next Saturday at Fat Joe’s Crocodile-Rock Shackarama, drop by if you’re in the area. Don’t forget to tip the waitress, watch out for the alligators. (Or is that tip the alligator, and watch out for the waitresses….)?
Woke up that morning and saw the silvery pavements that meant it had rained overnight. Opened the window wide in the hope of cool, fresh air, and instead God turned his Hairdryer on my face at medium-high.
So, still fiendishly humid and warm, then.
And whilst apparently it’s normally okay to accidentally oversoak urad dhal lentils, it’s probably not a good idea to leave a bowl of them soaking for 24 hours, in a warm flat, during what have been the hottest two days of the summer so far…..
Despite the strange fruity sweet smell I persevered, drained and washed them, began to boil them and after 10 minutes of even weirder smells gave up and dumped the lot. (Although from the hint of fermentation I think I might have been *this* close to inventing lentil beer).
Turned to the internet for inspiration, and tripped over this economical and tasty dish (the pilaf lasted me 3 meals and 1 snack):
I didn’t have any kale at the time, but picked some up later for a separate dish. I also substituted bulgur wheat for millet, which worked well. Suspect any similar grain would be good.
Coconut-curried pilafVegetable oil Ginger, curry powder 2 shallots, sliced finely Tin coconut milk 100-150g bulgur wheat One egg Sliced tomato Salt Hot chilli sauce
Heat a little vegetable oil in a wok, add the ginger and shallots and cook for a few minutes.
Add the wheat, curry powder, stir fry for a few minutes til fragrant.
Add the coconut milk, some water and salt. Stir.
Cover and bring to boil, then reduce to simmer.
Cook for 25 – 30 minutes, until wheat cooked and at consistency you prefer. Add hot water occasionally if mixture getting too dry.
Serve with a fried egg, sliced tomato and chilli sauce