A couple weeks ago, I had suggested Chimp use yellow moong beans for a dish he was making for our dinner. When I came home from work, I found Chimp in the kitchen with a batch of lentils draining in a mesh strainer and another batch on the stove.
“What’s with all the lentils?” I asked him, looking at the first perfectly-cooked batch in the strainer.
“I ruined the first batch. They totally disintegrated.”
“That’s what they’re supposed to do.”
“Yes,” I said, tasting the second batch, which was just finishing cooking, “and these are perfect too.”
“I meant to do that.”
“So we have extra lentils?”
“I guess so.”
“Why don’t we just stash the first batch in the freezer, then, and I’ll use them sometime soon.”
Saturday morning was the day. I was up at 6:30, at the farmer’s market by 7:30, and home a little after 8. I made this right then, and it was done by 10 a.m. When Chimp woke up, around that time, I told him I’d already finished this and a batch of curtido, and he muttered into his pillow, “Jocelyn: she cooks more before 10 a.m. than most people cook all day.”
I have a great dal makhani recipe up already. I even have a cabbage dal recipe up already. This one, though, is less rich than the first one, richer than the second one, and has more vegetables than either, so it gets a place too.
I was out of garlic, so this has no garlic – you could certainly add it, if you think you just can’t live without it. Because I was out of garlic, I compensated by adding plenty of other rich flavors – the ginger, bell peppers and tomato all provide dimension.