geek

Spicy Dal with Sunchokes

This is one of those crazy cooking experiences that’s hard to document. It all started with me being really hungry (isn’t that always the case?) and wanting something spicy. I wanted to use Moong Dal, Sunchokes, Kala Jeera, and Charnuska. Do those ingredients play well together? Who knows! How do I cook these Dals? I haven’t a clue! Time to do the research.

I start by researching how to cook Moong Dal. Its simple actually, cover one cup dal with water and let it soak for 30 minutes while you do your other prep, then toss it in a pan with some liquid covering it and let it simmer.

Vincent Van Gogh's Vase with Twelve SunflowersNext I checkout the Sunchokes. They are in the same genus as the common garden sunflower, Helianthus annuus. I decide they would be a good substitute for potatoes and since Moong Dal is often served with potatoes they seem like a good choice.

Research into Kala Jeera and Charnushka suggests that they could play well together along with cinnamon, clove, cardamom, paprika, and galangal. Kala Jeera is black cumin and is used in Northern India, Tajikistan and Iran. Charnuska is really Nigella satavia. The name charnuska was probably introduced into American English by Armenian immigrants. Charnuska is used widely in the same regions as kala jeera.

Now I have a plan. I leave my computer and my browser with its 29 open tabs and head to the kitchen to prep my meez of garlic, ginger, and shallots while the Dal soaks. I saute the meez in some canola oil, add the cinnamon, cloves, cardamom, kala jeera, and charnuska. Heat that up and let it release its fragrance. Then add the dal and cover with water. This simmers for 20 minutes, add the Sunchokes and some diced tomatoes. Let it simmer for 10 more minutes. Taste for salt and acidity. I add lemon juice. Serve with steamed Jasmine or Basmati rice. We like some parsley and green onions on top with handful of peanuts too.

I explain to GH what were eating, he says “cool” and digs in. He loves it, gives it two thumbs up and so do I. It has great flavor, its filling, spicy, nutritious, and cheap… what more can I ask for in January.

If you think this looks tasty check out Bon Appegeek. Annie’s got the dal down plus she recommends some good books on Indian cuisine. I’ve already requested them from the library so I can cook some more spicy food… even better.

January 23, 2007 | Filed Under food, gratins, stews, and stir-frys, spicy, vegetable 

comments

5 Responses to “Spicy Dal with Sunchokes”

  1. Jacob on January 24th, 2007

    Ah, where to begin. First, I love the post. It strikes close to home. Indian and Mexican are the two cuisines that I cook most often, and dal and basmati rice are a lunch staple around here. I’ve never heard of the term charnushka, always nigella or black onion seed, so I learned something new! It’s great on top of naan. I notice that you use parsley in places where I often use cilantro. Personal preference? Also, no mention of chilies! I love my dal sweat-dripping-from-my-forehead spicy hot, but I’m a bit odd that way. After all, I am the proud owner of the cookbook “Some Like It Hot: Spicy Favorites from the World’s Hot Zones” by Clifford A. Wright. A must read.

  2. vanessa on January 24th, 2007

    Jacob, I’m going to Yue Wah this weekend to look for more dal. Yes there were 2 jalapenos in it…I can’t get any spicier than that because GH dislikes the fire power that I love. Parsley because we were out of cilantro. Now I have another cookbook to check out. Thanks

  3. lee on January 24th, 2007

    Vanessa, I feel bad that I have not returned your comment until now because it will fail to convey my excitement that you exist and you will just think I am sucking up because you wrote about my preserves! I have been a lonely food blogger here in Madison and I was really happy to find your blog. I read a bunch of your old posts, got busy and when I tried to visit your site again I couldn’t get on, got busy and today I finally thought to try again. Imagine my shock and delight when I saw that photo! Thanks for seeking out my preserves! We do indeed have many similar interests from an intense love of pork (preferably local), to a desire to make Laurie Colwin’s Black Cake and I’ve been meaning to write a post on winter salads! I’d love to get together-what do you say? My email is in my profile.

  4. Ros on January 25th, 2007

    Nice… I bought some Jerusalem artichokes because I hadn’t had them before and I was wondering what to do with them. I’m bound to get the curry bug in a few days anway so I’llkeep this in mind!

  5. vanessa on January 26th, 2007

    Ros, beware…they cook really fast and tend to dissolve. I’m not sure what to do with them. Let me know what you do.

Leave a Reply