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   MSGID: 35082.fidonet_cooking@1:105/500 2d850043   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Black Bean Dal   
    Categories: Beans, Indian, Vegetarian   
         Yield: 8 Servings   
       
       100 g  Frozen sliced onion -OR-   
         1 sm Onion; diced   
         4 tb Garlic paste -OR-   
         1    Garlic head; chopped   
         1 tb Oil   
         1 tb Garam masala   
         1 tb Curry powder   
       1/4 ts Ground cinnamon; (optional)   
       1/2 ts Fennel seeds; (optional)   
       400 g  Tin black beans;   
              - drained & rinsed   
       400 g  Tin green lentils;   
              - drained & rinsed   
       400 g  Tin chopped tomatoes   
       800 ml Chicken or vegetable stock   
       100 ml Coconut milk   
              Salt & pepper   
       
     Toss the onion into the largest saucepan you can find. This recipe   
     makes a fairly generous amount of food, so you'll want a big vessel   
     to cook it in! Then add the garlic to the pot. If using fresh garlic,   
     the size doesn't matter so much here, as it has a long, slow cook to   
     soften it; I like to leave mine fairly chunky, to find later on as   
     sweet, hedonistic surprises.   
        
     Add the oil, garam masala, curry powder, cinnamon, and fennel, if   
     using, and set over a gentle heat. Cook together for around 5   
     minutes, stirring to coat the alliums in the spices.   
        
     Tip the black beans and green lentils into the pot. Add the tomatoes,   
     and stir everything together. Cook for a further 5 minutes.   
        
     Add half the stock or the same 400 ml water, and bring to the boil by   
     turning up the heat. Reduce to a simmer as soon as it comes to the   
     boil, stir well, and cook for 45 minutes, adding a little more stock   
     or water occasionally if it thickens and looks like it is starting to   
     dry out. Stir occasionally to stop the beans sticking and burning.   
        
     When the daal has been cooking for 45 minutes, stir through the   
     coconut milk, and season with a few generous pinches of salt and   
     pepper. It is ready to eat now, but if you can spare the time and the   
     fuel, cooking it for a further 30 minutes really develops the   
     flavours and takes this dish to a whole new level.   
        
     If that sounds like a hassle, you can leave it to cool completely--it   
     will continue to cook--for 30 minutes, then just blast it with a   
     little more heat just before serving.   
        
     Recipe by Jack Monroe   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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