TZUTC: -0800   
   MSGID: 35084.fidonet_cooking@1:105/500 2d85005b   
   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: Three Bean Dal   
    Categories: Beans, Indian   
         Yield: 6 Servings   
       
       1/2 c  Dried yellow split peas;   
              - picked over & rinsed   
         3 c  Water   
         1 ts Turmeric   
     1 1/2 c  Cooked black beans -OR-   
        15 oz Can beans; rinsed & drained   
     1 1/2 c  Cooked kidney or other red   
              - beans -OR-   
        15 oz Can beans; rinsed & drained   
              Salt   
         1 tb Neutral vegetable oil   
         1 md Onion; chopped   
         2 cl Garlic; minced   
         2 ts Fresh ginger; ground   
         1 ts Ground cumin   
       1/2 ts Ground coriander   
       1/2 ts Cayenne   
       1/4 ts Ground cardamom   
    14 1/2 oz Can petite diced tomatoes;   
              - drained   
         2 tb Fresh cilantro;   
              - chopped, for garnish   
       
     This is my version of a creamy dal recipe shared by Ashok Arora,   
     owner of Nawab, an Indian restaurant in Virginia Beach. The original   
     dish, called dal makhani, is made with three kinds of dried beans,   
     and the preparation time is often more than I can spare. By using a   
     combination of canned beans and dried split peas, I manage to achieve   
     that creamy, slow-cooked flavor in a fraction of the time.   
        
     Place the split peas and water in a large saucepan over medium-high   
     heat. Bring to a boil, reduce the heat to low, add the turmeric, and   
     simmer, partially covered and stirring occasionally, for 20 minutes.   
     Add the black and red beans, season to taste with salt, and simmer,   
     uncovered, until the beans are very soft, about 20 minutes.   
        
     Heat the oil in a large skillet over medium heat. Add the onion,   
     cover, and cook until softened, about 5 minutes. Add the garlic and   
     ginger and cook, stirring, until fragrant, about 30 seconds. Add the   
     cumin, coriander, cayenne, cardamom, and tomatoes, stirring   
     constantly for about 30 seconds. Pour the contents of the skillet   
     over the simmering bean mixture and stir well to combine. Taste and   
     adjust the seasonings. Simmer for 5 minutes to blend the flavors.   
     Serve hot, garnished with the chopped cilantro.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 206 300 307   
   SEEN-BY: 229/317 400 426 428 452 470 664 700 705 266/512 291/111 292/854   
   SEEN-BY: 320/219 322/757 342/200 460/58 633/280 712/848 902/26 5020/400   
   SEEN-BY: 5075/35   
   PATH: 105/500 81 229/426