This is candle night #2 after Hurricane Sandy and while we lost power, wifi & network, we are lucky to still have running water & gas.
The fridge starting slowly to be out if service, I need to think about what to cook with what I have in the fridge/freezer that can turn bad to avoid maximum waste.
Right now Vegetables in the freezer are still half frozen so I can afford another day before using them.
I decided to cook daal with rice and in top of that Paratha.
I had frozen ready-made Paratha and they were starting to be completely un-frozen (understand they would turn bad pretty quickly).
When eating daal, you either have rice or Paratha/Roti but we got both tonight as hurricane exception.
Besides we are hosting a Dutch friend in the city to run the NYC marathon.
We still don’t know if it will actually happen but in case it does, she needs a high carb diet.
Indian lentils & rice are a good start.
2 cups of Indian lentils – you have different varieties, I used the yellow one.
4 cups if water
1 tsp of butter
1/2 tsp of garlic
1/2 tsp of cumin seeds (Jeera)
Wash the lentils and put them in the pressure cooker with the water and salt.
Once you hear the whistling, let the pressure go away after 1-2 min by opening the top button.
In a tablespoon, melt the butter on top of a flame. That said you need to have gas to be able to proceed.
Once the butter is half melted, add the garlic & cumin seeds & keep cooking on the flame until the cumin seeds turn brown.
Toss quickly into the daal and mix. The quickly part is important as it allows you to keep all the flavors.
Serve in a bowl with some rice mixed together.