SOUTH INDIAN DHALS
---LALITHA SUNDARA-RAJAN---
Introduction:
The hallmark of south Indian cooking is the creativity this ancient cuisine displays in preparing dhals. Essentially, dhals are split, dried peas. In south Indian cuisine they are variously soaked, blended into a batter, fermented and then sautéed in a pancake shape; or, roasted with chilies, coriander, and then blended with coconut and a minimal amount of water to make a masala for sambars and curries.
Some of the common Indian dhals are toor, green mung, black mung(also known urad), and channa:
Green mung dhal: although called green mung, this dhal is actually a light yellow. The individual split dhal is approximately 2mm in diameter and rounded. In addition to its presence in south Indian kootu, green mung is also found in the generic "dhal" of north Indian cuisine. The Chinese have sprouted this dhal in particular for centuries.
Black mung dhal, also known as urad dhal: with a black peel which is often missing when it reaches stores, this dhal is grayish-white. Its uses are multifold, from being the primary ingredient in idlies and adais, to its presence in masalas.
Channa dhal: this dhal is actually dried, split Indian chick-peas. In masalas it adds a rich texture and robust flavor, and it is essential for adais.
Toor dhal: essential to sambars and rasams; when cooked, this dhal has a smooth , satisfying consistency. It has a rosy color, is about 3mm in diameter, and has a slightly flattened curve.
Cooking dry dhals
Open stove method: Clean and wash a cup of dhal. Boil 2 1/2 C. of water in
a 2 quart saucepan. Add the cleaned dhal, 1/4 t. turmeric powder and 1/2 t. oil to the water. Turn the heat to medium-low. Stir the dhal completely. Cook the dhal until soft (about 30-40 min.) Watch to make sure it is not sticking to the bottom of the pan or overflowing from the pan. In either case, reduce the heat and continue cooking until dhal is soft. The dhal should be partially covered while cooking. If fully covered, it will overflow!
Pressure-cooker method: Clean and wash a cup of dhal. In a quart-sized metal mixing bowl add dhal, 1 1/2 C. water, 1/4 t. turmeric powder and cover. In the body of the pressure cooker add 1 1/2 C. water and bring to a boil. Place the bowl with dhal inside the cooker (the setup will resemble a double boiler). Close the cooker, put on the pressure regulator. Keep the heat on high until the pressure regulator starts jiggling (this denotes pressure has reached high). Reduce the heat to medium and note the time. Turn the stove off after 8 min. When the regulator falls ( 20 min.), open the cooker. Dhal is ready to be used in any recipes. 1 C. dry dhal = 2 1/2 C. cooked.
Double boiler method: (How to create a double boiler: In a 4 quart saucepan with cover add 1 1/2 C. of water, within this container place 1 quart mixing bowl then cover the 4 quart saucepan and use this setting as a double boiler)
Heat the double boiler outer container with water. Meanwhile on the inner quart-sized metal mixing bowl add a cup of cleaned and washed dhal with 1 1/2 C. water, 1/4 t. turmeric powder and place it inside the double boiler and cover it. Once the water started boiling, turn the heat to medium-low. Cook the dhal until soft (about 30-40 min.) and the dhal is ready to be used in any recipe.
Methods to cook Dry beans
Note: Dry beans such as Garbanzo, Pinto, Kidney, Black and whole peas can be cooked any of the following ways.
Top of the stove: 2 cups of beans, picked over for foreign matter and rinsed, soaked in 6 cups of water overnight. Rinse the soaked beans well. Cook the beans in a large pot with 5-6 cups of water. First bring the beans to a boil, then reduce the heat to medium and cook partially covered (for 2-3 hours) until beans are tender. In the last 40 minutes of cooking, mix in about 1 tablespoon of salt and mix well. Once beans are cooked to desired tenderness, drain in a colander and use in recipe called for cooked beans. For some of the dishes (like black beans with rice, Chili) do not drain the water from the cooked beans.
Tip: One may also save the drained stock and use them as a soup base.
Pressure-cooker method: Soak 2 cups of cleaned and rinsed beans in 6 cups boiling water for 2 hours. Rinse and cook the beans with 5-6 cups of water for 30 minutes. First keep the heat to high until cooker has reached high-pressure (indicated by the rapid rocking motion of the pressure regulator). Check the time and reduce the heat to medium. After 15 minutes turn off the stove. Once pressure is reduced (after about 20 min.), when it is safe to do so, open the cooker and add 1 tablespoon salt and stir well. Again cover the cooker and cook as above for 15-20 min. longer.
Slow cooker method: Clean and rinse 2 cups of beans. Soak the beans in 6 cups of water overnight or 8 hours. Then rinse beans well, and transfer to a crock pot with 6 of cups water. At the beginning keep the heat setting to high until the beans start to boil. Then reduce the heat to medium, and continue to cook the beans for 6-8 hours. After about 4 hours of cooking, add 1 tablespoon salt and mix well.. Finish cooking until beans are the desired tenderness. Drain and use in recipes called for cooked beans or use without draining.
Clarifying butter: In a quart-sized non stick saucepan add 1/4 pound of butter and heat on high, stirring constantly. Butter will melt and bubble up. In two minutes (once the bubbles subside), when the sounds subside, remove the pan from heat and set aside. Within a minute transfer to a heat proof container with a lid. Store at room temperature for one to two weeks. Use in recipes calling for ghee (clarify butter).
Thawing frozen tofu
For either of the method that follows first rinse the frozen tofu package under cold running water. Open the package and transfer the frozen solid tofu to a bowl again rinse and fill the bowl with about 2 cups of cold water.
Pressure cooker method: Place the bowl with tofu inside the pressure cooker which is already filled with 1 1/2 C. of water (creating similar to a double boiler). Build the pressure, when the cooker reaches high pressure by indicating high sound (close supervision needed), turn the heat to medium and cook it for 6-8 minutes and turnoff the stove . Wait until all the pressure has been reduced (it will take about 20 to 25 minutes). Open and use the thawed tofu.
Microwave method: Thaw the frozen tofu immersed in water for 15 minutes on high in a microwave safe corning ware bowl. When it is cool use as needed.
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