So I was in the metro yesterday and looked up at the big MetroVision screens in the subway that tell you when the next train is coming and give you some generally uninformative news headlines, when lo and behold, I read the following:
“To grind spices in a mortar and pestle, crush them using an up and down motion.”
Now that’s loosely paraphrasing from the French but the “up and down motion” was pretty word for word (“d’haut en bas” I think?). Well, thanks MetroVision. And here I thought you never did much of use besides pass the time, but no, here you are informing the Quebec populace to grind whole spices themselves and exactly how to do it. Well, not EXACTLY…
There is actually mortar and pestle technique, and many Quebecers will be frustrated that their spices jump all over the place because their mortar is too small, or too light, or not coarse-edged enough. My mortar and pestle technique was first learned in Poh’s Kitchen. The “best mortar and pestle” discussion gets going about 2’45” minutes into the episode, and the “technique” discussion is at 5’40”:
What I basically learned from this episode is that if I ever want to marry into an Indonesian, Thai, or Malaysian family I’m going to have to work on my spice-grinding technique (Note how I did not write “grinding” technique. That would have been embarrassing). I need to relax my wrist and let the weight of the pestle do more of the work.
What else I learned from this episode was that fully smashed chilies are very hot, but bruised chilies are more subtle. Final important Thai cooking tip: heat fades in oil, so the ton of oil in the cooking makes the heat more manageable. I’ll take the heat and cut the oil to the minimum, thanks.
Now if only these things would stick in my head, since I watched this episode in the early summer and I am still nowhere closer to marriage. Not that I was trying or anything. God…
The point of all this is that:
1) The Metro is good, but not great since it didn’t tell Montrealers to toast their spices before grinding, but it did tell them to not buy pre-ground spices.
2) If I can’t marry a Thai, maybe India will take me, since I’ve put my mortar and pestle skills to work a few times lately in Indian dahls (or dals).
“Dry” Moong Dal
Sookhi Moong Dal
I actually had moong dal in my cupboard! I bought it randomly, figuring I’d need it sometime for an Indian recipe. It actually worked. When does that ever work? You can find it at Indian/Pakistani/Bangladeshi grocers, so anywhere in Parc Ex or Pointe Ste-Charles in Montreal (though it may not be labeled and you may need to have a hand conversation. Fortunately “moong dal” is still “moong dal” internationally. Just don’t spell it for the person in the shop. That would be silly since the package may or may not be labeled in English. Well, maybe not silly. Do what you must and try not to feel like an embarrassed, culturally curious but under-educated Canadian, as I am. Never admit it, even if it’s true. It’s like academics never saying their sorry. For the love of God, why don’t people apologize more? I don’t mean walk around apologizing for every silly little thing, but if say “excuse me” when you bump into someone or “pardon”, a better version in French.
1 cup (200g) moong dal (you can’t really substitute other dals or lentils – most don’t even need to cook as long)
4 cups, plus 1 tbsp, plus 1 cup water
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground turmeric
1/8th-1/4 tsp. cayenne (I tend toward the 1/4 tsp, but I understand that others may not crave heat like I do)
2 tbsp oil (not olive)
1/2 tsp salt
For the Baghaar (the hot oil, spice mixture that seasons the dish just before serving):
1 tbsp ghee or oil (ghee is good for flavour, but you can’t use butter even though ghee is just a clarified butter. You COULD use 1 tbsp butter and 1 tbsp oil so the butter doesn’t burn, but an Indian person will not be impressed. You will not find yourself married anytime soon. That is obviously your goal, I know…)
1/2 tsp whole cumin seeds (or ground if that’s all you have)
1 dried, red hot chili (optional)
All you do in a dal is cook lentils and then season with baghaar (a spice mixture cooked briefly in oil) which gets poured over top. It’s the simplest dish. This one adds an extra step of seasoning with more spices in advance, and you’ll find the dish much easier to digest if you follow the lentil soaking procedure. It basically acts similarly to “raw” food dishes where you want to release enzymes that give your stomach more of a work-out than it needs.
1. Wash the dal is several changes of water. At first it may not seem that any cloudiness is coming out, but stir it gently with your fingers for a minute to get it to open up to you, like perfect basmati rice, but longer.
2. Drain the rice, then pour 4 cups of water (or more. You don’t really need to measure. It’s not a big deal) over it in a large bowl and let it sit for 2 hours (or don’t, and just cook it longer on the stove). Then drain it again.
3. Put 2 tbsp oil in a large pot and the ground spices and 1 tbsp water. Give the spices a quick stir and then add the drained dal. Stir to mix. Add the salt and 1 cup of water. Bring it to a boil and then cover the pot tightly (place a plate on top if you can/have to to keep the lid tight) and turn the heat to “very low” for 15 minutes. This is a bit tricky because every stove is different and you don’t know the first time you make this what the perfect heat will be. You want the dal grains to be tender and most of the water to be absorbed. So after 15 minutes (no peeking beforehand) test some of the grains to see if they’re tender. If there’s an obvious layer of liquid still in the pot and the grains are tender, then turn up the heat, remove the cover and let it boil off a little. If there’s too much water and the grains aren’t tender, bring the pot to a boil again, put the cover back on, and reduce the heat to slightly less low than last time. If the grains are burning, add more water. Let cook 5 more minutes and check again. If still not tender, cook 5 more minutes, etc.
4. Take the cooked dal off the heat and leave covered, waiting to be spiced. Or place the cooked dal in a large serving bowl and do the next step fairly quickly. It won’t cool down that fast, but my kitchen is an icebox.
For the Bhagaan:
5. Put the ghee (or more oil) in a small frying pan and when it’s hot put in the cumin seeds. Immediately add the red chili if using and cook 5 more seconds. It’s supposed to darken and puff up a little but well…don’t cry if it doesn’t. You’re probably already not getting married at this point. So it’s been a total of maybe 10 seconds and now you can pour the whole contents of the frying pan over the hot dal. You can stir, or just leave the spices on top as a kind of garnish. Fried onions are a traditional garnish (1 onion sliced finely and then cooked in 1/4 cup hot oil), and delicious, but a lighter option would be chopped coriander…
Mmmm, you’ll find tasty recipes like these in the HostelBookers.com Backpacker Recipe Guide
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