Pantry Raid: Red Lentils
Jeannette Ordas
Despite the title, a discussion about the inner workings of your pantry isn't going to be very sexy. The pantry is where all your staples are hidden: bags of flour, canisters of sugar, jars full of grains, and cans of beans and tomatoes. When you've got only a few items in your fridge—a limp stalk of celery, a half empty pickle jar and a small container of milk—you go head-first into your cupboards. Face it, the pantry is the life blood of your kitchen.
And so today I'm introducing a new series about raiding the pantry. My style of cooking isn't about using fancy ingredients. I don't run off to the store to get that special something when I can usually find a substitute or just plow into a new dish using what I've already got on-hand. I'm all about making do. It seems like an old fashioned idea but in times of economic insecurity, feasting on pantry staples just makes sense.
Let's start off with red lentils, which are actually more salmon-colored than they are red. Plus, they are cheap and take no time to cook. Red lentils, unlike most beans, don't need to soaked in water—it's a wash and go kind of legume. (I say wash because it's good to give all beans a rinse and a quick pick through to remove any dust or little stones that could be hiding.) Red lentils don't hold their shape when cooked and get mushy which makes them perfect for soups and dals.
This spicy dal is a cinch to whip up and like all good pantry meals, it's flexible. Out of ginger? Use garlic instead. Don't have curry paste? Use curry powder or make your own. No tomato puree? Use diced canned tomatoes or chop up some fresh tomatoes if you've got 'em. This makes a great side to some butter chicken or it's delicious with a side of rice or mashed potatoes. So go on, delve into the depths of your cupboard and get that pantry party started.
Ginger Tomato Dal
2 tablespoons oil
1 small onion, finely chopped
2 inch knob of ginger, minced
2 tablespoons Garam Masala curry paste (I use Patak's)
1 cup red lentils, rinsed
1 cup of tomato puree
2 cup water
1/4 cup half & half cream (optional)
salt & pepper to taste
In a medium sized saucepan, heat up the oil over medium-high heat and add in onions and ginger. Stir until the onions start to go soft and caramelize. Add in the curry paste and lentils and stir around until the lentils start to glisten. Turn down heat and add in the tomato puree and water, stirring so everything is combined. Put the lid on the saucepan and let simmer over low heat for 20 minutes until everything is soft. Stir in cream (if using) and salt and pepper. Serve over rice or buttery smashed potatoes.
