White urad dal with cashews and cumin

The combination of onion, bay, cinnamon, cashews and cumin is one I discovered many years ago, in a recipe by Julie Sahni for a basmati and broccoli pilaf. I’ve had a lot of fun using this quintet in a lot of different ways over the years. The white dal provide a pleasant, almost neutral background for the combination in this spread. You could use red lentils, but the white are better, because they hold their shape well. Moreover, they have a creamy, almost luxurious texture when pureed. Also, it’s important to use ghee, as its flavor is essential here. Make your own -- Frances RenHuang posted an excellent recipe for it here on food52 -- and let it get a little brown, for a rich, nutty taste. And if, on the outside chance, you have some of this left over (or if you do what I shamelessly would, which is to hoard some of it before putting it out for your guests), it’s terrific for lunch, stirred into cooked brown rice or whatever whole grains you have on hand. Enjoy!!
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