Monday, June 15, 2009
A while back I made a large batch of chana dal and tucked it into the freezer. For dinner tonight, after a non-stop day that ended at 8pm, I thawed out enough for two and stirred in the remaining fresh peas we had from yesterday's trip to the farmer's market. Sean had thirds...
I used the recipe linked above, skipping the tamarind pulp and adding a can of Muir Glen fire roasted tomatoes for an extra bit of nutrition. Tonight's addition of the peas covered the missing sweetness the tamarind would have offered and the tomatoes added during the original prep covered the missing acid.
Simple, but extremely satisfying meal.