Dal and chicken

Ok, so this did require some prep time.  And it wasn't optimal; I love masoor dal for something like this but it wasn't to be had.  Chana helps though.

Three parts.

First, just prep some lentils.  Boil them as usual, not adding spices.  They'll keep for days; don't worry.  Just pull them when they're done and it's all good.  This is where I'd prefer red lentils, but those can be somewhat hard to come by, so do as you can and will.  The standard green/french worked just fine.

Second, prep some chicken.  Thaw whatever you have and make it ready for marinating.  Breasts worked fine here.

In a cast iron skillet, heat some oil.  Neutral is better but olive works.

Add to the hot oil, in this order:

• Palmfull of cumin seads
• Half that whole coriander
• Garlic, if desired
• Brown mustard seeds; if not available sub in yellow
• Whole black or white peppercorn
• Mustard seeds; have a lid ready to cover as they pop like crazy

Drop the heat and add cayenne powder.  Turmeric wouldn't hurt here either.  Stir to combine.

Drop that all in a bit of yogurt, combine in a ziploc back with chicken, let sit overnight.

Third, add a small amount of oil to a small sauce pan.  Toast about three cloves and a cinnamon stick along with the innards of three or four cardamom pods.  Additional cumin sead wouldn't hurt here either.

When that has been toasted, add your lentils and one can of chana dal (chickpeas; whatever) drained and one can undrained.  Simmer that down after adding turmeric (to taste, but be generous) and salt (again, don't be stingy).

While that is simmering down, start grilling your chicken.  Take it to medium-well at least; the yogurt will have softened it enough that it shouldn't be tough nomatter how much you overcook it.

Spoon 3/4 of your bean mixture into a blender and puree it; add it back to the pan.

Slice the chicken on bias.  Serve with a flatbread and some greens and you have a great meal.

Random dal

This was an experiment from a few years ago, but it turned out to work.

Beans

Bring to boil:

 * 6 cups water
 * 1 cup lentils of some sort (I like some of the more interesting varieties but experiment as you will)

Cook for a long time, until lentils are soft and mushy.  Add:

 * 1 can garbanzos, strained and washed

Cook through, bring off heat.

Other stuff

In large pot with, oh, for kicks, walnut oil (I happened to have some at the time), toast:

 * Pinch of brown mustard seeds (only use yellow if that's all you can find; brown have a much earthier taste that compliment the dish much better)
 * 15-20 black peppercorns

When those pop, reduce heat and add:

 * 1 medium onion, diced
 * About the same amount of sliced carrots

Let that cook for a bit.  When onions brown, add:

 * 4 cloves garlic
 * 1 or 2 serranos
 * Generous turmeric
 * Some coriander
 * Cayenne
 * 1 or 2 cups water as needed
 * Bean mixture
 * Small amount of garam masala

In that order, mind.  You need to not toast the garam masala.  And don't add too much.  The cinnamon in the stuff gets to be overwhelming, and really, there's already enough flavor in there without overdoing it.

Serve with rice, which for this seems to go well with toasted cumin.

Very hearty.  Give it a shot.