Over a year ago, when I was attempting to cook up my cupboards ahead of moving house, I made a supplementary list of recipes that eventually was amalgamated with the ’30 Recipes’ list. Partly because certain recipe books were in the wrong cities and also because when I originally compiled the recipe I ate meat and these days I’m a vegetarian. I’ve talked before about my recipe book ‘problem’ that these lists were an attempt to curb.
Being back in Inverness, I once again had access to the Dal Cookbook that I obsessed about last year. (And despite my myriad plans made nothing from…) Since then I’ve made two recipes from the book – Lentil Kutu with Green Beans and Moong Dal with Cauliflower – so it seemed sensible to write about them together. They actually had a few things in common. For a start they both turned out to be different versions of recipes that I’d cooked before. In the case of the Lentil Kutu an inferior version and in the case of the Moong Dal with Cauliflower a far superior version. One of the disappointing aspects of the book was that many of the recipes followed essentially the same pattern. Cook lentils, cook vegetables, grind spice and fry them in oil, combine veg and lentil, pour spiced oil over the mixture and serve. I much prefer the lentils to be cooked together with the spices (even if that does sometimes involve counting in and out the cardamom pods), as I prefer the way the flavours disperse through the lentils. I feel it gives a richer and mellower flavour.
Lentil Kutu with Green Beans sounded like it would be amazing but ended up being really messy to cook and frankly a bit disappointing. Strangely, when I was eating it I thought, I’ve made something really similar to this before and it was much better. But having retrieved the book I thought it was in, I can find no dals involving green beans. (No green beans at all.) I can only presume that I made another similar dal that was meant to use another vegetable entirely, but I used green beans for it because that’s what I had to hand. Which doesn’t help me in the slightest to narrow it down and find the preferred recipe.
Moong Dal with Cauliflower, is clearly the dish that the Lentil and Cauliflower Curry, which I found in my mum’s Oxo cookbook, was based on. The flavours are much nicer (and obviously more authentic) though for reasons of preferred spice frying techniques, I may well cobble together a recipe that is a combination of them both for future use. Lentils and cauliflower make for such cheap and tasty bulk curry cooking.