CurriesDalFix

Moong dal is split dried mung bean. When you go to the store to buy this, you may notice there are two varieties: One is yellow and one is green.\n\nYellow moong dal has been hulled while green moong dal still has its skin. The yellow variety is what I normally use and it's more traditional, but the green variety will work too if you're in a pinch. Just know that that skin will make the final curry a little chunkier, and maybe even a little gritty. So it'll still work, but if you have a selection, choose yellow moong dal.\n\nOr, if you can't find either, you can substitute toor dal (split pigeon peas) or split yellow peas. If you use yellow peas, the final dish will be a little nuttier, and you'll probably need to let it simmer a little longer than usual.\n\n[[❦|Requirements]]

Once the dal is boiling and you've skimmed most of that froth off the top, stir in the onions, garlic, ginger, chili peppers, tomatoes, turmeric, chili powder, and salt.\n\nBring it back up to a boil, then reduce it to a low simmer.\n\n[[❦|Cook2]]

If you're one of those people who don't like cilantro because it tastes like soap to you, you can either omit it entirely or replace it with another herb like Thai basil or flat-leaf parsley. You could also try mint. Honestly I just use cilantro, which has such a unique flavor that I'm really not sure how you would replace it. But if you try something else and it works, let me know!\n\n[[❦|Requirements]]

<<timedgoto "10min" 300s >>Now let it sit for at least 30 minutes. Maybe stir it a little every now and then, just to make sure it's not sticking to the bottom. But really, don't stir too much. Just let it sit, mostly...<<timedcontinue 30s>>\n\nCooking curry takes time. That's what I like about it.<<timedcontinue 15s>> You have to slow down and wait and be patient.<<timedcontinue 15s>> You put all these ingredients in a pot, and if you taste it right then, it's just not going to taste right.<<timedcontinue 15s>> But with time and gentle warmth, things mingle and develop and grow...<<timedcontinue 30s>>\n\nSo that's what I really like about curry, you know?<<timedcontinue 15s>> You have to trust what you're putting in and have faith it'll all come together.<<timedcontinue 15s>>\n\nLike, you get everything going and then you just...<<timedcontinue 15s>> let go...<<playbgm XgP5Q9vZal8>>

''Software Requirements:''\n1/3 cup [[Masoor dal]]\n2/3 cup [[Moong dal]]\n1 small–medium Onion\n2–3 cloves Garlic\n1 inch Ginger\n2–6 small [[Indian or Thai chili peppers]]\n[[14 oz. can of diced tomatoes]]\n1/2 tsp Turmeric\n1 tsp Chili powder\n1 tsp [[Kosher salt]]\n[[Naan]]\n2–3 tbsp [[Ghee]], plus a little extra for the naan\n2 heaping tsp Cumin seeds\n1 pinch [[Asafoetida]]\n1 tsp [[Garam masala]]\n1 tsp Ground coriander\n1 handful [[Cilantro]]\n\n[[❦|Prep1]]

Switch off the heat under the pot and pour the ghee mixture into the dal. Be careful while you do this. Hot fat and hot water don't mix particularly well, so stand back a little. Pour slowly and delicately. Wear an apron if you care about your clothes.\n\nOnce it's all in, give the pot a good stir.\n\n[[❦|Cook5]]

Roughly chop a handful of cilantro and stir it in to the dal.\n\nNow get yourself a bowl of dal and some naan and dig in.\n\nI recommend sharing it with someone you care about, but even if you don't have someone to share it with, it'll make for some good leftovers.\n\nAnd you can share a photo of your curry with me by tweeting it at [[@sjontofa|https://twitter.com/sjontofa]] or emailing me at [[[email protected]|mailto:[email protected]]]. I'll even retweet it and post it to my blog if that's okay with you.\n\n[[❦|Credits]]

Put some big spoonfuls of ghee in the frying pan and melt it over medium heat. You want maybe 2 or 3 tablespoons of ghee.\n\nOnce it's all melted, add two heaping teaspoons of cumin seeds and a pinch of asafoetida. Stir them around until the seeds are sputtering and start turning brown, then switch off the heat under the pan.\n\nAdd some garam masala and ground coriander. I usually go with a little under a teaspoon of each. Stir it around so it cooks just a little bit.\n\n[[❦|Cook4]]

Like asafoetida and ghee, garam masala is an essential ingredient for a lot of Indian recipes. It's what the Westernized "curry powder" is based on and it's a basic blend of a number of spices. The exact recipe can vary wildly based on the region and even the individual cook.\n\nSince it gets used again and again throughout various dishes, you can kind of think of it as the base palette for a lot of Indian food. A cook's signature blend will help tie all their dishes together into a unified whole, and that's something I find really beautiful about Indian food. It's almost like colors in a painting, where you can really get a good sense of the cook's particular color palette.\n\nSo while you can find pre-made garam masala at specialty stores, I recommend making your own blend if you want to start cooking Indian food regularly. Here's my own personal recipe as it currently stands, which you can steal and adapt as you see fit:\n\n2 inch cinammon stick\n15 grams cumin seeds\n15 grams green cardamom pods\n10 grams black peppercorns\n3 grams coriander seeds\n2 grams whole cloves\n1 gram nutmeg, grated\n\nBreak the cinnamon stick into smaller pieces. Lightly toast the cinnamon, cumin seeds, cardamom pods, peppercorns, and coriander seeds in a dry pan. Put the toasted spices and the cloves into a spice grinder (or a mortar and pestle) and process into a fine powder. Add the grated nutmeg and process a little more just to combine. Sift through a sieve and store in an airtight container.\n\n[[❦|Requirements]]

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<center>@@font-size:220%;\n<bold>[[CURRIES, PART I|Hardware]]</bold>@@\n\[email protected]@font-size:250%;<bold>[[~DAL~|Hardware]]</bold>@@\[email protected]@font-size:150%;\nby [[Niamh Schönherr|http://bumpnlevelgrind.blogspot.com/]]@@</center>

Ghee is clarified butter, and it's a big flavor component in a lot of Indian dishes. Any time you get that really rich buttery taste, that's ghee. So if you plan on cooking Indian food much at all, definitely buy a jar of this stuff. I've had numerous people tell me it doesn't need to be refrigerated after opening, but unless you use it extremely regularly, I'd say put it in the fridge just to be safe. If you do decide to keep it at room temperature, keep it in a cool dark place, keep the lid on tight except for the precise moments you're spooning some out, and make sure you use a clean spoon!\n\nIf you don't want to invest in any ghee right now, you can almost always substitute regular butter. (You can also try clarifying butter yourself, if you're adventurous.)\n\n[[❦|Requirements]]

Stick the naan under the broiler. Watch it carefully. It'll only take about a minute and it can go from deliciously golden brown to burnt in the span of a few seconds. I usually keep the broiler door cracked just a little so I can peer in and watch it.\n\nPull it out as soon as it starts toasting.\n\n[[❦|Cook6]]

<<timedgoto "15min" 300s >>Now let it sit for at least 30 minutes. Maybe stir it a little every now and then, just to make sure it's not sticking to the bottom. But really, don't stir too much. Just let it sit, mostly...\n\nCooking curry takes time. That's what I like about it. You have to slow down and wait and be patient. You put all these ingredients in a pot, and if you taste it right then, it's just not going to taste right. But with time and gentle warmth, things mingle and develop and grow...\n\nSo that's what I really like about curry, you know? You have to trust what you're putting in and have faith it'll all come together.\n\nLike, you get everything going and then you just... let go...

Okay, you can kick on the broiler now. Just set it to high.\n\nGet out a sheet pan and put some foil down. Get the naan out and put some pieces on the pan. However much you plan on eating.\n\nNow run your hand under water and flick little droplets all over the naan. Do it a few times. You want some moisture so it won't dry out too much under the flames.\n\nPut a little dollop of ghee in the middle of each piece of naan and set the pan aside.\n\n[[❦|Cook3]]

Now let it sit for at least 30 minutes. Maybe stir it a little every now and then, just to make sure it's not sticking to the bottom. But really, don't stir too much. Just let it sit, mostly...\n\nCooking curry takes time. That's what I like about it. You have to slow down and wait and be patient. You put all these ingredients in a pot, and if you taste it right then, it's just not going to taste right. But with time and gentle warmth, things mingle and develop and grow...\n\nSo that's what I really like about curry, you know? You have to trust what you're putting in and have faith it'll all come together.\n\nLike, you get everything going and then you just... let go...\n\n<<timedcontinue 1s>>So...<<timedcontinue 5s>> How does the curry look? Is it coming together? You want it to be pretty homogenous.\n\n[[❦ It looks good.|looksgood]]\n[[❦ It's not there yet.|notyet1]]

The number of chili peppers you use will depend on your piquancy tolerance. Two should be pretty mild. Four is in the low to medium range. Six is going to be medium to hot.\n\n[[❦|Requirements]]

Okay, give it another five minutes...<<playbgm BCH-XjAQLBw>>\n\n<<timedreplace 300s>>[[❦ Nevermind, it's good.|looksgood]]<<becomes>>How about now?\n\n[[❦ It looks good.|looksgood]]\n[[❦ It's not there yet.|notyet2]]<<endtimedreplace>>

<center>Thank you for making curry with me.\n\[email protected]@font-size:150%;CURRIES, PART [email protected]@\n\[email protected]@font-size:200%;[email protected]@\n\nA game by [[Niamh Schönherr|http://bumpnlevelgrind.blogspot.com/]].\n\nMusic by\n[[Riceboy Sleeps|http://jonsiandalex.com/]]:\n"Indian summer"\nand [[Sigur Rós|http://www.sigur-ros.co.uk/]]:\n"Fjögur píano"\n"Varðeldur"\n"Ó friður"\n\nBased on a recipe by [[Anjum Anand|http://www.amazon.com/Indian-Vegetarian-Feast-Simple-Healthy/dp/1454908661/ref=sr_1_1?ie=UTF8&qid=1416381643&sr=8-1&keywords=anjum+anand]].\n\[email protected]@font-size:75%;This story was created with [[Twine|http://twinery.org/]] and is powered by [[TiddlyWiki|http://tiddlywiki.com/]]. Some script written by [[L|http://www.glorioustrainwrecks.com/blog/584]][email protected]@</center>

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Open up the can of tomatoes so it's all ready to dump.\n\nGet the spices ready. I use 1/2 teaspoon turmeric, 1 teaspoon chili powder, and 1 teaspoon salt, but again you can adjust to your tastes.\n\nOften I just put the spices right in the open can of tomatoes so I can dump it in all at once.\n\n[[❦|Cook1]]

<<timedgoto "25min" 300s >>Now let it sit for at least 30 minutes. Maybe stir it a little every now and then, just to make sure it's not sticking to the bottom. But really, don't stir too much. Just let it sit, mostly...\n\nCooking curry takes time. That's what I like about it. You have to slow down and wait and be patient. You put all these ingredients in a pot, and if you taste it right then, it's just not going to taste right. But with time and gentle warmth, things mingle and develop and grow...\n\nSo that's what I really like about curry, you know? You have to trust what you're putting in and have faith it'll all come together.\n\nLike, you get everything going and then you just... let go...<<timedcontinue 240s>><<playbgm 2MebSMM4yME>>

You can turn the burner on under the pot of dal now. Set it to medium high. As it comes up to a boil, you'll want to skim off the frothy stuff that comes to the top using a spoon. While that's happening, you can finish up the last bit of prep.\n\n[[❦|Prep7]]

Pop the stems off two to six chili peppers and poke a bunch of little holes in them with the tip of a small, sharp paring knife.\n\nThe number of peppers you use is up to your piquancy tolerance. You'll be tossing them in whole and letting the flavor seep into the dish. If you don't like really piquant food, you can take them out and set them aside as you eat it at the end. On the other hand, if you're a hot pepper lover, you can break them up with your spoon as you eat it and eat them with the rest of the dal!\n\n[[❦|Prep8]]

Chop up the onion. Exactly how small you want to go with it is kind of up to you. I usually dice mine so it's around the size of a piece of dal, maybe a little bigger. That way they still retain a little texture.\n\nYou can mince it up, though, if you want it really creamy.\n\n[[❦|Prep5]]

Grab a few cloves of garlic and a nub of ginger. I usually go with 3 cloves and about an inch of ginger, but you can adjust it however you want to fit your tastes.\n\nPeel the garlic and ginger. I smash the garlic with the side of my knife, which loosens the skin so I can pick it out and throw it away. Then I use the edge of a spoon to peel the ginger and then smash the ginger as well.\n\nMince them both together at the same time. That way, the moisture in the ginger will help keep the garlic from sticking to your knife so much.\n\n[[❦|Prep6]]

Pour the dal into your pot and pick it over for rocks or debris, then wash it under cool water. Just keep washing and dumping out water until the water starts to run clear. This usually takes at least three or four changes of water for me. Also, you might want to use a large mesh strainer or something like that to catch runaway dal while you pour out the water.\n\n[[❦|Prep3]]

Once the water runs clear, add more water to the pot until the dal is well covered by maybe an inch of water on top.\n\nSet the pot on the unlit stove top and let it just soak while you prep everything else.\n\n[[❦|Prep4]]

Get a 1 cup measuring cup and fill it with one part masoor dal and two parts moong dal. There's some wiggle room with this ratio. If you want it creamier, lean more heavily towards the masoor dal. If you want it a little chunkier and heartier, lean more heavily towards the moong dal.\n\n[[❦|Prep2]]

<<timedgoto "30min" 300s >>Now let it sit for at least 30 minutes. Maybe stir it a little every now and then, just to make sure it's not sticking to the bottom. But really, don't stir too much. Just let it sit, mostly...\n\nCooking curry takes time. That's what I like about it. You have to slow down and wait and be patient. You put all these ingredients in a pot, and if you taste it right then, it's just not going to taste right. But with time and gentle warmth, things mingle and develop and grow...\n\nSo that's what I really like about curry, you know? You have to trust what you're putting in and have faith it'll all come together.\n\nLike, you get everything going and then you just... let go...

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Curries, Part I: Dal

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Hmm... Five more minutes then...<<playbgm BCH-XjAQLBw>>\n\n<<timedreplace 300s>>[[❦ Nevermind, it's good.|looksgood]]<<becomes>>How does it look now?\n\n[[❦ It looks good.|looksgood]]\n[[❦ It's not there yet.|notyet3]]<<endtimedreplace>>

I first learned to cook from watching Alton Brown's show //Good Eats//, so I've been using kosher salt in my cooking for most of my culinary life. Kosher salt is great because the bigger grains make it easier to handle in your hands. You get a good tactile sensation of how big your pinch is when you're sprinkling.\n\nThat said, if you only have regular table salt, that's fine! Just use half the amount cited in any recipe you find that asks for kosher. For example, I recommend 1 tsp of kosher salt for this curry, but you'd only want to use 1/2 tsp table salt.\n\n[[❦|Requirements]]

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Okay, give it another five minutes then...<<timedcontinue 15s>><<playbgm BCH-XjAQLBw>><<timedcontinue 285s>>\n\nSo...<<timedcontinue 5s>>\n\nHow does it look now?\n\n[[❦ It looks good.|looksgood]]\n[[❦ It's not there yet.|notyet2]]

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Masoor dal is split dried red lentil. Red lentil cooks pretty quickly, so it's mostly going to dissolve into mush in this recipe. That's okay, because the moong dal will hold up a little better and provide some texture. The masoor dal is in here to add that creaminess. Keep this in mind when you're measuring out the dal later. More masoor means more creaminess!\n\n[[❦|Requirements]]

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Naan is a type of Indian bread and it's utterly delicious! I like Stonefire brand naan, which comes in packages of two and usually tends to be pretty fresh (although check the expiration date, because it can develop mold pretty quickly). You can probably find it at the fancier grocery store near you. If they don't have Stonefire, there's often other brands around.\n\nIn the event that you can't find any naan at all, prepare some basmati rice instead. You'll want to get the rice going on the stove around the time you start simmering the curry.\n\n[[❦|Requirements]]

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This game creates enough dal to serve 4.\n\n''Hardware Requirements:''\nStove top\nBroiler\n3–4 quart pot\nLarge sheet pan\nAluminum foil\nMeasuring cup and measuring spoons (or a good internal sense of volume)\nCutting board\nChef's knife\nParing knife\nSmall frying pan\n\n[[❦|Requirements]]

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My favorite brands are Carmelina and Muir Glen, but pretty much any canned diced tomatoes will do. Do you want to go cheap or do you want to go for quality? Obviously, good food starts with good ingredients! But at the same time, I'm a writer and game developer so... I know what it's like to have to cut corners. I won't judge if you use the bargain brand!\n\n[[❦|Requirements]]

<<timedgoto "20min" 300s >>Now let it sit for at least 30 minutes. Maybe stir it a little every now and then, just to make sure it's not sticking to the bottom. But really, don't stir too much. Just let it sit, mostly...\n\nCooking curry takes time. That's what I like about it. You have to slow down and wait and be patient. You put all these ingredients in a pot, and if you taste it right then, it's just not going to taste right. But with time and gentle warmth, things mingle and develop and grow...\n\nSo that's what I really like about curry, you know? You have to trust what you're putting in and have faith it'll all come together.\n\nLike, you get everything going and then you just... let go...<<timedcontinue 80s>><<playbgm WjZnbZbEfpg>>

Niamh Schönherr

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Asafoetida is a really, really common ingredient in a lot of Indian cooking, but you don't see it often in dishes outside of that region, so it can actually be pretty hard to find. If you plan on cooking a lot of Indian food, definitely seek it out. There's nothing quite like it and it really is ubiquitous in Indian recipes. If you have a grocery store near you that specializes in international cuisine, check there. Otherwise, I'm sure you can buy the stuff online.\n\nOf course, if you don't want to buy some asafoetida because you really don't think you'll be cooking Indian food that often, you can replace it in a recipe with garlic powder. It's not quite the same, but it's close enough that it'll work.\n\n[[❦|Requirements]]