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Weekly Cook-Along
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You are currently reading a thread in /ck/ - Food & Cooking

Thread replies: 44
Thread images: 19
Hello /ck/. This week we'll be doing some yellow split pea dhal.

Couple of reasons, first being that we've been getting snow and icing rain and I haven't bothered going grocery shopping. So a recipe where I have everything in my pantry is perfect.

Second is that we've been getting an uptick of people asking for cheap recipes and this is probably as cheap as they come.
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250g yellow split pea
4 cups water
2 slices of ginger (can leave peel on)
1 stick cinnamon
3/4 tsp turmeric
1 1/2 dried yunan pepper
1tbsp oil
1 small onion chopped
2-3 cloves garlic finely chopped
2cm ginger grated
1 pint diced tomatoes
1 tsp coriander
1 tsp cumin seed
3/4 tsp garam masala
Juice 1/2 lemon
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1. In a large pot, combine the water, slices of ginger, cinnamon and turmeric.
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2. Bring to a boil to dissolve the turmeric.

Just be careful not to splash any on you from this point on, turmeric stains everything a bright yellow.
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3. Rinse the split peas and pick through them to make sure to remove any rocks or debris. Add to the pot. Cover and simmer for 40-50 minutes.
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4. Meanwhile, grind together the coriander and garam masala using a mortar and pestle. Set aside.
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5. In a second, smaller, pot, warm the oil.
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6. Throw in the cumin and allow to sizzle for 30 seconds, until very fragrant.
>claims cheap recipe
>lists six spices that cost at least 4 dollars each if not more
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7. Throw in the onions. Cook on medium heat for a few minutes until translucent.

Shop the ethnic stores for cheaper spices, or use whatever lives in your spice rack. You just want enough punch to wake the thing up.
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8. Add the grated ginger and the garlic.
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9. Stir in the tomatoes.
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10. And the spices from step 4.

Cover and simmer for 30-35 minutes on low heat (or until your peas are done)
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11. Meanwhile the peas should have absorbed most if not all of the water (add water if they are still hard) and should be soft and barely starting to fall apart.

Fish out the cinnamon, ginger and dried chili.
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12. Combine the spiced tomatoes to the split peas. Add the lemon juice.
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13. Add salt to taste.

Serve with rice as a main (or with roti, or with naan). Can also be served as a side dish.

yeah but that 4 dollars will last you half a year.
Nice, OP
>yeah but that 4 dollars will last you half a year.

It doesn't matter. The OP said the recipe was, "as cheap as they come" yet the actual price to make it, if you don't have any of the ingredients, would be around 25-30 dollars. That's fucking bullshit. Don't piss on my leg and tell me it's raining.
Is your spice rack/cupboard/drawer completely bare? Do you throw out spices after each thing you cook so you always have to buy every single ingredient of every single recipe?
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Maybe don't buy the overpriced McCormick or Spice Islands shit from your supermarket.
Where are you buying your spices that any of that is even $4 let alone more?
The things I don't have in my pantry:

>split peas: $1.50 for 16 oz
>ginger: $3.50 for 7 oz
>cinnamon stick (not ground): $12.30/jar
>turmeric: $5 for 2 oz jar
>yunan pepper: ~$3
>coriander: $4.10 for 2.3 oz
>cumin seed (not ground): $10 for 2.7 oz
>garam masala: $5.07 for 3 oz

That brings us to a nice low $44.47. Cheap and easy, huh?
44.47 will be enough to make this recipe multiple times. The per recipe cost is very low.
Yeah, but you understand that it's a little ridiculous to market this as a low cost recipe, right? Most people looking for budget meals can't spare a $40 upfront cost for one meal. There's a reason why poor people don't already have these 50 different spices in their pantries.
Meant to respond to >>7354307
I don't know, Anon, do you have a little cushion in your spice rack to set your fucking Yunnan peppers on? Do you keep whole cumin seeds on hand, or use the ground cumin like the rest of us plebs do? How about a tiny slave to stand beside your spice rack and hold your magnificent crystal jar of Vietnamese cinnamon sticks?
There is no substitute for whole cumin seeds. But once you have them, they last a while.
You have no idea how to shop and price recipes. When you grow up and stop eating at mcdonalds, you can come back to big-boy internet.
Yunan peppers are my default dried chili. Use cayenne if that's what you have. Or chili powder. Or paprika.

Ginger freezes and keeps nearly forever. Use ground if you have nothing else or skip.

Cumin I only buy whole. Use powdered if that's what you have.

Or use salt/pepper and curry powder and call it a day. Use whatever spices you cook with (which will have accrued or time).

So a kilo split pea usually sets me back 2$ and the tomato I canned last summer but a tin is less then 1$. Let's throw in an other dollar for onion and garlic. So 4$ for 6-8 portions per recipe.

If you have poor pantry management and have never bought a packet of spice at the time or can't substitute on your own that is your failing.
Bump so the thread doesn't die. Will post vertical tomorrow.
Praying you are a troll and that somebody this retarded doesn't actually exist.
do you have the other verticals
From my previous threads you mean? They are all on the booru.

Glad I found this thread. I had lentil curry (tarka dhal?) At a restaurant last week and it blew my mind. I bought some red lentils to try to make it.
Do I need to do anything different with the red lentils?
Also lol at the anon who can't into spices
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No tomatoes and slightly different spices for tharka dhal.... You do what you want but Here :


1 lbs. lentils
First Seasoning

1 oz. butter
3 slices ginger, julienned
½ tsp turmeric
1 bay leaf
3 pods green cardamom
Cayenne, to taste

2 oz. Butter or Ghee
3 buds cardamom, ground
2 cloves garlic, chopped
1 pinch asafoetida
2 tsp black cumin
2 Tbsp parsley, chopped

With a colander, clean lentils thoroughly under cold water until it runs clear. Drain and place in a saucepan. cover with water.
Bring to a boil and remove froth from the surface. Reduce heat. Add First Seasoning ingredients. Cover and cook until lentils resemble a purée.
In a separate pan, heat the ghee or butter. Add asafoetida and black cumin and cook for about 10 seconds.
Add garlic and cardamom to the pan. Cook for another 20 seconds.
Pour mixture over the lentils. Garnish with parsley and serve piping hot.
water, oil, onion, garlic, tomatoes, even lemons... jeez, I don't have these man, how shall I cook that?
>no water
Michigan pls
Lol, beat me to it.
And vertical.
you're welcome.
Thread replies: 44
Thread images: 19
Thread DB ID: 499175

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