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In the 15th century, European explorers mistakenly labeled the inhabitants of the Western Hemisphere as “Indians,” which persists despite obvious mislabeling. The Indigenous people of the Americas and Indians from the Asian subcontinent have distinct languages, customs, and culinary traditions. This misunderstanding spans over 500 years, yet the culinary impact from these hemispheres meeting is monumental.
The exchange of ingredients between Old and New Worlds transformed global cuisine. Imagine Irish meals without potatoes, Italian dishes without tomatoes, or French sweets without vanilla. These ingredients, native to the Americas, fundamentally altered culinary practices worldwide.
A quest to explore southern Indian cuisine led to creating fusion dishes that blend flavors from different cultures. This dal recipe, featuring New World ingredients like chiles and pumpkin seeds, offers a harmonious blend of rich culinary traditions. Lentils, a key ingredient, are primarily produced in Montana and bring a creamy texture to this nourishing dish. The red lentil, known as “masoor dal” in Hindi, turns from reddish-orange to golden yellow when cooked.
New Mexico Hatch chiles are a seasonal highlight, available in Montana during August and September or online. In their absence, Anaheim chiles or canned green chiles are suitable substitutes. Pairing dal with fry bread, an alternative to traditional naan, creates a meal that celebrates the culinary diversity of these cultures.
The dal, enhanced with ingredients like chiles, tomatoes, and avocados, can be served over basmati rice for a complete meal. Doubling the recipe makes it perfect for freezing, providing a quick and nutritious dinner option.
DAL INGREDIENTS
Serves 4-6
1 cup dry red lentils
4 cups water
1 small onion, finely chopped (about 1.5 cups)
1 small tomato, finely chopped (about 1 cup)
3 large or 4 medium Hatch or Anaheim chile peppers (or a 4 oz. can of diced green chiles)
1 lime
1 tbsp freshly minced garlic
1 1/2 tsp cumin
vegetable or avocado oil
kosher salt and pepper
Optional toppings: cilantro, avocado slices, chopped tomato, thinly sliced jalapeño, pumpkin seeds, lime juice
FRY BREAD INGREDIENTS
1 cup flour
1/2 cup lukewarm milk
hefty pinch of kosher salt
hefty pinch of sugar
1 tbsp baking powder
vegetable oil
Preheat your grill and cook the Hatch or Anaheim chiles until dark and blistered. Let them steam, then peel and chop. Sauté onion in oil, adding garlic, tomatoes, chiles, and cumin. Rinse lentils and add them to the pot with water, salt, and pepper. Simmer for 30 minutes until the desired consistency is reached.
For fry bread, mix dry ingredients with milk to form a dough, then rest and divide into discs. Fry until golden. Before serving, add lime juice to the dal and adjust seasonings. Serve with basmati rice, fry bread, and optional toppings for a complete meal.
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