Chocolate Pastry Cream

Optional for more stable pastry cream:

2 teaspoons powdered gelatin

2 tablespoons water

2 1/4 cups (540 grams) whole milk
1/2 cup (100 grams) brown sugar (or can use white sugar)
2 egg yolks from large eggs
2 large eggs (or substitute 2 egg yolks for slightly thicker version)
2 1/2 tablespoons (25 grams) cornstarch 
2 tablespoons (18 grams) dutch-processed cocoa powder
2 teaspoons vanilla extract 
1/4 teaspoon sea salt
170 grams bittersweet chocolate, chopped
2 tablespoons (30 grams) unsalted butter, softened

If using gelatin: Place the water in a small bowl and sprinkle the gelatin over the water. Mix gently and allow the gelatin to bloom.

Put the milk in a saucepan. Heat over medium high heat until steaming. It's not necessary to boil the milk but it's okay if it does boil gently.

While the milk is heating, place the sugar, eggs, cornstarch, cocoa powder, vanilla, and salt in a bowl. Whisk until you have a thick, smooth mixture. Place the bowl on a towel to keep it from slipping in the following step, then set it aside until the milk is ready.

As soon as the milk starts to boil, remove it from the heat. Slowly pour about one half of the hot milk into the egg mixture in a thin stream, while whisking constantly, to temper the egg mixture. Then add the egg-milk mixture back into the hot milk in the saucepan.

Heat the custard over medium heat while whisking vigorously until the pastry cream comes to a boil. The pastry cream is boiling when you see bubbles at the surface. Once the first bubbles break the surface, keep whisking the pastry cream for about 1-1 1/2 minutes while whisking constantly. This ensures that the cornstarch cooks and thickens the custard properly. Remove from heat. Immediately add the chocolate, butter, and bloomed gelatin if using. Whisk the mixture well, until the chocolate, butter, and gelatin dissolve and mix in well. If needed, keep the pan on the stove with the heat off so the residual heat continues the melt and mix the custard together.

Strain the custard, if desired to remove any lumps, directly into a container where the pastry cream will be stored. Immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface to prevent a skin from forming.

The custard can be used when it has cooled to room temperature, or let it chill in the refrigerator for a few hours or overnight. It will set when cooled, so may need to be whisked smooth before use.

Store in an airtight container for up to 4 days in the refrigerator.

Makes 3 1/2 cups.

From The Flavor Bender blog, with minor changes to instructions

Spinach with Toor Dal

200 grams oily toor dal
1/2 teaspoon ground turmeric

1 tablespoon cooking oil
1 onion, finely sliced
2-3 garlic cloves, minced
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
100 grams spinach, fresh or frozen
1/2 tablespoon gram flour
1 teaspoon tamarind pulp mixed with 125 ml (1/2 cup) warm water
5 green chilies, cut into small pieces
10-12 curry leaves
1 tablespoon melted ghee
2 dried whole red chilies

Rinse the dal thoroughly. Soak for an hour or two. Drain the dal. Combine in pressure cooker with 600 ml (2 1/2 cups) water and turmeric. Cover and cook under pressure for 20 to 25 minutes. Remove from heat and let the pressure drop.

Roast the gram flour in a hot dry frying pan for 30-40 seconds until a nutty aroma arises. Set aside.

Heat the cooking oil in a frying pan with a heavy base. When hot, add the sliced onion and brown on low heat. Throw in the minced garlic, mustard seeds, and cumin seeds. As they crackle, add the spinach and stir fry with a sprinkle of the roasted gram flour and a little water.

Pour spinach mixture over the dal and add the tamarind water, chopped chilies, and the curry leaves. Cook for another 3-4 minutes, constantly stirring with a whisk to blend well. Drizzle the melted ghee over, float the dried whole red chilies on top, and take it off the heat. 

From The Dal Cookbook by Krishna Dutta, with minor changes

Everyday Dal from Gujarat

200 grams toor dal 
1 teaspoon ground turmeric
1 teaspoon chili powder
100 grams sweet potato, peeled and cubed
2 tablespoons ground peanuts (or peanut butter)
1 tablespoon ghee
1/2 teaspoon mustard seed
1/2 teaspoon cumin seed
Thumb-sized piece root ginger, grated
Pinch asafoetida (hing)
10-12 dried fenugreek leaves (methi)
1 tablespoon chopped tomato
50 grams jaggery
1 tablespoon lemon juice
Salt, to taste

Rinse the toor dal. Soak for an hour or two. Drain the dal. Combine in pressure cooker with 700 ml (3 cups) water, turmeric, and chili powder. Cover and cook under pressure for 20 to 25 minutes. Remove from heat and let the pressure drop.

Cook the sweet potato cubes until soft. Mash the sweet potato with the ground peanuts/peanut butter and blend with the cooked dal.

Heat the ghee in a small saucepan and fry the mustard and cumin seeds together. As they begin to splutter, add the grated ginger, asafoetida, and dried fenugreek leaves. When aromatic, swirl into the cooked dal. Cook for a couple of minutes. Stir in the tomato, jaggery, lemon juice, and salt to taste. Cook for a minute more. Serve with rice.

From The Dal Cookbook by Krisha Dutta, with minor changes

Curried Red Lentil Soup with Toasted Coconut

2 tablespoons olive oil, plus more as needed
1 medium onion, finely chopped
1 medium carrot, finely chopped
Kosher salt and black pepper
2 garlic cloves, finely chopped
1 tablespoon grated ginger
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 cup red lentils
5 cups vegetable stock or water
¼ cup unsweetened coconut flakes
Cilantro, scallions and lime wedges, for serving (optional)
 
Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and the carrot, and cook until they begin to soften, about 3 to 5 minutes. Season with salt and pepper. Stir in the garlic and ginger, and cook 1 minute more, adding a small drizzle of olive oil and lowering the heat if necessary to make sure they don’t burn. Stir in the curry powder, turmeric and ground coriander and cook for about 30 seconds more until fragrant.
 
Add the lentils and vegetable stock, and bring to a gentle simmer. Cook, stirring occasionally, until the flavors have melded and the lentils are soft and cooked through, about 30 minutes. If you prefer your soup looser, add in ½ to 1 cup more water and cook 1 to 2 minutes longer until heated through.
 
While the soup simmers, heat a medium skillet over low heat. Toast the coconut flakes, stirring frequently, until they are lightly golden and fragrant, about 3 to 5 minutes. Remove from the heat and set aside.
 
Taste the soup and adjust seasonings. Serve in bowls and pass the coconut flakes at the table. If desired, serve with bowls of cilantro, scallions and lime wedges at the table.

Serves 4.

From The New York Times