Five Dal Masala

YIELD 4-6 servings

INGREDIENTS

Lentils

• 1 cup Five Dal Mix or Panchratna Dal Mix (available in local Indian markets or online here)

• ½ small white or yellow onion, diced

• 1 teaspoon fresh ginger, peeled and minced

Tempering

• 2 tablespoons neutral oil (or a mix of pure Ghee and oil)

• ½ teaspoon whole black mustard seed

• ½ teaspoon whole cumin seed

• 1 dried red chili 

• 2 cloves garlic, sliced thin

• 1 teaspoon or more Sonoko Curry Powder  (see notes)

• 2 small fresh tomatoes, cut into 1 inch dice

• Salt to taste

• 1 tablespoon cilantro, roughly chopped

PREPARATION

Lentils:

1. Place 4 cups of water in a large saucepan. Rinse the dal in a bowl or strainer until the water is clear and add it to the pot with the water. Add the chopped onions and ginger and bring to a boil. 

2. Lower the heat to a simmer and cook until the dal is a soft mushy consistency, about 30-45 minutes. If you have a pressure cooker, cook for 6 minutes or in an Instant Pot according to directions.

Tempering:

1. Heat the oil and/or ghee in a large wok or dutch oven on medium high heat. Be sure your cooking vessel is large enough to hold the dal.

2. When the oil is hot, add the black mustard seeds, the whole cumin seed, and the dried red chili. Wait for the Mustard Seed to swell and begin to pop. Note: The Red Chili is there to add a mild smoky flavor and is not for eating)

3. Add the sliced garlic and stir until it just begins to brown, but don’t let it get too brown or it will become bitter.

4. Add Sonoko Curry Powder and stir for about 1 minute, until the raw smell is gone.

5. Add the chopped tomatoes and stir quickly. You want to coat the tomatoes, but you do not want the pieces to break down into a paste.

6. Now add all the cooked Dal to the wok and add salt to taste.

7. Sprinkle with chopped cilantro and serve.

Notes/Substitutions

• For a spicier curry, use an additional teaspoon of Sonoko Curry Powder

• Tempering: In Indian cooking “tempering” is sometimes called for. It is this step that defines and differentiates the final dish. Tempering adjusts the harmony of the spices based on the ingredients in the recipe

Recipe developed by Meena Pennington.

Curry Pineapple Fried Rice

Curry Pineapple Fried Rice with basil from Sonoko’s garden and a squeeze of lime.

Pineapple Fried Rice or Khao Phad Saparod, is a classic and popular dish in Thailand. The mix of sweet currants, tangy pineapple, earthy ground spices, and rich cashews make this dish completely crave-worthy. During the pandemic, I’ve found myself craving this dish, and with Sonoko Curry Powder in my pantry, I decided to try and re-create (and honor) this spectacular Thai recipe. The Kombu and dried Shiitake powder in Sonoko Curry Powder add extra complexity and umami to this already super-nuanced dish.

There are mixed recommendations about the ideal ripeness of the pineapple. I tend to prefer a just-barely-ripe pineapple over a fully deep yellow and super sweet one. The tanginess of a less ripe pineapple is a wonderful foil for the richness of the spices, shrimp, and cashews. Also, as the pineapple is tossed in wok with the hot rice, more of that sweetness will be drawn out. In a pinch, canned pineapple can certainly work, too.

When stir-frying, it’s important to move quickly, so have all your ingredients prepped and measured before you begin.

YIELD 4 to 6 servings

INGREDIENTS

• 1 Tablespoon (7 g) Sonoko Curry Powder

• ½ teaspoon salt, or to taste

• 1 tablespoon coconut sugar, or to taste (optional)

• 2 tablespoon soy Sauce, or to taste

• 1 tablespoon fish sauce (optional)

• 1/2 teaspoon shrimp paste (optional)

• 1/4 teaspoon white pepper (optional)

• 4 tablespoon Neutral oil

• 3 cups Cooked Jasmine Rice (1 day old is best!)

• 1 medium yellow or white onion, diced into 1/2” pieces

• 8 medium shrimp, peeled, deveined, and chopped into mix of 1 inch and ½ inch pieces

• 2 eggs, whisked in a bowl

• 3 scallions, sliced into thin rounds, greens and whites

• 2 roma tomatoes, diced into 1/2” pieces, optionally seeded

• 1 green bell pepper, diced in 1/2” pieces

• 1 ½ cups fresh Pineapple, cut into 1-½ inch chunks, (for more sweetness use fully ripe, for more tang use just barely ripe)

• ⅓ cup whole cashews, lightly toasted

• ¼ cup raisins or dried currants

• ½ lime, juiced

• ½ lime, cut into wedges (for serving)

• ½ English cucumber, cut on the bias into 1/8” rounds (for serving)

• small handful of cilantro and/or (thai) basil (for serving)

• 1 Bird’s Eye Chili Pepper, sliced into thin rounds (optional, for serving)

PREPARATION

1. In a small bowl, mix together the Sonoko Curry Powder, salt, coconut sugar, soy sauce, fish sauce, shrimp paste, and white pepper until well combined. Set aside

2. Place a large wok, non-stick skillet, or cast iron skillet, over high heat. Add 2 tablespoons of oil and the diced onion. Stir fry for 2-3 minutes or until slightly softened and browned in spots. 

3. Push the onion to the edges of the pan, then in the open center, add 1 tablespoon of oil and the shrimp. Stir-fry for 2-3 minutes or until it starts to turn pink and opaque. 

4. Push the onion and shrimp to the edges of the pan, then in the open center, add the remaining 1 tablespoon of oil and pour in the egg mixture. Allow it to pool slightly and spread then immediately add the cooked Jasmine rice on top of the still-wet egg. Allow the egg and the rice to bind together in place and begin to brown lightly, about 1-2 minutes. Then toss the ingredients in the pan to distribute the egg and rice.

5. Add the scallions, tomatoes, bell pepper, pineapple, cashews, and raisins or currants to the pan and toss to combine. Allow the newly added ingredients to warm through and fry on the bottom of the pan for 1-2 minutes at time. Then toss and repeat about 3 times.

6. Drizzle the mixed seasonings and spices into the pan and over the rice, toss to combine, then repeat the frying and tossing step about 2-3 more times until rice is browned in spots and veggies are just tender. 

7. Transfer the fried rice from the pan to a large platter, sprinkle with lime juice and fresh herbs. Garnish with cucumber slices and lime wedge at the sides and serve the sliced fresh chili pepper separately for guests to add to their liking.

Recipe developed in collaboration with Kali Bush-Vineberg.

Curry Compound Butter

Curry compound butter served on freshly made flatbread

Compound Butter is a simple condiment that can be kept on hand to add dimension and flair to a variety of dishes. As a private chef and home cook, I am always looking for quick recipes with flexible applications and often they are the most requested recipes from guests. The possibilities are endless!  Spread on toasted bread or crackers, add to warm pasta or rice, melt on top of a grilled steak, use to make cucumber tea sandwiches, or serve with crunchy radishes & flaky salt. 

Sonoko Curry Powder adds a subtle but complex flavor with lovely floral notes from the toasted whole spices and an exciting, vibrant color from the earthy Diaspora Co. turmeric.  With just a small amount, you can turn a simple stick of butter into a decadent and beautiful addition to your meals.

YIELD About 5 ounces or 10 tablespoons

INGREDIENTS

• 4oz (1 stick) unsalted butter, softened

• 2 teaspoons Sonoko Curry Powder

• 2-3 tablespoons olive oil (sub ny eutral oil or ghee)

• 4 teaspoons preserved lemon peel, finely chopped (more or less to taste, based on saltiness of your particular lemon)

• 1 tablespoon cilantro leaves

PREPARATION

1. Warm olive oil and curry powder over low heat until fragrant. Transfer to a bowl to cool completely. 

2. Combine spice-oil mixture with softened butter and preserved lemon until uniform in color. Add cilantro leaves. Taste and adjust salt accordingly. 

3. Place in a container (or form into log) and refrigerate. Your curry compound butter will keep in the fridge for up to 2 weeks or in the freezer for up to 1 month. Enjoy!

Recipe developed in collaboration with Hannah Tierney.