Note from the Savory Spice Shop when I looked up makrut lime since I didn't know what it was:
"In South Africa and other countries, this plant is known as k-lime. The Oxford Companion to Food recommends that the name Kaffir lime should be avoided in favor of makrut lime because Kaffir is an offensive term in certain cultures, and also has no clear reason for being attached to this plant."
Oh. I actually DO know what it is. And have used it as kaffir leaves. Thanks again, Luisa!
Nina Clemente’s Hearty Red Lentil Dal (Serves 4)
3 TBL EVOO
½ Spanish onion, peeled and finely chopped
3 garlic cloves, finely minced
2-inch piece of ginger, peeled and grated
1 teaspoon cumin, toasted and ground
½ teaspoon turmeric powder
2 fresh makrut lime leaves
1 cup red lentils, rinsed and drained
3 cups water
1 cup basmati rice, cooked
Garnish:
1 scallion, thinly sliced and stored in ice water; pat dry
¼ bunch cilantro
½ cup goat’s milk yogurt
Mango pickle, such as Patak’s brand
1. Heat olive oil in a medium pot over low heat.
2. Add onion, garlic, ginger, cumin and turmeric; sweat aromatics until just translucent (do not brown).
3. Add lentils and stir to incorporate quickly, then add water.
4. Bring to a boil, turn down flame to simmer.
5. Crack the makrut lime leaves in half, add to the pot and cover.
6. Cook for 20 to 30 minutes, stirring occasionally until tender.
7. Remove makrut lime leaf, season with salt to taste. Top with cilantro, scallion and a dollop each of goat’s milk yogurt and mango pickle.
8. Serve with basmati rice.
https://www.nytimes.com/2019/01/07/t-magazine/nina-clemente-dal-recipe.html
"In South Africa and other countries, this plant is known as k-lime. The Oxford Companion to Food recommends that the name Kaffir lime should be avoided in favor of makrut lime because Kaffir is an offensive term in certain cultures, and also has no clear reason for being attached to this plant."
Oh. I actually DO know what it is. And have used it as kaffir leaves. Thanks again, Luisa!
Nina Clemente’s Hearty Red Lentil Dal (Serves 4)
3 TBL EVOO
½ Spanish onion, peeled and finely chopped
3 garlic cloves, finely minced
2-inch piece of ginger, peeled and grated
1 teaspoon cumin, toasted and ground
½ teaspoon turmeric powder
2 fresh makrut lime leaves
1 cup red lentils, rinsed and drained
3 cups water
1 cup basmati rice, cooked
Garnish:
1 scallion, thinly sliced and stored in ice water; pat dry
¼ bunch cilantro
½ cup goat’s milk yogurt
Mango pickle, such as Patak’s brand
1. Heat olive oil in a medium pot over low heat.
2. Add onion, garlic, ginger, cumin and turmeric; sweat aromatics until just translucent (do not brown).
3. Add lentils and stir to incorporate quickly, then add water.
4. Bring to a boil, turn down flame to simmer.
5. Crack the makrut lime leaves in half, add to the pot and cover.
6. Cook for 20 to 30 minutes, stirring occasionally until tender.
7. Remove makrut lime leaf, season with salt to taste. Top with cilantro, scallion and a dollop each of goat’s milk yogurt and mango pickle.
8. Serve with basmati rice.
https://www.nytimes.com/2019/01/07/t-magazine/nina-clemente-dal-recipe.html