New World Hatch Green Chile Dal by Jon Bennion

Ingredients

• Dal
• 1 cup red lentils
• 4 cups water
• 1 small onion, finely chopped (about 1 cup)
• 1 small tomato, finely chopped (about 1 cup)
• 3 large or 4 medium Fresh Hatch Green Chile
  

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  Fresh Hatch Green Chile

  $35.00

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• 1 lime
• 1 tablespoon minced garlic
• 1½ teaspoons cumin
• Fresh cilantro, to taste
• Vegetable oil
• Salt and pepper to taste
• Optional Toppings
• Avocado slices
• Thinly sliced jalapeño
• Toasted pumpkin seeds
• Additional lime juice
• Additional chopped cilantro
• Additional chopped tomato
• Fry Bread
• 1 cup flour
• ½ cup lukewarm milk
• Hefty pinch of salt
• Hefty pinch of sugar
• 1 tablespoon baking powder
• Vegetable oil for frying

Instructions

1. Dal
2. Preheat your outdoor grill. Place Fresh Hatch Green Chile directly on the grill grates and cover. Cook for 3 to 4 minutes without leaving unattended, checking until the skin is dark, blistered, and beginning to separate from the flesh.
3. Turn the chile and repeat the process on all sides until fully charred. Transfer to a large bowl and cover tightly with plastic wrap to steam for 30 minutes.
4. Once cool enough to handle, peel away and discard the skins. Open each chile, remove the seeds, and cut the flesh into ¼ inch pieces. Set aside.
5. In a medium pot, heat 2 tablespoons of vegetable oil over medium heat. Add the finely diced onion, season with salt and pepper, and cook for about 8 minutes, stirring occasionally. Add cumin, chopped tomatoes, roasted Hatch Green Chile, and garlic. Cook for about 5 minutes until the tomatoes begin to break down.
6. Rinse the lentils under cold water until the water runs clear, then drain. Add the lentils to the pot along with 4 cups of water, ½ teaspoon kosher salt, and freshly cracked black pepper. Bring to a boil over high heat. Once boiling, reduce to medium-low and cook, stirring every 3 to 5 minutes, for 30 to 40 minutes until the lentils are soft and the consistency resembles a rough puree with a little texture. The dal will thicken as it cools.
7. Just before serving, stir in the juice of half a lime and ⅓ cup fresh chopped cilantro. Taste and adjust seasoning with salt, pepper, cumin, and lime juice as desired.
8. Serve with basmati rice and fry bread. Top with sliced avocado, thinly sliced jalapeño, chopped tomato, toasted pumpkin seeds, more lime juice, and additional fresh cilantro as desired.
9. Fry Bread
10. Whisk together flour, salt, sugar, and baking powder in a bowl. Add lukewarm milk and stir until a dough ball forms. Let the dough rest for 30 minutes.
11. Divide the dough into 6 equal pieces and flatten each piece with your hands into a 4-inch disc.
12. Heat ½ inch of vegetable oil in a pan over medium heat. Cook each disc until golden brown on both sides. Drain on a paper towel and serve warm alongside the dal.