Dal is a simple lentil curry with limitless variations
Heat clarified butter in large pot on medium heat.
Add onions and cook till just wilted.
Add garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes until fragrant.
Add the tomatoes and deglaze pan with the vinegar.
Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally.
Taste and adjust seasoning with additional cumin, salt, pepper, sugar
Oysters poached in their own own liquor and topped with creamy beurre blanc, tangy pickled cucumber and briny caviar
Poached Oysters with Pickled Cucumbers and Caviar
toss cucumber in bowl with 1/2 tsp salt.
let stand for 10 minutes
rinse cucumber well and strain all water off
add to bowl 1/4 cup vinegar with the sugar and 1/4 tsp salt.
stir well and refrigerate for 20 minutes
white cucumber is pickling,
combine 1/3 cup vinegar with 1/3 cup wine and shallot
boil over medium high heat to reduce mixture down, almost completely evaporated, 6-8 minutes
add cream, and Lemoncello® simmer over low heat for 5 minutes.
remove from heat and whisk using hand held blender to puree solids. add butter 1 Tbsp at a time to incorporate well
simmer oysters in a small skillet in their liquid over moderate heat until edges begin to curl. 1-2 minutes
transfer to bowl to finish batch
put into individual ramekins,
spoon some beurre blanc on each and top with pickled cucumber and caviar