Fitton Green Natural Area

There is a newer natural area just west of Corvallis called Fitton Green Natural Area. Benton County acquired the 308 acre area with funding from Elise Fitton Ross, her husband Charles Ross and the Greenbelt Land Trust. It was opened in 2003. The park has a trail system most of which was converted from old logging roads.

The Natural Area, along with Beazell Memorial Forest, contains 75 percent of the Taylor's Checkerspot butterfly population. Because current evidence suggests that Taylor's Checkerspot will become extinct in the forseeable future, it has been proposed for listing under the Endangered Species Act. I was lucky to see one basking in the sun during a trip in April. There are only 14 known populations in Washington and Oregon according to the Xerces Society.

There have been recent efforts to improve butterfly habitat at the preserve through prescribed burns. Following the burns, the area will be seeded for nectar plants. The hope is to improve habitat for Taylor's Checkerspot and Fender's Blue, another endangered species making a comeback after being added to the federal Endangered Species List in 2000.

The trails offer a very easy hike with beautiful views just 4 miles west of Corvallis. The Benton County website provides an online map. At higher elevations (1,200 ft.) there are views of Marys Peak and the Marys River Valley, Cardwell Hills Valley, the Willamette Valley, and the Cascade Mountains.

Chana Dal

Lately, I've had a fascination with dal (also daal or dahl), a vegetarian staple of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. Dal comes from the Sanskrit word "to split" and is a thick stew of dried split lentils, peas or beans (pulses) cooked with a medley of exotic spices. Over 50 varieties of dal are seasoned with multitudinous combinations of spices to create flavors unique to each region of India. It is a dish that is simple, yet complex.

Who could not be intrigued by the spices of India? Traders centuries ago traversed vast mountains and deserts, risked robbery and shipwrecks to obtain spices coveted by emperors and aristocracy. Centuries later, India still leads the world in spice production.

I am hoping to share my enthusiasm as I learn more about dal and India's exotic spices. I started by preparing Chana Dal, first using a spice blend (masala) from Mahashian Di Hatti Ltd. (MDH) purchased through a local Indian dry goods shop, Srider India Imports at 11945 SW Pacific Highway in Tigard, Oregon. This masala contains coriander, salt, red chili, turmeric, onion flakes, dry ginger, cassia, cumin, garlic flakes, cloves, nutmeg, mace, and asafoetida.

Using a masala (spice blend) is a good way to go if you do not want to purchase spices individually. If you do not have an Indian grocer nearby, try ordering online through Indian Blend. I also invested in a pressure cooker, which is nearly essential for cooking dal quickly. Later, I shall prepare my own masala.

Chana Dal is produced by removing the outer layer of kala chana (black chickpeas) and then splitting the kernel. I have seen some recipes that are cooked entirely in the pressure cooker. I followed the directions given on the box and cooked only the Chana Dal in the pressure cooker.

Chana Dal Recipe:

Ingredients:
1 cup Chana Dal
3 cups water
1/2 teaspoon turmeric
1/2 cup onion, finely chopped
1/2 cup tomato, chopped
2 Tablespoons MDH Chana Dal Masala
2 Tablespoons cooking oil
Salt to taste

1. Wash the Chana Dal in several changes of water, then soak in water for 30 minutes. I have found that soaking is necessary. Otherwise, the cooking liquid bubbles up into the pressure regulator. This could potentially stop the release of steam and cause an unsafe buildup of pressure.

2. Meanwhile, chop the onion and tomato.

3. Drain the soaking Chana Dal and add to the pressure cooker along with 3 cups of water, turmeric, and salt. Secure the top according to the manufacturer's instructions.

4. Set the pressure cooker on high heat until the pressure regulator begins to jiggle. Lower the heat to medium-high and begin cooking time. Cook for 8 minutes. A gentle rocking and hissing of the pressure regulator indicates the cooker is at the proper cooking pressure.

5. Remove the pressure cooker from the heat source and to allow the pressure to subside naturally before opening the lid. DO NOT open the lid while the cooker is pressurized.

6. Fry the chopped onions in oil until soft. Add the chopped tomatoes and Chana Dal masala. Stir for 4-5 minutes until it becomes a paste.

7. Add half the boiled dal to the pan, mix, then add the remaining dal. Check seasoning and add salt if desired. Simmer for 5 minutes or until the dal is at the desired consistency. You may need to add additional water. The consistency should be stew-like.

8. Sprinkle with dried Kasoori Methi (fenugreek) leaves before serving. Serve with rice, roti, chapati, or any other flat bread.