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Nov. 27th, 2008 08:03 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickCurry reviews: Green and black lentils with garlic, also Bolly Cauli
Green and Black Lentils w/ garlic, p. 389 in the book 660 Curries by Raghavan Iyer
1/2 cup urad dal
1/2 cup moong dal
Rinse these, put in saucepan with 3 cups water, cook until mostly done, fifteen minutes or so.
Meanwhile, in mortar, make a paste out of...
2 T chopped cilantro
2 t cumin seeds
1/2 t black peppercorns
15-20 fresh curry leaves (omitted b/c I can't get these.)
6 cloves garlic
2 fresh green chilies, stems removed
When the stuff to be made into a paste is a paste, heat up 2 T ghee or canola (I used lard) in a fry pan and then put the paste in there. Fry it up until the garlic bits are starting to brown and such. At that point, turn heat down, add 1/2 cup water to deglaze, also put in salt (1 1/2 t) and turmeric (1/2 t). Scuff bottom of pan with fork to get up the crispy bits. Pour contents of fry pan overtop of lentils. Stir and cook lentils about five more minutes to temper the heat of the chiles.
This is quick and easy. It's hotter than I expected (I blame my chiles), reheats well, and improves on the second day. I kind of like the creamy texture of the skinned black lentils.
Bolly Cauli, p. 482
2 T ghee, oil (lard)
4 cloves garlic, finely chopped
2 slices ginger (1x2x1/8), finely chopped
Fry that up in a roomy frying pan until the garlic is light-brown. Reduce heat to medium, add
1 lb. potatoes cut into 1" cubes
2 t Bin Bhuna Hua garam masala (covered in a previous entry)
1 1/2 t. salt
1/4 t. turmeric
Fry the above about two minutes, until spices are fragrant.
add 1 lb. cauliflower, cut into florets, and 1 can tomatoes, chopped, with juice. Cover and simmer, stirring occasionally, until veggies are fork-tender. Stir in 1/4 cup chopped cilantro, serve.
This was okay but not rockstar. Also it wasn't hot enough so I added two dried red peppers, which perked things up considerable.
Green and Black Lentils w/ garlic, p. 389 in the book 660 Curries by Raghavan Iyer
1/2 cup urad dal
1/2 cup moong dal
Rinse these, put in saucepan with 3 cups water, cook until mostly done, fifteen minutes or so.
Meanwhile, in mortar, make a paste out of...
2 T chopped cilantro
2 t cumin seeds
1/2 t black peppercorns
15-20 fresh curry leaves (omitted b/c I can't get these.)
6 cloves garlic
2 fresh green chilies, stems removed
When the stuff to be made into a paste is a paste, heat up 2 T ghee or canola (I used lard) in a fry pan and then put the paste in there. Fry it up until the garlic bits are starting to brown and such. At that point, turn heat down, add 1/2 cup water to deglaze, also put in salt (1 1/2 t) and turmeric (1/2 t). Scuff bottom of pan with fork to get up the crispy bits. Pour contents of fry pan overtop of lentils. Stir and cook lentils about five more minutes to temper the heat of the chiles.
This is quick and easy. It's hotter than I expected (I blame my chiles), reheats well, and improves on the second day. I kind of like the creamy texture of the skinned black lentils.
Bolly Cauli, p. 482
2 T ghee, oil (lard)
4 cloves garlic, finely chopped
2 slices ginger (1x2x1/8), finely chopped
Fry that up in a roomy frying pan until the garlic is light-brown. Reduce heat to medium, add
1 lb. potatoes cut into 1" cubes
2 t Bin Bhuna Hua garam masala (covered in a previous entry)
1 1/2 t. salt
1/4 t. turmeric
Fry the above about two minutes, until spices are fragrant.
add 1 lb. cauliflower, cut into florets, and 1 can tomatoes, chopped, with juice. Cover and simmer, stirring occasionally, until veggies are fork-tender. Stir in 1/4 cup chopped cilantro, serve.
This was okay but not rockstar. Also it wasn't hot enough so I added two dried red peppers, which perked things up considerable.
