which_chick (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
which_chick) wrote2008-12-16 07:45 pm
which_chick) wrote2008-12-16 07:45 pm
(no subject)
I have a couple of curry reviews for you here, have been remiss in keeping all ya'll apprised of the curry situation.
The first recipe, tonight's offering, was Mixed Lentils with Ginger and Garlic, p. 404 in book.
Here are the ingredients:
1/3 each moong dal, masoor dal, urad dal, rinsed.
6 slices ginger
3 fresh green chilis
2 teasp. cumin seeds
4 tbsp. fat (lard in my world, ghee if you have it, canola oil if you have *views* on lard)
1 small red onion, cut and sliced (I chopped mine, easier for my presentations.)
1/2 teasp. turmeric
1 med. tomato, cubed
1/4 cup chopped cilantro
salt to taste.
That's the recipe. I read it several times. I could find no garlic in it. Error. Garlic not found. Maybe it's a geek joke? Anyway, I followed the directions (mostly, substituted red peppers, dried, for green fresh because I did not have green fresh) and did not put any garlic in the recipe, so what we have here is Mixed Lentils With Ginger and Garlic that does not contain any garlic.
It's still pretty damn tasty. I like the gingery lentils without garlic. They're nummy.
Directions: Rinse lentils, add to pan with 3 cups water, cook until done. Meanwhile, in mortar, grind up ginger, cumin seeds, peppers. (If you wanted to add garlic, you would do it here. Probably six cloves would be about right.) Mash all the ginger/peppers up, the cumin will stay mostly whole. In a fry pan, heat up half the fat and cook the onions in there until they are dark brown. (Don't cheat. This is important for flavor.) Set them aside for garnish. Heat up rest of fat, fry up ginger/peppers/cumin, add turmeric, tomato and cilantro, salt. cook a bit. Add ginger/tomato stuff to cooked lentils, stir. serve with fried onion garnish. (I just put my fried onions in and stirred them up a bit. Easier for work lunches that way.)
The second recipe was Skinned Split Black Lentils w/ Chiles and Black Pepper (I eat a lot of lentils) on p. 369 of the book.
1 cup urad dal
1/2 t. turmeric
1 teasp. whole black peppercorns
6 to 8 green chiles
2 T ghee
1 teasp black or yellow mustard seeds
4 cloves garlic chopped
1/4 cup cilantro, chopped
salt
Rinse dal, put in pan with 3 cups water to cook. Pound peppercorns in mortar, add chiles, make coarse pulpy blend. Heat ghee in skillet, add mustard seeds and pop, add garlic and stirfry until brown on edges. Add pepper/chile blend, 30 seconds cooking. deglaze with 1 cup water, set aside skilled until lentils are done. When lentils done, pour skillet contents into lentils. Add cilantro and salt. (Original recipe contains sugar, which I do not think has any place in lentil dishes. If you want to add it, it's 1 teaspoon worth.) Stir the lot and cook 10 min. Serve. If you want it sour, add juice of one lime, the which I did. I think it's better sour than it is plain.
This I liked but it was surprisingly damn hot and i did not put six damn peppers in it. It was still hot. I got a bunch of very authoritative peppers at the grocery and have been eating very authoritative curries as a result.
The first recipe, tonight's offering, was Mixed Lentils with Ginger and Garlic, p. 404 in book.
Here are the ingredients:
1/3 each moong dal, masoor dal, urad dal, rinsed.
6 slices ginger
3 fresh green chilis
2 teasp. cumin seeds
4 tbsp. fat (lard in my world, ghee if you have it, canola oil if you have *views* on lard)
1 small red onion, cut and sliced (I chopped mine, easier for my presentations.)
1/2 teasp. turmeric
1 med. tomato, cubed
1/4 cup chopped cilantro
salt to taste.
That's the recipe. I read it several times. I could find no garlic in it. Error. Garlic not found. Maybe it's a geek joke? Anyway, I followed the directions (mostly, substituted red peppers, dried, for green fresh because I did not have green fresh) and did not put any garlic in the recipe, so what we have here is Mixed Lentils With Ginger and Garlic that does not contain any garlic.
It's still pretty damn tasty. I like the gingery lentils without garlic. They're nummy.
Directions: Rinse lentils, add to pan with 3 cups water, cook until done. Meanwhile, in mortar, grind up ginger, cumin seeds, peppers. (If you wanted to add garlic, you would do it here. Probably six cloves would be about right.) Mash all the ginger/peppers up, the cumin will stay mostly whole. In a fry pan, heat up half the fat and cook the onions in there until they are dark brown. (Don't cheat. This is important for flavor.) Set them aside for garnish. Heat up rest of fat, fry up ginger/peppers/cumin, add turmeric, tomato and cilantro, salt. cook a bit. Add ginger/tomato stuff to cooked lentils, stir. serve with fried onion garnish. (I just put my fried onions in and stirred them up a bit. Easier for work lunches that way.)
The second recipe was Skinned Split Black Lentils w/ Chiles and Black Pepper (I eat a lot of lentils) on p. 369 of the book.
1 cup urad dal
1/2 t. turmeric
1 teasp. whole black peppercorns
6 to 8 green chiles
2 T ghee
1 teasp black or yellow mustard seeds
4 cloves garlic chopped
1/4 cup cilantro, chopped
salt
Rinse dal, put in pan with 3 cups water to cook. Pound peppercorns in mortar, add chiles, make coarse pulpy blend. Heat ghee in skillet, add mustard seeds and pop, add garlic and stirfry until brown on edges. Add pepper/chile blend, 30 seconds cooking. deglaze with 1 cup water, set aside skilled until lentils are done. When lentils done, pour skillet contents into lentils. Add cilantro and salt. (Original recipe contains sugar, which I do not think has any place in lentil dishes. If you want to add it, it's 1 teaspoon worth.) Stir the lot and cook 10 min. Serve. If you want it sour, add juice of one lime, the which I did. I think it's better sour than it is plain.
This I liked but it was surprisingly damn hot and i did not put six damn peppers in it. It was still hot. I got a bunch of very authoritative peppers at the grocery and have been eating very authoritative curries as a result.