Posts Tagged curry
Here’s another of those great Indian recipes. I love this stuff. When I was a kid, my family ate lentils all the time. I used to turn my nose up at lentils because I had no idea what they were or how good they truly are. To top it all off, they’re also really good for you.
Well, lentils are the main ingredient in this great dish, and it doesn’t matter what lentils you use…orange, red, green…whatever. Dahl can be used as a side dish as part of an Indian feast, or you can eat it with Pappadum or white rice. By the way, Patak makes a great cook-to-eat Pappadum that you can fry up yourself.
16 oz lentils
8 tbsp Canola oil
3/4 cup chopped tomatoes
1.5 cups chopped onion
3 Jalapeno peppers, seeded and chopped
3 tbsp minced garlic
1 tbsp cumin
2 tbsp garam masala
1 tsp cardamom
1.5 tbsp curry powder (Madras, red or hot)
1 tbsp salt
1 tsp ground black pepper
1 tbsp sugar
2 tbsp ginger paste
1 tbsp unseasoned rice vinegar
1 tbsp turmeric
8 cups low-sodium chicken stock
In a large pot, heat the oil. Then, add the onions and cook until they are translucent. Do not brown.
Then, add the lentils, Jalapenos, garlic, cumin, garam masala, cardamom, salt, black pepper, sugar, ginger paste, curry powder, and turmeric. Cook for about 2 minutes until the herbs and spices meld together. Add the chopped tomatoes, and deglaze the pan with the rice vinegar.
Add the chicken stock and bring to a boil. Lower the heat to simmer, and cook until the lentils become tender (about 20-30 minutes), stirring occasionally.
Taste the Dal and adjust the seasonings if need be.
The single most important ingredient in this dish is the Hot Madras Curry Powder. Hence, the photo. Again, this is a vegetarian dish and you shouldn’t let my choice of vegetables limit you. Use your imagination. I would say that the chick peas are a must. Beyond that, have at it.
3 cloves of garlic, chopped
1 hot green chili pepper, chopped (Jalapeno works here)
1 medium sized green pepper, chopped
1 medium sized red pepper, chopped
2 cups cauliflower florets
1 medium zucchini, cubed
1 medium yellow onion, chopped (I like Vidalia here)
1 can chick peas, drained
2 cups tomatoes, chopped (or 1 14.5 oz can diced tomatoes)
4 tbsp. olive oil
1/2 to 3/4 cup coconut milk
1/4 cup chicken stock
1 tbsp. Garam Masala
3-1/2 tbsp. Hot Madras Curry Powder
Sea salt to taste
Put the olive oil in a large, heavy skillet and heat over medium heat. Add the garlic, chili peppers and onion, and cook for about 3-4 minutes until the oil is infused and the onions are translucent. Add the Garam Masala and cook for an additional 3 minutes.
Add the cauliflower and cook for about 5 minutes. Then, add the chicken stock, red and green peppers, salt and Hot Madras Curry Powder and saute for an additional 5 minutes.
Add the zucchini, coconut milk, tomatoes and mix well. Simmer over medium-high heat for 5-7 minutes. At the very end, toss in the chick peas. Then, adjust the salt and Hot Madras Curry Powder to taste. Cook for about 3 minutes.
This versatile dish can be served with Naan bread, Basmati rice or Couscous.