Traditional alloo gobi (potatoes and cauliflower)

 Indian Cooking, Recipes, South Asian culture  Comments Off on Traditional alloo gobi (potatoes and cauliflower)
Jun 132010
 

Alloo Gobi, Potatoes and cauliflower

Alloo Gobi

I had two heads of cauliflower to use up from my organic produce delivery and a lot of red potatoes. So the first thing I thought of for the two ingredients was alloo gobi. Sometimes, I add tofu, but this time I didn’t, since I was also making masoor dal, which would suffice for protein.

“This North Indian dish, supplemented with stuffed Parathas and Sour Lime Pickle, is put into small, brass “tiffin-carriers” and taken as lunch by thousands of school children and office workers. Rolled in the same parathas, it may be taken on picnics or long car journeys.
(serves 6)

2 lbs cauliflower (1 smallish head)
2 medium-sized boiling potatoes (about ¾ pound)
6 tblsps vegetable oil
¼ tsp whole fenugreek seeds
1 tsp whole cumin seeds
1 to 2 whole dried hot red peppers
¾ tsp ground turmeric
1 tsp ground coriander seeds
1 to 1 ¼ tsp salt
1/8 tsp freshly ground black pepper
1 tsp garam masala

Discard leaves and coarse stem of cauliflower. Break head into 2-inch long flowerets. Now cut each floweret lengthwise into very slim flowerets, with the heads never wider than ½ inch. Soak in cold water for half an hour.

Peel the potatoes. Cut them into dice, about ½ x ½ x 1/3 inch. Soak in bowl of cold water for half an hour.

Drain cauliflower and potatoes and dry them in a dish towel. Heat oil in a large 12 – to – 14- inch skillet over high heat. When the oil is smoking, scatter in the fenugreek seeds, the fennel seeds, the cumin seeds, and the red peppers. Stir once and quickly add the cauliflower and the potatoes. Stir again and turn the heat to medium. Sprinkle the turmeric, coriander, salt, and pepper over the vegetables and sauté them for about 8 to 10 minutes. Now add ¼ cup water and cover immediately. Turn heat to very low and steam vegetables gently about 7 to 10 minutes or until vegetables are tender. Sprinkle the garam masala over the vegetables, stir once, and serve.”

optional: I like to squeeze about 1/2 a lemon to it at the end.

Source: Madhur Jaffrey’s World of the East Vegetarian Cooking cookbook

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Masoor dal

 Indian Cooking, Recipes, South Asian culture  Comments Off on Masoor dal
Jun 132010
 

easy dal

Masoor Dal

Masoor dal (red lentils/Egyptian lentils) cooks easily and is tasty. It can also be substituted by mung dal. This is an easy recipe that is sure to please. Although oil or ghee can be used, the ghee adds a richer flavor.

* 1 cup masoor dal
* 1 quarter-sized slice of fresh ginger
* 3/4 tsp salt
* 2 tblsps vegetable oil or ghee
* a pinch of ground asafetida
* 1 tsp whole cumin seeds
* 2 whole, hot dried red peppers

Pick over the dal and wash in several changes of water. Drain, then add 4 cups of water and bring to boil. Skim away surface residue. Add ginger and turmeric. Turn the heat to low and cover so that the lid is a little ajar.

Cook for 1 to 1 1/2 hours or until dal is no longer grainy. It can be mashed for a smoother consistency and to quicken the cooking time. Stir, add salt, and keep covered.

Heat the oil or ghee in a small skillet or pot over a medium flame. When hot, put in the asafoetida followed by the cumin and red peppers. Turn the peppers so all sides turn dark and crisp. Pour the mixture into the dal. Cover and allow the dal to absorb the flavors for at least a minute prior to serving. It can be garnished with lemon juice and cilantro.

Source: Madhur Jaffrey’s World of the East Vegetarian Cooking cookbook

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