Tag Archive for Indian

Amy’s Dal

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1 ½ c Indian red lentils (masoor dal)
¾ t garam masala
¾ t hing (asafetida)
1 T turmeric
1 t ground coriander
8 c water (may use chicken broth or add chicken or vegetable bullion)

2 T oil
2 T butter
4-6 cloves garlic, finely chopped
1 inch fresh ginger, finely chopped
1 small or ½ large onion, finely chopped
1 stalk celery, finely chopped
1 tomato, finely chopped

2 T lemon juice
salt to taste

¼ c cream

3 T oil
1 chile japone, with seeds discarded, cut in small ribbons
1 t black mustard seeds
1/2 t whole cumin seeds

chopped cilantro

Combine first 6 ingredients in a pot and boil until lentils are soft.

Meanwhile, add next 7 ingredients to hot skillet and stir occasionally until celery is soft. Combine with previous mixture.

Add lemon juice and simmer 10-15 min. Salt to taste.

Remove from heat and add 1/4 c cream.

Heat the 3 T oil until shimmering and have a splatter screen handy. Add the chile japone, then the cumin seeds and finally the black mustard seeds. Cover immediately and temper the spices for 15-20 seconds, then remove from heat. Once it cools for a minute or two, scrape oil, chile and seeds into a small dish for serving.

Each person can garnish their own bowls of dal with the oil-tempered spices and cilantro. Serve with naan or rice.

Posted in Ethnic, Ethnic_Indian, Main Dishes, Soups tagged with , ,

Chickpeas

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For 3 c cooked chickpeas as ingredient: 1 c dried chickpeas, 1/2 t salt, 1 T oil, 3+3 c water

For 4.5 c cooked as ingredient: 1.5 c dried chickpeas, 3/4 T salt, 1 T oil, 5 + 5 c water

For 3 c chickpeas as side dish: 1 c dried, 3 + 3 c water, 1 T salted butter, 1/2 t salt, 1/8 t garlic powder, 1 bay leaf

Add plenty of water to chickpeas, bring to a boil, turn off heat and let soak for an hour. Drain. Add remaining ingredients and simmer until tender.

INSTANT POT:

Either soak the chickpeas overnight and cook for 15 minutes in 2.5 c water, or just rinse without soaking and cook for 45 min in 3 c water. Natural release.

Posted in Ethnic, Ethnic_Indian, Vegetables tagged with ,

Papri/Papdi Chaat (Indian)

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Chaat refers to the dish, which is more of a snack in India. Namak para and papri/papdi are two different bases. AI says this “Namak para and papdi are both savory Indian snacks, but they differ in their flavor and texture. Namak para is a crispy, flaky snack [easier to eat with a fork] with a savory, slightly salty taste, often made with flour and spices. Papdi, on the other hand, is a crispy flatbread-like snack [a round, flat, dense cracker, easier to eat with hands], typically made from gram flour (besan) and used in various street food dishes.”

RECIPE (basic ingredients in blue)

Base of NAMAK PARA (also known as nimki/namkin or nimkin or namakpare; recipe here or check youtube). We will use “namak para” from New India Sweets and Spices.* One pound could serve as few as 4 hungry men or as many as 9 skeptical church women.

Top with the following.

CILANTRO MINT CHUTNEY (Green Chutney)
2 c (lightly packed) cilantro leaves (small stems ok)
1 c (lightly packed) mint leaves (leave out for Cilantro Sauce)
1 jalapeno
1 clove garlic
1 T lime or lemon juice
1/2 t salt
1/3 c yogurt (or up to 1/3 c water)
1 inch (1 T peeled, grated or diced) ginger (optional)
1 t roasted cumin seeds or 1 t (roasted**) powder
1 t sugar

Blend all of the above. Blend at high speed until smooth, adding water as needed. Makes about 2 cups. Refrigerates up to 4 days.

TAMARIND CHUTNEY (IMLI CHUTNEY)
3 T tamarind paste
2 c water
1/2 t cumin powder
1/4 t cayenne (or 1/2 t chili powder)
3/4 c brown sugar
1/2 t salt
1/2 t ground ginger (optional)***

Mix water and tamarind paste to dissolve lumps, strain. Combine with remaining ingredients and cook 20–25 minutes, stirring occasionally, until the chutney has slightly thickened. Cool and serve. Store in fridge for up to one week or freeze.

YOGURT SAUCE

EASIEST: mix 1 t chaat masala into 2 c yogurt

MORE COMPLEX:
2 c yogurt
1/2 t chili powder
1/2 t (roasted) cumin
1/4 t coriander powder (optional)

CHICKPEAS (see recipe on this site)

Cubed STEAMED CAULIFLOWER or BOILED POTATOS

Enjoy!

OPTIONAL INGREDIENTS:
Diced tomatoes 
Diced onions
Diced green onions 
Diced radishes
Cilantro leaves
Diced fried chicken 
Chaat masala

*The other ingredients are also available made fresh. Order “Papri Chaat” one day ahead by the person; will be about $4.50 per person (as of about 2018); They will give all ingredients: Nimki, yogurt, mint sauce, tamarind sauce, potato/chickpea mix.
** https://pipingpotcurry.com/how-to-make-cumin-powder/
***Some recipes include ~1/2 t chaat masala, but since this is in the yogurt sauce already and is not a primary ingredient, leave it out.

Posted in Ethnic, Ethnic_Indian, Main Dishes tagged with