| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Indian |
|
1 |
Servings |
INGREDIENTS
| 7/8 |
c |
Dry green lentils, picked |
|
|
over and washed |
| 2 |
pt |
Water |
| 1 |
t |
Fresh ginger, peeled and |
|
|
finely grated |
| 1 1/4 |
lb |
Fresh spinach, or 1 package |
|
|
frozen spinach thawed |
| 1 |
|
Fresh hot green chiles |
|
|
seeded and minced – I |
|
|
used |
|
|
some jalapenos I had on |
|
|
hand up to 2 |
| 8 |
T |
Fresh chopped coriander |
|
|
leaf cilantro- adjust |
|
|
to |
|
|
taste. |
| 6 |
T |
Vegetable oil |
| 2 |
T |
Lemon juice |
| 1 |
t |
Salt |
INSTRUCTIONS
Yesterday evening, with a friend coming over for dinner, I broke out
Madhur Jaffrey's "Indian Cooking" and whipped up a dinnerful of
subcontinental dishes, which I thought I'd share with the list. All
three recipes derive from that one book, which I can't recommend
highly enough as a good overview of all the various aspects of Indian
food. None of these dishes are outrageously (even notably) hot, but
could be jacked up however you like. Anyway, here's what we had last
night: Prep time: about 10 minutes Cooking time: 1.5 hours Place
lentils and water in a saucepan and bring to a boil over medium heat.
Cover, reduce heat to low and allow to simmer 1 hour. About 45 minutes
into this, heat vegetable oil in a skillet large enough to hold all
the ingredients, over medium-high heat. When hot, add the ginger and
chiles and saute 10 seconds. Add spinach and coriander and cook, about
10 minutes or spinach is wilted. Add the lentils, lemon juice and salt
and mix well; bring to a simmer. Reduce heat to low, cover and cook
another 25 minutes. Test and adjust seasonings before serving. Posted
to CHILE-HEADS DIGEST by "Jonathan T. Smillie" <jsmillie@protix.com>
on Oct 19, 1998, converted by MM_Buster v2.0l.
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