| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Indian |
|
1 |
Servings |
INGREDIENTS
| 7/8 |
c |
Dry green lentils; picked over and washed |
| 2 |
pt |
Water |
| 1 |
ts |
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 |
tb |
Fresh chopped coriander leaf; (cilantro)- adjust to taste. |
| 6 |
tb |
Vegetable oil |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
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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