Warm Lentil Salad with Coconut and Tomato

January 18th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

2½ tablespoons canola oil
1 tablespoon black mustard seeds (optional)
1 teaspoon yellow split peas
1 teaspoon cumin seeds
2 whole dried red chiles
8 fresh or 12 frozen curry leaves, torn into pieces (optional)
18 teaspoon asafetida (optional)
1 fresh hot green chile, cut corsswise into thin slices
1 red onion, sliced
1½ teaspoons salt, or to taste
2 tablespoons unsweetened shredded coconut (optional)
1 small tomato, chopped
1 cup split peas or lentils simmered in water to cover until tender, and drained
Juice of ½ lemon
¼ cup chopped fresh cilantro

DIRECTIONS

Combine the oil, the mustard seeds (if using), and yellow split peas in a large, heavy-bottomed saucepan or casserole dish over medium-high heat. Cook, stirring, until the mustard seeds crackle and/or the dal begins to color, 1 to 2 minutes. (Cover the pan if using mustard seeds; they pop and splatter.)

Add the cumin and cook, stirring, until the cumin turns golden brown, about 1 minute.

Add the dried chiles, curry leaves, and asafetida (if using), and cook, stirring, about 1 minute. (Stand back when using the curry leaves; they spit when they hit the oil.)

Add the fresh chile, onion, and salt, and cook until the onion softens, 2 to 3 minutes. Add the coconut, if using, and cook, stirring, until it turns golden brown, about 2 more minutes. Add the tomato, and cook, stirring, about 1 minute. Add the cooked lentils, lemon juice, and cilantro, and stir until the lentils are warmed through. Taste for salt. Spoon the salad into a serving bowl, and serve warm or at room temperature.

© Recipe Property of Suvir Saran

Not-so-dull Dal

January 18th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

3 tablespoons canola oil
2 teaspoons cumin seeds
3 dried red chiles
Pinch asafetida (optional)
1 medium red onion, halved and thinly sliced
1 jalapeño (cored and seeded to make more mild), finely chopped
1 tablespoon kosher salt
2 garlic cloves, peeled and finely chopped
1½ cups washed masoor dal or yellow split peas (channa dal)
6 cups water
Juice of ½ lemon

DIRECTIONS

Heat the oil with cumin and chiles in a medium saucepan over medium-high heat for 1½ minutes. Add the asafetida (if using), and cook for 20 seconds, and then add the onion and jalapeño. Cook for 1 minute, stir in the kosher salt, and cook until the onion and jalapeño have softened, about 3 minutes, stirring often. Add the garlic and lentils, and cook until garlic becomes fragrant, 1 to 1½ minutes. Stir in ¼ cup of the water, cook until the pan is dry, and then add an additional 5¾ cups water and the lemon juice. Bring to a boil, and then reduce heat to a simmer. Partially cover, and stir every 10 minutes until the lentils are soft and break apart easily but are not completely broken down, 25 to 35 minutes. Taste for seasoning, and serve with rice.

© Recipe Property of Suvir Saran

Sambhaar

January 14th, 2011 § 0 comments § permalink

Makes about ¾ cup

INGREDIENTS

3 dried chiles
2 tablespoons coriander seeds
2 tablespoons mustard seeds
1 tablespoon white lentils (urad dal)
1 tablespoon yellow split peas (channa dal)
2 teaspoons fenugreek seeds
2 teaspoons ground peppercorns
40 curry leaves (optional)

DIRECTIONS

Place all of the spices in a medium skillet over medium-high heat. Toast until the mustard seeds begin to pop and the skillet starts to smoke, stirring often, 3½ to 5 minutes. Transfer to a spice grinder of coffee mill and grind until powder fine. Store in an airlight jar for up to 4 months.

© Recipe Property of Suvir Saran

Persian Herb Stew

October 14th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Vegetable oil
1 bunch scallions, chopped fine
1 medium yellow onion, chopped
1 medium leek, sliced thin, tops included
1 pound, beef, cubed into ½ inch cubes
Salt/pepper
½ teaspoon saffron threads
¼ teaspoon cinnamon
½ teaspoon turmeric
2 medium tomatoes chopped, seeds included
3 dried Persian lemons, cracked in half
2 cups water
½ cup yellow split peas or pre soaked chick peas
2 cups of fresh spinach, chopped
½ cup fresh dill, chopped
½ cup fresh parsley, chopped
½ cup fresh cilantro, chopped
½ cup fresh chives, chopped
¼ fresh fenugreek

PREPARATION

Cook onions, scallinos and leeks in oil heavy bottom soup pot over medium heat, stirring occasionally, until golden brown and semi translucent, 15 to 20 minutes.

Sprinkle salt and pepper on the meat. Increase heat to high, and then add meat, saffrom, cinnamon and turmeric to onions and cook, stirring frequently, until meat is no longer pink, about 5 minutes. Mix in tomatoes and toss in lemons and stir well, then simmer for a few minutes. Add water and simmer covered for about 35 minutes. Add water and beans and all fresh herbs and simmer again covered for about 45-60 minutes or until meat is very tender.

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