Date: 1/22/2011
By Mini Jain
Sabut Masar (Whole Brown Lentils or Flageolets)Ingredients:
- 1 1/2 cups brown lentils or flageolets
- 2 to 4 whole cloves garlic, peeled
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/4 teaspoon turmeric
- 6 cups cold water
- 3 tablespoons vegetable oil
- 1/2 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1/2 teaspoon fennel seeds
- 1 medium onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garam masala
Method:
Pick over the lentils and wash them under running water in a colander.
In a heavy 4-quart saucepan, combine the lentils with the garlic, ginger, salt, turmeric and water. Raise the heat to high and bring to a full boil. Lower the heat and simmer for 30-40 minutes, covered, stirring occasionally. Lentils and water should become smooth in consistency.
While the dal is cooking, prepare the baghar. If using fresh tomatoes, peel first before chopping. Heat the oil in a small saucepan or skillet. Stir in the cumin, mustard and fennel seeds and cook until they sizzle and begin to darken. Add the onion and saute until golden brown. Add the tomatoes, and cayenne and cook on medium, stirring frequently to prevent sticking or burning. Cook until the oil separates and the tomatoes are soft and dark and rich in color.
Pour the baghar into the dal and stir to blend. Simmer for 5 to 7 minutes. Adjust for salt. If the dal is too thick, add a little hot water. Sprinkle with garam masala and serve.
Gajjar Bhaji (Dry-cooked Carrots)
Ingredients:
- 2 pounds carrots
- 3 to 4 tablespoons oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 inch piece of fresh ginger, finely chopped
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt or to taste
- 1 teaspoon sugar
- 1 teaspoon amchur powder or 1 tablespoon lemon juice or 1 cup chopped tomatoes
- 3/4 teaspoon garam masala
- 2 tablespoons cilantro finely chopped
Method:
Peel the carrots and slice them into thin rounds (slightly thinner than 1/4 inch).
Heat the oil on medium in a deep skillet. Add the mustard seeds and cumin seeds. The cumin should sizzle and darken almost immediately.Stir in the ginger and brown it slightly.
Reduce the heat to medium low. Stir in the turmeric, cayenne, ground coriander and ground cumin. Mix well. Stir in the carrots and salt. Cover and cook for about 7 to 8 minutes or until the carrots are tender.
Add the sugar and amchur powder (or lemon juice or tomatoes). raise the heat to high and cook until all the moisture is absorbed.
Sprinkle with the garam masala and chopped cilantro before serving.
Sada Chawal (Plain Rice)
Ingredients:
- 2 cups Basmati rice or long grain rice
- 1 tablespoon butter or oil
- 1 teaspoon salt
- 4 cups water
Method:
Wash and soak the rice for 20 minutes. Drain it in a fine sieve or colander.
In a heavy pot, heat the butter or oil on medium. Add the drained rice. Stir lightly until the rice grains are lightly coated with butter or oil. Add the water and bring to a vigorous boil on medium high. Reduce the heat to medium and cook, uncovered, until the water boils down to the level of the rice. Stir with a fork. Cover the pot and turn the heat to low. Simmer for 5 to 7 minutes. Stir gently with a fork again. Turn the heat off and let the rice rest for 2 to 3 minutes before serving.
Plain rice can easily be made into Zeera Rice (Cumin Rice). Add 1 teaspoon cumin seeds to the butter or oil and proceed as with Plain Rice.
Note: Plain rice can be prepared without oil or butter. Just add rice and water and cook as the recipe requires.
