Sunday, January 25, 2009
Easy Lentil Dal, Do Piyaza and Aloo Gobi
The Dal recipe is one of those- "oh my goodness that's so delicious, give me the recipe!" kinda things.....
This is a fun meal to prepare with friends. Have your friends assist you with all the chopping and prep work. Serve them a nice red wine as you do this. This meal takes several hours to prepare and cook even with help. Totally worth it as you will all be famished from the delicious smells emanating from the stove top. You will want to start the cooking of the Do Piyaza first and then you can start cooking the dal and lastly the Aloo Gobi, If you use brown basmati rice, remember that takes an hour (you will need at least 2 large pots and 2 med sized pots)
2 Tbsp organic extra virgin coconut oil
3 large onions (sliced)
2 tsp. ground cumin
1 tsp. ground fenugreek
1 tsp. tumeric powder
3 green chilies, chopped
2 1/2 lbs. lamb cut into cubes
2 cups water
1 tsp garam masala
1. Heat the oil in a heavy pan over high heat, add the onions and fry until soft (2 minutes)
Remove 1/2 the onions from the pan and reserve
add the spices and fry for a few more minutes
2. Add the chilies and meat and fry until meat is brown
Add approximately 2 cups of water and cook partially covered for 1 hour or until meat is tender
3. Add the reserved onion and the garam masala and simmer for 5 minutes or until curry is fairly thick
6 tablespoons organic extra virgin coconut oil
2 large onions, chopped fine
100g fresh ginger , grated
2 garlic cloves, finely chopped or pressed
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground tumeric
3 cardammom pods
1 tsp fresh ground black pepper
1/4 tsp ground nutmeg
1.25 L gluten free chicken stock
450g red lentils, rinsed well
2 grated apples
salt to taste
lemon juice to taste
1. Cook the onion, ginger, cardamom pods and cloves in the oil for 5 minutes without browning. Add garlic, ginger and ground spices. Cook for 1 minute while stirring. add the stock, grated apples and lentils and simmer with lid on for 20-30 minutes until liquid is mostly absorbed. take lid off towards the end if you need to lose some liquid. add the lemon juice just before serving.
2 cups Cauliflower, cut into florets
1 large sweet potato, cubed
1 large onion, chopped fine
1 cup canned crushed tomatoes
2 garlic pods, 1 tsp ginger minced and mixed into paste
1/2 tsp Chili powder
1/4 tsp Tumeric powder
1 tbsp coriander powder
2 tsp Cumin powder
1 tsp curry masala
1 tbsp organic extra virgin coconut oil
pinch of mustard seeds
salt to taste
1/2 cup frozen peas (optional)
1. Cook the sweet potato covered in just about 1 cup water until semi-done (insert a fork and it should barely be able to come out). this should take 5 or 6 minutes.
add the cauliflower to the potatoes and cover again, adding a little more water if required along with tumeric powder. cook until the cauliflower is just tender and not too mushy.
set this aside
2. Heat oil in a heavy bottomed pan (pot) and temper the mustard seeds. as soon as they start to pop, add the chopped onions and saute until the ends turn brown (5 minutes or so)
add the ginger-garlic paste and saute for another 30 seconds
add the chill, cumin, coriander and curry masala. fry another minute until the masala turns brown.
reduce the fire and pour the crushed tomatoes in and mix well. add salt. cook for 5 minutes until the oil separates and there is a thick paste of masala, onions and tomatoes.
3. Add the cooked potato-cauliflower pieces and blend well. adjust salt if needed. (you can add some frozen peas at this time if you like) cook until the curry becomes dry and the gravy just about covers the potato-cauliflower mixture.
Serve with brown basmati rice.
the Dal keeps very nicely in the freezer! the Do Piyaza matures wonderfully as well. and you can freeze it for months if you like