05 October 2011

Indian Food Fest

Earlier this week, my friend Sonic sent me a text message wanting to hang out. Being in the middle of my semester and completely swamped with classes and research and proposals, oh my! I asked if we could meet for dinner this evening because my husband was having a man date. Everyone needs to eat, right? She came over, drank some home brew, chatted, and ate delicious food. I almost killed our lungs, when I put chilies, spices, and other hot things on the hot cast iron pan. The vapors came up and into coughing fits we went. I opened up the window and and door and put on the fan to try and blow the vapors away. Other than that, a successful dinner!

I was planning on making samosas using phyllo dough as the pastry, but we were getting too hungry to wait for it to bake, so we just ate it as is.



Ingredients
Aloo mattar based the samosa recipe from Vegan with a Vengeance
cumin seeds
mustard seeds
coriander seeds
potato, diced into cubes
onion
carrot
garlic
ginger
peas or edamame
curry powder
turmeric
cayenne pepper


Red lentil dahl
onions
garlic
ginger
hot chilies
red lentils
water or broth
curry powder
turmeric
cumin powder
sriracha


Method
Aloo mattar
Bring the potatoes to boil in a sauce pan. Boil until the potatoes are tender, about 10 or so minutes. Drain and set aside.

Heat a cast iron pan over medium heat and add a bit of olive oil. Add the seeds and stir constantly until they start popping and turning brown. Add the onion, carrot, garlic, and ginger to the pan. Stir to combine. Add any spices to the pan. Turn on a fan, so the vapors don't kill your lungs. Stir to combine. When the potatoes are done, add them to the pan, along with the peas or edamame. Use a potato masher, or the back of a spoon to mash everything together. Add a spash or two of water to help combine everything. Taste and adjust seasonings.


Red lentil dahl
Sauté the onions, garlic, ginger, and chilies in a bit of olive oil over medium heat in a sauce pan until the onions are browned. Add the red lentils and enough water or broth to cover the lentils. Bring to a boil, then lower heat and simmer until most of the broth is absorbed by the lentils and it is pretty mushy. Add seasonings and sriracha and adjust to taste.

Serve with rice and fresh fruit.


Notes
This was quite delicious. The dahl was super duper easy to put together. I forgot to start boiling the potatoes before I sautéed the vegetables, so they had to hang out for about 10 minutes until the potatoes finished.

As evidence that we did eat the deliciousness, I present: Sonic!


Nom nom nom

1 comment:

  1. whenever i made indian foods it's always a feast as well. i love making multiple dishes - they're all just so darn yummy! both your aloo mater and the dahl look fantastical, and hooooray for sharing indian eats with friends!

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