A food/cooking/eating thread

[Christina]

I want to make some Indian lentil dishes! But not necessarily Madras lentils. There's another lentil dish (maybe it's yellow?) that I've had at the Indian buffet but I can't seem to figure out the best way to make them.

If anyone has awesome Indian vegetarian food recipes post them here. I'd be so appreciative!! (Preferably the recipes that don't involve pounds of ghee or deep-frying)

Erika - I was scrolling thru a bunch of threads trying to find a post I meant to reply, and i saw this older post from you ... I don't know if you know Mark Bittman from the NYT, but he's got a Vegetarian cookbook that's maybe 1-2 yrs old ... I've done a couple of lentil recipes from this that are pretty awesome - I found this one online and am lazily cutting and pasting here. All the parenthetical remarks are from the place where I copied this. It's really easy and adaptable if you want to do some switchouts.

Simplest Dal (from Mark Bittman’s How to Cook Everything Vegetarian)

The original recipe says this serves 4

(The original recipe calls for an optional 2 Tbs cold butter or peanut oil to be stirred in just before serving – I didn’t notice a flavor difference after adding butter, and I’d rather save the calories, but add it if you must.)

1 cup dried red lentils (you can use yellow split peas, if you prefer)

2 Tbs minced or finely grated fresh ginger (I actually never peel mine.  And you know what?  I’ve never noticed a difference.)

1 Tbs minced or finely grated garlic

4 cardamom pods (confession: I actually hijacked some from a nice loose tea I had on hand.)

1 Tbs mustard seeds

2 cloves

1 tsp cracked black pepper

1 ancho or other mild dried chili (or crushed red pepper, to taste)

Salt

Several chopped tomatoes (optional, but very tasty)

Chopped fresh cilantro for garnish

- Combine all ingredients except cilantro and salt in a saucepan, and cover with about an inch of water (If you’re using a very wide pan, use less.  But it’s not very scientific.)

- Cook over medium-ish heat at a steady simmer for about half an hour, salting to taste as it cooks

- During the last few minutes of cooking, add the tomatoes if you’re using them.

- Remove the cloves and cardamom pods, and adjust seasoning to taste.  Garnish with cilantro.

[Christina]

I want to make some Indian lentil dishes! But not necessarily Madras lentils. There's another lentil dish (maybe it's yellow?) that I've had at the Indian buffet but I can't seem to figure out the best way to make them.

This is the second Bittman one, and it's even easier. I eat gallons of this over the winter. Also found this online and cut-n-pasted. There are comments in this one too. No idea who Anna is, for example:

Potatoes and Lentils with Curry

adapted from How to Cook Everything

    * 1 cup lentils, any color, rinsed well
    * 3 1/2 cups of liquid (I use one can of coconut milk plus 1 3/4 cups of water)
    * 1 tbsp. of curry powder
    * 2 medium Russet potatoes, peeled and cut into big cubes
    * plain yogurt (nonfat is great)
    * fresh cilantro, chopped
    * salt and pepper

This really couldn't be easier... unless I came over and made it for you (I know that's what you were thinking, Anna). In a medium saucepan, add the lentils, liquid, and curry powder. Turn the heat to medium-high, and bring it to a rolling boil. Once it's boiling, cover almost all the way, turn the heat to medium-low, and stir every few minutes for about fifteen minutes.

[Sarah]

Is your real name Neil?

[cavorting with nudists]

Dean Martin's recipe for Martin Burgers: (not vegetarian)