How to Cook Indian (107 page)

Authors: Sanjeev Kapoor

BOOK: How to Cook Indian

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This tasty
dal
from Andhra Pradesh is a complete meal when served with rice. In some homes, the spice level of this dish is upped by many notches.

Serves 4.

½ cup (100 grams)
toor dal/arhar dal
(split pigeon peas)

2 green chiles, stemmed and chopped

¼ teaspoon fenugreek seeds

½ teaspoon ground turmeric

1 teaspoon red chile powder

¼ teaspoon grated cane jaggery

¾ teaspoon table salt

2 tablespoons ghee (page 37)

1 teaspoon brown mustard seeds

2 dried red chiles, stemmed and broken in half

1 teaspoon
dhuli urad dal
(split skinless black gram)

6 cloves garlic, crushed

8 to 10 fresh curry leaves

Pinch of asafetida

1 medium red onion, diced

1 cup chopped fresh sorrel leaves (see Note)

¼ cup (30 grams) grated fresh coconut (or frozen unsweetened coconut)

1. Put the
toor dal
in a large bowl, wash in plenty of water 2 or 3 times, and drain. Add 1½ cups (300 ml) water and soak for 2 hours. Drain in a colander.

2. Place a nonstick saucepan over high heat and add 3½ cups (700 ml) water. When it comes to a boil, add the
toor dal,
green chiles, fenugreek, and turmeric. Lower the heat to medium, cover, and cook for 35 minutes or until the
dal
is soft.

3. Purée the
dal
with an immersion blender or use a potato masher to mash it well. Add the chile powder and jaggery, and cook for 3 to 4 minutes. Add the salt and stir well.

4. Place a nonstick sauté pan over medium heat and add the ghee. When small bubbles appear at the bottom of the pan, add the mustard seeds. When they begin to sputter, add the dried chiles,
dhuli urad dal,
and garlic. Sauté for 30 seconds. Add the curry leaves and asafetida, and sauté for 15 seconds. Add the onion and sauté for 2 to 3 minutes or until lightly browned. Add the sorrel and sauté until it wilts.

5. Add the sautéed mixture to the
dal
and stir well. Add 1 cup (200 ml) water and stir. Bring to a boil.

6. Add the coconut and serve hot.

Sorrel turns a dark greenish black after cooking.

Jain Osaman

A thin green-gram soup

This lovely soup is simple to make and tastes terrific. Traditionally
osaman
is made with
toor dal
(split pigeon peas), but in my house it is made with
sabut moong,
which is equally good.

Serves 4.

1 cup (240 grams)
sabut moong
(whole green gram)

1 teaspoon table salt

½-inch (1-cm) piece fresh ginger, peeled

2 green chiles, stemmed

2 tablespoons ghee (page 37)

Generous pinch of asafetida

1 teaspoon black mustard seeds

1 teaspoon cumin seeds

3 or 4 whole cloves

1-inch (2½-cm) cinnamon stick

5 or 6 curry leaves

1 tablespoon ground coriander

½ teaspoon ground turmeric

1 teaspoon plain yogurt

1 teaspoon grated cane jaggery

2 teaspoons freshly squeezed lemon juice

1 tablespoon minced fresh cilantro

1. Put the
sabut moong
in a bowl, wash in plenty of water 2 or 3 times, and drain. Add 2 cups (400 ml) water and soak for about 30 minutes. Drain in a colander.

2. Put the
moong
in a nonstick saucepan, add 5 cups (1 liter) water and ½ teaspoon of the salt, and place over high heat. Bring to a boil, lower the heat to medium, and cook for 20 to 25 minutes or until the
moong
is soft.

3. Put the ginger, chiles, and ½ teaspoon water in a blender, and grind to a fine paste. Transfer to a small bowl, add 1 tablespoon water, and stir.

4. Drain the
moong
in a colander set over a bowl. Reserve the
moong
for use in another dish; set the liquid aside to use in this soup.

5. Place a nonstick saucepan over medium heat and add the ghee. When small bubbles appear at the bottom of the pan, add the asafetida, mustard seeds, cumin, cloves, cinnamon, curry leaves, diluted ginger–green chile paste, coriander, and the remaining ½ teaspoon salt. When the seeds sputter, add the
moong
cooking liquid and stir. Add the turmeric and stir again. When the mixture begins to boil, add the yogurt and stir.

6. Add the jaggery and stir. Let the mixture simmer for 2 to 3 minutes.

7. Just before serving, add the lemon juice and cilantro. Serve hot.

Khattu Mag

Green gram cooked with sour yogurt and spices

I tasted this for the first time at my in-laws’ home after I got married to Alyona. My mother-in-law had made it herself, and I was impressed: The combined flavors are both delightful and healthy.

Serves 4.

½ cup (100 grams)
sabut moong
(whole green gram)

1½ teaspoons table salt

1½ cups (375 grams) low-fat plain sour yogurt (see page 513), whisked

2 tablespoons
besan
(chickpea/gram flour)

¼ teaspoon ground turmeric

1 teaspoon fresh ginger paste (page 12)

1 teaspoon green chile paste (page 12)

1 teaspoon sugar

1 tablespoon vegetable oil

Pinch of asafetida

½ teaspoon black mustard seeds

½ teaspoon cumin seeds

3 or 4 whole cloves

1-inch (2½-cm) cinnamon stick

¼ teaspoon fenugreek seeds

8 to 10 fresh curry leaves

1. Put the
sabut moong
in a large bowl, wash it in plenty of water 2 or 3 times, and drain. Add 2 cups (400 ml) water and soak for 1 hour. Drain the
moong
in a colander.

2. Place a medium nonstick saucepan over high heat and add 2 cups (400 ml) water. Add the
moong
and 1 teaspoon of the salt and bring to a boil. Lower the heat to medium, cover, and cook for 15 to 20 minutes or until the
moong
is soft.

3. Put the yogurt in a large bowl and add the remaining ½ teaspoon salt, the
besan,
turmeric, ginger paste, and chile paste. Whisk until thoroughly combined. Add the sugar and 1 cup (200 ml) water and whisk again.

4. Place a second medium nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the asafetida, mustard seeds, cumin, cloves, cinnamon, fenugreek, and curry leaves and sauté for 2 minutes. Once the seeds sputter, add the yogurt mixture and cook for 5 minutes or until the
besan is
cooked and the yogurt mixture thickens.