Sunday, November 19, 2006

Tofu Korma, Red Lentil Pancakes, Pistachio and Currant Pulao, Red Lentil Cauliflower Curry, Papadums

Dinner 11/19

Tofu Korma
(fried tofu with cumin, coriander, turmeric, chili powder in a soy yogurt sauce)

Red Lentil Pancakes
(recipe below)

Pistachio and Currant Pulao

Red Lentil Cauliflower Curry
(a test recipe for Terry and Isa's next cookbook...)


AOL Keyword: Red Lentils ;)

The Red Lentil Cauliflower Curry is a Terry test recipe -- and the spices make it feel like there's a Bollywood film going on in your mouth.

The korma was fab as per usual, with the soy yogurt making an guest appearance to liven up the party along with the supporting cast of regulars (pulao, papadums, red lentil pancakes). Speaking of which...

Red Lentil Pancakes
(makes approximately 12 pancakes)

1 cup red lentils
2 cups of water
1/2 onion studded with a clove
1 tsp. canola oil
2 curry leaves (or 1 bay leaf)

2 tsp. salt

1 clove of garlic
1/4 tsp. red pepper flake
1/4 tsp. turmeric
1/4 tsp. cumin seed
1/4 tsp. fennel seed
pinch of sea salt
1 tbs. canola oil

about 1 cup besan (chickpea) flour

canola oil

In a pressure cooker, over med-high heat, place scant 1 tsp. of canola oil and clove studded onion and cook for 2-3 minutes until the onion is just starting to show some color. Put the rinsed and sorted red lentils into the pressure cooker along with the 2 cups of water, close the lid and and bring to a boil, cooking on the lowest setting (or ring) for 10-14 minutes. Let cool and remove the onion. Add the 2 tsp. of salt and mash the lentils together (or use a stick/immersion blender).

In a mortar and pestle, mash the garlic, red pepper flakes, turmeric, cumin seed, fennel seed and a pinch of sea salt into a paste. Heat the 1 tbs. of canola oil in a small frying pan and cook the paste for 30-45 seconds until fragrant (careful, the garlic will want to burn). Add the cooked paste to the lentil mixture and stir to combine. Check for salt.

Remove the lentil mixture from the pressure cooker and place into a large bowl and let cool to room temp (or if making in advance, refrigerate).

In 1/4 cup increments, add the besan flour to the lentil mixture and stir to combine. If you want to use your hands, careful, it's sticky. You may need to add an additional 1/4 cup of flour if it's still very sticky. You should be able to form the lentils into roughly 1" balls without them sticking to your hands too much.

In a large cast iron skillet over medium heat, add 2 tbs. of canola oil. Place four 1" balls of lentil mixture, spaced evenly, and press down with a spatula, until they're about 1/4 - 1/2" thick. Cook for 3-5 per side until a light crust begins to form. Repeat for the rest of the lentil mixture. Serve hot.

blog comments powered by Disqus