Every so often, I dabble in cooking ethnic foods. I always feel a little weird about it — since, as a total WASP, what do I know about authenticity — but it’s fun, anyway. Besides, Indian vegetarian food in undoubtedly some of the best there is.
Tonight, the hubby and I made “tandoori” cauliflower (in quotes because it was really made on the stove top) and dal for dinner.
This was a great dinner, especially when served with some Trader Joe’s frozen naan. I know, I cheated, but it’s good! It happens to be better than the only homemade naan I’ve attempted to date, and it’s a lot less work.
Pat was in charge of the cauliflower, and although he worked off of this recipe, it was largely improvised, since we originally planned to make it on the grill, but — long story short — we ended up being out of propane, so we moved the show indoors.
As for my part, I actually do make a mean dal, if I do say so myself.
Since it’s such a staple of a vegetarian diet, I figured I’d better master it. Here’s my (loose) recipe.
1 cup lentils
4 cups water
2 small onions
3/4 tsp cumin
3/4 tsp turmeric
dash cayenne pepper
salt to taste
Bring the lentils and the water to boil and simmer, partially covered, for 30 minutes to an hour, until tender. Slice the onions into crescents and saute until tender and golden Stir in the spices and then add the onion mixture to the lentils. Sit well and simmer for a few minutes more, and then serve with yogurt or alongside your favorite Indian dish.