Wednesday, February 2, 2011

Recipes for January 31st with Layla Ali

Yellow Dahl, Rice Fritters, Onion Chutney
Cook white rice, 1:1-1/4 rice/water ratio, and fluff lightly when done
When cool, form balls with an ice cream scoop and your hands, using cold water to prevent sticking
When balls are formed, poke each with a chopstick, and fill with a thin chutney or sauce, or not
Roll balls in chickpea flour, or in eggs and breadcrumbs, and fry in hot oil til lightly browned
Drain on brown paper bags away from the flame
Sautee chopped onions, garlic, ginger, cumin seeds, S & P until onions are tender
Add a 1/4 cup sugar, a large heap of tamarind paste, and a generous splash of simple vinegar, like apple cider, cooking til bubbly
Remove from heat and puree half, then mix back together
Soak yellow split peas and garbanzo beans overnight in plenty of water
Drain and simmer in fresh water for about an hour, with dashes turmeric, cinnamon, coriander, cloves, and cumin- you could use commercial curry powder if that's all you have
In a low pan, heat olive oil and cook a teaspoon each of mustard seeds and fenugreek til seeds pop. Add and sautee finely chopped onions, garlic, celery, carrots and ginger until onions are translucent
Puree beans in cooking water, removing some water if wanting a thicker dish
Add sauteed vegetables, cook for another half hour -hour on low

Serve Dahl in a bowl with a fritter on top and a generous dollop of chutney

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