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Daaaaaaling

09 Nov
November Isar

November Isar

As beautiful as the Isar is during all times of year, it’s sometimes startling to see how it can change so rapidly in just a few weeks. Look at this photo from a few days back compared to the one I posted in the last blog entry. Winter is coming. (But unfortunately not yet the new season of Game of Thrones.)

Two weekends ago, we had another cook-in at Caro’s place – making use of some of her 70 kilos of garden-grown vegetables that she harvested. I had wanted to try out a salad I saw posted in the New York Times a couple months back and finally I had the chance. In addition to a lovely chicken dish plus broad beans with a saffron sauce and pan roasted and smashed potatoes, we got to work peeling carrots in order to re-create the Roasted Carrot and Avocado Salad. And what was amusing along the way – the big advantage of growing your own vegetables as Caro does – is that you get the most amazing shapes sometimes…have a look at this beauty. πŸ˜‰ I think Mallorie chopped her up in the end…

The salad was great. Can highly recommend it. Also it would be great with other root vegetables – parsnips, turnips, or pumpkin.

Roasted Carrot and Avocado Salad

Roasted Carrot and Avocado Salad

Today it pours outside and I hear the temperature will drop substantially in the next 24 hours. Perhaps it is better to say Winter is Here, although I would rather prefer to believe there is a little more sun in the future. Anyway, there will be soon enough when I go home for Thanksgiving.

To get in the spirit of fall, don’t hesitate to make a big pot of Daal – in my pressure cooker, this is a super fast dish to throw together. Not many ingredients plus you can tweak the recipe as you like, choosing the types of lentils/beans you like, and adjust the seasonings to your preference. Yesterday I did this one:

Daal prep

Daal prep

Directions: chop up a small red onion and fry it for a few minutes in some mustard oil (ideally in a pressure cooker, but any medium sized sauce pan will work). When the onion begins to brown, throw in a teaspoon of brown mustard seeds. When they begin to pop, put in your dry spices: some ground cumin, tumeric, asafetida, ground coriander. Stir. Chop up your chili and throw it in. Stir and let the flavors begin to meld. Chop up two tomatoes – remove the skins if you prefer – and put them in. Let everything cook down a bit – your tomatoes should begin to get mushy. When they do, put in two whole peeled garlic cloves, 5-10 curry leaves, a handful of chopped cilantro and a half a cup of yellow split peas and a half a cup of green lentils and one to two teaspoons of salt. Finally add 4 cups of water and stir everything around once before putting on the lid. If you’re cooking with a pressure cooker, set your timer to 25 minutes, and select the higher pressure valve setting. Let it cook. In 25 minutes you will have a daal. Rich and spicy, perfect served with a scoop of yogurt and a sprinkling of fresh cilantro.

Daal

Daal

 

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