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.





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