Creamy Dal and Aloo Gobi Sorta     

Curry TypeVegetable
DifficultyModerate (Chuck Narad)
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
IngredientsCreamy Dal

1/2 cup yellow split peas
1/2 cup lentils
4 cups water
1 small onion, chopped
3 cloves garlic, minced
3 TBS unsalted butter (or ghee)(or peanut oil)
chili powder
cayenne pepper
cumin powder
1/2 cup sour cream

Aloo Gobi Sorta

1/2 head of cauliflower, separated into florets
1 head of broccoli, separated into florets broccoli stem, split and sliced
2 potatoes, peeled and cubed large
1 medium onion, chopped
3 cloves garlic, minced
1 TBS cumin powder
2 TBS minced fresh ginger
1/2 tsp ground allspice
1/2 tsp black pepper
1/2 tsp cayenne
2 TBS olive oil (or ghee)
white wine
1/4 cup raisins
1/4 cup sunflower seeds
1/4 cup roasted red peppers
InstructionsCreamy Dal

Melt butter over medium heat. Add about 1 tsp each of chili powder, cayenne, and cumin, and stir for a couple of minutes. Add the split peas, and cook for about 10 - 15 minutes until they start popping. Add the onion and garlic, sauteuntil the onions are soft. Add lentils and water, and simmer (covered) stirring occassionally until the lentils are soft; add more water as needed. Add the sour cream and serve.

Aloo Gobi Sorta

Heat the olive oil in a deep pan at medium-high. Add all spice and cumin. Saute the onion and garlic until soft. Add some white wine,the sunflower seeds, and the ginger, and stir regularly. As the wine boils off, add a little more; alternate between a splash of wine and a splash of water throughout the cooking. Make sure that the cook gets only wine internally.

Next, add the potatoes and more liquid; keep stirring. After about 5-10 minutes add the cauliflower and rasisins; after 10 minutes more add the broccoli and red peppers. Keep stirring and keep adding liquids. When the broccoli is soft, add the black pepper and cayenne.

Serve the dal and the vegetables over basmati rice, with a side of yogurt and some chapatis or tortillas.

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