Spinnach and Apricot Daal and/or Soup
Apr. 29th, 2014 08:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentric in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomDear Internet, I made a delicious. I made it by smashing together two daal recipes and this soup recipe. I was aiming for dhal consistency, but I think I put too much water in, so I have really chunky soup.
This recipe is: endlessly customisable. Swap yoghurt for coconut or cashew cream. Swap apricots for other fruit (dried, tinned, etc). Swap tomatoes for chicken stock. Swap green lentils for red or for any other daal-friendly pulses. Swap spinnach for kale, silverbeet, etc. Use any indian curry powder or paste, or Keens Curry Powder. (I'm not sure what south-east asian curry pastes would do to this.) Anything but pulses and water can be left out entirely, but leaving ALL the spices out would be disappointing.
This recipe requires of you: Some chopping, a wee bit of faffing with a frying pan, and a fair bit of time.
About 100 grams green lentils
4 cups or *less* of water (I made the mistake of eyeball guessing, but I'm suspicious of the fact that the soup recipe and the daal recipe both call for 4 cups. These are not the same thing, people!) for daal, more for soup
6 small garlic cloves, diced
1 onion, roughly diced
1 tbsp oil
The following spices, in roughly equal amounts (I used about 1 1/2 teaspoons): ginger powder, madras curry powder, pepper, mustard seeds
A bit less: chilli powder, cumin seeds
1 can diced tomatoes
1/2 can of tinned apricots (er... assuming your tinned apricots come in 250 gram cans?), no juice
A handful of shredded spinnach
Natural, greek-style or indian-style yoghurt, to serve.
Put the lentils in the water, bring to boil, skim off as much of the scum as you can but don't fuss about what you can't. Simmer.
Meanwhile: sautee onions and garlic in the oil, in a separate pan, for about 5 min. Add mustard and cumin seeds, stir occasionally until aromatic - definitely stop when they start skipping. Lower heat. Add remaining spices, stir until it all smells tasty and clings to the onion.
Tip the mixture into the lentil pot, along with tomatoes and apricots. Simmer for around 20 min. Add spinnach.
Figure out if you need to add water, boil water off, or accept that you have soup.
If soup, stir a dollop of yoghurt through each bowl. If daal, serve with yoghurt on the side. Basil and/or coriander would be nice but not compulsory garnishes.
This recipe is: endlessly customisable. Swap yoghurt for coconut or cashew cream. Swap apricots for other fruit (dried, tinned, etc). Swap tomatoes for chicken stock. Swap green lentils for red or for any other daal-friendly pulses. Swap spinnach for kale, silverbeet, etc. Use any indian curry powder or paste, or Keens Curry Powder. (I'm not sure what south-east asian curry pastes would do to this.) Anything but pulses and water can be left out entirely, but leaving ALL the spices out would be disappointing.
This recipe requires of you: Some chopping, a wee bit of faffing with a frying pan, and a fair bit of time.
About 100 grams green lentils
4 cups or *less* of water (I made the mistake of eyeball guessing, but I'm suspicious of the fact that the soup recipe and the daal recipe both call for 4 cups. These are not the same thing, people!) for daal, more for soup
6 small garlic cloves, diced
1 onion, roughly diced
1 tbsp oil
The following spices, in roughly equal amounts (I used about 1 1/2 teaspoons): ginger powder, madras curry powder, pepper, mustard seeds
A bit less: chilli powder, cumin seeds
1 can diced tomatoes
1/2 can of tinned apricots (er... assuming your tinned apricots come in 250 gram cans?), no juice
A handful of shredded spinnach
Natural, greek-style or indian-style yoghurt, to serve.
Put the lentils in the water, bring to boil, skim off as much of the scum as you can but don't fuss about what you can't. Simmer.
Meanwhile: sautee onions and garlic in the oil, in a separate pan, for about 5 min. Add mustard and cumin seeds, stir occasionally until aromatic - definitely stop when they start skipping. Lower heat. Add remaining spices, stir until it all smells tasty and clings to the onion.
Tip the mixture into the lentil pot, along with tomatoes and apricots. Simmer for around 20 min. Add spinnach.
Figure out if you need to add water, boil water off, or accept that you have soup.
If soup, stir a dollop of yoghurt through each bowl. If daal, serve with yoghurt on the side. Basil and/or coriander would be nice but not compulsory garnishes.
no subject
on 2014-04-30 04:18 am (UTC)no subject
on 2014-04-30 08:29 am (UTC)no subject
on 2014-05-01 06:27 am (UTC)