660 Curries by Raghavan Iyer

Author:Raghavan Iyer [Iyer Raghavan]
Language: eng
Format: epub, mobi
Publisher: Workman Publishing Company
Published: 2016-08-11T16:00:00+00:00

EGGPLANT-SMOTHERED

Yellow Split Peas

Baingan Chane Ki Dal

Porridgelike and thick, this curry adroitly balances nutty and pungent flavors. Use more chiles (or fewer) to tilt the scale to suit your taste buds. For added richness, drizzle a tablespoon or more of ghee over the cooked dal. In addition to being downright tasty, the ghee will protect your tongue if you have added one too many red-hot chiles. MAKES 4 CUPS

1 cup plus 1 tablespoon yellow split peas (chana dal), picked over for stones

2 tablespoons Ghee (see recipe) or canola oil

1 tablespoon coriander seeds

4 dried red Thai or cayenne chiles, stems removed

1 teaspoon black or yellow mustard seeds

½ teaspoon ground asafetida

12 to 15 medium-size to large fresh curry leaves

1 medium-size eggplant (about 1 pound), stem removed, cut into ½-inch cubes

2 teaspoons coarse kosher or sea salt

1. Place the 1 cup split peas in a medium-size saucepan. Fill the pan halfway with water and rinse the peas by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups water and bring to a boil, uncovered, over medium-high heat. Skim off and discard any foam that forms on the surface. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the split peas are partially tender, 25 to 30 minutes.

2. While the split peas are cooking, heat the ghee in a small skillet over medium-high heat. Sprinkle in the remaining 1 tablespoon split peas, the coriander seeds, and the chiles. Cook, stirring constantly, until the split peas and coriander seeds turn reddish brown and the chiles blacken slightly, about 1 minute. Using a slotted spoon, transfer the mixture to a plate to cool, leaving the oil behind. Set the skillet aside.

3. Once the spice mixture is cool to the touch, transfer it to a spice grinder and grind until the texture resembles that of finely ground black pepper.

4. Reheat the ghee in the skillet over medium-high heat. Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Remove the skillet from the heat and sprinkle in the asafetida and curry leaves (be careful, as the leaves will spatter upon contact).

5. Once the split peas are partially tender, stir in the eggplant, the salt, the ground spice blend, and the contents of the skillet. Cover the pan and cook over medium heat, stirring occasionally, until the eggplant is fork-tender, about 10 minutes. Then serve.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.