Friday, January 3, 2014

hello from Siberia

There was more snow this morning, not that much, but below zero (fahrenheit) temperatures and a wind chill that brought the temperature to –31F. Siberia. People wait for Dr. Shivago to show up. No one is on the roads, or in shops or anywhere. After some snow shoveling I also decided that it is a good day to stay in and cook a fragrant, warming, spicy Indian dal in the slow cooker. My version of dal, not that authentic but flavorful --- with red and white lentils, potatoes, spices and the regular coconut milk, the one from the carton.

cocnut_dal

Coconut potato dal with white and red lentils (make 2-3 servings);

  • 1/4 cup red lentils
  • 1/4 cup white lentils
  • 2 medium sized potatoes, peeled, diced
  • 1 cup of water
  • 1/2 cup of coconut milk
  • 1/2 onion
  • 1 ts grapeseed oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cardamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon black mustard seeds
  • salt to taste
  • fresh curry leaves

In a small (1 quart) slow cooker, add the lentils, water, potatoes and the coconut milk. In a saute pan, heat the oil and saute the onion. Once they are browned add all the spices, and saute for another 3 min. Turn down the heat, and mix in the browned, spiced onion to the dal in the slow cooker. Add the curry leaves, and mix. Cook on high for about 2.5h. Add salt to taste.

cocnut_da_2l

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