Thursday, September 20, 2007

Indian Feast

The new camera has been bought, and new food has been made! Tonight we went for an Indian feast: Tandoori Tofu, Dhal (Lentils), Cauliflower and Potato Curry, and Rice. It was really, really good--so good, in fact, that Son #1 actually complimented me on the meal. Wow. Since we will be eating this tomorrow as well, I will post some recipes today, and the others tomorrow.

For the Dhal:
This recipe is awesome and pretty easy to make. It is nourishing and tasty. If you love Indian food, the you will love this dish. I double the recipe so there are lots of leftovers.
- 3/4 cup red lentils (the small ones--they cook in 15-20 mins)
- 1 1/2 cup water
- 1 tsp tumeric
- 1 large sliced onion
- 1 tsp salt (or to taste)
- 1 large tomato, chopped
- 4 tbsp vegetable oil
- 1/2 tsp cumin (or more, if you like)
- 1/2 tsp coriander (or more, of you like)
- 1 garlic clove, chopped
- 6 curry leaves, crushed

1. Put lentils, water, tumeric, and onion in a large saucepan. Bring to a boil, then simmer (with the lid on) until lentils are soft. When the lentils are done, they will break apart when you stir them, making a thick(ish) paste.
2. Add the salt and tomatoes and simmer until heated through.
3. Heat oil in a small saucepan, and fry garlic until golden. Add spices and stir into lentil mixure. Serve.
A Note on Rice: I am not going to post a recipe for rice here, but just wanted to say that basamti rice is essential for Indian food. It is wonderfully fluffy, never sticks, and has a great flavour.


melanie said...

mmmm...i have to say indian is definitely one of the favourites at our house too... looks yummy!

mom said...

I loved this meal

Belle said...

Do you have to use curry leaves?
I can't find curry leaves.

Vegan Dad said...

You don't need to curry leaves. I can only get them if I have visited an Indian grocery in Toronto, so I usually make dhal without them.

Anonymous said...

I keep looking for the Tandoori Tofu recipe, but you seemed to have only posted the seitan one. Can you post your tofu one too? Thanks!

Vegan Dad said...

I don't really have one, other than what is printed on the side of the tandoori spice mix I have. I slice up frozen, thawed, and pressed tofu, marinate in a mix of 1/2 cup yogurt, 1.5-2 tbsp standoori spice, and 2 tbsp oil. I then BBQ the tofu on med-hi.

bugink said...

I made this last night for a big group and they ate it all up! I did find some fresh curry leaves at a local asian market. Kind of pricey, but I think they are worth it as they do add a unique flavor. It was a fairly large package - I believe I can dry and store the leftovers.

Weltengreif said...

I understand some people are even able to their hands on fresh curry leaves. Are you one of these or does the recipe as it stands call for _dried_ curry leaves?