Food For Thought

Sometime around February, my friends and I finally got around to going to the ethnic restaurants that were a mere block from our apartment. Our first expedition was a dinner at the small Indian place around the corner. None of us had ever had Indian food before so we enlisted our friend Colin, who frequented this restaurant, to guide us. Let me tell you, Indian restaurants have a very distinct odor. Many restaurants bequeath an odor that is similar, or at least somewhat related to the food served; this restaurant didn’t smell bad, but there was something that wasn’t right. Immediately I was on guard for the food to be on par with the aroma.

I was impressed with the selection on the menu. There were over 200 items to be had, all different in some way. Since there were six of us, we all ordered six different things and shared, as good friends do. When the food arrived, I fears were realized; the food was a goopy mess of different unidentifiable pastes and thick sauces. I was reassured by Colin that he had eaten this food before and no harm would come to us. Sitting on my pride, I swallowed my fear, and dove into the first bowl of goop. After the initial shock of the intense heat, I was amazed by the myriad of flavors dancing around my mouth. There was something familiar, and something very different about what I was eating. There was meat, vegetables, sauce, and when dipped in the naan, it was a complete meal. After the six of us were completely satisfied, and our plates cleaned, we headed back to my apartment to sleep off the feast we just finished.

Since that night, I’ve been pining to recreate something Indian in my own kitchen, and now I’ve finally done it. It wasn’t anything spectacular that I’d recommend serving at Christmas or any major holiday, but as something for everyday. That being said, it is something that will wow whoever you make it for, because as the food cooks, it transforms into its own sauce, and spicy covering for whatever you put inside of it. And it’s incredibly healthy. Read the ingredients over, and try to find something unhealthy about this (leaving out the heaping dollop of sour cream I put on mine). Also, read Deb’s description of how this type of food helps when it’s hot out. I can’t explain it, but damn, it’s true.

Green Dal (adapted from Smitten Kitchen’s Everyday Yellow Dal)

1 cup green split peas, soaked in cold water for 1 hour
2 large tomatoes (about 16 ounces), cut into 8 wedges per tomato
1/4 cup canola oil
1/2 teaspoon ground cumin
1 medium red onion, finely chopped (about 1 1/2 cups)
5 large garlic cloves, thinly sliced
1 teaspoon coriander seeds, finely ground
3/4 teaspoon ground turmeric
1/2 teaspoon cayenne 1/4 cup minced cilantro leaves
1 tablespoon unsalted butter
1 teaspoon salt

OPTIONAL
I grilled some chicken breasts with cumin and chili powder on them, sliced them up and added them at the end. You can do this with any meat if you don’t want a vegetarian dish.

Drain the split peas, and place them in a large saucepan, or high walled pot, with the tomato slices and 3 cups of water. Bring to a boil, then reduce to a simmer. Simmer for about an hour. Pick out the tomato skins carefully after an hour. Stir vigorously with a whisk to bring it together. Keep warm over very low heat.

In a medium skillet over high heat, heat the oil. Once the oil is hot, add the cumin and stir making sure to mix in all of the cumin. Add the chopped onion and sauté for about 3 minutes, or until soft. Add the garlic and continue to sauté until the onion turns dark brown, another 5 minutes. Add the coriander, turmeric and cayenne, stir and pour mixture over the split peas and tomato mixture (the Dal). Add in the cilantro, butter, and salt and stir. Cook another 5 minutes, on medium low heat until everything is warmed through. Serve with cilantro and sour cream. Serves 4.