/j/doc/recipe/dal_kali.txt

Dal Kali

nordindien grundnahrungsmittel kali = schwarz

• 250 g ganze schwarze linsen (sabat urad)
• 1 zwiebel grob gehackt
• 2 knoblauchzehen grob gehackt
• 5 cm ingwer grob gehackt
• 1 gruene chili grob gehackt
• 120 ml oel
• 2 el kreuzkuemmel gemahlen
• 2 el koriander gemahlen
• 2 tl salz
• 1/4 tl chili gemahlen
• 2 el garam masala
• 140 ml sahne

Vorbereitung

• linsen in 2 L wasser im grossen topf langsam kochen und 1 stunde koecheln bis weich.
• kochfluessigkeit abgiessen und aufheben.
• zwiebel, knoblauch, ingwer und chili moersern oder fein hacken.
• oel in pfanne erhitzen, zwiebelmischung bei grosser hitze braeunen.
• kreuzkuemmel und koriander dazugeben und 2 minuten braten.
• linsen mit salz, chilipulver und garam masala unterruehren.
• mit 300 ml kochfluessigkeit abloeschen.
• aufkochen und 10 minuten koecheln.
• kurz vor servieren sahne unterruehren und 2 minuten mitkoecheln.

Easy Garam Masala

This is a quick Garam Masala (Indian spice) mix.

Garam Masala is better when made with whole spices that have been roasted and ground, but this is a quick and easy substitute that's pretty good.

• Prep: 5 mins
• Total: 5 mins
• Servings: 12
• Yield: 1/4 cup

Ingredients:

• 1 tablespoon ground cumin
• 1.5 teaspoons ground coriander
• 1.5 teaspoons ground cardamom
• 1.5 teaspoons ground black pepper
• 1.0 teaspoon ground cinnamon
• 0.5 teaspoon ground cloves
• 0.5 teaspoon ground nutmeg

Masala Rice (vegetable spiced rice)

This versatile dish is ideal for late spring or early summer. It's also a delicious dish that cooks quickly, at the end of a long day.

Ingredients for 4-5 servings

• 2 cups basmati rice
• 1/2 cup zucchini, chopped
• 1/2 cup green beans, chopped
• 1/2 cup fresh peas (carrots, potatoes, cauliflower, or broccoli may be substituted according to constitution)
• 1/2 tsp cumin seeds
• 1/2 tsp black mustard seeds
• 1/4 tsp turmeric
• 1 pinch asafoetida (hing)
• 2 pinches salt
• 12 whole cloves
• 1 inch piece of fresh ginger, peeled and diced fine
• 2 cinnamon sticks, broken into small pieces
• 8 bay leaves
• 10 cardamom pods, whole
• 1 pinch cayenne
• 3 cloves garlic, chopped fine
• 1/2 cup ghee
• 1 Tbs coconut, shredded
• 1/2 cup cilantro, fresh, chopped (divided use)
• 1 lime

Wash the rice two times. Wash and chop vegetables.

Put the chopped ginger and ¼ cup of the cilantro in a blender with coconut and ½ cup of water. Blend until liquid.

Heat the ghee in a 3-quart saucepan and add the mustard seeds, cumin seeds, turmeric, and hing, and cook until the mustard seeds pop. Then add the cloves, bay leaves, cardamom, and cinnamon. Heat until the spices are fragrant then pour in the blended mixture. Add the garlic and salt, and then cook until the garlic browns slightly. Stir in the vegetables and rice, mixing thoroughly. Add cayenne. Pour in 5 cups of water and bring to a boil. Turn down the heat to a simmer and cover loosely.

Cook until the vegetables are tender and the rice is cooked, about 18 to 20 minutes. Turn this out into a serving dish and squeeze fresh lime juice over it. Sprinkle chopped cilantro and coconut over the top before serving.