A Trio of Indian Goodness

This is the second meal I made from magazines I had the time to read recently due to some time in the doctor’s waiting room and it was great! Two of the recipes are from a spotlight on Indian food in this month’s Vegetarian Times and the other comes from an article on do-it-yourself takeout in a recent Whole Living magazine. All of it was beyond easy and delicious!

I’ll get right to it! As the bread should be cooked right before serving, I’d do it last. I’ll do it in the order, I prepared it, which worked out great.

This may be the longest blog post of all time, but I thought these three things went so well together that I had to post them together!

Stewed Lentils with Yogurt, Cucumbers, and Green Chiles
To serve, ladle the lentils over brown rice, top with some plain, Greek yogurt or soy yogurt and top with cucumber mixture. Sprinkle with cilantro leaves.

For the lentils:
• 1 tsp. whole cumin seeds
• 2 Tbsp. olive oil
• 1 c. diced onion
• 4 cloves minced garlic
• 2 Tbsp. minced ginger
• 1 tsp. ground turmeric
• 5 c. water
• 2 c. red lentils
• kosher salt

1. Heat saucepan over medium heat, then add cumin seeds and toast until fragrant, about 1 minute, swirling pan constantly. Set seeds aside.

2. Heat oil and add onion, garlic and ginger. Cook, stirring, until onions are tender, about 6 minutes.

3. Add turmeric and toasted cumin seeds. Cook 1 minute.

4. Add water and lentils. Bring to a boil, then reduce to a simmer and partially cover. Cook until lentils are tender and mixture thickens, about 15 minutes. Season with salt to taste.

For the garnish:
• 1/4 c. diced onion
• 1 c. cucumber, peeled, seeded and diced
• 1 green chile (I went with a serrano), thinly sliced/diced
•  1/4 c. chopped cilantro, with whole leaves for sprinkling (I forgot the whole leaves)
• 1 Tbsp. white vinegar

Combine all ingredients (except whole cilantro leaves!). Put together and enjoy! This is a really mild, flavorful dish. The garnish really brightens it up (I’d recommend it for other dishes as well).

Okra and Onions
If you’ve never had okra or think you don’t like it, try this recipe. It’s easy and delicious!

• 2 Tbsp. canola or vegetable oil
• 1/2 tsp. whole cumin seeds
• 1 medium onion (about 1 1/2 c.), diced
• 12 oz. frozen okra, thawed (I didn’t manage to thaw very much and it was fine, for what it’s worth!)
•  2 tsp. ground coriander (I ran out a little short, so I used a big of garam masala too)
• 3/4 tsp. salt
• 1/2 tsp. ground turmeric
• 1/2 tsp. cayenne pepper, or to taste
• 1/2 tsp. amchoor or 1 tsp lemon juice (I couldn’t find amchoor, so I went with the lemon juice)
• 1/2 tsp. sugar

1. Heat oil in skillet over medium heat. Add cumin seeds and cook 10 seconds. Add onion and saute 3 minutes.

2. Stir in okra, then coriander, salt, turmeric and cayenne pepper.

3. Cover and cook 10 minutes, stirring once or twice.

4. Stir in amchoor/lemon juice and sugar.

Onion-Stuffed Flat Bread
This bread is easier than you would think and took no time to make! Basically, you can make this while your okra is simmering and you’ll be ready to roll. I am already dreaming up what else I could stuff into this dough and fry to maximum deliciousness.

Filling:
•  2 c. finely chopped red or white onion
• 1 tsp. ground coriander (again, I was out at this point, so I used garam masala. It was good!)
• 1 tsp. finely chopped jalapeno or chile (I went with serrano again)
• 1/2 tsp. amchoor or 1 tsp. lemon juice (again, the lemon juice)

Dough:
• 2 c. atta (Indian whole wheat flour) or whole wheat flour (I went with the whole wheat flour, which I already had on hand)
• 1/2 tsp. salt
• 3 Tbsp. canola or vegtable oil, plus more for greasing griddle

1. Make filling: combine all ingredients in a bowl.

2.  For dough, pulse flour and salt in food processor until combined. Add 1 1/4 c. water and process 2 minutes or until smooth. Cover and let stand 10 minutes.

3. Roll dough into eight balls (I halved this recipe and made 4, which was plenty for 2 people), then dust with flour. On a floured silpat or counter, roll out each ball into a 3-inch circle.

4. Place about 2 tablespoons of filling into the center of each circle. Join dough edges together, crimp tightly.

5. Flatten so seam is in the center, dust with flour, then flip it so the seam side is down. Roll out again to a 6-inch circle.

6. Oil iron griddle or heavy skillet and heat over medium heat. Cook dough circle (or oval in my case!) 1 to 2 minutes, or until bottom browns and is firm.

7. Flip and cook 1 to 2 minutes more. Here the directions said to oil the bread before flipping, etc., but I’d just use common sense and oil bread or pan as needed. I think I ended up with less greasy fried bread by holding back a little… Cook second side 1 to 2 minutes and press down firmly to get nice and brown. Serve hot or at room temperature.

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3 responses to “A Trio of Indian Goodness

  1. Pingback: Chana Masala | I Eat Veg

  2. Hi…this looks so fab, I’m definitely goimg to make the lentil dish. Just one thing with the bread recipe – you list ‘3 Tbsp. canola or vegtable oil, plus more for greasing griddle’ however the method only mentions oiling the griddle – where does the 3tbsp come in?
    Thank you! Poppy 🙂

  3. Hi, Poppy! Sorry I never answered this! Just realized that.

    I should have amended it — the real directions said to oil the griddle, place a piece of bread on it, then oil the top of the bread before flipping with 1/2 tsp oil, etc. But I just eyeballed it and oiled as needed.

    Sorry for the confusion! And sorry it took me 2 months to reply! I hope you went ahead with it anyway — this meal is delish!

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