Monday, May 29, 2017
Red Lentils / Masoor Dal - 1 cup
Green Mango - 1 (medium sized), peeled and chopped into small cubes
Turmeric - 1/2 tsp
Water - 3 cups
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Green Chili - 2, chopped
For Tempering :
Mustard Oil - 2 tsp
Dried Red Chili - 2, broken
Paanch Phoron / Five Spices - 1/2 tsp
Cook the dal with 3 cups of water and some turmeric till it is soft.
Heat a large pan. Add 1 tbsp of olive oil, mustard seeds and green chili. Add the chopped mango and a pinch of turmeric and cook till the mango gets soft. Add the dal and some water. Adjust seasoning and bring it to boil.
Once it reaches desired consistency, remove from heat.
Heat a small pan, add mustard oil. Once the oil is smoking, add the panch phoron and red chili. For the oil and the spices over the dal and serve immediately.
Adapted from http://www.bongcookbook.com/2009/02/masoor-dal-revisited-with-mangoes.html
Thursday, May 25, 2017
Fresh Shrimp - 1 pound, peeled, rinsed and dried
Olive Oil - 1/4 cup
Garlic - 3 big olives, thinly sliced
Cumin Powder - 1 tsp
Paprika - 1/2 tsp
Cayenne Pepper - 1/4 tsp
Salt and Pepper
Cilantro or Parsley for garnishing (optional)
Heat a large pan. Add the olive oil and sliced garlic and cook till the garlic is golden.
Increase heat and add shrimp, salt, pepper, cumin, paprika and cayenne. Stir to blend and continue to cook, for around 5 minutes, shaking the pan once or twice and turning the shrimp once or twice until they are pink all over and the gravy is bubbly.
Garnish with cilantro or parsley and serve immediately over steamed rice or quinoa.