|Whole Green Lentils with Spinach and Ginger|
Whole Green Lentils with Spinach and Ginger was comfort food at its best: simple and nourishing. With fresh ginger and green chilies included, the flavour was warm and spicy. In the interest of full disclosure, I must admit that I adjusted the recipe a little...or maybe a lot ;). I cooked the lentils for only 40 minutes (instead of the recommended hour) until they were just done, reduced the oil to only 1 tablespoon, and I couldn't bring myself to cook all of that beautiful fresh spinach and coriander for 30 minutes so simmered only half the quantity of each with the chili, ginger and lentils, adding the rest just before serving. The dish had a nice consistency with the lentils adding substance but really taking a back seat to the spinach.
I think it would have gone very well with rice but I wanted to try my hand at making flatbread. I used whole wheat atta flour, a fine durum hard wheat flour that's traditionally used in Indian flatbreads, in place of the plain and wholemeal flours in the recipe. The dough for the Layered Bread (Paratha), requiring just a little salt, oil and water in addition to the flour, was very easy to make; shaping and cooking the flatbreads was a different story...it's clearly an art form I'm a long way from mastering but I did eventually find the rhythm of cooking one while rolling out the next. With the flaky layers created by brushing the rolled dough with oil, folding and rolling again (twice) before cooking, they were richer tasting than most flatbreads but delicious!
|Gujerati Carrot Salad|
To round out the meal, I made this easy Gujerati Carrot Salad. Dressed with lemon juice, fried mustard seeds and the oil used to fry them, it was a crisp, cool and refreshing accompaniment to the spicy lentils.
Visit here to see what everyone else at IHCC cooked up for potluck.