An Indian Veg Dinner

We decided to make two new dishes, both variations of Indian Vegetarian cooking: Masoor Dal (Spiced Red Lentils) and Roasted Manchurian Cauliflower. Whenever we are in India, especially Delhi eating at Veda, I always order Manchurian Cauliflower. India has borrowed from the Chinese and created this very delicious Cauliflower recipe. This one was different then Veda's but it had the same taste profile. The difference was Veda used large florets and I think they deep fat fry them. We liked the dish. The dal was very interesting because of its use of Sweet Potato. I have never had that combination before. We would make these two dishes again

Dal (Spiced Red Lentils)

NIGELLA LAWSON

New York Times

What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes. Just seeing that mixture in the pan lifts my spirits. It helps that a dal is simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and then reheated, always a bonus. This dal makes a wonderful, exuberant partner to broiled salmon, but I love it without meat, too, when I partner it with my rice.

Ingredients

2       tablespoons vegetable oil

1       cup finely chopped onion

2-½  cups (10 ounces, about 1 medium) finely diced sweet potato

1       tablespoon minced ginger

2       garlic cloves, minced

1       Thai or bird's-eye red chili

1       cup red lentils

2       teaspoons ground coriander

2       teaspoons ground cumin

2       teaspoons turmeric

1       teaspoon ground ginger

1       cup canned chopped tomatoes

 Salt

3       tablespoons chopped cilantro

 Pieces of coconut flesh from a fresh coconut (optional) (we substituted ¾ cup coconut milk.

Preparation

1.   In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.

2.   Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.

3.   Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.

4.   To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.

  

Roasted Manchurian Cauliflower

My Recipes

This side dish has origins in Chinese cooking (hence the name) and is typically fried. This version roasts the cauliflower instead to intensify the flavor, and the spicy tomato-based sauce reduces with the vegetables. Serve with a simple cooked spinach side, a mild curry with potatoes and peas, and plenty of flatbread (naan) to scoop up the sweet-salty sauce.

Ingredients

5-1/2  cups cauliflower florets (about 1 large head)

2         tablespoons Garam Masala

¼        teaspoon kosher salt

2         teaspoons canola oil, divided

Cooking spray

½        teaspoon black pepper

8         garlic cloves, minced

¾        cup ketchup

½        teaspoon ground red pepper

1.   Preheat oven to 425°.

2.   Combine first 3 ingredients and 1 teaspoon oil in a large bowl; toss well. Place cauliflower mixture in an 11 x 7–inch baking dish coated with cooking spray. Bake at 425° for 20 minutes.

3.   Heat remaining 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add black pepper to pan, and sauté 1 minute. Add garlic; sauté for 30 seconds. Stir in ketchup; cook 2 minutes, stirring occasionally. Stir in red pepper; reduce heat, and simmer 3 minutes or until thick.

4.   Remove cauliflower mixture from oven. Stir in ketchup mixture. Bake at 425° for an additional 20 minutes or until cauliflower is tender, stirring after 10 minutes.