Cupboard Food
It has been quite a while since I last blogged. Mostly because of changing countries (from London to Melbourne and back again) and being busy writing, but I have also been cooking quite a lot. Sadly, most of the things I have made have now receded in my memory (except for a delicious roast chicken I made for some friends the other night using a combination of Delia Smith’s and Nigel Slater’s advice – in the spirit of the celebrity word merger – think Brangelina, TomKat and Bennifer - should those two seriously good cooking gurus be called Nelia? Or Digel? ) But in the attempt to eat all our stores before shifting permanently from London to Melbourne, I am starting the great cupboard food experiment.
I have used up all my Puy lentils in a delicious one pot sausage hotpot, again based on Nelia. I will write it down some time (not very Indianish though… ) I also used up some of my Calasparra rice, saffron stamens and smoked paprika on a spontaneous Paella (all of which were brought back lovingly from a weekend in Madrid and loaded into in Jeremy’s backpack , which he didn’t realise I had stuffed full of food products until he picked it up and found a tin of Ortiz tuna digging into his back). The Paella went to Ben and Emily before their own journey back to Australia (to wed, no less). Tonight though it is the paupers' supper - whole unhulled Urad Dhal which I have soaked overnight, washed and am now simmering in water to which I have added a few whole, peeled cloves of garlic and some slices of peeled ginger. It may take quite some time to soften, but I will log on again later to write about what I did with it and how it turned out. I am hoping Sainsubry’s will have some ready made roti (or tortillas at a pinch) with which I can turn these lentils into a meal with the addition of raita and pickle…. To be continued when the lentils are soft…
So, later…
OK, so after simmering the pre-soaked whole urad lentils for about 3 hours in a heavy saucepan partially covered with the lid, I skimmed the scum off the top. Then I mashed the dhal in its water, added about 3 tablespoons of low fat plain yoghurt, stirred and let it simmer for about 30 minutes. In the mean time, I finely sliced some onions and grated some ginger, fried it in a little olive oil (about 1 tsp) until it was nice and brown and crispy – even a little burnt in parts. I set that aside on a plate and in the same pan, added a little more oil, and then the spices. A heaped teaspoon of Cumin seed, 1 tsp of crushed red chilli and a tiny pinch of asafoetida (called ‘Hing’ by Indians and available at larger supermarkets – I bought it at Waitrose at Canary Wharf, but any Asian grocery store would have it.) . As soon as it sizzles (it happens FAST – don’t burn it!), tip the whole contents of the pan into the dhal. Add some salt, a little lemon juice and serve with the fried onions and ginger on top. I served plain yoghurt and mango pickle on the side as well as a flour tortilla which I warmed in a dry frying pan until soft and warm. Delicious! (you could also serve this as a soup with a dollop of yoghurt or crème fraiche on the top with toast or warm bread and butter).
OK, so after simmering the pre-soaked whole urad lentils for about 3 hours in a heavy saucepan partially covered with the lid, I skimmed the scum off the top. Then I mashed the dhal in its water, added about 3 tablespoons of low fat plain yoghurt, stirred and let it simmer for about 30 minutes. In the mean time, I finely sliced some onions and grated some ginger, fried it in a little olive oil (about 1 tsp) until it was nice and brown and crispy – even a little burnt in parts. I set that aside on a plate and in the same pan, added a little more oil, and then the spices. A heaped teaspoon of Cumin seed, 1 tsp of crushed red chilli and a tiny pinch of asafoetida (called ‘Hing’ by Indians and available at larger supermarkets – I bought it at Waitrose at Canary Wharf, but any Asian grocery store would have it.) . As soon as it sizzles (it happens FAST – don’t burn it!), tip the whole contents of the pan into the dhal. Add some salt, a little lemon juice and serve with the fried onions and ginger on top. I served plain yoghurt and mango pickle on the side as well as a flour tortilla which I warmed in a dry frying pan until soft and warm. Delicious! (you could also serve this as a soup with a dollop of yoghurt or crème fraiche on the top with toast or warm bread and butter).
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