#Dinner tonight (complete with sloppy bowl presentation) is brought to you courtesy of South Asia.
Mung #dal with a crispy curry leaves and garlic tadka
Turmeric and kasoori methi crispy potatoes
Minted yoghurt
Homemade #naan
None of it difficult. About 1hr for first two and aside from waiting 90 mins for dough to prove, naan bread is about 20 mins actual work.
Swap yoghurt for something plant-based and it can be #vegan
#food #foodporn #IndianFood #homecooking #vegetarian #recipe #alttext
Recipes? Or a pointer to them?
@novacancy Gosh, would take me forever to write them out. They're all in my head. Maybe I need to write them to share.
Potatoes is easy (par boil halved potatoes 8 mins, cool dry, cube, rub oil/turmeric/salt, air fry 160 for 15 mins, sprinkle kasoori methi, 3-5 mins at 180)
Naan - tsp each yeast/sugar, 2-3 tbsp warm water, warm place 15mins to activate. When frothed add to 300g flour, tsp salt, 2tbsp yoghurt, 2tbsp nigella seed, water as needed to make dough. Knead 5 mins, put in covered oiled bowl in warm place for 90 mins. When risen, knock back, split into 6 balls, rest for 30 mins. Flatten into tear shapes from middle (turning/flattening like pizza dough) Griddle for 3-4 mins each side until slightly risen and springy.
These tiny, vibrantly khaki — if that's not too strange a concept — beans, thickened with red lentils, make for a dal-like stew that I turn to so often. It's mild and modest, but I love its earthy simplicity, which is perfectly complemented by its herby, coconutty yogurt sauce. And while I much prefer the bolstering richness of coconut-milk yogurt (which, for interested parties, does keep it vegan) for this, it can also be made with Greek yogurt, though I wouldn't advise a low-fat version. Should I have some Coriander/Cilantro and Jalapeño Salsa in the fridge, I dollop this on instead, along with a blob or two of unadulterated coconut-milk yogurt. Some warmed naan, paratha or whatever flatbread's to hand, and my dinner is complete!
hastingsmothman
No Vacancy