Soup is good food
There's this place on the west side of Cleveland called Udupi, Indian vegetarian restaraunt. I've been there a few times, mostly for the lunch buffet. Very good. They have the best lentil soup ("toor dal"), and I've been bugging my Indian friends to teach me to make it. So, I did my research and conducted my experiment, and the results are, if I say so, excellent.
Here's what I did:
Cook a pound of yellow lentils in water until mushy. Takes about an hour. Make sure it's on the watery side for authenticity.
In the meantime, cut up a two smallish red tomatoes. Sautee some red and green chillis, garlic and ginger until the garlic browns. I used two dried red chillis, three medium-sized jalapenos, maybe two teaspoons of chopped fresh ginger, and five cloves of garlic. The peppers make it pretty spicy; I'm pretty hard-core when it comes to that. You might want to adjust to your taste by using milder chillis (pablanos?) and less of the red pepper.
When the lentils are mushy, combine everything else with the lentils and cook a few more minutes to let the flavors mix.
Serve over rice so it feels like you ate something, or have some of those Indian wet rice cakes ("idli") with it.
Other than the tomatoes, which are my addition, probably pretty authentic, simple, easy, and cheap. You might have to go to an Indian food store for the lentils.
Since I'm posting this on my blog where I have never before posted a recipe, you can safely assume that I highly recommend it.
Here's what I did:
Cook a pound of yellow lentils in water until mushy. Takes about an hour. Make sure it's on the watery side for authenticity.
In the meantime, cut up a two smallish red tomatoes. Sautee some red and green chillis, garlic and ginger until the garlic browns. I used two dried red chillis, three medium-sized jalapenos, maybe two teaspoons of chopped fresh ginger, and five cloves of garlic. The peppers make it pretty spicy; I'm pretty hard-core when it comes to that. You might want to adjust to your taste by using milder chillis (pablanos?) and less of the red pepper.
When the lentils are mushy, combine everything else with the lentils and cook a few more minutes to let the flavors mix.
Serve over rice so it feels like you ate something, or have some of those Indian wet rice cakes ("idli") with it.
Other than the tomatoes, which are my addition, probably pretty authentic, simple, easy, and cheap. You might have to go to an Indian food store for the lentils.
Since I'm posting this on my blog where I have never before posted a recipe, you can safely assume that I highly recommend it.
posted by Craig at 11:25 AM
2 Comments:
Udupi is one of the best Indian restaurants I've ever visited. If you've managed to duplicate (or even come close to) one of their dishes, then you are a cooking guru...
Mailorder? What the heck is that?
This is Matt Bakaitis...it appears that Google has somehow picked a very strange email address to use.
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