#EdenCooks - Punjabi Red Lentils and Chapatis - Thu. Sept 8 at 8pm EDT

Contributor: Antipova Antipova
Quote:
Originally posted by Starkiller87
That is true whole foods might have most of it. I wonder if trader joes would, I have one about 2 blocks down from me.
I went to one Trader Joe's once, and I was frustrated to discover that they didn't stock dry beans, at all!
09/08/2011
Contributor: Antipova Antipova
Quote:
Originally posted by Dawn (Lilac Distraction)
On a slightly related note, I have a WONDERFUL recipe for ham and egg stuffed rolls I want to do a workshop for in the future!
Great
09/08/2011
Contributor: Jul!a Jul!a
Quote:
Originally posted by Antipova
Dosas, you mean? I haven't tried them yet, but I've had middlin' success with idli. Chapatis are pretty straightforward, though, no fermenting to throw you off!
Yes! That's it! She told me that normally it sits out on the counter to ferment a bit, but since it's not as hot here as it is in India to put it in a preheated oven at a super low temp for a short while. Guess it was in for too long.
09/08/2011
Contributor: Antipova Antipova

And now some words on substitutions:

1. If you prefer a gluten-free diet, or if you just think making flatbread sounds like it's too involved for your nightly routine, just make a pot of rice while you put the lentils on to cook. Add 1c brown rice, 2.25c water, bring to a boil, stir once, reduce the heat, cover and let simmer 40 minutes. You'll want to start the rice just before you start the lentils.

2. If you don't like the spices I listed here, or if you can't find them, you can use different ones. For a Mexican flavor, switch the Thai chilis for jalapenos. Instead of *alll* the spices listed, just use coriander, cayenne, and about twice as much powdered cumin. (You might still want to add turmeric so the color is prettier.)

3. Not a lentil fan? Any other bean can be used, you just have to plan ahead and let them soak in twice as much water as beans overnight, and allow a little longer time in cooking so they'll get soft. You could also use a pressure cooker.

4. Somebody hates vegetarians? When I make this for my family, my dad always makes me add cubed ham at the same time as the onion step. I think that's a little weird, but chicken could be good. You could even skip the beans, shred chicken, add a bit of water, and use the same spice mixture to make a chicken entree.

5. Vegan? Oil instead of butter/ghee.

Trivia: "Daal" means "pulse" or "legume" in Hindi and Punjabi. "Masoor" means "lentil."
09/08/2011
Contributor: Sir Sir
Quote:
Originally posted by Antipova

Do you know if you can find these ingredients where you live? Or should I go into more detail about anything? I'll pause a minute here to make sure you've all got time.
Yup, we've got that here! But I don't cook, I'm just here to admire everyone's skill.
09/08/2011
Contributor: Ivy Wilde Ivy Wilde
Howdy! Just dropped to peek at what you're doing.
09/08/2011
Contributor: ellejay ellejay
Quote:
Originally posted by Antipova
I went to one Trader Joe's once, and I was frustrated to discover that they didn't stock dry beans, at all!
That's really unfortunate! We don't have any TJs around here. I do love Whole Foods' dry bean selection.
09/08/2011
Contributor: Ivy Wilde Ivy Wilde
I meant to say "dropped in"
09/08/2011
Contributor: Antipova Antipova
Quote:
Originally posted by Sir
Yup, we've got that here! But I don't cook, I'm just here to admire everyone's skill.
I hope it's pretty enough! This is the first time I'm showing off my cooking to people who can't taste it... usually they forgive me for the looks once they get a whiff!
09/08/2011
Contributor: Antipova Antipova
Quote:
Originally posted by Ivy Wilde
I meant to say "dropped in"
Welcome!
09/08/2011
Contributor: Antipova Antipova

Are you feeling like you're ready for the first step?
09/08/2011
Contributor: Starkiller87 Starkiller87
Quote:
Originally posted by Antipova

And now some words on substitutions:

1. If you prefer a gluten-free diet, or if you just think making flatbread sounds like it's too involved for your nightly routine, just make a pot of rice while you put the lentils on to cook. Add ... more
Ohhhh some really good substitutions there. Some just sound fun to try in general.
09/08/2011
Contributor: Dawn (Lilac Distraction) Dawn (Lilac Distraction)
Quote:
Originally posted by ellejay
That's really unfortunate! We don't have any TJs around here. I do love Whole Foods' dry bean selection.
My city has two tiny stores with a very small selection of things. When I go out of town to see my boy, though, I go nuts over the Whole Foods, Fresh Market, and tons of other stores out there.
09/08/2011
Contributor: cheetahpita cheetahpita
Yay! I'm here to join in on the fun
09/08/2011
Contributor: Antipova Antipova
Quote:
Originally posted by Dawn (Lilac Distraction)
My city has two tiny stores with a very small selection of things. When I go out of town to see my boy, though, I go nuts over the Whole Foods, Fresh Market, and tons of other stores out there.
Grocery shopping is always like first on my list of things to do whenever I go to a new place.
09/08/2011
Contributor: ellejay ellejay
Quote:
Originally posted by Antipova

And now some words on substitutions:

1. If you prefer a gluten-free diet, or if you just think making flatbread sounds like it's too involved for your nightly routine, just make a pot of rice while you put the lentils on to cook. Add ... more
I appreciate the gluten free tip. I have some friends with celiac disease and I'm sure they'd like the consideration.
09/08/2011
Contributor: Antipova Antipova
Quote:
Originally posted by cheetahpita
Yay! I'm here to join in on the fun
Glad you made it! Just in time for step one!
09/08/2011
Contributor: Antipova Antipova

All right! Put your 1 cup of lentils and 3 cups of water on the stove at high heat. Let them come to a boil, stir once, and reduce the heat to a simmer.

(This will take just under 20 minutes total, and during those 20 minutes you'll be making chapatis. But I'll give you a sneak preview of the next step for the lentils, so you'll be ready when they are!)



Once the lentils are all soft, and just a little bit of water remains (thicker than a soup, but thinner than a paste), turn off the heat. Add your sweet acid (tamarind juice if you have it, lemon juice if you don't) to brighten the flavor. Set this pot on the back burner (no heat) while you get everything else ready.


Trivia: Lentils may have been one of the first agricultural crops---there is evidence it was cultivated more than 8,500 years ago! It originated in the Near East and spread to the Mediterranean, Asia, and Europe quickly, but it didn't show its face in the United States til the early 1900s.
09/08/2011
Contributor: cheetahpita cheetahpita
ooo, looks good already!
09/08/2011
Contributor: Starkiller87 Starkiller87
Quote:
Originally posted by Antipova

All right! Put your 1 cup of lentils and 3 cups of water on the stove at high heat. Let them come to a boil, stir once, and reduce the heat to a simmer.

(This will take just under 20 minutes total, and during those 20 minutes you'll be ... more
Thicker than a soup, thinner than a paste, would you call this melted ice cream consistency?
09/08/2011
Contributor: Dawn (Lilac Distraction) Dawn (Lilac Distraction)
*taking notes*

09/08/2011
Contributor: Antipova Antipova
Quote:
Originally posted by cheetahpita
ooo, looks good already!
Haha, or you can see where I almost let them boil over... no harm done, though!
09/08/2011
Contributor: Antipova Antipova
Quote:
Originally posted by Starkiller87
Thicker than a soup, thinner than a paste, would you call this melted ice cream consistency?
Mm, it's more mealy than that. I guess think a little thicker than split pea soup... you could pick up a dollop of it on a cracker, if you wanted.
09/08/2011
Contributor: Ivy Wilde Ivy Wilde
What is a tamarind?
09/08/2011
Contributor: Dawn (Lilac Distraction) Dawn (Lilac Distraction)
Quote:
Originally posted by Starkiller87
Thicker than a soup, thinner than a paste, would you call this melted ice cream consistency?
stew, perhaps?
09/08/2011
Contributor: Antipova Antipova
Quote:
Originally posted by ellejay
I appreciate the gluten free tip. I have some friends with celiac disease and I'm sure they'd like the consideration.
This dish is adaptable to almost anyone. I really feel for people with celiac... gluten is one of my favorite proteins, and it must be really hard to do without it!
09/08/2011
Contributor: cheetahpita cheetahpita
Quote:
Originally posted by Ivy Wilde
What is a tamarind?
ummmm... it's a fruit that grows on trees. You can't usually find raw/fresh ones in the US though. We often use the paste in cooking.
09/08/2011
Contributor: Antipova Antipova
Quote:
Originally posted by Ivy Wilde
What is a tamarind?
is a tamarind... it's a fruit with a tangy sweet taste. Sort of like a pomegranate in that you eat the part that surrounds the seed (there are several seeds in each of the pods you see here.
09/08/2011
Contributor: ToyGurl ToyGurl
this already looks awesome!
09/08/2011
Contributor: Antipova Antipova
Quote:
Originally posted by Dawn (Lilac Distraction)
stew, perhaps?
Just a liiiiitle bit thicker than stew.
09/08/2011