inspiration — *palettes* — method
Total Active Time: 1 hour and 25 minutes
Total Rest Time: 1 hour Cook Time: 25 minutes
Prep: 11 minutes
Ingredients
Curry
4 cloves of garlic
3 carrots
2 yellow potatoes
2 celery sticks
2 bay leaves
1/2 sweet yellow onion
2 cups water
1/2 cup whole milk
2 tblsp ghee
1 tbsp cumin seeds
1 tbsp garam masala
1 tbsp mustard seeds
1 tbsp sesame seeds
1 tbsp red chili powder
1 tsp turmeric
1 tsp black peppercorn
1 tsp green cardamom pods
1/4 tsp asafoetida powder
+++
4 green chili peppers* (garnish)
fresh coriander leaves* (garnish)
sweetened coconut flakes* (garnish)
fresh lime juice* (garnish)
1 tbsp shaved baru nuts* (garnish)
Dal
1/3 cup moong dal
1/3 cup chana dal
1/3 cup lal masoor dal
1 tsp salt &
*salt to taste
Rice 3 cups water
1 cup white basmati rice
1/2 tsp salt
Method
Prep —
Curry
1. Prepare your spice palette board:
Measure, chop and grind the following ingredients and place them on a blank slab:
cloves of garlic
bay leaves
cumin seeds
garam masala
mustard seeds
sesame seeds
red chili powder
turmeric
black peppercorn
green cardamom pods
asafoetida powder
2. Prepare your vegetable palette board: Measure and chop the following vegetables into whatever form you fancy: yellow potatoes
celery sticks
carrots
sweet yellow onion
Dal
1. Rinse and soak the following dal for 1 hour.
moong dal
chana dal
2. Rinse and soak the following dal for 30 minutes.
lal masoor dal
Rice
1. Rinse and soak the rice for at least 30 minutes with cover.
Heat—
Dal
1. Bring a medium sized pot of 4 cups of water to a healthy boil. 2. Add 1tsp salt.
3. Pour the soaked dal and lentils into the pot and turn heat to simmer and let cook until mushy.
4. Add salt to taste.
Curry
1. Prep the potatoes: Bring a small pot of 2 cups of water to a boil. Add 1/4 tsp salt. Add potatoes and let simmer for four minutes or until slightly softened. Turn off heat. Using a sift, drain water of potatoes into a separate small bowl and set aside.
2. Place ghee into a cast iron skillet on low heat.
3. Scrape spices, garlic and bay leaves from spice board into the skillet one at a time leaving the cardamom pods for last.
4. Add one cup of water and let come to a gentle boil.
5. Carefully scoop the onions in from the vegetable board first and cook on low heat for 6 minutes with a lid.
6. Next, scrape the carrots into the skillet followed by the slightly softened potatoes.
7. Add the second cup of water. 8. Slide the remaining celery into the pot. 9. Cook on low to medium for twenty minutes or until vegetables soften to liking, adding the milk while stirring occasionally. 10. Turn off the heat and let the skillet cool.
Curry + Dal
1. Drain the dal and add to spicy vegetable mixture. 2. Garnish the dish with the fresh coriander leaves, coconut flakes, green chili peppers, finely chopped baru nuts and fresh lime juice.
Rice
1. Heat a medium soup pot with 3 cups of water.
2. Add 1/2 tsp of salt.
3. Drain rice and transfer to boiling water.
4. Cook for six to seven minutes or until rice is able to be smushed between fingers stirring occasionally.
5. Drain rice and let it cool before serving with dal.
6. *If too hot, lightly rinse in cold water and wait to squeeze excess water with fingers before pouring into separate bowl for serving.
Taste and Enjoy!
Color to the Method—
Music to the Method—
Kreisler: La Gitana
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