Simples ways to success: Indian, 192pp.
by Das Sreedharan
Hinkler Books, Dingley Victoria, 2003
Cooking on page 64
Indian food is one of my favourites. Last year, we travelled in India for almost three months and I never tired of having curry every day.
Not surprisingly, I own way too many Indian cookbooks. This is one of my newer acquisitions, and I got it for the bargain price of $8.
Have to confess that I bought it just for the recipe on page 64 (32 x 2). Pages 32 and 132 are both chapter dividers.
So what tempted me on page 64?
Lentil and spinach dal
Ingredients and method
Put 100g (3 1/2 oz) split red lentils, 50g (2 oz) mung beans, 50g (2 oz) chana dal or split peas, 1 chopped potato, 3 diced onions, 3 diced green chillies, 3 chopped tomatoes, 1 tsp turmeric, 1 tsp chilli powder and 650ml (1 pint 2 fl oz) water in a pan.
Simmer, covered, for 15 minutes or until tender. Add 100g (3 1/2 oz) spinach leaves and cook for 5 minutes. Heat 4 tbsp oil in a pan, briefly fry 1/4 tsp cumin seeds with 3 finely chopped garlic cloves, then pour over the dal to serve.
How it played out
There were three recipes on the spread of pages 64–65, but this was the only one of page 64.
The picture looked enticing, so I made this as written using peanut oil, baby spinach and split peas, and chillies and tomatoes from my garden.
Not everyone loves dal, but I adore it. So while I gave this two thumbs up, I needed to let others have their say.
I made this as part of an Indian feast (11 dishes in all) for Petra’s cricket team. One of the guests summed up everyone’s opinion when she said, ‘I don’t usually like dal, but this one is fantastic’.
We had some wonderful meals in India, especially some dishes from hole-in-the-wall restaurants in Mussoori.