Supper tonight
Ian Hoare
A simple meal tonight. The reason I'm posting is to say that this unlikely
looking recipe is stunning! We had it with plain rice and a sag bhaji.
----- Now You're Cooking! v5.62 [Meal-Master Export Format]
Title: Hard-boiled Eggs In An Anglo-Indian Red Lentil Curry Sauce
Categories: dairy, indian, vegetables, ish
Yield: 4 - 6 servings
6 hot red chillies, dry;
-soaked in 5 tbs water
200 g red lentils
90 g chana dal or yellow split
-peas
1/2 ts ground turmeric
900 ml water; (1)
1 1/2 ts salt
4 cloves garlic; peeled and
-coarsely chop
7 cm fresh ginger; peeled and
-chopped
4 tb corn, peanut or safflower
-oil
1 md onion; halved sliced thin
2 md tomatoes, concassée
600 ml water; (2)
8 hard-boiled eggs; 2 per
-serving
cayenne pepper or red
-paprika; garnishing
lemon wedges; for serving
Soak the chillies in 5 tablespoons of boiling water for 1 hour or until
slightly softened.
Combine the red lentils and chana dal and wash in several changes of water.
Drain. Put in a good sized pan, add the turmeric and water (1), and bring
to the boil. Reduce the heat to low, cover partially with a lid, and cook
for about 1 1/4 hours or until softened. Add the salt and stir to mix. The
sauce will be fairly salty at this stage.
Put the chillies, their soaking liquid, the garlic and ginger into a
blender. Blend until smooth.
Pour the oil into a medium, preferably non-stick, frying pan and set over a
medium- high heat. When the oil is hot, put in the onion. Stir and fry
until the onion slices are a rich reddish colour and slightly crisp. Add
the garlic-ginger-chilli paste. Stir and fry for 2-3 minutes or until the
oil begins to separate from the seasonings. Add the tomatoes. Stir and fry
for 3-4 minutes or until thickened. Now empty the contents of the frying
pan into the pan with the lentils. Add water (2) and stir to mix. Bring to
a simmer and simmer on a low heat for a minute.
To serve, peel and halve the eggs, and arrange cut side up, in a single
layer in a warmed, large, shallow dish. Heat the sauce through and, if it
has thickened too much while sitting, thin it with water. It should have
the consistency of flowing double cream. Pour it over the eggs but leave
them visible. Garnish with a light sprinkling of cayenne pepper or paprika
and serve with wedges of lemon. Extra sauce may be served on the side.
Recipe Madhur Jaffrey's Ultimate Curry Bible
Contributor: scanned IMH
-----
--
All the Best
Ian Hoare
Sometimes oi just sits and thinks
Sometimes oi just sits.
Ian Hoare
Hle/on Mon, 19 Jan 2004 20:36:28 +0100, I said:-
>Hi all,
>A simple meal tonight. The reason I'm posting is to say that this unlikely
>looking recipe is stunning! We had it with plain rice and a sag bhaji.
>
>----- Now You're Cooking! v5.62 [Meal-Master Export Format]
>
> Title: Hard-boiled Eggs In An Anglo-Indian Red Lentil Curry Sauce
Oops, sorry - posted to the wrong group, I ment to send it to alt.food.asian
Ron Lel
"Ian Hoare" <ianhoare...@wanadoo.fr> wrote in message
news:cdco005a2nr8lkg0i...@4ax.com...
A '96 Dr Loosen riesling would go well with this.
Ron
Larry
>
>Oops, sorry - posted to the wrong group, I ment to send it to alt.food.asian
I feel much better now, thanks Ian.
(checking to make sure which ng this is)
Larry
Southern Ontario
Anders Tørneskog
> Oops, sorry - posted to the wrong group, I ment to send it to
alt.food.asian
>
:-) Anders
Mark Lipton
Ian Hoare wrote:
> Hi all,
> A simple meal tonight. The reason I'm posting is to say that this unlikely
> looking recipe is stunning! We had it with plain rice and a sag bhaji.
Interesting looking recipe, Ian. I have a few questions, though:
> 90 g chana dal or yellow split
> -peas
"chana dal" here refers to what is often called the yellow or golden lentil.
It threw me for a loop at first, though, because (as I'm sure you know) "dal"
refers to a class of cooked dishes, basically stewed pulses and "chana" in
that context would mean "chickpea" (as in "chana masala").
>
> 1/2 ts ground turmeric
> 900 ml water; (1)
> 1 1/2 ts salt
> 4 cloves garlic; peeled and
> -coarsely chop
> 7 cm fresh ginger; peeled and
> -chopped
> 4 tb corn, peanut or safflower
> -oil
> 1 md onion; halved sliced thin
> 2 md tomatoes, concassée
crushed tomatoes, ne c'est pas? Fresh, or tinned?
Mark Lipton
Nils Gustaf Lindgren
news:3aeo00p5197igd78b...@4ax.com...
> Hi all!!
>
> Hle/on Mon, 19 Jan 2004 20:36:28 +0100, I said:-
>
> >Hi all,
> >A simple meal tonight. The reason I'm posting is to say that this
unlikely
> >looking recipe is stunning! We had it with plain rice and a sag bhaji.
> >
> >----- Now You're Cooking! v5.62 [Meal-Master Export Format]
> >
> > Title: Hard-boiled Eggs In An Anglo-Indian Red Lentil Curry Sauce
>
> Oops, sorry - posted to the wrong group, I ment to send it to
alt.food.asian
The question remains - what do you drink with it? _That_ would be a
challenge ... eggs, curry, tomatoes ... wine killers to a man ...
Oh, BTW - I also filed it. Perhaps I should start hanging out on
alt.food.asian too?
Cheers
Nils Gustaf
--
Respond to nils dot lindgren at drchips dot se
Ian Hoare
Oh dear, how embarrassing! - the follow up to a mis-post.
le/on Mon, 19 Jan 2004 18:48:42 -0500, tu disais/you said:-
>Interesting looking recipe, Ian. I have a few questions, though:
It was gorgeous. I rated it nearly as good as a Thai green beef & french
bean curry we had a couple of days earlier. Jacquie rated it higher. This
was the first consciously Anglo-Indian dish I've ever made - had some at
"Chutney Mary"'s restaurant in London. Anyway, fire away.
>
>> 90 g chana dal or yellow split
> -peas
>
>"chana dal" here refers to what is often called the yellow or golden lentil.
>It threw me for a loop at first, though, because (as I'm sure you know) "dal"
>refers to a class of cooked dishes, basically stewed pulses and "chana" in
>that context would mean "chickpea" (as in "chana masala").
Not quite. Dhal is the indian (dunno if it's Gujerati or what), but afaiac
dal dhall is simply the generic word for "Lentil". More pedantically any
split pulse - so you can have whole mung beans the things we sprout. When
hulled and split, they are known as "Mung dhall".
Obviously, just as in any other restaurant, Dhall has come to mean a dish
made from them. So you could have in an english restaurant "CaUliflower" in
the menu, which implies thet it's cooked! This recipe uses two lentils,
"red" or "Masoor" dhal, little salmon red lentils which cook quickly down to
an ochre puree, and channa (as I know the spelling) which is a yellow pulse
made (iirc and as you suggest) from chick peas. Another would be Toovar
dhall made from Pigeon peas.
>> 2 md tomatoes, concassée
>
>crushed tomatoes, ne c'est pas?
Concassee is a wonderful french shorthand expression. Tomatoes are skinned,
deseeded, disgorged with salt and then coarsely chopped.
The original recipe said "fresh tomatoes, grated, discarding the skin that
remains behind". For my money that's as near concassee as makes no
difference.
> Fresh, or tinned?
In the original recipe, fresh, I can my own and used a half jar. (one jar is
the equivalent of 500 gm tomatoes, peeled, deseeded, disgorged and chopped).
I followed the recipe almost to the letter, with the exception of the
tomatoes. I've a little blender which I used, and which with care gave me a
very smooth purée from the chiles, garlic and ginger. A mexican stone
molcajete (temolcaxitl) or mortar and pestle would give excellent results,
not necessarily any slower. I was unsure whether the chana would be cooked
enough in the time, but they were, although they'd not reduced to a puree
quite as thoroughly as the masoor did.
We drank water with the meal!!
Tom S
> 7 cm fresh ginger; peeled and
> -chopped
Hi, Ian -
That misposted meal certainly _sounds_ interesting! What is "7 cm" of
ginger? Is that a typo? Seems to me that a weight or volume measurement
would be more appropriate for ginger, as the cross section varies so
drastically.
Tom S
Ian Hoare
le/on Tue, 20 Jan 2004 06:11:19 GMT, tu disais/you said:-
>The question remains - what do you drink with it? _That_ would be a
>challenge ... eggs, curry, tomatoes ... wine killers to a man ...
Water (though fruit juice would have been good, and an indian _if_ drinking
with meal would probably drink lassi)!! If I HAD to find a wine for it,
hmmm.... with 4 hot (180k scoville) seed in chillies for 4 people, it was
pretty hot. I'd do the usual, try a sweetish gewurztraminer.
>Oh, BTW - I also filed it. Perhaps I should start hanging out on
>alt.food.asian too?
Umm, I can't recommend it wholeheartedly, it's pretty stuffed with people
trying to be more erudite than the next over the transliteration of
Mandarin, and the exact components of some obscure dish eaten by a visitor
to a Korean Restaurant in Philadelphia! (of which they could neither
remember the name of the dish exactly, nor the name of the restaurant). I'm
being unkind!
There are the occasional gems though.
Ian Hoare
le/on Tue, 20 Jan 2004 14:02:36 GMT, tu disais/you said:-
>"Ian Hoare" <ianhoare...@wanadoo.fr> wrote in message
>news:cdco005a2nr8lkg0i...@4ax.com...
>> 7 cm fresh ginger; peeled and
>> -chopped
>
>Hi, Ian -
>
>That misposted meal certainly _sounds_ interesting!
Yum!
> What is "7 cm" of ginger?
It's a piece of fresh root ginger 3 inches long.
> Is that a typo?
Nope, it's how Madhur measures ginger.
> Seems to me that a weight or volume measurement would be more appropriate for ginger, as the cross section varies so
>drastically.
Perfectly legitimate observation. However, I reckon that she's thinking in
terms of the average thumb diameter ginger, and adjust accordingly. Volume
can be tricky as you only find you've cut too much AFTER you've peeled and
chopped it, and weight is tricky as not too many people can weigh accurately
less than 10 grams (1/3 ounce for the metrically challenged). It's genuinely
a problem - in earlier books she said a 1" or 2" cube, but is that 8 cubic
inches (which it should be, really) or what. That's not _bad_, but a bit hit
and miss with 1" cube= 1 cu inch, 2" cube = 8 cu in 3" cube=27 cu in, and
it's unrealistic to expect the average housewife to measure a 1.7 inch cube
from a piece of ginger!
If anyone DOES try thisd recipe, I'd love to know if they dared open a wine
with it, how it went, and what _they_ thought of the dish.
Nils Gustaf Lindgren
"Ian Hoare" <ianh...@angelfire.com> skrev i meddelandet
news:i5dq00pajfd3pn233...@4ax.com...
> Salut/Hi Nils Gustaf Lindgren,
>
> le/on Tue, 20 Jan 2004 06:11:19 GMT, tu disais/you said:-
>
>
> >The question remains - what do you drink with it? _That_ would be a
> >challenge ... eggs, curry, tomatoes ... wine killers to a man ...
>
> Water (though fruit juice would have been good, and an indian _if_
drinking
> with meal would probably drink lassi)!! If I HAD to find a wine for it,
> hmmm.... with 4 hot (180k scoville) seed in chillies for 4 people, it was
> pretty hot. I'd do the usual, try a sweetish gewurztraminer.
>
What do you think of the sugg of 1995 Wehlener Sonnenuhr from Dr Lohsen? I
had it, early last autumn, and I wouldn´t fancy it with such a hot dish,
myself (I´d prefer a nice deep comfy sitting chair, and some Mozart ...
preferably that lovely piece for flute and harp ...)
> >Oh, BTW - I also filed it. Perhaps I should start hanging out on
> >alt.food.asian too?
>
> Umm, I can't recommend it wholeheartedly, it's pretty stuffed with people
> trying to be more erudite than the next <snip> I'm
> being unkind!
>
> There are the occasional gems though.
Verb sap, I´d say ...
Ian Hoare
le/on Tue, 20 Jan 2004 20:03:48 GMT, tu disais/you said:-
>
>
>"Ian Hoare" <ianh...@angelfire.com> skrev i meddelandet
>news:i5dq00pajfd3pn233...@4ax.com...
>> Salut/Hi Nils Gustaf Lindgren,
>>
>> le/on Tue, 20 Jan 2004 06:11:19 GMT, tu disais/you said:-
>>
>>
>> >The question remains - what do you drink with it? _That_ would be a
>> >challenge ... eggs, curry, tomatoes ... wine killers to a man ...
BTW, there's not enough tomato to have much effect on the overall taste (at
least in terms of wine unfriendliness). It's a bit like grumbling at a
tsetse fly biting just after you've been mauled by a lion!
>> I'd do the usual, try a sweetish gewurztraminer.
>What do you think of the sugg of 1995 Wehlener Sonnenuhr from Dr Lohsen?
The wine's too good to risk destroying with a curry like that. If the bottle
were already open, I'd risk a sip or two, but with no great expectation that
it would survive. Don't get me wrong, I'm no wuss, nor a chile head, and
I've certainly eaten hotter food with pleasure. That said, it had some
power.
Emily
Notoriously good for hard-to-match dishes....
Mark Lipton
Ian Hoare wrote:
> Salut/Hi Mark Lipton,
>
> Oh dear, how embarrassing! - the follow up to a mis-post.
>
> le/on Mon, 19 Jan 2004 18:48:42 -0500, tu disais/you said:-
>
> >Interesting looking recipe, Ian. I have a few questions, though:
>
> It was gorgeous. I rated it nearly as good as a Thai green beef & french
> bean curry we had a couple of days earlier.
Hmm... Personally, I do my best to steer clear of green beef, but de gustibus.
;-)
> Jacquie rated it higher. This
> was the first consciously Anglo-Indian dish I've ever made - had some at
> "Chutney Mary"'s restaurant in London. Anyway, fire away.
Why do you say "Anglo-Indian"? Eggs are certainly not a stranger to various
Indian curries that I've had, and all the other ingredients look fairly typical
of contemporary Indian cooking.
>
> >
> >> 90 g chana dal or yellow split
> > -peas
> >
> >"chana dal" here refers to what is often called the yellow or golden lentil.
> >It threw me for a loop at first, though, because (as I'm sure you know) "dal"
> >refers to a class of cooked dishes, basically stewed pulses and "chana" in
> >that context would mean "chickpea" (as in "chana masala").
>
> Not quite. Dhal is the indian (dunno if it's Gujerati or what), but afaiac
> dal dhall is simply the generic word for "Lentil". More pedantically any
> split pulse - so you can have whole mung beans the things we sprout. When
> hulled and split, they are known as "Mung dhall".
>
> Obviously, just as in any other restaurant, Dhall has come to mean a dish
> made from them. So you could have in an english restaurant "CaUliflower" in
> the menu, which implies thet it's cooked! This recipe uses two lentils,
> "red" or "Masoor" dhal, little salmon red lentils which cook quickly down to
> an ochre puree, and channa (as I know the spelling) which is a yellow pulse
> made (iirc and as you suggest) from chick peas. Another would be Toovar
> dhall made from Pigeon peas.
I agree with most of the above, but there does seem to be a tradition of using
pulses in fairly liquid stews. An Indian cookbook I have from the 1940s does
devote a whole section to "daals" (I think that was the transliteration used) and
they do have a common character to them. However, as I have never visited
India, the true tradition there may be quite different from what I understand.
>
>
> >> 2 md tomatoes, concassée
> >
> >crushed tomatoes, ne c'est pas?
>
> Concassee is a wonderful french shorthand expression. Tomatoes are skinned,
> deseeded, disgorged with salt and then coarsely chopped.
Thanks! Filed away for future reference.
We drank water with the meal!!
I am not at all surprised, though a lassi would no doubt have been equally
appropriate. Anyway, I for one am glad that you misposted this. Hello,
alt.food.wine.and-the-occasional-recipe!
Mark Lipton
Rich R
> A simple meal tonight. The reason I'm posting is to say that this unlikely
> looking recipe is stunning! We had it with plain rice and a sag bhaji.
>
> ----- Now You're Cooking! v5.62 [Meal-Master Export Format]
Just thinking about the wine I would drink with this. Think a Pinot Gris
from Washington State. Eggs, spices, etc.
Rich
Ian Hoare
le/on Tue, 20 Jan 2004 14:02:59 -0500, tu disais/you said:-
>> It was gorgeous. I rated it nearly as good as a Thai green beef & french
>> bean curry we had a couple of days earlier.
>
>Hmm... Personally, I do my best to steer clear of green beef, but de gustibus.
>;-)
ORL right, Thai green curry of beaf and beans. Today was home made
cumberland sausage with about 6 veg! Tomorrow will be the remains of
yesterday's curries, and Thursday will ne a Thai red curry of chicken and
bamboo shoots, and stir fried Thai-i-fied vegetables. Sigh... we've got to
get them in before the paying customers arrive!
>> Jacquie rated it higher. This
>> was the first consciously Anglo-Indian dish I've ever made - had some at
>> "Chutney Mary"'s restaurant in London. Anyway, fire away.
>
>Why do you say "Anglo-Indian"? Eggs are certainly not a stranger to various
>Indian curries that I've had, and all the other ingredients look fairly typical
>of contemporary Indian cooking.
Basically, "eminent authority"!!! If Madhur Jaffrey says it's anglo-indian
then I have to accept it. I _think_ the particularity was the lentil sauce.
Almost all truly indian lentil dishes I've had have more spices then just
turmeric, and don't often prepare a "flavouring mix" quite like that.
>> Obviously, just as in any other restaurant, Dhall has come to mean a dish
>> made from them.
>I agree with most of the above, but there does seem to be a tradition of using
>pulses in fairly liquid stews. An Indian cookbook I have from the 1940s does
>devote a whole section to "daals" (I think that was the transliteration used) and
>they do have a common character to them. However, as I have never visited
>India, the true tradition there may be quite different from what I understand.
What I found MOST interesting on the Singapore leg of our round the world
trip, was that the curries we ate in "Little India" there, where we were
staying, were FAR more like the sort of dishes I make at home and whose
recipes I've garnered, than anything in any restaurant in the UK. I'm not
saying that's the same as visiting India, far from it. I agree that dhall
(spell it as we wish) is almost as basic in an indian meal as bread is to a
Frenchman and potatoes to an Englishman.
>appropriate. Anyway, I for one am glad that you misposted this.
Kind of you.