← Back to Search Results
Indian
Three C’s In a Roasted Lentil-Chile Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Gajar, Bund Aur Phool Gobhi Ki Subzi

One day I brought several dishes to a friend’s book club dinner. The group enjoyed them all, but this curry spoke to many with its bold flavors, unique combinations, and quick-cooking abilities. I personally love the inclusion of two acidic ingredients (tomato and tamarind)—one injects a clean, fruity taste, the other an earthy, molasses-like complexity.

Yield: Serves 6

Ingredients

  • 2 cups chopped cabbage (roughly ½-inch pieces)
  • 1 medium-size carrot, peeled, ends trimmed, cut lengthwise in half, and cut crosswise into ½-inch pieces
  • 1 small cauliflower, cut into 1-inch florets
  • ½ teaspoon ground turmeric
  • 12 to 15 medium-size to large fresh curry leaves
  • 2 tablespoons canola oil
  • 1 tablespoon yellow split peas (chana dal), picked over for stones
  • 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones
  • 1 teaspoon coriander seeds
  • 3 to 5 dried red Thai or cayenne chiles, to taste, stems removed
  • ½ teaspoon tamarind paste or concentrate
  • 1 medium-size tomato, cored and coarsely chopped
  • 1½ teaspoons coarse kosher or sea salt
  • 1 teaspoon black or yellow mustard seeds
  • 1 tablespoon rice flour
  • 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing

Directions

1. Combine the cabbage, carrot, and cauliflower in a medium-size saucepan. Add water to cover, and bring it to a boil over medium-high heat. Stir in the turmeric and curry leaves. Lower the heat to medium, cover the pan, and simmer, stirring occasionally, until the vegetables are fork-tender, 12 to 15 minutes.

2. While the vegetables are cooking, heat the oil in a small skillet over medium-high heat. Sprinkle in the split peas, lentils, coriander seeds, and chiles. Roast until the legumes and seeds turn reddish brown and the chiles blacken, 2 to 3 minutes. Using a slotted spoon, transfer the legume-spice blend to a blender jar, leaving as much oil in the skillet as possible.

3. Steal about 2 tablespoons of the cooking water from the simmering vegetables and pour it into a small bowl. Add the tamarind paste and stir to dissolve it. Pour this tart liquid over the spices in the blender jar, and add the tomato. Puree, scraping the inside of the jar as needed, to make a gritty, reddish-brown paste.

4. Drain the vegetables in a colander, reserving 1½ cups of the cooking water. Then return the vegetables to the saucepan. Add the lentil paste. Pour the reserved cooking water into the blender and give the blades a quick whir to wash out the jar. Add the washings to the pan, sprinkle in the salt, and stir once or twice.

5. Reheat the oil remaining in the skillet over medium-high heat. Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Stir this seedy oil into the vegetables.

6. Heat the curry over medium heat, uncovered, stirring occasionally, to allow the flavors to marry, 3 to 5 minutes. Sprinkle the rice flour over the mixture and quickly stir it in. Cook until the curry has thickened, 1 to 2 minutes. Sprinkle with the cilantro, and serve.


© 2008 Raghavan Iyer
 

Nutritional Information

Nutrients per serving (% daily value)

87kcal (4%)
33mg (3%)
36mg (60%)
101mcg RAE (3%)
311mg
20mg
2g
3g
3g
9g
0mg (0%)
609mg (25%)
0g (2%)
5g (8%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

amor-y-tacos Amor Y Tacos
by Deborah Schneider
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
cook-with-jamie Cook with Jamie
by Jamie Oliver
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
flavor Flavor
by Rocco DiSpirito
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
spice Spice
by Ana Sortun
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-provence-cookbook The Provence Cookbook
by Patricia Wells
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?