We picked up some cauliflower this week, and decided to make Indian tonight. We decided to do a slight riff on Aloo Gobi -- cauliflower, potato, peas & carrots in a scrumptious ginger, garlic and garam marsala scented coconut milk broth, served over basmati rice.
Sharing the plate was grilled okra -- trimmed and marinated with olive oil, tamari & pepper, then grilled.
Staring us off was a hearty bowl of toor dal -- yellow split peas -- pressure cooked with ginger, garlic, turmeric, salt & pepper and topped with fried curry leaves and black mustard seeds.
Pairing with the dal was something different -- we've been trying out a new type of flour this week -- Einkorn -- and tonight we used it to make the puri. As you can see, they looked the same, acted the same, and I can't quite put my finger on why yet, but it tasted... better. The einkorn gave the puri a slightly crisper edge, but with a softer mouth feel when chewing. We all liked it very much and found it extremely interesting... clearly more investigation is required.