Thursday, January 19, 2012

Aloo Gobi, Basmati Rice, Grilled Okra, Toor Dal, Puri

Dinner 01/19

Aloo Gobi

Basmati Rice

Grilled Okra

Toor Dal


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.

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