by magdance
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my 5 recipes »
1/4 cup chana dal (split desi beans, available at Indian groceries.) Ask a question about this ingredient
1/2 cup cashews Ask a question about this ingredient
4 tablespoons ghee, butter, oil or a combination Ask a question about this ingredient
2 teaspoons black mustard seeds (Indian grocery) Ask a question about this ingredient
1 inch ginger, peeled and finely chopped Ask a question about this ingredient
2 or more hot chiles, like serrano or jalapeño, seeded and chopped Ask a question about this ingredient
5-10 curry leaves chopped fine (sold fresh in Indian groceries, keeps well in fridge 10 days) Ask a question about this ingredient
1/2 cup farina (wheat cereal, not precooked) Ask a question about this ingredient
1/4 cup each of cooked vegetables, such as carrots, peas or cauliflower Ask a question about this ingredient
1 small onion, peeled and finely chopped Ask a question about this ingredient
At least three hours ahead, rinse and soak the chana dal.
Ask a question about this stepBoil the chana dal two minutes or until soft but not mushy, drain and dry. Put a kettle of water on to boil.
Ask a question about this stepMelt 1/2 T. butter, oil or ghee in small, heavy saucepan and saute cashews until light brown. Set aside.
Ask a question about this stepMelt the rest of the cooking fat and saute the mustard seeds until they begin to pop. Then add curry leaves, ginger, chana dal, hot peppers and onion and cook until the onion is soft.
Ask a question about this stepAdd farina and cook and stir until the grains are coated with oil and beginning to brown.
Ask a question about this stepAdd boiling water and stir hard as farina thickens. Continue to add water, stirring, until the consistency of a soft, cooked cereal is reached.
Ask a question about this stepAdd salt and lemon juice to taste, and top with sauteed cashews. Serve with coconut chutney and Grrek-style yoghurt.
Ask a question about this step2-3 hot dried red peppers Ask a question about this ingredient
1 tablespoon ghee or vegetable oil Ask a question about this ingredient
1 teaspoon black mustard seeds Ask a question about this ingredient
1/2 cup dried, unsweetened coconut Ask a question about this ingredient
2-3 curry leaves, chopped Ask a question about this ingredient
1-2 hot peppers, like serrano or jalapeño, seeded and chopped Ask a question about this ingredient
Heat the cooking fat and saute the mustard seeds until they begin to pop. Add the hot red peppers and saute a few minutes until they turn dark. Then remove and discard the peppers.
Ask a question about this stepPut coconut and green peppers in food processor or blender with contents of the saute pan with a few tablespoons of water, just enough to blend. Process until uniform and a pretty green.
Ask a question about this stepThanks for the correction and comment. I'll fix it as we speak.
Amanda is a co-founder of Food52.
Thanks for sharing! Were you typing really fast with churhey (chutney)? Sounds delicious.