Indian Night is back, and let me tell you, the more experience you have making Indian, the easier, the faster and the tastier it becomes. I made Garlic Mixed Dal - a great way to use up bits of lentils and dal you have hanging around - and Roti - everyday Indian bread - from scratch. It sounds more impressive than it actually is. And since the winter/late fall CSA is bringing lots cabbage as well, I can see the trickling of it, one in last week's box, one in this week's, an Indian Potato and Cabbage Saute was perfect.
When I make Indian I try to make one dal (legumes), one vegetable and one starch. I have some Indian pickles in the fridge and chutneys that I either make or buy (they keep very well) and it makes the meal plan and the cooking much simpler. Not only that, but the meal is complete. Indian meals can be very balanced and I love that.
Prep all your vegetables and spices before you start to cook, it make it more expeditious that way.
The roti is the simplest of the Indian breads - whole wheat flour, salt and water - but, I spruced it up a bit by brushing on some garlic oil after they were done cooking. They are kneaded, rolled into a flat round (if you can get them to roll in a round shape) and cooked on a dry skillet until spotted and a little puffy.
The cabbage and potatoes are cooked with Indian spices - mango powder, garam masala and cumin - and the dal is mixed lentils (1 cup's worth) cooked with 4 c water. Right before serving you season it with spices and garlic cooked in some coconut oil.
If you are interested in a written recipe, just let me know!
spices, onion, garlic: $2
cabbage, potato: $4
whole wheat flour: $1
Total to make 6 servings: