What you’re looking at right here?
This is the Indian version of the New York hot dog.
(This is where all of my Indian readers and my roommate start a mutiny. I know it’s hot out, but stay calm people. Stay. Calm. In fact. No sudden movements. And keep your hands where I can see ’em. Mmmkay?)
I wouldn’t know, because I haven’t eaten a hot dog in probably about twelve years (thanks to my brother who, when I was eight, informed me with all the authority that his six-year-old voice could muster that they were made from cow testicles).
But so says Madhur Jaffrey in her pre-recipe intro.
And if you know anything about Ms. Jaffrey, then you know that when it comes to Indian food. Her word is gospel truth.
Now. If only I could get the street carts in NYC to jump on this chickpea and chana dal bandwagon.
It would make my life (and my lunch habits) so much easier.
**Before you go, check out my latest post on the Marcus Samuelsson blog – Pizza with Escarole, Fontina, and Walnuts!
This dish truly is the perfect Indian food starter dish for those who think they don’t like Indian food. (Cough mom and dad cough). It doesn’t have any curry powder so it isn’t quite as much of a palate shocker as other dishes. The mint gives it a refreshing air to it, while the tamarind paste adds a hint of tang – the two complimenting each other perfectly. I added some zucchini into it because, well, who doesn’t have an abundance of that at the moment but I think it would also be great with eggplant, sweet potatoes, or butternut squash, depending on the season.
Chickpeas and Chana Dal Cooked Together in a Mint Sauce
Serves 4, adapted from Madhur Jaffrey’s World Vegetarian
1 1/2 cups dried chickpeas, picked over, washed and drained
3/4 cup chana dal or yellow split peas, picked over, washed and drained
1 tbsp garlic, finely chopped
1 tbsp fresh ginger, finely chopped
3 fresh hot green chili peppers, seeds removed, finely chopped
1 cup mint leaves, packed, washed, and coarsely chopped
2 tbsp peanut oil
2 medium onions, finely chopped
2 lb zucchini/summer squash, cut into half moons
1/2 pound very ripe tomatoes, chopped
2 1/2 tsp salt
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp garam masala
3 tbsp tamarind paste or fresh lemon juice to taste
1. Soak the chickpeas overnight in cold water to cover by about 5 inches. Drain, discarding the washing liquid.
2. In a large pot, bring the chickpeas and split peas and 7 cups of water to a boil. Cover, lower the heat, and simmer for 1 hour or until chickpeas and split peas are tender. I would start checking around the 30-40 minute mark. Drain and set aside.
3. Meanwhile, combine the garlic, ginger, green chiles, and mint leaves in the container of a blender. Add 6 to 8 tbsp wter as needed and blend, pushing down the mixture with a rubber spatula several times, until pureed. Set the minty mixture aside.
4. Heat the oil in a wide, medium pot over medium-high heat. Add the onions and stir and fry until they are a rich, reddish brown. Add the zucchini/summer squash and saute until starting to get tender, about 5 minutes. Add the tomatoes. Stir and cook until the tomatoes reduce and darken. Add the green spice paste and stir over medium-high heat for 5 minutes. Add the chickpeas and dal, and about 2 cups of water. Stir in the salt, coriander, cumin, garam masala, and tamarind paste, mixing thoroughly. Cover, lower the heat, and simmer gently for 1/2 hour. Serve hot.
This entry is part of a celebration of the 50 Women Game-Changers in Food. Check out these posts for more Madhur Jaffrey recipes!
Val – More Than Burnt Toast
Joanne – Eats Well With Others
Taryn – Have Kitchen Will Feed
Susan – The Spice Garden
Claudia – A Seasonal Cook in Turkey
Heather – girlichef
Miranda – Mangoes and Chutney
Jeanette – Healthy Living
April – Abby Sweets
Katie – Making Michael Poland Proud
Mary – One Perfect Bite
Kathleen –Bake Away with Me
Viola – The Life is Good Kitchen
Sue – The View from Great Island