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Are you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
( , Sun 1 Apr 2001, 1:00)
Are you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
( , Sun 1 Apr 2001, 1:00)
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Yes.
For 3-4 large portions:
Bung 250g of those little red lentils into a pan with some turmeric, a couple of pinches of salt and maybe a 1.5 pints of water. Cook until sludgy, break it up with the back of a spoon towards the end – add more water if required. You can also add in a can of chick peas – I’d recommend the little dark ones if you can get them, and/or a handful of spinach.
Halve and thinly slice an onion and 2-3 cloves of garlic: don’t chop the garlic, you want slices. In a frying pan heat maybe 3-4 tablespoons of oil. When hot bung in a couple of teaspoonsful of cumin seeds, then add the onions/garlic and fry until darkish brown, this is critical – don’t burn it black but it needs to be way darker than you’d usually do it. Add half a tsp of onion seeds and a couple of chopped green chillies (to taste), then bung the whole lot into the dal along with a pile of fresh coriander, saving a few leaves for garnish.
Bish bash bosh – one of the nicest home Indian dishes I know, and costs fuck all.
THE END.
( , Tue 15 May 2012, 13:13, 4 replies, latest was 12 years ago)
For 3-4 large portions:
Bung 250g of those little red lentils into a pan with some turmeric, a couple of pinches of salt and maybe a 1.5 pints of water. Cook until sludgy, break it up with the back of a spoon towards the end – add more water if required. You can also add in a can of chick peas – I’d recommend the little dark ones if you can get them, and/or a handful of spinach.
Halve and thinly slice an onion and 2-3 cloves of garlic: don’t chop the garlic, you want slices. In a frying pan heat maybe 3-4 tablespoons of oil. When hot bung in a couple of teaspoonsful of cumin seeds, then add the onions/garlic and fry until darkish brown, this is critical – don’t burn it black but it needs to be way darker than you’d usually do it. Add half a tsp of onion seeds and a couple of chopped green chillies (to taste), then bung the whole lot into the dal along with a pile of fresh coriander, saving a few leaves for garnish.
Bish bash bosh – one of the nicest home Indian dishes I know, and costs fuck all.
THE END.
( , Tue 15 May 2012, 13:13, 4 replies, latest was 12 years ago)
I used to do a similar
recipe but with butter beans added along with a big spoon of marmite.
served with french bread
( , Tue 15 May 2012, 13:25, Reply)
recipe but with butter beans added along with a big spoon of marmite.
served with french bread
( , Tue 15 May 2012, 13:25, Reply)
I'll nick that and serve at my next 'do'
Thanks for the recipe.
Now, what's this about otters?
*runs*
( , Tue 15 May 2012, 13:17, Reply)
Thanks for the recipe.
Now, what's this about otters?
*runs*
( , Tue 15 May 2012, 13:17, Reply)
That sounds alright actually, sounds really alright. How many servings do you get out of that?
( , Tue 15 May 2012, 14:05, Reply)
( , Tue 15 May 2012, 14:05, Reply)
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