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26 February 2008 @ 08:56 pm
A few months past, I bookmarked a recipe for spinach dahl. Looked pretty good, and I liked all of the ingredients, so hey! Win!

Only... not so much. I made it tonight. It was fine, really...

... but it was a bit bland.

Thing is, when I'm making a new recipe I usually follow it the first time and then adjust and adapt and have fun with it the next. But I'm not remotely knowledgeable about Indian cooking, so I'm not sure how to fix this. I don't want it hot/spicy, just richer.

Original recipehere. I've made adjustments to the body of the recipe here to reflect my own preparations. It may be worth nothing that I did not make garlic bread; instead, I heated up Trader Joe's garlic nan. ::mmmmmm::

Spinach Dahl

1 tbs olive oil
1 onion, halved, finely chopped
8 small red bliss potatoes, cut into 1/2" pieces
1 tsp ground cumin
1 tsp ground coriander
2 cups water
1 tbs tomato paste
1 can brown lentils, rinsed, drained
1 bag baby spinach leaves

Heat the oil in a saucepan over medium heat. Add the onion and potato and cook, stirring, for 5 minutes or until the onion is soft. Add the cumin and coriander and cook, stirring, for 1 minute or until aromatic.

Add the water and tomato paste and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes or until liquid reduces by half.

Add the lentils to the potato mixture and cook for 2 minutes or until heated through. Add spinach and stir until just wilted. Season with salt and pepper.

So what do I do? Cut down on the cumin and add garam masala, maybe? Or is that too hot? bah. Help!
Tags: ,
I feel: thoughtfulthoughtful
mothehappycowmothehappycow on March 1st, 2008 03:20 am (UTC)
To avoid adding spice to the dish, but still maintaining a fullness of flavor go with something traditionally Indian like Lime leaves, turmeric, cinnamon or orange zest. Lemon works well too. If you use lemon juice or lime juice, I would add about 3 Tbs just after the spices have finished cooking.

Also, a major ingreditent in Indian cuisine is actually garlic. I would saute about a teaspoon of minced garlic in with the spices, before you add the lemon juice.

I know you aren't looking for spicing it up, but a half a drop of chili sauce (I usually use sweet red chili sauce or yellow curry paste works well too) rounds out the flavor.

If you've got any questions about food at any time, feel free to drop a line. I graduated from culinary school.

I wish you luck!