Alert:
This is a longish post ~ be forewarned! 🙂
Before I begin, please see yesterday’s post for an
addendum to the lotus root curry.
Incidentally, Wiki states that lotus flower is the national flower of India.
I didn’t know that? Read the entry here.
Now, on to today’s marathon recipe!
I have been nursing a marathon, on-again off-again toothache.
Today it’s definitely on-again, and I could hardly eat a bite.
I was hungry for something spicy, but couldn’t fathom the idea of chewing.
I am still trying to cook from the stores at hand; tonight they were just the ticket.
Here is what I came up with. Essentially, it is this recipe from dear ISG’s amazing repertoire — sans wadis, because, well… you need to *chew* those 😉
Aloo Gobi Gravy (For a Toothache)
enough for a few meals at least, but I hope you don’t have a toothache that long!
In a big pressure cooker, season:
one healthy tablespoon of ghee
(I was after comfort food tonight!)
with:
mustard
jeera
curry leaves
In the seasoned ghee, saute:
half a medium onion, diced fine
a few cloves of garlic, diced
a tablespoon of grated ginger
When fragrant, add:
one medium-sized potato, peeled and diced
~~~
Now, while all this is happening, take another pan and boil some frozen
cauliflower in a little water. Cook until the water boils off and the cauliflower is soft. Let the cauliflower brown in the hot pan. Watch it carefully so it doesn’t burn — shaking it back and forth a few times helps. This is the secret to frozen cauliflower, I have discovered. The browning gives a lovely taste.
caramel-colored cauliflower ~ yum!
~~~
Meanwhile, back at the pressure cooker… by now the potato is translucent.
Add:
1/2 c toor dal, rinsed well
water to cover (I used about 3 c)
Close the lid, bring up to pressure and cook as you would for any dal or sambhar (yes ok, this is practically sambhar. In disguise. I can’t help it. Sambhar is my comfort food! 🙂 )
When the dal is cooked, allow the pressure to fall, and add:
1/2 c water from soaked tamarind, or 2 TB good-quality, bottled tamarind paste
(not “tamcon” in the little plastic jar, please)
1 TB jaggery
1 TB dhania-jeera pwd
1/2 tsp each jeera and methi pwd
(optional — I like them in sambhar)
1/4 tsp turmeric
salt to taste
and of course, the crowning jewel:
A heaping helping of ISG’s magic sambhar podi
Stir it all up well, then add:
the browned cauliflower
one cup of cooked rice
If the mixture is very thick, add a bit of water. Let it come to a boil, and use an immersion blender to puree.
All that fuss for a simple-looking dish… and it reminded me a bit of
this coorg-style gravy, only spicier.
This was just what the doctor (or dentist) ordered. Nutritious and filling with complete protein; smooth and comforting from the blender; rich with pure ghee and redolent with ISG’s magic sambhar powder.
Who could ask for anything more!
aloo gobi gravy ~ with a good bit of melting ghee ~ comfort food in
nana’s pastoral davenport
Bonus Sambhar Section
I have tried and loved all these recipes ~ many thanks to the chefs! 🙂
Indira’s Classic Shallot Sambhar
Out Of The Garden 