Sunday, August 9, 2009

Mountain Dal p182 & Cachoombar p57

I made an Indian feast last night and it was great. It started out with a trip to the Indian market to get half this stuff I never heard of before. Since I'm apparently the only person in the entire world that did not know that coriander leaves were just cilantro, I subbed out parsley and mint instead. Yes, wish I had googled that much ealier....

Mountain Dal - I made this as instructed, except no red chiles. Also, I used a little cardamom, but not the pods - couldn't find those. I like my soup thick, so I used the minimum water, but honestly it was about a pasty texture at the end. I would have been wise to add another 1/2 cup of water or more to that. This soup had a lot of complex flavors, and although we liked it, we weren't jumping up and down about it. All said, we might make it again, but not sure until we try out the other dals.

Cachoombar - This is just a side salad of veggies. It was easy to make and tasted great. It definitely had a unique flavor compared to other similar type salads. Again, no green chile but we did use the cayenne. Another thing is that I did not toast the cumin seeds, and instead of using "coriander leaves", I used a combination of mint and parsley. Excellent, would definitely make again.

All in all, these two recipes were good and I am using the mountain dal tonight to make another recipe. The next post, the one you'll see above this, is to die for. Wow!


wirrek said...

I can't wait to try some of these fresh salads!

Mel said...

We at this salad for leftovers, and although there was a lot more juice, it wasn't mushy at all. We both enjoyed it just as much the second night.