Food

Foray into Indian Cuisine

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If one of your New Year’s resolutions is to try cooking new foods or to eat healthier, then why not try Indian food? If you’re new to this cuisine & ingredients like “asafoetida” terrify you, have no fear! Here are some simple recipes to get you started.

After our recent food tour in Chicago with Rebecca Wheeler, Eric has been impatiently awaiting the arrival of spices & ingredients from The Spice House — an online supplier that Rebecca suggested.  The website also has some wonderful recipes, which Eric began experimenting with.  So far we’ve tried the Dahl Soup, Hummus, and Chicken Curry with Cashews & Sweet Potatoes — all were wonderful! The recipes below have been modified from The Spice House’s site but I’ve linked the original recipes as well — just click on the recipe name.

Dahl Soup

  • 280g Dahl (Red or Yellow Lentils or Split Peas), rinsed
  • 32 oz Vegetable Broth (we used Imagine Organic Vegetable Broth because Kroger was out of Swanson — liked it more because it was creamier)
  • 2 T salted Butter
  • 2 c canned whole Cherry Tomatoes, mashed (with hands)
  • 2 tsp Asafoetida Powder
  • 2 tsp Panch Phoran (recipe below)
  • 1 tsp Sea Salt
  • 1/4-1/2 tsp Cayenne Pepper
Panch Phoran

Combine following in air-tight container & store in dark, dry space for up to 3 months:

  • 3 T Cumin Seeds
  • 3 T Fennel Seeds
  • 3 T Fennugreek Seeds
  • 3 T Mustard Seeds (Black or Brown/Yellow)
  • 3 T Nigella Seeds (Black Onion Seeds)
  1. Place rinsed dahl in a dutch oven (or heavy bottomed pot), add 6c water & bring to a boil; boil for 15-min ’til soft but not fully cooked.
  2. Strain dahl and place same pot on stove on med-high heat; add vegetable broth and then add dahl.  Bring to boil then reduce heat & simmer.
  3. Meanwhile, heat small sauce pan on medium to med-high heat.  Add butter & melt, making sure it doesn’t brown.
  4. Add panch phoran & asafoetida powder.  Once seeds sizzle or pop, add tomato mixture to sauce pan, coating w/butter & spices.  Reduce heat to low.
  5. While soup is cooking, smash dahl into walls of dutch oven with heavy metal spoon.  Continue cooking ’til dahl is softened to desired consistency.
  6. Add spiced tomato mixture along w/1 tsp sea salt. If soup needs a little more kick, add 1/4~1/2 tsp Cayenne Pepper.

*Serve with Naan & Hummus (see below). If using store bought naan, pop it in a toaster — it’s best when served warm.

Hummus

  • 15 oz can Chickpeas
  • 1/4 c Tahini
  • 2 cloves Garlic, peeled
  • 1/4 c Lemon Juice (1 large lemon)
  • 1/4 tsp Sea Salt, or more to taste
  • 1-2 T EVOO
  • 1 tsp Sumac Powder
  • 1/2 tsp Ground Cumin
  1. Drain & rinse chickpeas, reserving 1/2 c chickpea liquid. Set aside 1/4 c chickpeas for garnish.
  2. In blender, place tahini, garlic & lemon juice, pulsing ’til smooth.
  3. With blender running, add reserved chickpea liquid, chickpeas, & salt, processing ’til smooth.
  4. Set hummus aside at room temperature to allow flavors to meld.
  5. When ready to serve, pour hummus into shallow dish making a well in center.
  6. Drizzle olive oil into well, followed by sumac on top; sprinkle cumin over entire platter.

*Serve with Naan or toasted pita chips.

Chicken Curry with Cashews & Sweet Potatoes

  • 2 1/2 T Vegetable Oil
  • 2 T Sweet Curry Powder
  • 1/2 c roasted & salted Whole Cashews
  • 1 medium Yellow Onion, chopped
  • 1 Jalapeno Pepper, seeded & chopped (can substitute a small serrano pepper)
  • 1 c Plain Yogurt (full fat probably works better, but 2% fat was used)
  • 3/4 c Water
  • 1 tsp Salt (or to taste)
  • 1-15oz can Diced Tomatoes, include liquid
  • 1 lb Boneless Skinless Chicken Breasts, sliced into bite-size pieces
  • 1 medium Sweet Potato, peeled, halved on bias & sliced (1/2″ half moons)
  1. In large saucepan heat oil until it is hot (med-med/high) but not smoking; add cashews.
  2. Let cashews cook for about a minute, but do not let them brown.
  3. Add curry powder and cook in the oil with cashews for another minute.
  4. Add onions and jalapeño pepper. Reduce heat and let simmer until onion is translucent.
  5. Reduce heat to low and add diced tomatoes, salt, water, yogurt and chicken breast.
  6. As mixture warms, stir regularly, until yogurt and tomatoes blend; test mixture a few times to ensure yogurt is warming.
  7. Once yogurt mixture is warm, increase heat a bit and add sliced sweet potato. Continue to heat until sauce starts to bubble, then let simmer for about 15 min.
  8. Remove from heat and allow curry to rest a few minutes before serving.

*Serve over desired grain (suggest basmati or coconut rice, but it’s really your preference; we used couscous).

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