Sabzi Korma & Bengali Masur Dal
Ok, that is actually two memorable dishes rolled into one splendid meal. Probably against my “rules”… but I make ’em, I break ’em.
I often write out the recipes in these posts, so I can look back and find them easily, and share them with friends. Usually I have touched up an original from somewhere or other, or the dish is my own invention; or, if I have taken it from somewhere or another, credit and a link is provided. In this case, however, there is nothing for it but to buy Julie Sahni’s impeccably good taste and kitchen sense, bound in a single volume as Classic Indian Vegetarian Cooking. I wouldn’t dare touch one of her recipes: everything I have tried has come out perfectly. Wow.
So here is Sabzi Korma, a classic combination of vegetables in an herb sauce, flavor deepened with ground toasted almonds and tomato, dusted with homemade garam masala, and garnished with fresh cilantro and toasted sesame seeds.
To keep it company (per Julie’s suggestion… and she has never led me astray), Bengali Masur Dal: red lentils cooked with turmeric and fresh chilis (from my garden); flavored with browned onions, tomatoes and ginger; than “perfumed” with a spiced ghee of bay leaf, blackened chili, garlic and a five-spice mixture.
To quote my daughter: oh. my. god. I realize that dining at 9pm after no lunch has an effect on the palate. Nonetheless, two huge helpings of the light vegetarian dish, and four return trips to the dal pot mean that this combo is going to be on my menu for some time to come!
If you like Indian food, get Julie’s book! Or stop by some Sunday, with a little advance notice :).