Monday, March 28, 2011


When creating the recipes for our Veggiescoops, the 4food culinary team set out to find flavors that really captured the diversity and spirit of New York City, and
through our city the world. With our Metro Card passports we traveled to Italy on
Arthur Avenue in the Bronx, Jamaica on Flatbush Avenue in Brooklyn, and the Fujian
Province on Eldridge Street in Manhattan.

On a trip to India by way of Jackson Heights, Queens, we indulged in the rich savory
flavors of Dal Makhani, a thick stew of black lentils simmered overnight with ginger,garlic, tomato, green chilies, and cumin in a low temperature oven. Warm bowls of this delicious stew are served with a touch of cool cream yogurt swirled in at the end. This and other amazing Indian vegetable stews served as an inspiration for ourown Red Lentil Dal, this month’s feature Veggiescoop.

We start by sautéing onions, garlic, and ginger, cooking them very slowly until they are soft and the ginger is very fragrant. We then add our own blend of garam masala - a fusion of black and white peppercorns, cloves, mace, black cumin, cumin seeds, cinnamon, green cardamom, nutmeg, star anise, and coriander seeds. The finest red lentils are added next, and cooked slowly with fresh chopped tomato until the lentils are tender. To add another layer of depth to these flavors we finish the Dal with a handful of chopped cilantro and a squeeze of fresh limejuice.

The Red Lentil Dal pairs well with our any of our (W)holepatties but my favorite way to enjoy this scoop is alongside Coconut Rice and Lamb Skewers with a side of Tzatziki Sauce and a cool refreshing Mango Chai Tea. You too will discover your favorite combinations.

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Let us know how you Red Lentil Dal!

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