Passionate Indian

I've been lugging Crescent Dragonwagon's Passionate Vegetarian around for a few days, and I finally opened it today. I had shrimp in the refrigerator that needed to be used up and the recipe for lentil dal seemed to jump right out and ask for a little shrimpy protein.

Menu:
Grilled Curried Shrimp
Lentil Dal
Mr. Panseer's North Indian-Style Spinach

Lentil Dal



While not particularly pretty, this was restaurant-quality. I bet it'll be even better tomorrow. I pretty much made it as written, except I toasted all of the spices first. I don't know if this actually makes a difference, but it sure smells good while it's happening. I also subbed light butter for real.

Serves 4 (1/2 c servings)

3 c water
1 c brown lentils, rinsed
1 bay leaf
1 tsp light butter
1 small onion, chopped
1 T grated ginger
1 1/2 tsp cumin seeds
1 1/2 tsp black mustard seeds
3/4 tsp ground coriander
3/4 tsp ground turmeric
pinch ground cloves
pinch cayenne
salt and freshly ground pepper to taste

1. Bring the water to a boil and add the bay leaf and lentils. Lower the heat to a simmer, cover, and cook until lentils are very soft, about 1 hour. Check occasionally to add water if necessary.
2. While the lentils are cooking, melt the butter in a small skillet. Add the onion and saute until softened, about 3 minutes, Add the ginger and spices and cook over low heat for about 3 minutes.
3. Add the spice mixture to the lentils and cook until the lentils are very soft, thick, and saucelike. Season with salt and pepper.


Mr. Panseer's North Indian-Style Spinach



This recipe calls for a cooking method that goes against all of my vegetable instincts, but I persevered and was rewarded with a mighty tasty dish. I usually like my veggies bright green and lightly blanched, but here the spinach is cooked to death for about an hour. I was afraid it was going to be a disgusting, mushy goo-fest, but actually it ended up turning into an intensely spinach-y aromatic stew-like side dish whose juices would make a lovely soup base. If I hadn't slurped them all out of the pan afterward, that is. I served the spinach over the dal in a bowl and topped the whole thing with shrimp. Rice would also be a good addition to soak up the liquid.

Serves 3

2 tsp clarified butter or vegetable oil
1 small onion, finely diced
1 serrano chile, diced, seeds and membranes removed
1 T peeled grated ginger
1 T finely minced garlic
2 pounds fresh spinach, well washed, coarsely chopped
2 T water
1 tsp salt
1/2 tsp fresh ground pepper

1. Heat the oil in a large skillet with a tight-fitting lid. Add the onion and cook until translucent. Add half of the chile and ginger and saute for 2 minutes. Add the garlic and saute for 1 minute.
2. Add the spinach a few handfuls at a time, allowing it to cook down until you are able to add all of it to the skillet.
3. Add the water, salt and pepper. Cover and cook over very low heat for 1 hour.
4. Just before serving, spray a small skillet with cooking spray and heat the remaining chile and ginger until very hot. Stir into the spinach and serve.



Grilled Curried Shrimp

Serves 2

12 oz raw shrimp, peeled and deveined
2 c warm water
2 T kosher salt
2 T sugar
1 c ice
3 T curry powder

1. Brine the shrimp: dissolve the salt and sugar in the warm water and add the shrimp and ice. Brine for 30-60 minutes, then drain and pat dry with a paper towel.
2. Toss the shrimp with the curry powder and grill over high heat for 3-4 minutes or until just pink.
3. Serve over dal and spinach.