Rich LaMarita was our first demonstrator of Day 1. He’s our resident expert on all things Ayurveda and Indian. His paratha and dhal (curried lentil with sweet potato) were a big hit with the crowd.
Curried Lentils with Sweet Potato and Swiss Chard
1 ½ cups red lentils (masoor), washed thoroughly
3 green chilis
½ teaspoon tumeric
4 – 5 cups water
1 ½ teaspoons salt
1 ½ lb. sweet potato, diced and roasted
1 lb. Swiss chard, chiffonade
4 tablespoons coconut oil
1 onion, finely chopped
1 tablespoon ginger, chopped
1 cup tomatoes, finely diced
Finishing Spice Oil
2 tablespoons coconut oil
½ teaspoon each cumin seeds, fennel seeds, black mustard seeds,
fenugreek seeds, black onion seeds
1 bay leaf
9 fresh curry leaves
3 red chili pods
1. Combine the red lentils, chilis, tumeric, water and salt. Bring to boil and simmer, stirring often, for about 40 minutes. Reduce heat, partially cover and cook an additional 20 minutes until soft.
2. Tarka: While the lentils are cooking, heat coconut oil in pan and sweat onion and ginger. Add the tomatoes and cook until thickened. Add to the dahl and cook until the flavors are blended.
3. Vegetables: When dahl is almost done, add the sweet potato and Swiss chard, and cook for 5 minutes.
4. Finishing Oil: Heat coconut oil in pan, toast the spices and add bay leaf, curry leaves and chili pods. Fry for about 15 – 20 seconds. Pour the mixture into the dahl and serve.
Fennel – Scented Paratha
yield: 10 Parathas
2 ½ cups chapati flour, or 1 ½ cups whole wheat & 1 cup unbleached white
1 tablespoon Lucknow fennel seed
1 teaspoon salt
2 tablespoons ghee, melted
2/3 cups warm water
extra flour for dusting
extra ghee for brushing
1. Mix flour, fennel seed and salt in a bowl. Drizzle in melted ghee and rub with fingertips until mixture has consistency of coarse breadcrumbs. Add the water, bit by bit, to form a soft dough. Knead the dough for about 10 minutes. Rub ghee over it and let it rest for at least 1 hour.
2. Divide the dough into 10 even pieces and roll into balls. Cover with towel. Flatten a ball and dip into dusting flour. Roll out to 6” diameter. Brush the top with ghee and fold in half. Brush half-circle with ghee and fold in quarter-circle. Dust it with flour and roll out into a large triangle. Cover with cloth. You can roll all out, but do not let them touch.
3. Prepare griddle to medium heat and brush with little ghee. Place the paratha on the griddle and drizzle a bit of ghee around the edges and a bit on the top. Cook the paratha for a minute or until the bottom starts to form spots. Turn over, drizzle with ghee and cook until done.