Text 31225, 75 rader
Skriven 2015-09-23 15:03:12 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: pulses 276
==================
> There was a lot of cultural (including culinary) exchanges that
> travelled on the original Silk Road along with the goods.

After all, that was the pulse of the continent.

> You're right ... gotta have oil.  

I'm in the Admiral's Club at JFK at the moment waiting for
Lilli, who arrives in an hour and will spirit me away to the
Flagship Lounge. The red pepper hummus is pretty decent but
lacks oil. There is a peculiar dish here called Southwestern
lentils, which is rather like what you might have seen as
Southwestern beans - i.e., black beans, corn, green peppers,
tomatoes, and a touch of cumin and garlic - only made with
small brown lentils. Problem is that people who frequent the
Admiral's Club don't generally eat stuff like this, so there
was the added ingredient of mold. I tumbled to this early and
went back and pushed the mold away and scooped vast scoops
off the bottom. Pretty good. Oh, yes, red wine vinegar, sugar,
salt. It would be even better with some hot pepper, but 
beggars can't be choosers.

>  > A staple of the counterculture in the 1960s and 1970s
>  ML> I first made it in about 1973
> I first tasted it in 1969 but pretty much ignored it thereafter
> until about 3 years ago. I started making my own just last year.  

It's really easy, and I'm half surprised more people don't
do it. The only hard part is grinding the sesame seeds, but
one can get readymade tahini most places, and it's better
than what I make anyhow.

>  ML> but then I've always been kind of ethnic and countercultural.
> I've moved to a part of the world where white Euros are considered
> ethnic and I've become somewhat more establishment over the decades.

The first part of that I endorse.

---------- Recipe via Meal-Master (tm) v8.04

  Title: Kitchri with Peas
 Categories: Main dish, Grains, Legumes, Vegan
  Yield: 2 servings

 75 g  Basmati rice, washed
 50 g  Green lentils, washed
 25 g  Butter
   -OR sunflower margarine
  1 sm Onion; thinly sliced
  11cm piece Fresh rootginger
   - grated
  1Garlic clove; crushed
  1 ts Chilli powder
300 ml Water
 75 g  Peas, cooked
   Salt

  Kitchri is an Indian recipe, a satisfying and wholesome mixture of rice
  and lentils lightly spiced with ginger and chilli. Adding a few peas to
  this mixture turns it into a meal in itself.

  Drain the washed rice and lentils. Melt the margarine or butter and
  saute the onion, ginger, garlic and chilli in it until the onion is
  lightly browned. Add the rice and the lentils and stir-fry for a min
  or two. Pour in the water and add a little salt. Bring to the boil,
  reduce the heat and simmer gently for 20 min. Serve with the cooked
  peas.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

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