RECIPE: South Indian-inspired plantain w/lentils

[Guest guest]

This was tonight's dinner. I used curry powder due to time constraints,

but you can make your own masala or use a good paste (I was out of

Patak's.)

While this is South Indian-inspired, the /platanos /(plantains) and

/chiles

de arbol /are easiest for most Americans to find at Latino groceries.

If you

can't find /platanos/, use ripe but firm bananas. /Platanos /are

rather large, so

use three bananas unless they're big'uns.

 

This dish should be very hot, so don't skimp on the chiles.

/Arbols /have

a great nutty flavor and aroma I love, but other red chiles (or fresh

/arbols/)

can be used. This recipe also isn't lowfat. Gee, what a shame.

 

-Begin Recipe Export

QBook version 1.00.14

Title: South Indian-Inspired Plantains with Lentils

Keywords: South Indian, main dishes, chiles, vegan, mine

 

2 Tbsp. canola or other vegetable oil (not olive)

1 rounded tsp. mustard seeds, preferably brown or black

2 very ripe /platanos/, diced

1 medium green pepper (capsicum), seeded and diced

1 medium onion, chopped

1 cup broccoli florets, divided fairly small

2 to 3 cloves garlic, minced

Many, many dried /chiles de arbol /, snipped in thin slices

with scissors (easier than with a knife)

8 oz. coconut milk

1 cup leftover cooked lentils -OR- 1/2 2/3 cup

reconstituted TVP (textured vegetable protein,

a nutty-tasting and underrated soyfood)

2 tsp. curry powder -OR- 2 Tbsp. red curry paste, or to taste

1/2 to 1 tsp. Chinese five-spice powder

OPTIONAL: 1/4 tsp. asafoetida (/hing/), yellow Cobra brand

(use much less of any other brand)

Cooked rice, preferably brown

 

Heat oil in a nonstick skillet. When hot, add mustard seeds. When they

begin

to pop, put lid on so they don't go all over the place, and shake

skillet over heat.

When the popping slows to almost nothing, remove lid and add plantains.

Fry, stirring often, till beginning to brown and develop delicate

crispy bits.

 

Add all vegetables except lentils and sauté briefly, perhaps 2

minutes. Add

coconut milk and spices plus 1/2 c. water. Cook, stirring often and adding

water as needed, till veggies are tender but not mushy. There should

be a

reasonable amount of coconut " gravy " --enough to moisten the rice well, even

after lentils are added--so add water if needed.

 

Remove from heat and add lentils or TVP. Spoon mixture over rice and eat

warm, not hot. Serves two for dinner or three to four for lunch.

NOTE: You

can make this without lentils or TVP. --Recipe by Rain Adkins. Please

DO NOT remove this credit, or re-post elsewhere without asking!

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Rain

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