Guest guest Posted August 12, 2003 Report Share Posted August 12, 2003 Asafetida (or asafoetida, also called hing) is often used as a substitute for onion in cultures where they limit the use of onions and garlic. It has a very specific, recognizable savory flavor. I love it, but I can imagine that the fragrance might be a little off-putting to someone using it for the first time. The name comes from the Latin for " stinking (fetid) thing " and if you've ever spilled a jar of it in your spice drawer you'll know why! Weird little trivia note - asafetida used to be used to ward off evil spirits and illness. Children raised on plantations in the South used to wear little bags of it around their necks - probably made by their Mammys, who learned about it from their African ancestors. I just read Kay Gibbons book _On the Occasion of My Last Afternoon_ and in it she talks about the little country children being harassed by their city cousins for wearing those stinky asafetida bags. Be sure to only use a pinch - it's very strong and can be overpowering in larger quantities. 1/4 teaspoon might be a bit much for most folks. Lisa Lisa Bennett, The Organic Goddess Vegan Bakery and Catering Decatur (AtlantaLand), GA, USA On Tuesday, August 12, 2003, at 11:05 AM, Brenda wrote: > Xposted: MC-Cookbooks, Veg-Recipes > > > Asafetida is a new ingredient to me. My online dic. says: it's a > natural resin, " the gum resin of various plants; has strong taste and > odor; formerly used as an antispasmodic. " Hmmm.... > > Brenda > > > * Exported from MasterCook * > > Indian Lentil Soup > > Recipe By :A Taste of Julie Jordan, 100 Top Vegetarian Classics > Serving Size : 6 Preparation Time :0:00 > Categories : Soups > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 1/2 cups uncooked brown lentils > 4 cups water > 2 bay leaves > 1/4 cup light vegetable oil > 2 tablespoons black mustard seeds > 2 tablespoons cumin seeds > 1/4 teaspoon asafetida > 1 fresh hot pepper -- finely chopped > 4 cloves garlic -- finely chopped > 1 piece (half-inch) fresh ginger -- finely chopped > 1 teaspoon turmeric > 2 onions -- chopped > 1/2 cup dried unsweetened coconut > or fresh & grated > 1 tablespoon light vegetable oil > 1 quart canned tomatoes > 2 teaspoons salt > 2 tablespoons ground cumin > 2 tablespoons ground coriander > 1/4 teaspoon cayenne > > Sort the lentils for stones and rinse. Measure the lentils, water, > and bay leaves into a medium size pot. Bring to a boil then reduce > the heat and simmer, partially covered, stirring occasionally to keep > the lentils from sticking. Cook for about 30 minutes or until the > lentils are tender. > > In a soup pot, heat the oil. When you drop a mustard seed in the hot > oil and it sizzles, the temperature is right. Pour in the mustard > seeds and cumin seeds, and cook until most of them pop. Lower the > heat and stir frequently so you don't burn any of the seeds. Stir in > the asafetida, then the chopped hot pepper, the garlic and ginger, > then the turmeric. Cook for 3 - 4 minutes, stirring frequently. > > Add the onions. Stir and cook for 10 minutes. Add the coconut along > with 1 tablespoon oil, then cook for 10 minutes more. > > Crush the canned tomatoes with your hand or the back of a spoon to get > small pieces. Add to the soup, along with the accompanying tomato > juice and the salt. Cook for 20 minutes or until hot. Stir > frequently so nothing sticks. > > Stir in the ground cumin, coriander, and cayenne. Add the cooked > lentils and water. Continue to simmer for at least 30 minutes. Taste > and reseason. Serves 6. > > This soup has that genuine taste you don't often find in American > versions of Indian food-rich, well rounded, soul filling spiciness. > > Source: > " A Taste of Julie Jordan, 100 Top Vegetarian Classics, by Julie > Jordan, Head Chef at Omega Institute, Rhinebeck, NY, and original > owner of Cabbagetown Cafe, Ithaca, NY " > S(Formatted by): > " Brenda Adams <badams007 " > Copyright: > " Larson Publications, NY, 1999; ISBN: 0-943014-88-4 " > - - - - - - - - - - - - - - - - - > - - > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.