This blog is inspired by Leela, Chhaya's mother. Chhaya talks endlessly about the wonderful flavors she would conjure up while she was cooking. You can just picture the steam in the small kitchen in India, and smell the spices hitting the pans, their aroma becoming an olfactory extravaganza. Chhaya has her own inherent sense of how to tantalize your taste and come knocking down her door for more. The flavors you will experience here will be from a long train of Indian women's sense of spice. Enjoy!
What you need:
- 1 c. brown lentils
- 1 T. olive oil
- 2 medium red onions; 1 chopped for roasting; 1 diced
- 2 bay leaves
- 1 c. celery chopped
- 7 small carrots; 5 chopped in 1.5-in. chunks for roasting; 2 diced
- 1 T. ginger, minced
- 1 T. garlic, minced
- 2 Serrano chiles, stemmed, seeded and finely diced
- 1 c. red pepper, diced
- 2 c. water
- 1 13.6-oz. can of coconut milk
Spices:
- 1 T. ground cumin
- 1 T. ground coriander seeds
- 1/2 T. garam masala
- 1/2 t. cayenne pepper
- pinch of brown sugar
- salt and pepper
- cilantro, lemon juice and sour cream (or greek yogurt) for garnish
1. Cover lentils with at least one inch of warm water. Soak for 2 hours. Drain and rinse.
2. Preheat oven to 375°. Chop 5 carrots and one medium onion. Coat in olive oil, salt and pepper. Place parchment paper on cookie tray, and place carrots and onions on tray. Roast for 30-45 minutes, or until carrots are soft. Place in blender or food processor with 1/2 cup of water. Purée.
3. In a dutch oven or large soup pot, sauté onions with carrots, celery, garlic, ginger and chiles. When onions are translucent, add the red peppers. Add the lentils, roasted carrot purée and 2 cups of water. Bring to a boil. Boil for 10 minutes.
4. Add spices. Add coconut milk.
5. Garnish with cilantro, sour cream or greek yogurt, a splash of lemon...if you're brave, some fresh chiles!
6. Savor the flavor.
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