Batter Licker

March 17, 2011

aloo palak dal (indian-spiced lentils, spinach and potatoes)

To those of you who didn’t jump the gun like I did to celebrate St. Patrick’s Day with cabbage and celery root in drunken mustard last week (and then again last weekend with a full-on family shebang), I hope you’re wearing green clothes, drinking and cooking with whiskey and beer, picking on your favorite leprechaun, and planning to make cheesy corned beef hash bread tomorrow with your leftovers.

As for me, it’s time for more whiskey and beer some Indian food that’s equally cheap as cabbage and potatoes (but isn’t boiled to death while everyone is distracted by adult beverages and rowdy conversations and then smothered in a spicy mustard disguise at the dinner table because obviously, after several whiskey shots and black and tans, this is the best cabbage ever!).

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One of the benefits of eating vegan (or reducing meat and processed foods, at least) during the week is how cheap my grocery bill has become. I’m talking $20 per week for two people cheap, which, compared to my formerly $60-70 per week bill, is ridiculously low. I should probably go buy a new toy to play with a very necessary device for my kitchen to reward myself.

The other major benefit comes in the form of Indian food. (more…)

April 22, 2010

kale and jalapeño red lentil dal with cumin-red pepper tempering oil

Filed under: beans,indian,vegan — Tags: , , , , , , — Kristen @ 6:30 pm

I’m a big fan of warm, mushy-but-not-slimy comfort foods. Any mashed potatoes that I’ve ever come into contact with while having access to a spoon, a fork, or – in truly desperate situations – just a finger could affirm that much, but all traces of them would have disappeared by now. Same goes for refried bean-filled burritos. So when I happen upon a warm, mushy, comfort food that’s actually healthy, I get a little obsessed. Just ask lentils.

These babies have been my go-to food for those many cold, grey, and just plain sad- and grumpy-looking days in San Francisco from November through April. They’ve not only warmed my belly and my spirit along with it, but also have kept me eating healthily and feeling full (both of which kept me from digging into too many bowls of mashed potatoes and mac and cheese this winter).

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But enough of the healthy-and-filling yada-yada-ing … these lentils are also yummy! The kale basically melts into the lentils, while the jalapeño adds a little peppery bite. Mixed with the tempering oil, the lentils take on the smokey flavor of cumin and the spicy-sweet flavor of paprika. (more…)

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