Dosa and Curry.... YUM!

I promised to introduce to you the wonderful couple that I met at the Flint Farmer's Market. Bruce and Niki McCarthy are the proud owners of Survival Heirlooms and two of the nicest people you will ever meet! I could of stayed and talked to them for hours! I got so many great recipes from them that I definitely will be trying out! They have a booth at the market where they sell dried goods. You can stop by their site and say "hi" here.

Now onto the food!

This is definitely not a last minute type of meal. You use dried beans for both recipes and they need to be soaked overnight.

Dosa

1/3 cup Brown Lentil

1 cup Brown Rice

1 tsp sea salt

3 Tbs sugar

2 Green Onions, chopped

2 Tbs Chopped Fresh Cilantro

1/2 inch Fresh Ginger, grated

1 Serrano chili, seeded and finely chopped

4 cups + 12 Tbs water

Soak the lentils and rice seperately in 2 cups each of water for atleast 4 hours or overnight. Over night is best. Drain water. Pulverize lentils and rice seperately in a food processor with 6 Tbs water each. Mix the two together with salt and sugar. Cover bowl with a damp cloth and set in a warm place for 6-12 hours.

Add remaining ingredients and a bit of water if needed. You want a pancake like batter. Pour a bit of batter on a greased griddle and fry til golden brown on both sides. You can now serve like a latke.

I decided to step it up a bit and turn it into a vegeterian style sandwich. Alot of times when I cook, I "wing it" as I go to get a flavor I want. To serve this sandwich I made a coleslaw type of dressing. I took equal parts of fresh grated cucumber and zucchini and stirred in a bit of homemade yogurt with salt and white pepper to taste. To assemble, I took half a wheat pita pocket, cut a dosa patty in half and put inside. I added a slice of tomato and a bit of the slaw mix. I may just give up meat for these....nah! They are very light and tasty. Perfect for a hot summer day.

Sweet Garbanzo Curry

1 cup dried Garbanzo Beans

4 Tbs Oil

1 Onion, chopped

2 cloves of Garlic, minced

1-3 Tbs Curry Powder

2 tsp each Cumin, coriander, Cinnamon, Nutmeg, Salt

1 tsp each Ginger, Cardamon

4 Tbs honey

1 Serrano chile seeded and minced

1 can coconut milk

Soak the beans overnight in 4 cups water. Boil for 10 minutes and simmer for 20 minutes, drain. In a frying pan, cook onion and garlic in oil til tender. Stir in spices, honey and chile.

Add beans and cook on medium heat stirring often for 10 minutes. Add coconut milk and simmer for an additional 10 minutes. Serve warm over rice.

I tried this at the market and LOVED it! It was sweet and not a bit hot at all. When I made it at home, I used Red Curry powder. I don't know if that made a difference or not, but it was very spicy. I would make this again, but adjust the curry powder. Start small with the curry and add from there is my suggestion. My girls loved it at the market. The bitty one had 3 servings of it!

So there ya go! A light summer vegetarian dinner!

Enjoy!

Posted @ Gollum's Foodie Friday