Tomorrow's all chock-full of the good stuff. New Zealand plays Kenya, and sweeeeeeeeet Sri Lanka plays my lovely Canadian lads. This SL / Canada match should be particularily juicy; I have a sports crush on the SL team, but I'm going to throw my support behind the Canuck chaps. Furthermore, it's going to be good because SL middle-order batsman Thilan Samaraweera stated to the media that Canada is a threat in this World Cup! Right on my Cricketing Canucks! You rock and let's hope you stay souped-up for the entire tournament!
Okay! So it is my goal during this World Cup to present a healthy, tasty dish from each participating cricketing nation. I've already written a nice article about Bangladesh and a Bangladish in SportPulse, and here's the link if you'd like to have a peek:
http://sportpulse.net/content/bangladesh-bangla-dish-world-cup-bangla-bash-454
And today's special is going to be a nice vegetarian dish from India. I love meat; however, vegetarian dishes from the Subcontinent are so good that this confirmed carnivore always screams for a second helping. True story!
 |
| Godzilla and Carnivorous friends, fighting over the last of the Mixed Daal |
Now, vegetarianism has existed in the Subcontinent for sever milennia. Unlike some versions of Western vegetarianism which may have alarming nutritional deficiencies, Subcontinental vegetarianism is completely balanced in vitamins, minerals, proteins and carbohydrates. It is also delicious. This style of vegetarianism is absolutely appropriate for people who want to give up meat and have a healthy, active lifestyle. So here's a nice simple recipe to get you started; a nutritional powerhouse of a vegetarian dish...here is...
Mixed Daal
There are 4 different kinds of daal in this recipe which will give you a true nutritional punch. Some vegetarians in India don't use garlic and onions because these are considered "hot" foods and are not entirely appropriate for the brutally hot weather present in the Subcontinent. Instead, they use asafoetida, a pungent dried and powdered resin to give that flavourful kick to their food. Right-o. It's time to cook.
Ingredients:
1/2 cup split moong daal
1/2 cup urad daal (the black daal)
1/2 cup toor daal (split yellow peas)
1/2 cup chana daal (chickpeas)
1/2 tsp cumin seeds
a pinch asafoetida (also called hing)
salt to taste
1 tsp red chili powder (lal mirch)
1/2 tsp turmeric powder
1 tsp red chili powder (lal mirch)
1/2 tsp turmeric powder
1/2 tsp garam masala (optional - commercial garam masala tastes bitter to me )
1 tsp corianderseed powder (coriander seeds ground to a powder)
1 tsp corianderseed powder (coriander seeds ground to a powder)
2 tbsp clarified butter (ghee)
chopped coriander
1 lemon, cut into wedges
Mix the lentils together, rinse, and soak for about a half hour.
Boil the lentils in about 5 cups of water with salt, turmeric and optional garam masala, until the lentils are cooked to a mush.
Turn heat to very low.
Make the tarka (topping) as follows:
Heat the ghee in a separate pan.
Add the cuminseeds and asafoetida powder, fry until the cuminseeds crackle.
Add the lal mirch and coriander powder, fry a few seconds.
Add the ghee and spice mix to the lentils.
Add the chopped coriander and squeezed lemon juice as a garnish.
Serve with plain basmati rice or freshly made roti. If you've forgotten how to make roti, here's the link:
http://kikiscookinforcricket.blogspot.com/2010/11/zulqarnain-empire-of-akmal-and-roti.html
So there you go, a delicious, nutritious powerhouse of a meal, totally appropriate for an athlete and totally appropriate for anyone who enjoys good flavourful food, including confirmed carnivores like myself. Make this and you'll be wanting MORE!
Enjoy the cricket today...Good Luck Bangladesh, and Good Luck India!
Happy Cricket, Happy Cooking, and Happy Vegetarianism!
No comments:
Post a Comment
Keep it clean, and no abuse. We're all here for a good time, not a bad time!