Monday, May 01, 2006
Bangladesh: Three Cheers for Cumin and Cauliflower!
This recipe was too sweet to pass up. I found it in a UN cookbook (of all unlikely places), and the instructions include:
"Put onions with butter in saucepan and fry a little."
Each instruction thereafter is "Put x into pan and fry a little more." In recipes from other countries, the style of English changed just a bit – essentially, every recipe had its own accent. The UN translators apparently aren't assigned to cover cookbook syntax – and I'm very glad!
This recipe is soft, delicious, and filling (not to mention really very good for you). The rice and lentils combine into a paste that holds all the vegetables together, and the slight sweetness of the lentils matches the cumin wonderfully. I'll be making this again.
Makes enough for 2
1 small onion, chopped
1 Tbsp butter
1 tsp ground cumin
1 bay leaf
2 Tbsp rice
2 Tbsp red lentils
1 chopped carrot
2 Tbsp green peas
1 small potato
1/4 cup chopped cauliflower
2 green chilies (I left these out)
1 tsp salt
1 cup water
Put onions with butter in saucepan and fry a little.
Add cumin and bay leaf and fry a little more.
Add rice, lentils, carrot, and green peas and fry a little more.
Add potato, cauliflower, green chili, salt, and water, and fry a little more.
Bring to boil then cover saucepan.
Turn off burner after 20-25 minutes.