Jane Brody's Lentil & Potato Stew (Indian)

[bobmark226]

JeAnne asked me to share the recipe for my alltime favorite dish (vegetarian or otherwise) when I mentioned it in the "garam marsala challenge."

Here it be. I love it so much, I thought it deserved no less than a thread of its own.

Bob

*****

LENTIL & POTATO STEW
("Jane Brody's Good Food Gourmet")

1 cup lentils
4 cups water
1 tsp salt (optional)
1 bay leaf
1 Tbsp butter or margarine
1 Tbsp olive oil
2 - 3 large potatoes, peeled and cut into 1/2" cubes
1 tsp turmeric
1/4 tsp cayenne or to taste
Salt to taste (optional)
Freshly ground black pepper to taste
2 large tomatoes, peeled and chopped, or 2 cups canned chopped tomatoes (I use crushed, and have even used sauce in a pinch)
2 tsp. garam masala
1 tsp sugar or honey
Water, if necessary

1. In a medium saucepan, combine the lentils, water, salt (if desired0 and bay leaf. Bring to a boil, reduce heat to med-low, and simmer the lentils until they are just soft, about 30 minutes.Do not drain the lentils! Discard the bay leaf, then set the lentils aside.

2. In a large dutch oven or saucepan with a nonstick surface, heat the butter or margarine and oil briefly, and add the potatoes. Sprinkle them with the turmeric, cayenne, salt (if desired), and pepper. Cook the potatoes, tossing them, over medium heat, for about five minutes.

3. Add the tomatoes, the reserved lentils and their cooking liquid, the garam masala and the sugar or honey to the potatoes.

4. Cook the stew over medium-low heat for 10-15 minutes (I go a bit longer until I reach a thickness I like), stirring the mixture from time to time and adding water if the stew seems to be too dry.

Serving suggestion: Serve with a cucumber raita or a mixed green salad and brown or white rice or an Indian rice with peas.

Notes: I almost serve this over brown rice with a dollop of either low fat sour cream (usually) or yogurt on top and as many different chutneys as I can find on the side! By all means use the three potatoes, really big ones, to stretch the dish. I also increase the spices on the potatoes because I like the play of the various flavors, turmeric for sweetness, cayenne for heat, and salt for...well...saltiness, which I think typify the best Indian dishes.

Brody also points out that you can make a reasonable facsimile of garam masala by combining equal amounts of cardamon, cumin, cinnamon, coriander with smaller amounts of ground cloves and black pepper.

[donleyk]

Thanks for posting Bob.

[gertdog]

Yay! This sounds wonderful. Thank you!

I should have bought more chutneys at Dowel's!

[emily]

Ooh, thanks for posting, Bob. I've been craving Indian food and I just got potatoes (fingerlings) and tomatoes in my CSA box.

:)

Emily

[greysangel]

Thanks Bob! And totally CORE!!! :p :D

Would you use mango chutney with this? I picked up some last weekend, but I've never used it so I'm not sure if it's supposed to go on something that generally has less flavor, or if it's supposed to go with something equally as flavorful? Does that question make any sense at all? :o

I think I may make this tonight! Add come chicken for the meat lovin hub and call it a meal :)

j

[bobmark226]

Emily, I'm jealous of those fingerlings. Never done this dish with them, and just started using them, but they'd be perfect. But by the time I got to the farmers' market yesterday, they were all wiped out! :(

JeAnne, mango chutney is just fine, and because I know you have to keep the heat down for Chaz, I always put some healthy sprinkles of hot sauce around. Good ol' cheap supermarket Indi-Pep is especially good, if you have it.

Bob

[kima]

I have pencilled in "Very Good" on this recipe- must have been about 15 years ago!:o If it was very good then....thanks Bob! You have really inspired me to haul Jane out abit more. :)

[bobmark226]

Originally posted by kima
I have pencilled in "Very Good" on this recipe- must have been about 15 years ago!:o If it was very good then....thanks Bob! You have really inspired me to haul Jane out abit more. :)

Maureen, I suspect I've made this for that many years at least, and many, many times since the book came out. While you're there, and if you're feeling winterish any time soon, try "Aunt Bea's Unstuffed Cabbage," which is just about as much as standby for me as this one is!

"Uncle" :mad: Bob

[kima]

Oooh did I touch a sore spot there Bob???:D :D
I must make that cabbage dish soon!
it's funny how we push older books to the side for fancy, shiny new books.
Kind of like old uncles eh???:p :p

I do respect my elders anyway!:)

[bobmark226]

Originally posted by kima

it's funny how we push older books to the side for fancy, shiny new books.


Not me, Maureen. The two Brodys are bibles for me, and there are at least a dozen recipes of hers I've never stopped making. Ditto the Moosewood books!

Bob

[wallycat]

Bob, do you think using sweet potatoes would adversely affect the whole recipe??

[breadmama]

Bob, what are some of your all time faves from Jane Brody? I love those books, and have made a lot of breads and soups from them. I'm always looking for more recommendations!
Thanks!

Laurie

[newtricks]

Originally posted by greysangel
Thanks Bob! And totally CORE!!! :p :D


Totally!! All Right!!!

Bob, this looks really good. I'm putting it on the menu for next week. Thanks.

[karen w]

I'm adding this one to my files to make, too! It looks really good!!

Thanks, Bob!:)

Karen

[CindyWeightWatcher]

I've had this book for at least 15 years ---- I'll pull it out again and take a look, thanks Bob.

[Elbow542]

YUM! This one has gone on my menu for next week, but i honestly don't know if i want to wait that long!

Thanks Bob

[badunnin]

Originally posted by wallycat
Bob, do you think using sweet potatoes would adversely affect the whole recipe??

I wondered the same thing....

[valchemist]

this is a totally different recipe, but it has sweet potatoes and lentils. it is really delicious.

thanks for posting the above recipe, Bob. it looks really good!


* Exported from MasterCook *

Lentil and Sweet Potato Curry

Recipe By : posted by MWS
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- peeled and chopped
2 teaspoons minced garlic
1 tablespoon vegetable oil
2 cups dried lentils (about 13 oz.)
2 pounds sweet potatoes -- peeled and diced
(1/4 in.)
2 tablespoons curry powder
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 quarts vegetable broth or fat-skimmed chicken -- (6 cups)
broth
Chopped fresh mint leaves

1. In a 5- to 6-quart pan over medium heat, stir onion and garlic in oil often until onion is limp, about 5 minutes.

2. Meanwhile, sort lentils and discard debris, then rinse and drain lentils. Add lentils, sweet potatoes, curry powder, cumin, 1 teaspoon salt, 1/4 teaspoon pepper, and broth to onion mixture. Bring to a boil over high heat; reduce heat, cover, and simmer until lentils are tender to bite and sweet potatoes are tender when pierced, 25 to 30 minutes. Add more salt and pepper to taste. Garnish with chopped mint.


NOTES : great! I used 5 cups of broth because I wanted it thick. I used 1 tbsp of hot curry and 1 tbsp of mild curry and that was perfect.

Per serving: 401 cal., 9.2% (37 cal.) from fat; 21 g protein; 4.1 g fat (0.4 g sat.); 73 g carbo (12 g fiber); 484 mg sodium; 0 mg chol.
MAKES: 10 cups; 6 servings

serve with Ghetto Saag Paneer

[donleyk]

Thanks for posting Val, nice to have options.

[wallycat]

Thank you Val :)

[bobmark226]

I think the spicing in Val's recipe is much more appropriate for sweet potatoes. I tried to imagine the turmeric, cayenne and garam marsala with sweets, and it just didn't work for me!

Thanks, Val, may have to do that one myself!

Bob

[emily]

I made this for dinner last night for a few friends and it was inhaled - of course it was 9 at night, so maybe anything would have been. But even my "I don't like plants" friend had seconds. I used red lentils and cooked them in chicken broth rather than just water, but that was my only change. Ok, wait, not true, I also added a diced red jalepeno when I was sauteing the potatoes. Very tasty! And quick too, thanks again, Bob.

I also agree that the spicing of this dish wouldn't really work with sweet potatoes. But Val's recipe looks great :)

E

[mbrogier]

So what lentils do you normally use, Bob? I love lentils and trying different types. I'm going to make this stew...I have some garam masala going stale in my cupboard.

I could exist on lentils and potatoes. (with a meal of eggs and sausage every once and again. ;) )

[HealthyinMN]

Well we had this for dinner tonight. We have never had or cooked anything with lentils or garam masala. We used Red lentil as well. Are they suppose to kind of break down after you mix it with the potatoes to simmer? We didnt cover them for the 30 mins they cooked either (I was unsure but the recipe didnt specify). The only change we made was to use Muir Glen fire roasted crushed tomatoes.

So.. it was very good! We really had no idea what to expect and it was very flavorful and thick. The chunks of potatoes held up quite well but were still very tender. The sweetness from the turmeric and the heat from the cayenne really came through as Bob said. Cant wait to have the leftovers for lunch tomorrow. Yum!

[bobmark226]

Originally posted by mbrogier
So what lentils do you normally use, Bob? I love lentils and trying different types. I'm going to make this stew...I have some garam masala going stale in my cupboard.

I could exist on lentils and potatoes. (with a meal of eggs and sausage every once and again. ;) )

That makes two of us, which is why I know you're going to love your new regimen if you use that cheap :mad: Jane Brody you bought the other week!

To answer your question, though, I use plain old brown lentils for this, but for other recipes, I use both red and now green, which keep their shape better.

I'd be wary of using that garam masala if it's going stale, though! :eek:

Bob

[gertdog]

Just wanted to add a few more thumbs up. This was excellent! And easy to make too. A great blend of flavors, hearty, and healthy. I served it with a cucumber raita and brown rice tossed with green peas, as suggested in the recipe notes. A definite repeater.

[NancyR]

Originally posted by greysangel
Thanks Bob! And totally CORE!!! :p :D


j

Okay, I'm an idiot. ??? CORE ????

[bobmark226]

Originally posted by NancyR


Okay, I'm an idiot. ??? CORE ????

New Weight Watchers' program. You can read about it in the Healthy Living forum.

Bob

[MISSINDI]

Thanks for posting the recipe, Bob. Weather has turned chilly here lately, and I'm totally wanting a nice warm stew for Sunday, and this is perfect. I just won't tell the dh about lentils ...

The only Jane Brody book I have (does she have many?) is Good Seafood and, believe it or not, I don't believe I've ever cooked from it. Maybe I'll have to dust it off and break it open ... :D

[newtricks]

Bob-
This was delicious. I can see why you like it so much. I made some on Monday to have for lunch through the week but dh ate it also so I only had it twice. On the bright side he gives it a thumbs up as well.

I followed your suggestion and upped the potato spices so it was pretty hot. Coupled with my hot mango chutney it was quite a spicy experience! Thanks.

[bobmark226]

Glad you enjoyed it, Barbara, and even more, nice to "see" you again! I've managed to give myself a craving for this reading posts about it, too, but with so many new things to try, I may have to wait a bit!

If you get those potatoes too hot next time out, yogurt or low-fat sour cream will balance it out nicely.

Bob

[newtricks]

Originally posted by bobmark226
Glad you enjoyed it, Barbara, and even more, nice to "see" you again! I've managed to give myself a craving for this reading posts about it, too, but with so many new things to try, I may have to wait a bit!

If you get those potatoes too hot next time out, yogurt or low-fat sour cream will balance it out nicely.

Bob

Thanks Bob :). And I'll be following you over to the vegetarian thread. Very timely for me as I was just thinking I needed to get a few more veg meals in the rotation.

I enjoyed the level of spiciness but I did put lo-fat sour cream on as well. (I'm telling you I followed your suggestions to the letter!) I just didn't have quite enough so it was just a little spoonful. I really love yogurt on stuff like this so I'm trying that next time and I'll make sure I have plenty on hand :rolleyes: .

I just gave this recipe to my trainer because she doesn't know how to cook lentils or beans.

[MISSINDI]

Thanks for the recipe, Bob. Made it last night. I let it cook for much longer, just a slow simmer. The potatoes weren't cooked with the times in the recipe, so I just scooped them out, nuked them, and put them back in. Only modifications I made was to add a few pinches of cumin seed and I didn't peel the potatoes. I served it over rice with a dollop each of sour cream and chutney. Also had sides of Onion Naan Bread and Zatar Bread. Excellent meal. DH had two huge bowlfuls before he even looked up. Nice size portions too - plenty left over for a lunch or two. Thanks again - a keeper in our house.

[lacia]

About how many servings does this recipe make? I'd like to try it out tonight but it's just me so I'm not sure if I'll need to halve the recipe... tia!

[beckms]

What do you all think about adding some spicy or sweet sausage to this?

[Aubergine]

thats for the memory jolt -- i haven't seen nor thought about this recipe in tooooo many years, and it's exactly what i need to put back into my repertoire, esp. now that the kids are grown and we've all come to adore indian food as our #1 favorite 'ethnic' cuisine. add me to the "i could live on lentils and potatoes" group. mebbe we should have a lentils thread? i've become a great fan of the green french du Puy lentils, though for my famous lentil soup i always use the regular brown ones, and the indian food store has more kinds of lentils than i ever dreamed existed. Jeanne Lemlin has a wonderful lentil salad recipe i gotta post, on the veggie thread, i guess.

p.s. i'm with you also on having favorite recipes from original Moosewood and other 20-30-y-o favorite cookbooks.

[MISSINDI]

lacia - It served me, my husband and stepdaughter all for dinner (over rice and with bread), and my dh had seconds. There's probably enough left over for 2 lunches. So that said, I'd think it's safe to say it serves 5-6. Hope this helps!

[HealthyinMN]

Originally posted by lacia
About how many servings does this recipe make? I'd like to try it out tonight but it's just me so I'm not sure if I'll need to halve the recipe... tia!

It made 4 nice size servings for us

[1MegMeg]

Bob,

Thank you for sharing this recipe. I put into Mastercook over the weekend and as soon as I am finished with my current lunch stuff I am going to make this to bring in. I just bought some new Garam Masala from Penzey's and I've been looking for a good recipe to use it in. :)

[Terrytx]

We had this last night and I loved it. But for some reason the DH and DD didn't:( I really can't figure it out-I have served other things spiced along the same lines and DH loves lentils (usually). DH said something like-"don't know, just wasn't my thing" (but he did eat it). Not much help huh:confused: Oh well-more left overs for me:D

[golden1225]

I made this tonight for supper and we LOVE IT!! Thank you, thank you, Bob!! It's a keeper, for sure. I discovered we had no chutney in the house while in the midst of making the dish, so my DH ran upstairs and checked out the Joy of Cooking (too complicated for supper tonight) and then Cook's Illustrated. We chose the Sweet and Sour Onion Chutney from the March/April 1999 issue. It was fabulous!! So quick and easy, with ingredients we all have on hand. I also mashed up some spiced peaches and added some cayenne. That worked, too, but maybe we'll mix the two together next time. What's your fave chutney? I need to do a search to see if we have a thread on it. If not - guess what I'm posting!!
Thanks again, Bob, and to everyone else who posted rave reviews!
:D :D

[cher48603]

and then Cook's Illustrated. We chose the Sweet and Sour Onion Chutney from the March/April 1999 issue.
Lynne, Would you mind sharing the chutney with us? I searched the CI site and didn't find it posted. Thanks

[lonetree1353]

Just wanted to thank Bob also for posting this recipe. I made it tonight for dinner with brown rice and both DH and I gave it two thumbs up. The leftovers are going to be great for lunch. Thanks again Bob

[imloulou]

Originally posted by bobmark226


Not me, Maureen. The two Brodys are bibles for me, and there are at least a dozen recipes of hers I've never stopped making. Ditto the Moosewood books!

Bob

Me too Bob! I have Jane Brody's Good Food Gourmet I inherited it when my husbands aunt died. I have liked everything I have tried...although I would have to go through the index to see what it is I have tried:D I just know it is well used and I have well used it...lol!

I also love all the Moosewood Books! These are all books that I would never sell or give up!

[LHBryan]

Bob,
Just wanted to thank you for posting this wonderful recipe! I made it last night and we absolutely loved it. DH even suggested we have this once a week. I added a small onion, but that was my only change. Yum!
Thanks again,
Laura

[bobmark226]

Originally posted by LHBryan
Bob,
Just wanted to thank you for posting this wonderful recipe! I made it last night and we absolutely loved it. DH even suggested we have this once a week.

Thanks, Laura, glad you enjoyed it. When I originally mentioned the recipe it was in the "garam masala challenge" thread and I called it a possible last meal, if I had to choose one, so I'm with your husband for sure!

Bob

[honeygirl1971]

I missed this thread the first time around, and I'm so glad it got revived! This is totally my kind of recipe--I can tell I'm gonna love it! I can't wait to try it. Thanks for posting it Bob, and for yours too val, which looks excellent as well.

[lsdesign]

I've been hankering for lentil soup and was going to back to an old CL recipe. But this one looks sooo much better.

Coincidentaly I made a batch of Mint Chutney yesterday in order to use up the fresh mint in my garden. And it is incredible!(and easy)

Here's the recipe:

Mint Chutney

1/2 cup chopped onion
1 T. olive oil
1/4 cup golden raisens
3 T. white wine vinegar
1/4 cup water
1/4 t. dried hot pepper flakes
1/4 t. ground coriander
1/4 t. salt
1/2 cup chopped mint leaves

Cook onion in oil in a small havy skillet over moderate heat, stirring, until pale golden. Stir in raisins, vinegar, water, red pepper flakes, coriander, and salt and simmer 2 minutes.

Transfer to a bowl and cool completely. Stir in mint just before serving.

[Kristena]

The two Brodys are bibles for me, and there are at least a dozen recipes of hers I've never stopped making.

Jane was my first cookbook! I think I made every single recipe in her first book, many, many times. For a few years it was the only book I used. (This was before Amazon and BB's.):D

I'm going to dig these out again and do an all-Jane week.

[deniseannsc]

Did you use the sugar or honey when making the recipe?

Thanks,
denise

[MISSINDI]

I used honey.

[newcook]

I made the lentil and potato stew for supper tonight and boy was it good. It is a definite 100% repeater.

Thank you so much for posting the recipe. Keep them coming.

Daniele

[sweetpea]

Bringing this back up as I plan to make it for dinner tonight--forgive my ignorance as I have yet to crack open, let alone use, my new bottle of garam masala so i am not sure what it is like. I am wondering too if a smoked sausage would be good in this or just forget the meat and make it as is?!

[MISSINDI]

Garam masala is a powder. I'd leave the meat out, at least on your first run of the recipe. This is one of those that you won't miss the meat. Hope this helps!

[MISSINDI]

Has anyone frozen this? Was it OK? I made a triple batch last night, intending one portion to go to a friend that I won't see until Wednesday... thoughts?

[newcook]

I froze it and found it was OK. The only thing is that the potatoes became softer probably when reheating, but I thought they were just as good anyways.

Daniele

[MISSINDI]

OK, thanks. Maybe I'll just keep it in the fridge until Wednesday then.

[jtoepfert100]

Bumping this back up because I finally get to make it tonight (thanks to MISSINDI). Question - I see that most people serve it over rice but for some reason I'm really riced out these days. Any other serving suggestions? I thought about just some crusty bread on the side or even Israeli couscous but I don't know. I don't really make a lot of stews or Indian food for that matter. And, here's a really dumb question, when you serve it with chutney, do you just dollop it on top of the stew? Sort of a chutney novice as well. :o Thanks.

[MISSINDI]

When I don't serve it over rice, I serve it with some Naan or Za'atar bread on the side to scoop up the extra sauce. If you can't get those types, any other type of thicker bread would be good.

I dollop sour cream on top with a little bit of chutney. If you don't have any appropriate chutney, your grocery store probably at least has Major Grey's chutney (in the ethnic/international food aisle), which will do in a pinch.

If you don't have these types of breads/chutneys, and like the stew, let me know ... that can be the basis for your next fun package. :D

[lorilei]

Originally posted by MISSINDI
I dollop sour cream on top with a little bit of chutney. If you don't have any appropriate chutney, your grocery store probably at least has Major Grey's chutney (in the ethnic/international food aisle), which will do in a pinch.

Alright, indulge me and allow me to poke fun.

What, exactly, is an "appropriate" chutney? :)

[MISSINDI]

Originally posted by lorilei


Alright, indulge me and allow me to poke fun.

What, exactly, is an "appropriate" chutney? :)

Yeah, I figured that would be coming ... I would get an Indian chutney first, but I don't think she has access to Indian grocery stores near her, then I would go for Major Grey next, because you can typically find it at a regular grocery store.

There are all sorts of chutney available, both store-bought and homemade. Heck, you can make an apple bourbon one, but I don't think the recipe, in its Indian stylings, would really go with it, you know? Hence... the "appropriate chutney..." :D

[lorilei]

:D OK, OK. That answer is sufficient :D

Major Grey's chutney is actually pretty classic -- so I'd recommend that too. More BRITISH than Indian -- but more-or-less a result of the British occupation of India, from what I understand.

I'd also like to point out that there are all sorts of easy chutneys you can whip out at home.

We make a "chutney" with cilantro chiles, cumin seeds, onion/garlic and vinegar to eat with Indian food.

Here's another recipe that looks interesting, but which I've never tried:

Mint Chutney

a full bunch of Mint leaves
3 cloves garlic
3-4 green chiles
1/2 tsp tamarind paste
1 1/2 tsp sugar
1-2 tsp water (if needed)
salt as per taste

Wash and clean the mint leaves, then pluck leaves from stem. Puree mint, garlic, chiles, tamarind paste and sugar in blender or food processor until smooth. Add water, if necessary to facilitate blending.

[MISSINDI]

Phew -- I was worried. ;)

That one looks good, but I don't think she'll be able to find tamarind paste. That said, dh got me a bunch of mint for something I'm making tonight, so I'll have some leftover ... this looks like a great use of it.

Definitely, there are a TON of chutneys you can make homemade. I have a REALLY delicious tomato one that is great served on crostini spread with goat cheese. But, different chutneys have different applications ... another one that wouldn't work with this stew.

Yeah, Major Grey is decidely more British than Indian -- I remember my mom getting it all the time when we lived in England. But because it's easily found in all grocery stores now, think it would be great with this stew (and I've used it on it before too).

[sherri]

Just curious if anyone has made this recipe with sweet potatoes? I don't really like white potatoes and tend to sub sweet in recipes that call for them when appropriate (or omit them if it works, which is often the case).
jtoepfert100,
I sometimes subsitute millet or quiona for rice when I am in the mood for something different! Althought the Naan bread with the soup sounds delicious as well!

[lorilei]

Originally posted by MISSINDI
That one looks good, but I don't think she'll be able to find tamarind paste.

I'd venture a guess that the 1/2 tsp of tamarind in this chutney won't make a huge impact -- as long as there's a bit of "sour" added. A dash of lemon juice would work, IMHO.

[jtoepfert100]

I have some Major Grey's Mango Chutney at home, but not much is left in the jar. Probably okay because I suspect DH will think it is too weird to put it on top. He's already a bit skeptical about Lentil stew in the first place. He'll probably have to stick with sour cream because I also bet he'll think this is spicy. Major Grey's is pretty much all I can find around here but it does come in a few different flavors. Naan bread is out of the question - I can sometimes find pita bread, is that close. (Don't laugh:o ) I would love to make my own chutney sometime but I doubt that will happen tonight. Lorilei - thanks for the recipe but MISSINDI is right - I would proabably have trouble finding tamarind paste. Also, DH and I are not big mint fans.

I would love to try millet or quinoa but I don't have any on hand and was trying to think of what was in the pantry.

[Aubergine]

i love chutneys. i've been making them for years; they're easy and add a great 'punch,' like salsa. here's a recipe for an "appropriate" chutney that's easily made and uses common ingredients, as well as one specifically recommended for serving with chickpea of lentil stews:

Source: Chutneys and Relishes by Lorraine Bodger

Savory Apple-Onion Chutney

Yield: 3-1/2 cups

Serving Suggestions: roasted chicken or lamb, sauteed chicken breasts, cold meats, vegetable stews, lentils and basmati rice.

1 large or 3 medium Granny Smith or other tart-sweet apples
1 large or 2 medium onions
2 Tbs neutral vegetable oil
1 tsp minced fresh ginger
1 garlic clove, minced
1/2 tsp mild curry powder
1/8 tsp cinnamon
1/8 tsp ground cloves
1 Tbs yellow mustard seeds
1/2 cup dark raisins
1/2 cup packed light brown sugar
3/4 cup cider vinegar
1/4 cup water
1/4 tsp salt

1. Peel, quarter and core the apples; cut in small dice or chop in pea-sized pieces (see Note). Chop the onion.
2. In a medium saucepan, heat the oil and saute the ginger and garlic over low heat for about one minute. Add the curry powder, spices and mustard seeds and continue sauteing and stirring for another minute.
3. Add the onions, raisins, brown sugar, vinegar, water, and salt and stir well. Bring the mixture to a simmer, and continue stirring to dissolve the sugar, then lower the heat slightly and continue simmering uncovered for 25 minutes.
4. Stir in the apples and simmer uncovered for 20 more minutes, until the mixture is very thick and there is no liquid left. If there is, turn up the heat and boil it off, stirring constantly for 1-2 minutes. Let cool.

Serve at room temperature, or cool; remove from refrigerator half an hour before serving. Will last at least a week well covered in the fridge.

Note: I work on the apples while the first part is simmering so they don't sit around getting brown.


Dried-Fig Chutney with Anise Seeds

Yield: 2-1/2 cups

An elegant and sophisticated chutney, with the fragrant overtones of anise, ginger and honey. It will knock the socks off your guests and no one will guess how simple it is to make.

Serving Suggestions: roasted duck, chicken or pork; chick-pea or lentil stew; baked eggplant.

15 dried Calimyrna figs (see Note)
1/2 cup distilled white vinegar
1/4 cup water
1/4 cup honey
1 small onion, chopped
1 Tbs minced fresh ginger
1/2 cup broken pecans (don't chop too small)
1/4 tsp anise seeds (NOT fennel seeds)
pinch of salt

1. Prepare the figs by cutting off any hard stem ends and then cutting each fig in eighths; set aside.
2. In a medium saucepan, combine all the remaining ingredients and bring to a simmer, stirring well. Add the figs and continue simmering uncovered over low heat, stirring often, for about 10 minutes, until the figs are soft. There should be some liquid left in the saucepan because the mixture will abosrb more as it cools; if there is none left, stir in 1/4 cup water. Let chutney cool.

Serve warm, at room temperature, or cool; remove from refrigerator half an hour before serving. Will last at least a week well covered in the fridge.

Note: Be careful to use figs whose thick skins are tender, not rock-hard or leathery.

[MISSINDI]

Jen, no pita bread isn't really a good substitute for naan. Naan is more dense, thicker - I know, great description, right? I'll send some off to you with your Stacy's Pita Chips. :D

As far as the stew, it's not really spicy at all. I think the sour cream really cuts the warmth of the dish nicely. As far as the chutney goes, really just even a teaspoon of the Major Grey's on top of the sour cream will do nicely. Can't wait to hear how the meal turns out! :D

[gertdog]

I've served this with warm flour tortillas as an accompaniment- they work nicely for scooping and mopping up the sauce. I like the whole-wheat tortillas, but have also used regular. Not authentic, but it tastes good. I actually like the tortillas better than rice.

I've used all kinds of chutneys with this- a great coriander chutney that I picked up when Bob took us on a tour of some of his favorite shops back in September, a sweet-spicy tomato chutney, mango chutney, and a nice tamarind-coconut chutney (all of these were purchased, not homemade).

Sherri- I want to say that somebody, somewhere *did* make this with either all or part sweet potatoes, or at least was considering it, but now I don't see that post. You might try searching for the recipe title- I know it's come up on several threads.

[jtoepfert100]

Aubergine - thanks for the chutney recipes. They both look great! I have everything on hand for the first one so if I get ambititious, I'll attempt it tonight, too.

MISSINDI - Naan bread, too? I've got to stop mentioning things or you'll run out of room in that box.:) I don't know why I'm so excited about this meal either, but I am. Of course, probably means I'll screw it up somehow.:rolleyes:

gertdog - I have tortillas - DH might like that He can pretend he's having some sort of bean burrito.:D

I think it was MikeC on Aubergine's other thread that tried it with sweet potatoes and liked it. I contemplated which thread to post this on but since this was the original. . .If you can't find the other thread, I'll attempt to create a link.

[kima]

Just have to say MISSINDI you are a very generous person!!! :)

(or else you just want company in your "all things food "addiction!!! :p :D )

[MISSINDI]

Originally posted by kima
Just have to say MISSINDI you are a very generous person!!! :)

(or else you just want company in your "all things food "addiction!!! :p :D )

Thanks, Maureen! I'm a big fan of the Golden Rule, ya know? But these addictions are definitely more fun with company, no? :)

Jen, you can't really screw this one up. Only note I had was the potatoes weren't cooked enough in the 5 minutes noted in the recipe, so I just added a little bit more oil and let them do their thing. :D

[MikeC]

Hi all!
I didn't try the stew with sweet potatoes (although that sounds really good!); I had tried leaving the skins on some of the potatoes, and found that I really liked that.

I've been able to find some Sharwood's chutneys in my super market, but if you're at all sodium-conscious, they are loaded with sodium. I also found a Crosse & Blackwell line of chutneys at the store. Very low in sodium and I thought they were every bit as good as the salty chutneys with the stew. The peach-zinfandel is really good, the cranberry was good-but-not-spectacular, and I have the pear-cardamom which I haven't tried yet -- but now I want the stew again! Maybe next week with sweet potatoes!

[Aubergine]

i also recall that there was someone who made this with sweet potatoes and was happy with the results--and i don't see why not. i bought some Yukon Golds to try it with, but next after that will be sweets. re: chutneys, i always keep a couple of store-bought on hand, but i urge anyone reading to try their hand at making their own.

MikeC, nice to see you (and your musical notes) again.

[jtoepfert100]

Originally posted by MikeC
Hi all!
I didn't try the stew with sweet potatoes (although that sounds really good!); I had tried leaving the skins on some of the potatoes, and found that I really liked that.

I've been able to find some Sharwood's chutneys in my super market, but if you're at all sodium-conscious, they are loaded with sodium. I also found a Crosse & Blackwell line of chutneys at the store. Very low in sodium and I thought they were every bit as good as the salty chutneys with the stew. The peach-zinfandel is really good, the cranberry was good-but-not-spectacular, and I have the pear-cardamom which I haven't tried yet -- but now I want the stew again! Maybe next week with sweet potatoes!

Sorry, MikeC, for some reason I thought it was you. I think I have also seen those Crosse & Blackwell - I really wanted to buy the Pear Cardamom but wasn't sure what I would do with it. Let me know how it is.

MISSINDI - I think I may have a lead on an Indian AND and Asian store somewhere in the Memphis area. You may no longer need to be my personal shopper! Course, I do love all the fun mail!:D

[sherri]

This is the thread that never dies!
Definitely need to try this recipe soon.

[MISSINDI]

Bumping up for Jen's review.... :D

[doggerham]

I made this again last night for lunches this week. I did eat some and added plain yogurt and a spoonful of Crosse & Blackwell's Major Gray chutney, which was good. I also doubled the cayenne and added a sprinkle of garam masala to my serving.

I can't wait to hear a review using sweet potatos -- I'd like my brother to try it, but he's on South Beach, so I think sweets might be more "legal".

[jtoepfert100]

Yep, it's good!:D Served it with tortillas, ala gertdog, and as I suspected DH ate his like a big fat burrito. He ate two of them, though, so I'll take it as a good sign. I'm glad I didn't bother making my own chutney, DH wouldn't go near our bottle of Crosse & Blackwell Major Grey - I think chutney scares him. He will only eat if I put it in things without telling him like a marinade.

Our stew was plenty thick after the 15 minutes, in fact I wondered if I cooked it too long. We like them thick so I didn't worry about it but I think leftovers (and, lord, there are tons of them) will need some liquid added. My potatoes still seemed hard after the 5 minutes so I cooked them about a minute more. By the time the stew was done, they were probably not as soft as they should have been, but they were okay - they'll probably reheat better that way. I loved the way the lentils and then the stew smelled cooking. This was my first time with lentils and garam masala and it was good! Thanks everyone for all the advice and of course to MISSINDI yet again for supplying the main ingredient!

[MISSINDI]

Glad to hear it was a success! What recipe are we going to conquer next? ;)

[newcook]

Missindi, I'd go for Curried Black-Eyed Peas with Eggplant. I made it last night with Patak's mild curry paste and it was yummy.

Daniele

[jtoepfert100]

I've got that Curried Black Eyed Pea and Eggplant recipe marked to try, too, but eggplants were yucky last time I was at the store. I think I'll tackle Pork Chops Mole tonight CL 12/00. Never made Mole Sauce so should be an experience - although I doubt this one is very authentic.

[Aubergine]

i found DmOrtega's review of the recipe made with sweet potatoes on the other thread:
Excellent !
I used a combination of sweet potatoes and Yukon Gold potatoes. The lentils I used were Black Lentils from Trader Joes. The lentils cooked fine. They had a very prominent pepper smell and taste so I didn't add very much pepper later and no salt. The crushed tomatoes that I used were salted enough. The sweet potatoes took longer to cook because they were much harder than the Yukon Gold potatoes. I did have to add a cup of water during the last simmer stage because it was pretty thick. Next time I'd add about 2 cups of water. I cooked up some Basmati Rice and topped it with the stew. YUM!

clearly, cooking time needs to be lengthened with sweet potatoes, although i've also had the same problem as some others with white potatoes, took forever for them to soften up. that's why i'm trying Yukon Golds next.

[sherri]

Thanks Aubergine for posting the sweet potato review. It helps to know the cooking time will be longer. I often find that when I make lentils, they seem to take longer to cook than the specified time. I think it is the type of lentils I have been using (green).

[jena]

Say, does anyone have this in Mastercook? I am would love to know the nutritional info on this one.

It has become an all-time favourite of both DH's and mine, by the way. We have been having it pretty much once a week since we discovered it. Many thanks, Bob!

[mrswaz]

Here's the info from my Mastercook. I put it in as 6 servings- but I'm not really sure how many I actually get. The nutritional info doesn't take into account the condiments though, and I'm sure that adds something to it.



Per Serving (excluding unknown items): 190 Calories; 5g Fat (21.4% calories from fat); 10g Protein; 28g Carbohydrate; 11g Dietary Fiber; 5mg Cholesterol; 389mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

[jena]

Thanks a lot!

[Meganator]

I finally made this last night, and it was really good. I doubled the tumeric and garam masala and I used about 1/3 sweet potatoes - but in the end, I don't think the sweet potatoes added anything, and I wouldn't bother to use them again. We both thought it was even better with some chutney added (I used Major Grey).

To show how long I've been meaning to make this, I apparently previously bought a bottle of garam masala, forgot about it, then bought another one. So I have lots of garam masala to use up now!

I entered it in Master Cook and my nutritional info came out much different than above for the same number of servings (I don't remember the exact numbers, but 300-something calories). I think it depends on how the potatoes are entered?

Megan

[jjsooner73]

I made this tonight and thought it was pretty good. I felt like something was missing, but couldn't quite figure out what? I have a feeling it will be better tomorrow though!

I served it with some ff yogurt, major grey's chutney, and some homemade chapatis (from HTCEV).

I used 3 cups diced potatoes (should have made them smaller), 1 can fire roasted tomatoes, and 1 can tomato sauce, and only 1 T butter, no oil. I also upped the spices, but I always do that.

I entered the info into sparkpeople's calculator and got the following for
7 servings.
Calories:170.2
Fat: 2.8g
Carbohydrates: 32.0g
Calories:170.2
Dietary Fiber: 5.3 g
Protein: 6.5 g

[lindrusso]

Thanks for bumping this one up - I missed it the first time around.

We're having a love affair with lentils here lately - especially lentils with Indian flavors - so I'm trying to round up more recipes.

[ljt2r]

I made this tonight and thought it was pretty good. I felt like something was missing, but couldn't quite figure out what? I have a feeling it will be better tomorrow though!


FWIW I just saw this for the first time and copied it into my notes with the thought that I would make it with peas. Don't know if that was suggested anywhere else. We're talking about the original recipe right? I think peas really brighten Indian potato/tomato dishes.

[jjsooner73]

FWIW I just saw this for the first time and copied it into my notes with the thought that I would make it with peas. Don't know if that was suggested anywhere else. We're talking about the original recipe right? I think peas really brighten Indian potato/tomato dishes.

Yes, the original recipe.

I'm not a fan of peas myself, so can't offer input there! I think I could have added another can of diced tomatoes.

[Robyn1007]

I'm bumping this up because I made it this afternoon for lunches this week. From my tastes while simmering (which incidentally took much longer but I haven't a clue why) I am going to put this into regular rotation. It is so easy to put together and quite healthy (I used less olive oil and no butter). Thanks for posting Bob.

[jjsooner73]

I'm bumping this up because I made it this afternoon for lunches this week. From my tastes while simmering (which incidentally too much longer but I haven't a clue why) I am going to put this into regular rotation. It is so easy to put together and quite healthy (I used less olive oil and no butter). Thanks for posting Bob.

Glad you liked it! It freezes really well--I still have some in my freezer.

[Robyn1007]

Glad you liked it! It freezes really well--I still have some in my freezer.

Oh, good to know. Since it made about 6 servings I know I won't make it through all of that before I go out of town.

[bobmark226]

Thanks for the review and bump, Robyn! :) It's always surprising and fun to see an oldie pop up again, especially one as good as this one.

I'm surprised to hear that it freezes well, never lasts long enough here, because I would have thought the potatoes would turn to mush in the process.

Might have to put this on the menu this week, though I'm thinking of trying to adapt it with another bean I have already cooked.

Bob

[jjsooner73]

Thanks for the review and bump, Robyn! :) It's always surprising and fun to see an oldie pop up again, especially one as good as this one.

I'm surprised to hear that it freezes well, never lasts long enough here, because I would have thought the potatoes would turn to mush in the process.

Might have to put this on the menu this week, though I'm thinking of trying to adapt it with another bean I have already cooked.

Bob

The potatoes get softer, but not overly mushy. I always freeze recipes with potatoes and as long as they aren't the main ingredient, I've never had a problem.

[shscharles]

I finally got around to this...but I'm afraid it'd a little like an Epicurious review!
While reading the recipe, I realized I had everything in stock so plunged right in...

Used De Puy lentils...homemade chicken stock instead of water (terrific sub!), threw in an onion with the potatoes, used about 2 tsp. Penzey's Maharajah Curry Powder in addition to the cayenne, turmeric and garam masala.

Loved this!! I will make it again...as in most Indian dishes, amounts are not critical so tossing whatever you have still works. Just keep tasting. The smell from the kitchen awakened DH, who followed his nose into the kitchen demanding a bowl of it right now!:D Only down side was that I didn't have any naan to serve with it! Drat!

And thanks for the recipe!

[Apricot]

I've had this post bookmarked for I don't know how long and I FINALLY got around to making it! It was so delicious! Thanks for sharing the recipe! Next time I make it, I'll be sure to have a chutney to eat along with it.

[ErinM]

Bumping this up for the 2009 post! I made this, and Bob, you sure know how to pick a winner!

Although, I wish in my house it would take less time. Seems that no matter what I make, unless we're talking something really simple (and I'd consider this to be simple, but not on par with making, say, a peanut butter sandwich) it takes at least two hours for everything to cook.

No matter, however, this is awesome, and I'll be making it again!

[helene]

Made it more than once now and it had become a winner. Will make it again tomorrow :)

[helene]

Bumping this up in 2010 because it is so good.

Bob thanks again.

Now the last 10 minutes of cooking time I put in cauliflower florets. It's really good and it adds veggies to the meal.;)