There’s a best practice in debugging computer programs that recommends changing only one variable at a time in order to isolate the problem. I’ve also found this to be true when trying new ingredients, techniques, and combinations in cooking: try only one new thing at a time!
Failure to follow this rule resulted in some really bad ravioli last weekend. My vision was to combine Indian flavors in an Italian preparation: Indian-spiced lentils and carrots, stuffed into a chickpea flour ravioli, topped with a creamy makhani sauce made with coconut milk.
I’ve never made fresh pasta, or worked with chickpea flour. The result? Gummy, chewy, too-thick pasta with an odd, beany flavor. Not good.
At least the other components of the dish worked well on their own. These Indian-spiced French green lentils were simple to make and worked well as a side dish later in the week. The Coconut Makhani Sauce tasted like a warmly-spiced, slightly creamy tomato soup. They worked well together, too!
I’m offering the lentils and sauce as separate recipes. If you have other uses for one of the recipes, please share them!
Indian Spiced French Lentils
1 tsp olive oil
1 1/4 cup french lentils, sorted and rinsed
2 cups vegetable broth
1 medium white onion, diced
1 large carrot, shredded (about 3/4 cup)
2 cloves garlic, crushed
1 tsp ground cinnamon
2 tsp ground coriander
2 tsp ground cumin
2 black cardamom pods
In a saucepan, heat oil over medium heat. Add onion, carrot, garlic, cinnamon, coriander, cumin and cardamom pods and sauté until tender. Add lentils and broth, and stir to combine. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes, or until lentils are tender. Do not overcook lentils, or they will become mushy. Cooking time will depend on the age of your lentils. Older lentils are generally more dry and may take longer to cook, or require a bit more water.
Serve with rice, or add to Coconut Makhani Sauce to create a soup.
Coconut Makhani Sauce
1/4 cup Earth Balance, melted
1/4 cup ginger, finely minced
6-7 garlic cloves, pressed
2 black cardamom pods
1 tsp mustard seeds
5 cups tomato sauce
1/8 tsp cayenne
1/2 teaspoon cinnamon powder
Salt to taste
1 14 oz can coconut milk
Heat Earth Balance in a saucepan. Add cinnamon, cardamom pods, and mustard seed.
Once the seeds start to sizzle, add ginger, garlic, salt, and cayenne. Cook until small bubbles form on surface of the mixture.
Add tomato paste or tomato puree, cinnamon powder and celery seed.
Simmer the sauce for about 30 minutes, until reduced by about one third.
Just before serving, whisk in coconut milk and simmer for about 5 minutes.