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serenissimaI cooked last night for the first time in a while, having subsisted on oatmeal, eggs, ramen, or takeout for several nights. It was my second attempt at curry, and my first involving dried beans. I multitasked it, too: between stages I ran a load of laundry and took a shower. Over the course of two hours, into the pot went
- lentils, about three handfuls
- water, double the volume of the lentils
- garlic salt
- more salt, because the garlic salt didn't look like enough
- three modestly-sized carrots, chopped
- four cloves garlic, chopped
- a heaping tablespoon of mild yellow curry power, and I mean heaping -- was probably two tbsp. worth
- more water, because it had been absorbed or boiled away down to the level of the beans
- a potato, chopped
- a zucchini, chopped
- half a medium onion, chopped
- a red bell pepper, chopped
Lesson learned: boiling lentils do not self-stir the way boiling macaroni does. I stirred the mixture every 5-10 minutes, but there's still a thin layer of bean-stuff stuck to the bottom of the pot. The lentils looked rather like mud, especially once they burst their skins. Fortunately, the green zucchini, orange carrots and red pepper lent some visual appeal. The curry powder didn't seem to contain any pepper, and I didn't add any, as I wasn't in the mood for spicy food. A lot of people would probably have found it far too bland, but it had enough flavor for me. It met the approval of my co-worker from Guyana.
- lentils, about three handfuls
- water, double the volume of the lentils
- garlic salt
- more salt, because the garlic salt didn't look like enough
- three modestly-sized carrots, chopped
- four cloves garlic, chopped
- a heaping tablespoon of mild yellow curry power, and I mean heaping -- was probably two tbsp. worth
- more water, because it had been absorbed or boiled away down to the level of the beans
- a potato, chopped
- a zucchini, chopped
- half a medium onion, chopped
- a red bell pepper, chopped
Lesson learned: boiling lentils do not self-stir the way boiling macaroni does. I stirred the mixture every 5-10 minutes, but there's still a thin layer of bean-stuff stuck to the bottom of the pot. The lentils looked rather like mud, especially once they burst their skins. Fortunately, the green zucchini, orange carrots and red pepper lent some visual appeal. The curry powder didn't seem to contain any pepper, and I didn't add any, as I wasn't in the mood for spicy food. A lot of people would probably have found it far too bland, but it had enough flavor for me. It met the approval of my co-worker from Guyana.
