After reading Shoba Narayan's plan for a Hindu Thanksgiving, try out these recipes:
Raita
Makes about 3 cups
Ingredients:
1 English cucumber, peeled, seeded, and cut into 1/2-inch cubes
2 plum tomatoes, seeded and cut into 1/2-inch cubes
1 onion, finely chopped
2 cups plain whole-milk yogurt
2 teaspoons vegetable oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon picked-over split skinned urad dal
1 tablespoon finely chopped fresh cilantro
Instructions:
Stir together cucumber, tomatoes, onion, and yogurt. Heat oil in a small heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, cumin, and urad dal, stirring, until mustard seeds begin to pop. Pour oil mixture over vegetables and stir until combined. Stir in cilantro and salt to taste.
Onion Sambaar
Makes about 5 cups, serving 6
Ingredients:
5 tablespoons picked-over split skinned toovar dal
4 cups water
1/2 tablespoons oil
1/2 teaspoons black mustard seeds
1 fresh hot red chile such as serrano or Thai, halved lengthwise
1/2 lb pearl onions
2 tablespoons finely chopped peeled fresh ginger
1 teaspoon ground coriander
1 teaspoon tamarind concentrate
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon asafetida powder
3 fresh hot green chiles such as serrano or Thai, halved lengthwise
Garnish: fresh cilantro sprigs
Instructions:
Wash dal in several changes of water until water runs clear and drain well in a sieve. Cook dal at a bare simmer in 11/2 cups water in a 3-quart saucepan until most of water is evaporated and dal has consistency of a paste, 40 to 45 minutes, stirring frequently during last 15 minutes to prevent scorching.
Heat oil in a 6-quart heavy saucepan over moderately high heat until hot but not smoking, then cook mustard seeds and red chile, stirring, until seeds begin to pop. Add 11/2 cups water and remaining ingredients (but not dal paste). Bring to a boil and simmer, stirring occasionally, until onions are softened, 6 to 8 minutes. Add dal paste and remaining cup water, stirring to incorporate. Bring rasam to a boil, stirring occasionally, and season with salt.
This article originally appeared in
November 2000.
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