The Vegetarian Curry Bible

Masaledar Sem (Spicy Freen Beans)

Masala Dosa

(Serves 6)

Ingredients

Ingredients:

•

1 1/2 lb. Green beans (Trim the ends and then cut the beans in half crosswise.)

1 1/2" long and Fresh ginger (Peel and chop coarsely.) 1" thick piece

10 cloves Garlic peeled

1 cup Water

4 tblsp Vegetable oil

3 tsp Whole cumin seeds

2 tsp Ground coriander seeds

2 medium Tomatoes, peeled (put tomatoes in very hot water for a few seconds,

peel off the skin and finely chop.)

to taste Salt

•

3 cups rice (not basmati!), soaked overnight, room temp. water.

1 cup urad dal (a specific type of lentils avail. at Indian grocery stores--

no substitution;

other dals will not work like this)

Method

Soaked separately overnight. Traditionally, stone grinders (huge mortars)

and rolling pestles are used to grind the rice and the urad dal and motorized

versions of those are now available at Indian elcetronic stores in D.C. A

mixie or a blender cuts the grains into fine pieces, but does not "mash" them

like the stone grinders do. So there is a good deal of difference taste when

you use a blender. But still, it is not bad at all if you make sure that you

grind the rice really fine. Cover the rice with water just 1/2 "above the rice

line in the blender. Grind till Sssssmooth. Grind the dal separately, with

water that barely covers it. Grind a long time (be patient!), stirring once in a

while and grinding again. When the dal is ground very well, and small air

bubbles appear once you stop running the blender, it is enough. Add more

water if necessary. But this should be very thick. MIx the rice and the urad

dal pastes, with 1/2 tsp salt.

Add one tablespoon beaten yogurt, and mix well. Keep covered to let oit

ferment fro at least 5 to 8 hrs or more. (Keep it close to a heater or in any

warm place). Once it has risen, stir briefly, and keep it oin the fridge.

You have the batter now. Grease a griddle with plain sesame oil or peanut

oil if you care about max. flavor; if not use veg. oil. The heat should be

medium or slightly higher. When hot (a few drops of water will sizzle

gently and disappear), using a metal ladle, pour one ladleful over the

griddle; with quick and even and gentle strokes, spread the batter out with

the ladle as if you are drawing concentric circles on the batter. Do it either

clockwise OR anticlockwise else you get lumps. It takes a few tries believe

me, and some of us who are trained well in this mess up occasioanlly.

•

Freshly ground pepper

3 tblsp Lemon juice (or to taste)

Method:

Put ginger and garlic into a food processor and add 1/2 cup water. Blend until

fairly smooth.

Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in

the cumin seeds. Stir for half a minute. Pour in the ginger-garlic paste. Stir and

cook for about two minutes. Put in the coriander and stir a few times.

Put in the chopped tomatoes. Stir and cook for 2 minutes while mashing the

tomato pieces with the back of a slotted spoon. Put in the beans and salt and

one cup of water and simmer them. Cover, turn heat to low and cook for 8-10

minutes or until the beans are tender.

Remove the cover. Add the lemon juice and a generous amount of freshly

ground pepper.

Turn up the heat and boil away the remaining liquid, stirring the beans gently

as you do so.

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