Urban Herbs

Mind Your Pantry!

Urban Herbs is a spices company created by chefs, for chefs. We are here for those looking for a large selection of high quality cooking spices, dried beans, gourmet rices and grains--all your kitchen pantry staples.

Filtering by Tag: curry

Curried Lentil-Scallion Pancakes

From: Fine Cooking
Yields: 4-6 Servings

2 Bnch  Scallions (about 16)

¼ C         Canola oil, plus more for cooking

1 Tbsp     Madras curry powder

½ tsp      Cumin, ground

1 C         Unbleached all-purpose flour

2 tsp      Granulated sugar

1½ tsp    Baking powder

¼ tsp     Baking soda

½ C        Yellow lentils, rinsed

1½ C       Plain yogurt

1 Lg        Egg, lightly beaten

1¼ tsp    Fresh lime juice

Fresh ground black pepper (to taste)

Fine sea salt (to taste)

Trim scallions and thinly slice the whites to yield between 1/2 and 1/3 cup. Slice enough greens thinly on the diagonal to yield about 1½ cups. Heat 1½ tsp oil in a medium skillet over medium heat. Add the scallion whites and cook, stirring, until softened, about 2 minutes. Add another 1½ tsp oil to the pan, and then the curry powder, cumin and ½ tsp of salt. Cook, stirring, until combined and fragrant, about 15 seconds. Remove from heat. Whisk the flour, sugar, baking powder and soda, and 1 tsp of salt in a medium bowl.

In a 2 qt saucepan, bring the lentils and 1½ cups water to a boil over medium-high heat. Reduce to a simmer and cook, stirring occasionally, until tender. Drain through a sieve positioned over a medium sized bowl. Reserve ½ C of the cooking liquid. 
Transfer the lentils to a medium sized bowl and mash with a fork until smooth, adding a little of the reserved cooking liquid if necessary.  Add 1 cup of the yogurt, the egg and ¼ C oil, and stir to combine. Add the dry ingredients, cooked scallion whites and raw greens, stir to combine.

In a small bowl, stir remaining ½ C yogurt with the lime juice and season with a little pepper. Meanwhile, lightly oil a nonstick griddle and heat over medium-low heat.

Working in batches, pour about ⅓ C of the batter onto the griddle, and spread with the back of a spoon until the pancake is about 4” in diameter.  Repeat to make more pancakes, cook, undisturbed, until the top is very bubbly and partially set and edges are browned. Flip with a spatula and continue cooking until the second side is nicely browned. Repeat with remaining batter. Cut pancakes into wedges if large, and serve with the lime yogurt.

CURRIED LENTIL SOUP

Serves: 6
 

3 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 tablespoons (or more) curry powder
1 cup Puy (French Green) lentils
4 1/4 cups (or more) water, divided
1/2 lb dried chickpeas (garbanzo), soaked/rinsed
1 tablespoon fresh lemon juice
2 tablespoons butter
2 green onions, thinly sliced 1 lemon, cut into 6 wedges

Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes. 

Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor. Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. 

Divide soup among bowls, garnish with thin sliced green onion, serve with lemon wedges.

BASMATI RICE WITH GREEN ONION & DILL

Serves: 4-6

1  1/2 cups basmati rice
2 tbsp vegetable oil
1/4 tsp cumin seeds
1/2 cup green onion, trimmed/sliced incl. tops
2 tsp dried dill weed
1/4 tsp garam masala
3/4 tsp salt
2 cups chicken or vegetable stock (or water)

In a bowl or shallow dish, wash the rice in several changes of cold water until it runs clear. Cover with water and soak for 30 minutes. Using a sieve, drain the rice throroughly and set aside.
Heat the oil in a thick sided pot over med-high heat. When very hot, add cumin seeds and toat for 30 seconds. Add the green onion and stir for another 15 seconds. Stir in the rice, dill, garam masala, and salt. Stir to mix and fry the rice mixture for 2 minutes. Stir in the stock or water. Turn the heat up to high and bring the mixture to a boil. Immediatly turn the heat to very low, cover and simmer until the rice is tender but not mushy, or about 20 minutes. Gently fluff with a fork and serve.