Mirchi ka Salan: Hot Chili Peppers in Savory Sauce

Chilli Peppers (Mirchi) are the focus of this curry (Salan) dish, popular in Hyderabad, India. Chillies are seared in hot oil and stuffed with a masala paste and simmered in rich thick creamy sauce.

I used seeded jalapeños, Anaheim peppers, Poblano chillies, Wax peppers and few others from the local market that are not terribly hot. In that sense this is a mild dish, a wonderful combination of hot-sour-sweet flavors along with the aromatic spices.

In addition to the typical sesame seeds and peanuts, I used some coconut and yogurt for this creamy sauce. Also, since most of the chillies were huge, I slit them (especially to remove the seeds on the hotter ones), rather than use them whole.

Ingredients
6-8 chillies, seeded and slit if preferred
1-2 Tbsp brown sugar
½ tsp tamarind paste (or 4 Tbsp lemon juice, adjust to taste)
½ tsp turmeric powder
salt to taste
water as needed
2 Tbsp sesame oil

For the masala paste:
1 Tbsp fresh grated ginger
4-6 cloves of garlic, minced
2-inch piece of Indian/Chinese Cinnamon Bark
1 tsp Nigella seeds (optional)
2 Tbsp (black) sesame seeds
½ cup roasted peanuts (skinned)
2 Tbsp dry grated coconut(unsweetened)
1 Tbsp cumin powder
2 Tbsp coriander powder

1 cup yogurt (use as needed)

Preparation

1. Combine the masala paste ingredients and grind to a fine paste with a little bit of water as needed
2. Heat oil in a pan, sear the chilies, remove from pan, set aside
3. Add the masala paste, turmeric and saut&3233; till aromatic, add the chillies, tamarind, brown sugar, some water (the sauce is usually thick), cover and simmer till chillies are softer
4. Taste and balance the sour, sweet and salt; off heat fold in the yogurt; garnish with curry leaves, corainder leaves, spring onions
5. Serve warm with home-made flaky paratha, naan, bathura or even plain brown basmati rice

Preserved Lemons

Preserved vegetables, either pickled in brine/vinegar, or in spices and oil the Indian way, make a unique accompaniment to meals.

Spicy lemon pickle with chili and garlic is one of my favorites, next only to tender baby mango pickles.

Brined baby mangoes, brined citrons (narthangai) and lemons and limes, sometimes preserved in spices and oil, sometimes dried and packed in earthenware are intimately tied to some wonderful memories of my childhood. Narthangai Oorugai with plain buttermilk rice was a summer time favorite.

Anyway, those memories surfaced when I had preserved some lemons and forgot about them a couple of months ago. Now they are ripe and ready to be enjoyed.



Thin skinned lemons work well, but, I had these glossy yellow thick-skinned lemons, (and I prefer the softened preserved thick skin to the tangy mushy flesh), so, these worked out great. Spices can be varied to taste. Once opened, keep refrigerated.

Chop up and mix with rice or risotto; dice the preserved skin finely and use it to make flavored ghee or butter; or jab a fork on a chunk and enjoy it fresh as-is. The tangy saltiness, the mild sweetness balanced by the heat of the peppers, and the unique flavors of coriander, cinnamon, star anise makes this feel like quite an exotic dish.



Ingredients
6 medium to large lemons
3 or 4 Tbsp honey
2 cups salt
1 cup lemon juice
2 cups warm water (plus more for boiling water bath)
4 cinnamon sticks
1 Tbsp coriander seeds
1 Tbsp whole black peppers
6-8 dry red chilies (optional)
6-8 cloves of garlic (optional)
2 star anise (optional)

Preparation

1. Cut the lemon into chunks, pack in a jar sprinkling with salt generously between layers; add crushed coriander seeds and peppers and cinnamon sticks in between layers as well
2. Dissolve the honey in warm water, add it into the jar, along with lemon juice, cover tightly with a canning ring lid
3. Set up a boiling water bath such that the jar is at least half submerged in water, bring water to a boil, leaveit in the boiling water bath for 10 minutes, remove from heat
4. Set the jar aside in a cool dark place for about 4 to 6 weeks
5. Enjoy!

Hearty Lentil Soup

Brown lentils, onions, carrots, turnip greens, tomatoes and some Indian spices come together for this warm staple. As a boost, a handful of sprouted brown lentils are used for garnish in this Hearty Lentil Soup with Turnip Greens.

When possible, if I can plan ahead, I soak the lentils overnight, pressure cook in bulk and then freeze them in 1 cup portions for ease of use later. Thaw overnight in the fridge before use if preferred.

Ingredients
2 cups cooked brown lentils
2 carrots, chopped
1 medium onion, diced
1 cup chopped turnip leaves (or more)
1 cup diced tomatoes (canned, if not in season)
1 Tbsp Coriander Powder
1 Tbsp Cumin Powder
1 tsp hot chili powder (or cayenne pepper powder)
1 tbsp brown sugar (or agave nectar)
2 or 3 bay leaves
4 to 6 cloves, crushed or whole (if preferred, remove before serving)
1 star anise, whole
1 3-inch piece of Indian/Chinese cinnamon bark
2 Tbsp lemon juice
1 Tbsp canola oil
4 cups water or stock
salt to taste

Preparation

1. Heat oil in a pan, add the onions and spices, sauté
2. Add the lentils, tomatoes, carrots and greens, salt to taste, stock or water, cover and simmer till carrots are tender
3. Stir in lemon juice, taste and adjust flavors
4. If preferred, fish out the star anise, cloves, bay leaves, Indian Cinnamon before serving
5. Garnish with spring onions and sprouted brown lentils

Wild Rice with Mango, Bell Pepper and Sprouted Beans

Some mango, curry leaves, bell peppers, onions come together for this wild rich dish garnished with sprouted beans and spring onions.

Every once in a while I sprout some beans/lentils and sprinkle a handful on salads, soups etc. Moong beans and brown lentils are the most common ones I sprout.

Sometimes I use the default cheesecloth in colander method, or use the glass jar with screen lid method.

If screen lid is not handy, a piece of mesh cut out from the mesh bag the onions came in works; place it over a Mason™/Kerr™ canning jar, and fit it with a ring lid. If mesh bag is not handy, I get away with a piece of paper towel with perforations.

Simply soak the brown lentils overnight, drain, rinse, drain well; place in a glass jar fitted with screen lid and watch in sprout in 3 or 4 days. Rinse once a day and drain well.




Ingredients
2 cups cooked wild rice
1 medium onion, sliced
1 bell pepper, sliced
1 medium-ripe mango (not too ripe, raw is fine)
a handful of curry leaves (optional)
1 Tbsp brown sugar (optional)
2 Tbsp home-made ras al hanout (more or less)
2 Tbsp lemon juice
salt to taste
1 Tbsp canola oil

Preparation

1. Heat oil in a pan, saué the onions, curry leaves, bell peppers with a pinch of salt and spices
2. Add the cooked wild rice, mango, brown sugar, stir well, adjust flavors to taste
3. Stir in lemon juice and garnish with spring onions and sprouted brown lentils before serving