Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
This weeks episode: LENTILS, Part 1 & Espresso Corretto
Fear not friends this will be the first part of several episodes on Lentils.
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Espresso Corretto:
This is why espresso puts all other coffee's to shame, you never put a shot in your French press right? It can't handle it. Well this little shot of caffeine can handle any booze you throw at it.
- 1oz to 1and a quarter oz of Espresso in an espresso cup, not a tea cup, not a demi tasse not a beer stein.
- 1 to 2 glugs of Grappa (or Sambuca or Whiskey)
- enjoy
Indian Lentils - "DAAL"
Yeah, maybe this is more stuff than you bargained for, but this is the best daal you will eat. A combination of North and South, and tangy and spicy and comforting!
- 1 cup split orange lentils (Masoor)
- Water or Stock
- 3/4 tsp turmeric
- 1/2 tsp cayenne powder
- 3/4 tsp salt
- 1 tbsp of Garlic-Ginger paste
- 1 tsp fresh chilies
- Fresh lemon juice
- 1/4 tsp of tamarind paste (not pulp)
Tarka:
- 3 tbsp of oil
- 1/2 small onion
- 20 curry leaves
- 1/2 tsp mustard seeds
- 3/4 tsp of cumin seeds
- Optional garnish: Fresh julienned ginger and fresh coriander leaves
- Pick through the lentils for any obvious pebbles or other debris. Rinse under running water until the water runs off clean
- Add rinsed (and drained) lentils to a pot over medium-high heat, plus 3 1/2 additional cups of water (NOTE: If you want to make a daal SOUP instead of a STEW add, 5 1/2 cups of water at this stage and then follow the recipe identically)
- Add dry spices, Garlic-Ginger paste and fresh green chilies.
- Once mixture comes to a boil, add fresh lemon juice to taste and tamarind. Lower heat to medium-low and let simmer for 25-30 minutes
- TARKA (flavoured oil): start by adding oil to a frying pan heated to medium-high. Add onions and fry. As soon as onions start to brown slightly, add mustard seeds, cumin seeds and curry leaves. Fry for another 60-90 seconds and add to the daal. Stir, let sit for 5 minutes, covered, and serve with a steaming bowl of basmati rice!
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