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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