Saturday, October 24, 2009

Saturday dinner: Broccoli rabe with Indian flavors

Indian broccoli rabe with tomato-flavored masoor dal and basmati rice.

This Mahanandi broccoli rabe recipe pairs the bitter greens with potato and peas - a common treatment of vegetables with a bite in Indian cooking. It makes sense: the potato adds starch and moderates the bitterness, and the peas add bursts of sweetness.

For a side dish, we made a little masoor dal. Masoor is a light pink legume when dry, though as it cooks it turns a pleasant warm orange. Because it is shelled it cooks very quickly - as little as fifteen minutes - so it can serve as a convenient quick protein for a vegetable-based meal.

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