Dinner at the Ranch

Aloo gobi with red lentil dosas; Massaged kale salad

Photo of Aloo gobi with red lentil dosas; Massaged kale salad

Now, first, the pho­tos did not turn out at all. I had to take the pic­ture in the lanai and the light in there is not all that help­ful and I don’t like the results when using flash. Trust me, it tast­ed and looked much bet­ter than the pho­tos would sug­gest.

I’ve nev­er made dosas before, and I don’t think I’ve ever even tast­ed a real one! And yet these turned out pret­ty good! I like the idea of just grind­ing up a bunch of rice and lentils with kefir and let­ting them fer­ment. They had a tru­ly sat­is­fy­ing body and a touch of sour­ness. I spiked them with ample gin­ger, black pep­per and green onions.

Aloo gobi is a pret­ty com­mon Indian dish, and yet it’s one of my favorites. I make it all from the basic ingre­di­ents, even the garam masala is my own blend which I make up in batch­es now and again. I did it in the style that omits onions and gar­lic because I like the fact that it works so well with­out such oth­er­wise ubiq­ui­tous ingre­di­ents.

Massaged kale is such a hearty and sat­is­fy­ing sal­ad! It’s one of the few prepa­ra­tions where I find coconut oil to be good on a sal­ad. We like it best with our dinosaur kale—otherwise known as lacini­a­to kale. It grows here as a peren­ni­al; we have sev­er­al plants that are 4 years old! It seems to grow more eas­i­ly and tol­er­ates neglect bet­ter than almost any oth­er veg­etable.

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