Indian cuisine is always a favorite, and this Chickpea and Spinach Curry did not disappoint. From the "popped" mustard seeds to the cardamom pods, everything was fabulous. I didn't find the asafoetida powder (that was listed as optional), but I'm determined to track it down for the next attempt. Even without it, the flavor combinations were delightful. I spiced it up with more than it called for (of course), and it could handle even more.One thing I'll definitely do differently is not "hand tear" the canned tomatoes (it was a mess and didn't taste any better than cutting them). I'd also like to experiment with soaking the lentils in the spices ahead of time - because today the curry flavor was absorbed even more, and is twice as yummy.
Tomorrow is a new month, and I'm excited to increase the cooking!
Hi Nicole,
ReplyDeleteI hopped over here from your VegMichigan message on Facebook. You can probably find asafoetida at any Indian grocery store, and there are a few sprinkled around Ann Arbor. I got mine from Shakti Bazaar on Carpenter (by the intersection with Packard), but I'm guessing Foods of India on Broadway or Bombay Grocers on Packard & Platt will also carry it.
Also, I believe that By the Pound over on Main Street by Madison carries it.
If all else fails, I'd be happy to give you some from my jar!
Cheers and speedy healing with your arm.
Thanks SO much, Deena! I actually just found it at By THe Pound yesterday - it will be in my next post! :)
ReplyDeleteYou're welcome! I love By the Pound so much! It's an incredible place. I live a few blocks away and have to make a trip soon myself to refill. :)
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