Lenticchie alla bengalese
Lug 22nd, 2008 by Uvetta
Questa ricetta viene da uno di quei libri di cucina del mondo che periodicamente saltano fuori con i giornali, collane da raccogliere settimanalmente e che vanno a intasare completare le librerie delle nostre case. In particolare questi libri erano venduti tempo fa con ‘La Stampa’, suddivisi per paesi del mondo, ed è stato un mio caro amico a segnalarmeli, sapendo del mio ‘periodo di cucina indiana’ (grazie Ezio!! Smack Smack - ma quando ci vediamo?). Le ricette di questo volume di Cucina Indiana sono abbastanza fattibili e con ingredienti non impossibili da reperire, e questo piatto in particolare ha un sapore complesso e tipico della cucina speziata, quando si dice ’speziata’ perchè nulla prevale se non un profumo e un gusto unico, articolato in mille sfumature ma ugualmente univoco e deciso, devo dire proprio soddisfacente.
L’abbinamento di un vino a questo piatto, volendo bypassare il dato di fatto che nessun vino verrebbe mai abbinato su nessuna tavola bengalese, si deve basare sulla particolare e predominante aromaticità, con la tendenza piccante dello zenzero e del pepe a farla da padrona, e che necessita di un vino molto morbido e dai profumi altrettanto intensi, non molto fresco di acidità, ma piuttosto sapido, equilibrato e di struttura. Amerei un Cerasuolo di Vittoria ad esempio, recente prima Docg della Sicilia, oppure qualche graffiante vino rosso da uve Nerello Mascalese della zona dell’Etna.
Lenticchie alla bengalese
Ingredienti
250 gr di lenticchie rosse bio decorticate
1 spicchio d’aglio grande
1 pezzo di zenzero fresco (circa 4 centimetri)
2 cucchiai di burro chiarificato (oppure olio di semi di girasole)
1 peperoncino verde
1/2 cucchiaino di curcuma
1/2 cucchianino di pepe nero
1 stecca di cannella
1 cucchiaio di uvetta :-)
1 pizzico di cumino
1 cucchiaino di zucchero di canna
1 pomodoro
acqua
sale
Tenere in ammollo le lenticchie in acqua fredda per un paio d’ore, poi sciacquarle e metterele a bollire in 900 ml di acqua per circa 20 minuti, o finchè saranno quasi cotte. Spegnere il fuoco, salare e tenere così da parte nella pentola.
In un padellino soffriggere leggermente l’uvetta con poco ghee (o olio) per qualche minuto e tenere da parte. Intanto sbollentare il pomodoro in acqua calda e sbucciarlo, tagliarlo a cubetti privandolo dei semi. A parte tritare il peperoncino.
In una wok (o padella antiaderente) mettere a scaldare il ghee a fuoco molto basso, grattuggiarvi lo spicchio d’aglio e lo zenzero, far soffriggere un po’ e unire il peperoncino, poi le spezie in polvere e la canella spezzata in 2 o 3 parti, e per ultimo il pomodoro. Far cuocere per qualche minuto facendo attenzione che non bruci finchè il tutto sarà amalgamato e colorito.
Rimettere le lenticchie sul fuoco, aggiungere lo zucchero e condirle con le spezie della wok e con l’uvetta, scaldare bene tutto sul fuoco. Si possono servire in ciotoline come una zuppa, oppure far consumare di più l’acqua e usarle come contorno.
presa al volo, lo sai che io vado pazza per questi piatti. Poi da quando mi sono obbligata a smettere di
intasarecompletare le librerie, già abbondantemente stracolme, chiunque metta a disposizione il contenuto di questi favolosi opuscoli-libricini per me è un mito, GRAZIE!Uvina….. che buone che sono le lenticchie! Quelle decorticate non le ho mai provate e mi hai fatto venire in mente che in dispensa ho un pacco di ??fagioli?? decorticati da far andare. Tra l’altro sono giallini e li ho comprati in un negozio un pò diverso dal solito asian food. Boh.. quasi provo a prepararli con questa ricetta!
Un bacio dolcezza..
Idea vegetariana e speziata molto stuzzicante! Buona serata!
tu ed io abbiamo molti interessi in comune, tra cui la cucina indiana… e mi hai dato l’input per rifare uno spezzatino di pollo simil-indiano, un po’ rimaneggiato…
mmmh… quanti bei profumi… mai provate le lenticchie allo zenzero, ma sono un legume talmente versatile che sta bene praticamente con tutto! e poi se lo dice uvetta … :-D
baci!
Fiordisale, bisogna rendersi utili nella vita… :-) ciao cara!
Sere, secondo me la ricetta può funzionare anche con i fagioli, procedi pure :-)
Twostella ciao :-)
Giorgia, aspetto con ansia il tuo spezzatino di pollo indian-style :-)
Sapina, a me sono piaciute un sacco!! baci
;)
Senza il peperoncino saranno mie! Almeno le lenticchie le posso mangiare!
Alla fine di Agosto son certa che con il regime diet che sto seguendo (x combattere il mitico CORTI) tornerò un fuscello!
bacioni cara
Anvedi… non tutto il male viene per nuocere :-)
Mi piacciono molto le ricette “esotiche”.
Questa è da copiare!
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