In the kitchen with Coromandel chef Anand Varghese
Updated 9:28 am, Tuesday, January 30, 2018
We spoke with chef Anand Varghese of Coromandel in Stamford and got some insight into his cooking inspiration. Here's what he had to say:
Coromandel, 68 Broad St., Stamford
Q: How many years have you worked here?
A. 8 years. Before Coromandel, he worked for Hotel JW Marriott Bangalor, Hotel Taj Bangalore and Carnival Cruise Line
Q: What is your hometown?
A: Born and raised in Kerala, India
What's your Cuisine style?
Q: What or who inspired the recipe you are sharing today?
A: My mom
Q: Any special tips for those who might try to make the dish?
A: Try to familiarize yourself with the spices and cook small quantities at first. You’ll get better by doing it again and again.
Recipe: ReTadka Daal
1 cup masoor daal (red lentils)
½ cup moong daal (split yellow mung beans)
1 tablespoon vegetable, sunflower or canola cooking oil or ghee
1 teaspoon cumin and mustard seeds mix
8 curry leaves
2 pieces red whole dried chilli
2 slit green chillies (optional, but preferred)
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 medium chopped onion
1 large tomato, cut into cubes
1/2 teaspoon turmeric powder
3 tablespoons melted ghee (clarified butter)
Pinch chopped cilantro
Salt, to taste
Thoroughly wash the masoor and moong daal and boil it with 21/2 cups water for 15 to 20 minutes. Set aside.
Heat a pan and add a tablespoon cooking oil or ghee. Once the oil is hot, temper (cook) the curry leaves, mustard and cumin seeds and chillies until the seeds crack. Add the 3 tablespoons of ghee as needed during the tempering.
Add and sauté the garlic, ginger and chopped onion till lightly brown. When it is half done, add the cubed tomatoes and ½ teaspoon turmeric powder to mixture. Pour in the cooked daal and add some water if needed. Stir well.
Add salt to taste and chopped cilantro before serving.