Recipe: Tandoori Chicken Kebabs with Cauliflower and Red Pepper and Pinto-Pea Dal

TANDOORI CHICKEN KEBABS
WITH CAULIFLOWER AND RED PEPPER

1 lb boneless, skinless chicken breasts, cut in 1-inch cubes
FOR THE MARINADE:
1 cup yogurt
1/4 cup chopped fresh cilantro
2 tbsp lemon juice
1 tbsp grated fresh ginger
1 clove garlic, minced
2 tsp paprika
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
FOR THE KEBABS:
1 lb cauliflower florets
2 medium-size red bell peppers, cut in 1-inch pieces
8 bamboo skewers soaked in water 30 minutes
FOR SERVING:
Cucumber Raita (recipe)
Pinto-Pea Dal (recipe follows)

Puree the ingredients for the marinade in a blender or food processor.

Pour 1/4 cup of the yogurt mixture into a small bowl, cover and refrigerate. Pour remaining yogurt mixture into medium bowl; add chicken and toss to coat. Cover and refrigerate at least 1 hour and up to 24 hours.

WHEN READY TO COOK:
Cook cauliflower in pot of boiling water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Add cauliflower to the 1/4 cup yogurt mixture and toss.

Thread red peppers, chicken and cauliflower on skewers.

Prepare barbecue (medium heat).

Grill until chicken is cooked through, about 7 minutes per side.

Serve with Cucumber Raita and Pinto-Pea Dal.

Makes 4 servings

PINTO-PEA DAL
Makes 8 servings

"Turn leftover dal into soup another time by thinning with chicken broth."

2 tsp oil
1 tbsp grated fresh ginger
2 cloves garlic, minced
1 1/2 tsp curry powder
1 1/2 tsp ground cumin
1/2 tsp ground coriander
4 cups water
1 cup canned diced tomatoes
1/2 cup dried pinto beans, rinsed
1/2 cup dried yellow split peas, rinsed

Heat oil in heavy medium saucepan over medium heat. Add ginger, garllc, curry, cumin, and coriander and saute 1 minute.

Mix in 4 cups water, tomatoes, beans and peas. Bring to boil. Reduce heat and simmer until beans and peas are tender, stirring occasionally, about 1 1/2 hours.

Cool bean mixture slightly; puree in processor.

Strain through sieve set over saucepan, pressing on mixture with back of spoon. Season with salt.

Can be made 1 day ahead. Cover and refrigerate. Reheat before serving, thinning with water if necessary.

Source: Jim Fobel in Bon Appetit magazine, June 1992
From: Margaret, MA - 08-27-97