In the kitchen with Coromandel chef Anand Varghese
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.