The Omnivore named this dish. I tried to change the name, and me efforts were fruitless. I called them the much more P-C “Indian Sloppy Joes” or “Dal on a Bun.” That led to confusion:
Huh? Native American Sloppy Joes? Maize? Trout?
No. No. No.
Dal on a Bun? Baby doll? I’m asking about dinner, here. Not mutilating childrens’ toys.
No. No. No.
Just tell me what we are having for dinner.
*gulp* Sloppy Patels *sigh*
Well why didn’t you say so!?
So, P-C or not, I present to you: The Sloppy Patel
This dish is immensely satisfying in your Sloppy-Joe-Wanna-Eat-With-Your-Hands type of way. In fact, I would venture to refer to it as “comfort food.” Notes on making ahead will be highlighted in red below. For an alternative, low-carb serving, wrap lentil mixture in steamed cabbage leaves and enjoy!
Sloppy Patels (4 servings, adapted from here)
1/2 cup lentils You can boil the lentils ahead or use leftover lentils
1.5 c water
2 cups vegetables: cauliflower, green beans, carrots, or zucchini These veggies can be steamed and mashed ahead of time
1/4 cup frozen green peas
1 small onion chopped finely
1/2 teaspoon ginger, minced
1/2 teaspoon minced garlic
1/2 bell pepper, finely chopped
2 teaspoons tikka masala or garam masala
1/4 teaspoon red chili powder or cayenne, or to taste
1/8 teaspoon turmeric powder
1 medium tomato, finely chopped
salt to taste
1/2 teaspoon lemon juice
Put the dal and water in a pot and bring to a boil. Reduce the heat to low and simmer until the dal is softened, about 15 minutes. Add more water if necessary to prevent it from drying out.
Cook the green beans, carrots, zucchini, and cabbage in water until soft. When they’re soft, add the peas and mash the vegetables well, in the liquid. Stir in the cooked lentils.
Heat a good non-stick wok or large pot. Add the onions and cook, adding a little water as necessary, until they begin to brown, about 4 minutes. Add the ginger, garlic, and bell peppers and cook for another 2 minutes.
Stir in the masala, red chili powder, turmeric, and salt. Add the tomatoes, and cook until they start to break down, about 5 minutes. Add the mashed vegetables and salt to taste. Cook on low for about 20 minutes. Add lemon juice and serve on toasted buns, with pita bread, or as a dip.
Yes. I realize that you have yet to see the actual dish. The first photo masks the lentils in a sandwich. The second masks it in cabbage leaves. For all you know, I never made this recipe. It is a total mind game. I’m just testing to see how much you trust me. In fact, there may in fact be meat under the toast and meat in the cabbage leaves. I challenge you to make this dish given these circumstances and PLEASE let me know how it turns out. And take a picture. TYVM.