Saina

SAVORY

Aug 11

Fried Spiced Lentils and Greens, Spring Onion Powder, Tamarind Chutney, Mint Chutney

Chef Nikhil Navnish Naiker of Nimki | Providence, RI

INGREDIENTS

Lentils:
180 grams dried yellow split peas, soaked overnight
60 grams dried mung beans, soaked overnight
2 cloves garlic, minced
One 1-inch knob ginger, grated
½ bunch cilantro, chopped
30 grams chickpea flour
8 grams dried chile de árbol, crushed
18 grams cumin seeds
12 grams mustard seeds
12 grams fennel seeds
10 grams ground turmeric
12 grams kosher salt
8 grams ground black pepper

Saina:
2 bunches greens (collard greens, swiss chard, or flat kale), destemmed and cleaned

Spring Onion Powder:
300 grams spring onion tops
100 grams cilantro leaves
25 grams mango powder
2 grams kosher salt

Tamarind Chutney:
1 large onion
3 shallots
6 cloves garlic
18 grams black mustard seeds
566 grams tamarind purée
8 curry leaves
18 grams cumin seeds
20 grams molasses
200 grams granulated sugar
75 grams brown sugar
10 grams kosher salt
Lemon juice

Mint Chutney:
100 grams mint leaves
100 grams chopped cilantro
55 grams chopped spring onions
35 grams chopped jalapeño
12 grams kosher salt
12 grams lemon juice

To Assemble and Serve:
1 gallon peanut oil
Kosher salt

METHOD

For the Lentils:
In a food processor, pulse peas and mung beans until well combined. Stream in water if needed, 1 tablespoon at a time, until a smooth paste is achieved. Transfer mixture to a mixing bowl. Stir in garlic, ginger, cilantro, chickpea flour, chile, seeds, turmeric, salt, and pepper. Cover and let rest 20 minutes at room temperature.

For the Saina:
Place plastic wrap on a clean work surface. Lay greens down on the plastic wrap, covering 8 to 10 inches and leaving a few inches of space around the edges. Be careful to avoid any gaps between the leaves. Spread 100 grams Lentils over the greens. Place another layer of greens on top followed by an additional 100 grams Lentils. Using the edge of plastic wrap closest to you, lift and start rolling the greens tightly. When the two edges of the plastic wrap meet, grab both open ends of the log and roll tightly. Use a piece of twine to tie both ends. Repeat the process with another piece of plastic wrap until all of the greens and Lentils have been used. Place rolls in a covered steamer basket over medium heat. Steam 40 minutes, then refrigerate overnight. The next day, slice rolls into 1-inch pieces. Set aside.

For the Spring Onion Powder:
Heat a dehydrator to 100°F. Dehydrate spring onions and cilantro until completely dried. Place greens in a spice grinder and grind until a fine powder is achieved. Stir in mango powder and salt. Transfer to an airtight container and reserve.

For the Tamarind Chutney:
In a sauté pan over medium heat, sweat onions, shallots, garlic, and mustard seed until soft and translucent. Slowly stir in tamarind purée, curry leaves, cumin seeds, molasses, sugars, and salt. Bring to a boil, then reduce heat and let simmer 40 minutes, stirring occasionally, until mixture has slightly reduced and thickened. Taste and adjust seasoning with lemon juice. Transfer to an airtight container and reserve.

For the Mint Chutney:
In a food processor, process all ingredients until smooth. Taste and adjust seasoning with salt and lemon juice. Transfer to an airtight container and reserve.

To Assemble and Serve:
In a fryer, heat oil to 335°F. Place 6 slices Saina in the oil and fry 4 minutes, or until golden brown and crispy. Place on a paper towel-lined plate and let cool. Dust with Spring Onion Powder. Transfer fried Saina to a serving plate. Spoon Tamarind Chutney into a small ramekin. Top Tamarind Chutney with a dollop of Mint Chutney. Place ramekin on the serving plate.

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