Monday, May 3, 2010
Does this look familiar? It's the leftover salad from the other day (sans dressing), plus some chopped onions and garlic. Yes, you can cook salad. Yes, I do it all the time.
Into the non-stick pan it goes with a little canola oil, to be cooked covered until the vegetables (i.e., carrots) are tender. By then the lettuce and cucumber will have nearly vanished, but that's okay.
Should you not have any leftover salad to fry, you can use plain chopped white or green onions, or grated or finely sliced zucchini, or any other vegetable you think would taste good, or nothing.
While that's cooking, put together the omelet. Nothing could be easier:
1/2 cup besan (chickpea) flour
1/4 tsp salt
1/2 cup water (or however much you need to get the texture you prefer)
Mix the dry ingredients in a 2-cup measuring cup or comparable bowl. Slowly add the water, whisking until you obtain the desired texture. It should be like pancake batter. These omelets can be delicate and crispy, or they can be thick and chunky; it's up to you.
Pour the omelet mixture into the hot pan over the vegetables (if using) or into a hot pan with 1 tbsp oil, cover, turn the heat to medium low, and cook until just crispy on the bottom, about five or six minutes depending on the thickness of your omelet. Invert onto a plate, slide the omelet from the plate back into the pan, cover again, and cook a few minutes more until the omelet is golden (but not browned) on the other side as well, and the inside is firm and tastes cooked. How do you know if it tastes "cooked"? Well, taste a little of the batter first, and when it no longer tastes like that, it's cooked: raw besan is very "beany"; cooked besan is not.