In March, my roommate and I threw our first big dinner party. I'd always wanted to throw a dinner party, and we may have gone a little overboard, seeing as there were twenty people in our large-but-not-really-that-large Brooklyn apartment. It was everything I thought adult life would be; lovely people having witty conversation, delicious food, and of course copious amounts of alcohol. I fretted for at least two weeks over what kind of food we should serve. For someone who reluctantly acknowledges herself a perfectionist when it comes to these things (hem hem), there is nothing simultaneously more exciting and more nerve-wracking than a dinner party. I think my unhealthy obsession with them stems from my wish to have everyone in my life that I love meet everyone else in my life that I love. To feed them food they will like, to see them meet other people who are just as amazing as they are and just enjoy being, to drink with them...Dinner parties are my version of hedonism.
When it came time to choose a menu for these twenty lovelies, my roommate wisely encouraged something that would be easy to make in large batches, like lasagna. Instead we went with something only slightly more involved--daal and rice, and chickpea pancakes with cucumber raita. Being hella neurotic (or maybe just a good planner if I'm not being hard on myself), I did a test run of the chickpea pancakes since I'd never made them before, using raw chickpea flour. They were unspeakably delicious, and were inspired by a Mark Bittman recipe (naturally). I had a feeling they would be a dinner party success.
Of course after the test run of dreams, I created a nightmare for myself when I realized 10 minutes into the dinner party that I had bought an insane amount of the wrong kind of chickpea flour. It was toasted, not raw, and so absorbed less of the water and made a flatter, less crispy pancake....fortunately, I was assured they were still pretty damn good. This is me setting things right...and in the process creating a fairly delicious Dara dish.