Delicious Food for Everyone

It is a known fact that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it! This pantry friendly recipe has proven that statement to be true. 

I mean, just look at it. I loved it so much that I had to take a bite just as I finished photographing it. 

A is a must try for anyone who is looking for some homestyle, traditional - off the beaten track style of cooking Dal - definitely not the one that you can find in an Indian restaurant. 

This soul satisfying delicacy is a popular recipe of the Bengali community in India and in Bangladesh. 

Mashed boiled red lentil are mixed with a generous dose of chili, garlic fried in mustard oil.  

Red lentils also known as Lal Masoor in India, is hearty, comforting, flavorful, packed with plant - based protein, fiber and use very few ingredients. It uses a super easy cooking method too! The simplicity of this easy Dal Bhorta recipe means even the most beginner of cooks can prepare a unique yet satisfying meal. 

Dal Bhorta makes an exuberant partner with steamed Basmati rice. 

Ingredients: 

1/2 cup Red Lentil aka Masoor Dal

1 cup water 

1 small red onion, chopped fine 

5 cloves of Garlic, peeled and cut into half 

2 / 4 Dry Red Chilies

1/2 tsp Turmeric Powder

3 / 4 tbsp chopped, coriander 

1 tsp Salt

3 Tbsp. Mustard Oil

Method: 

1. Wash the lentils with water at least 2-3 times. Discard the water (or use it to water your plants) Let the lentils soak for 39 minutes. 
2. In a pot add 1 cup of water, salt and turmeric. To this add the soaked lentils. Now on a medium heat set the lentils to boil.
3. Stir the boiled lentils every minute or so. In this process it will also mash them up. Let cook for 5-7 minutes.
4. Increase the heat and cook further until the lentils all mashed up and semi dry. Remove from heat and keep aside. 
5. In another pan, heat 3 Tablespoons of mustard oil. Once the oil is warm add the garlic. Let the garlic fry for 2-3 minutes. Once the garlic is golden brown remove it using a slotted spoon. 
6. Now in the same oil add the red chilies. Fry for another minute or just until the chilies start to darken. Stir continuously as they can blacken quite easily. Remove, drain and discard the stalk of the chilies. 
7. Once cooled add a tiny pinch of salt ( remember , we have also added salt while cooking the Dal ) and crumble the garlic and chilies using your fingers. Add the mustard oil. 
8. Now add the chopped onion and mash again. Add the dried lentils, coriander leaves and mix again. 
9. Shape the Dal mixture into circular balls and serve on freshly steamed Basmati rice. 

Notes : 

• If the Dal foams while boiling, skim it off. 
• Sometimes lightly fried or crispy onions are also used instead or raw onions. 
• Remove the seeds from the chilies before frying if you want to reduce the heat. 
• For the best authentic taste use Mustard oil. If you just can’t find any, use raps seed or canola oil. 

Serving the Dal Bhorta: 

Take some steamed rice in a bowl and serve it with Dal bhorta topped with the chili - garlic mustard oil and a squeeze of lemon juice. 

Dal, Daal, Dhal or even Dahl, no matter how you spell it, it is the ultimate Indian comfort food especially when paired with Rice. 

As for me, my love for Dal is a memorable one. It grounds me, it humbles me, it makes me appreciate simple things in life, it reminds me of my roots, it reminds me of home. 

Dal, almost always accompanied by Phulkas (aka Roti, chapatti), chutney, a simple salad, Bhaji (aka vegetable) pickle and rice. 

There still is something wholesome about this entire meal where every component included adds a perfect balance of protein, carbohydrates, fiber, starch. 

Many times  when you hear the word Dal or lentils, they come across as boring, bland and just meh. I’m here to change that thought. 

This ultra creamy and dangerously indulgent Dal will change your perception of how you view Dal. 

So if you believe it is impossible to make a Dal that you’d actually want to eat,  you’ve stumbled upon the perfect recipe. 

It has some unique ingredients, something that one will not associate with whilst cooking Dal. 

It is packed with flavor thanks to the fresh garlic, ginger, along with a generous dose of Middle eastern spice blend,  Ras el Hanout and a kick from the Harissa paste. 

The nuttiness from almond butter and creaminess of oat cream adds another level of healthy fat content to the whole dish. 

Yes, give these unique components a try!  

Truly a protein packed meal you can feel good about! 

There are a couple of things to remember: 

Rinse and Soak the Lentils: 

I cannot stress enough about this important step. I’ve come across so recipes where they ask you to pour the lentils from the packet straight into the the pot. This is wrong on so many levels. Why? Let me explain. 

• Rinsing the lentils before cooking them removes all the abrasive residue and dals are sometimes covered in powder to keep insects away. 
• Lentils contain raffinose oligosaccharides, one of the major culprits that cause stomach problems and gas. 

The way to cut back on belly issues is by simply soaking your lentils before cooking them. Optimally overnight or at least for a minimum of 3-4 hours. Not only does soaking your lentils reduce harmful oligosaccharides, but it also makes the other minerals and nutrients easier for the body to absorb. 

Do not use the soaking water, instead use it to water house plants! 

Cook the Lentils all the way through: 

Cooked lentils are a powerhouse food packed with nutrients and fiber. Undercooked lentils contain lectin. Lectin wreaks havoc on the stomach, and extreme cases can cause major bathroom issues. So to avoid giving yourself a mild lectin-induced bit of food poisoning, make sure that you cook them all of the way through. 

Add enough water especially while cooking Dals: 

What want to end up with are perfectly cooked, soft lentils. Give them plenty of water to cook all the way through. Three times more water than lentils and avoid adding salt whilst cooking. 

Tempering: 

My only favorite way to make a good Dal is temper the spices and aromatics in oil.

The hot oil helps release all of the wonderful fragrance and flavor from the garlic, ginger, and spices. So do not skip this step! 

If you want to add another level of flavor dump, then add an extra tempering after the whole Dal is cooked. 

Let’s get started! 

Ingredients:

1 tbsp neutral oil

4 cloves garlic, minced

2 inch piece of fresh ginger, peeled and minced or grated

1/2 tsp ground turmeric
1 tsp cumin seeds 

1/2 tsp chopped green chilies (optional) 

1 tbsp Harissa paste 

1 tbsp Ras El Hanout 

1 bay leaf 

2 cardamom pods, slightly bruised 

2 tbsp non sweetened almond butter 

1 cup oat cream
1/2 cup split yellow lentils (mung dal) 

1 cup red lentils (laal dal) 

1/2 a small lemon, juiced

1/2 can of chopped tomatoes 

1/2 red onion, diced
3 cups worth of Swiss Chard, when chopped You can also use Spinach or Kale 

2 - 3 cup water, plus more 

Salt to taste 

Method: 

1. Rinse the lentils in cold water until the water runs clear and soak for at least 3-4 hours. I find it best to do this first thing in the morning while making breakfast.
2. Thoroughly wash and dry the Chard leaves and stems. Separate the stems form the leaves. Finely chop the stems and keep aside. Lay the leaves one on top of another, roll tight and slice them as finely as possible. 

1. Heat a large, deep skillet or large saucepan over medium-high heat and add oil. Once the oil is hot, should take about a minute, add the onions, garlic, ginger, cumin seeds, bay leaf, cardamom pods and onions. Stir frequently for 2 minutes, to prevent the garlic and other spices from burning. 
2. Add turmeric, green chilies, harissa paste and Ras el Hanout. Let it fry for 20 seconds, then add diced tomatoes. Give it a stir and let everything fry for a good 4 minutes, or until the tomatoes turn to mush. 
3. Discard the water in which the lentils are soaking. Add the lentils and the Swiss Chard stalks into the pan and stir to coat everything in the “masala” and let fry for 3-4 minutes. 
4. Add 2 cups of water, reduce the heat to a low, cover the pan with a lid and let it simmer for 20-25 minutes. 
5. Open the lid and add all the leafy greens. Give it a stir. They will wilt in no time. Once wilted, add the almond butter and oat cream along with salt. Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
6. Finally, stir in the lemon juice and turn off the heat. If you want your lentils to be even more creamier use an immersion blender to lightly purée only part of the curry. 

Additional Tempering (Optional) 

Heat a tablespoon of oil in a small pan. 

Once hot, but not smoking, add chopped garlic, sliced ginger and whole red chilies. Keep stirring for 20 seconds or so and immediately pour it all over the finished Dal. 

Serve the lentils on some freshly steamed rice, a simple salad (made with chopped tomatoes, onions and cucumbers), turmeric pickle and some papads. 

This also pairs well with any form of flat bread! 

Over time all Dals tend to thicken. Just add a tiny bit of water to loosen it before heating and bring it back to the consistency you like! 

Suggestion;

• If you can’t tolerate spicy food whatsoever, you can omit the chili elements in the recipe all together. 
• If you can handle a little heat, use just one chili, with the seeds removed and half the harissa paste. 
• If you really like to spice things up, then use three chilies with seeds intact! 

This Sri Lankan inspired curry is truly delicious. It is light, spicy, coconutty, hearty and fragrant.  

Pungent-citrusy curry leaves and coconut milk are a staple of the Sri Lankan cuisine. This recipe is a perfect combo of creaminess with a touch of heat.

A tadka (tempering) made of onions, cumin, mustard, curry leaves sautéed in hot coconut oil allows the spices to release their aroma, infusing the lentils with full-bodied flavor.

Beetroot leaves when cooked are mild, sweet earthy flavor and turn delicately silky when cooked, thus making them easily adaptable into any recipe. So the next time you buy beets, don’t throw away the leaves! 

This spring we planted Beets in our garden. Within three weeks we had an unusually abundant amount of beet leaves. The beetroot is completely edible from root to leaf. But it is the beet greens that carry more minerals, vitamins, and fiber than beetroot itself. 

So that’s where my focus is as of now. 

Creating some exciting recipes using these leaves. 

The luxury of having easy access to fresh Beetroot leaves is something else. The satisfaction to pick out fresh leaves in the morning and use them for cooking,  is nothing but rewarding. Knowing the work we did to grow the food which now feeds me, gives me new appreciation and connection with nature. 

Ingredients 

2 cups red lentils, washed until water runs clear 

8-10 fresh beetroot leaves with stalks 

4 cups water + more if required 

2 tbsp coconut oil

1 tsp cumin seeds

1 tsp mustard seeds

1 yellow onion, diced

1 large tomato, diced

10 fresh curry leaves

1/2 inch piece ginger, minced

4 cloves of garlic, minced 

2 green chilies, finely chopped (or 1 tsp red pepper flakes) deseed if you want it less spicy 

1/2 tsp ground turmeric

1/2 tsp red chili powder 

1/2 tsp asafetida 

1 tbsp Curry Powder*

100 ml coconut milk 

1 tsp salt, adjustable according to your taste 

juice of 1/2 a lime

Method:

1. Firstly start by cooking the lentils. Place lentils in a pot with 3 cups of water, and bring to a boil. Lower the heat and skim off any foam that raises to the top. Now simmer, cooking uncovered until the lentils begin to break down, about 10 minutes. Remove from heat and set aside. The lentils should not be cooked completely. We will finish cooking them together with the beetroot stalks. The consistency of the lentils should not be too watery. 
2. Thoroughly wash the beetroot leaves. Clip off the stalks from the leaves. Once that is done, finely chop up the stalks. Roll the leaves together, cut them lengthwise and then finely chop them as well. 
3. Let’s prepare the Tadka - In a Wok or a Kadhai add the coconut oil. Heat it on a medium to high temperature until it starts to shimmer lower the heat to medium. Now add mustard seeds and let them crackle. Once that happens add the curry leaves, and cumin seeds. Once they start to pop, about 10 seconds, immediately add chopped onion, ginger, chilies and a pinch of salt, and cook for 4-5 minutes until onions are softened and translucent. Add garlic and remaining dry spices, and cook for 60 seconds. Add tomatoes, stirring and cooking for another 2-3 minutes until softened and mushy. 
4. Add the beetroot stalks and 1/4 cup of water and let it cook for 5 minutes. 
5. Lower the heat and add the lentils to the tadka, along with the beetroot leaves and coconut milk and cook for another 5-7 minutes, or until the  dal is fully cooked and flavors have fused. 
6. Lastly add lime juice, then taste and adjust the seasonings as necessary. 
7. Serve hot over freshly cooked turmeric rice. 

Suggestions: 

• Wash the lentils! When you don’t wash the lentils very well the starch turns into a foam and it can make the liquid spillover whilst cooking.
• Soak your lentils for 20 – 30 mins. It makes a huge difference in cooking time. And it also makes all the lentil grains cook evenly. There’s also a less chance for the lentils to turn mushy.
• Add coconut milk as little or as much as you like depending on how much gravy you need. 
• Don’t boil the dal  on high heat after you add the coconut milk. There is a possibility the milk will split. Let it simmer on a low flame. 

FYI: 

Let me be clear, there is No such a thing as Curry Powder in the indian cuisine. There are a variety of spice blends where the main ingredient normally is turmeric. Other spices include everything from coriander,  ginger, cumin, cinnamon and cloves to mustard seed, black pepper, cloves and fennel seed. 

There is Madras Curry Powder, or Sambar Powder in the South of India and the Garam Masala in the North, which are called curry powder at times. 

My spice drawer also has the controversial "Curry Powder"  which has found its special place. It adds a unique taste to a variety of recipes. It can be used to season roasted vegetables, pureed soups, hummus, egg salad even mayonnaise! 

It does give an ordinary recipe a touch of warmth and depth. 

So if the spice isle in your supermarket does carry Curry Powder, do give it a try! 

This hearty bowl of old fashioned soup is like a warm hug on a cold winters day. Erbsensuppe as it is called here in Germany, is a soup made dried split peas or whole peas, vegetables, bacon and sausages. 

This split pea soup looks rustic, thick and creamy even though it does not use any cream. Most of the creaminess in the soup comes from the peas and waxy potatoes. 

The use of simple pantry ingredients in this recipe results in a warm, filling soup. It may not be the prettiest to look at but the aroma of smoky bacon and sausages is sure to win all hearts. 

So is this soup healthy? 

I’d say a big YES! Dried peas are a great source of folate, iron, and potassium. 

This soup also uses lots of fresh vegetables. 

Dry Split Peas : It is important to soak the dried split peas in water for at least 3-4 hours and then cook them. Soaking enhances the rate of mineral absorption in the body. 

An enzyme phytase is activated when lentils are left to soak in water. Soaking aids in breaking down phytic acid and helps in binding calcium, iron, and zinc, making the absorption process easier.

It also noticeably reduces their cooking time. 

If using whole dried peas, soak them overnight. 

What type of Sausages : Traditionally Wiener sausages or Bockwürste is used but I’ve also seen recipes using vegan sausages! 

I was lucky enough to get Wild Bockwurst for this recipe. So go ahead and get what you love. 

Bacon : Using smoked bacon gives the soup a fantastic flavor. 

Celery root : If you cannot find celery root then you can use the stalks. 

Ingredients: 

300g dried green split peas, soaked (!) 

1½ - 2 liters of water

6 slices of bacon, smoked streaky

2 medium potatoes (waxy potatoes) 

1 leek

1/2 cup fresh or frozen peas 

2 medium carrots 

1/4 celery root 

2 tbsp worth of stock powder 

1 tsp marjoram, dried, 

1 medium onion 

1 tbsp butter or olive oil 

salt and pepper

4 sausages (Wiener)

1 tbsp chives, finely chopped

1 tbsp flat leaf parsley, finely chopped 

Method: 

1. Wash and soak the dried peas for a minimum of 2 - 3 hours. Place them in a pressure cooker, add 1.5 Lt. of water. Add 1 bay leaf , 1/2 tbsp of stock powder and set it to cook for 10-15 minutes. This is a complete non traditional method but it saves so much time and energy. Plus it does not compromise on taste. The dried peas can also be soaked in water (without salt) overnight (or for at least 6 hours). You  can then cook it in a pot and don't need a pressure cooker.
2. Wash all the vegetables. Dice the carrots. Finely slice the leeks. Chop the onions. Peel and dice the potatoes and the celery root. Chop the bacon into small pieces. 
3. In a heavy bottom pot or a Dutch oven crisp the bacon.. When the bacon is nice and golden take it out, but leave some of the fat that rendered out. Keep aside. 
4. Add oil into the bacon drippings and start to fry the onions for about a minute or so. Next add the carrots, leeks, celery, potatoes, fresh peas and fry well, for 4-5 minutes. Add a cup of water, the remaining stock powder, cover and cook for 10 minutes on a medium- low heat. 
5. Slice the Weiner sausages. Open the cooker, remove the bay leaf and mix the peas with the vegetables. Add the sausages, dried marjoram and let the soup come to a slow boil, for 5 minutes. 
6. Give it a taste and season with salt and pepper. The soup is quite thick, so if you prefer it thinner, simply add water.

Serve the soup hot with a generous sprinkling of chives and parsley. 

Hoffe es schmeckt euch. Guten Appetit! 

Toor dal is the local Indian name for pigeon peas. It is a fundamental part of Indian cooking and a staple in all Indian homes. Depending on the region one comes from, Toor dal has different names. It is called Arhar dal in the north of India, Adhaki in Sanskrit, and Tur in Bengali. 

Most recipes of mine convey a story, a reason, a motivation and some, like this one strikes a chord. 

Daddy was an epitome of a Gentleman - His kind soul, his humility, his polite and soft spoken ways soothed our hearts. He was always immaculately dressed, he never lost his cool and his a face always had a warm smile. 

This itself says a lot about him. 

A quintessential in every Parsi home, Mori Dal Chawal was The favorite meal of my dear Father in law. 

Whenever he was asked what he would like to eat, Mori Dar Chawal, was his reply. He was the happiest when it was on the menu at the most fanciest of dinners and his favorite to order in restaurants. Yes, that’s how much he loved it. 

Mori Dar is the Parsi equivalent of Grandmas chicken soup. Cooked with minimal spices, it is something you can eat without any reason and is enjoyed in every season. It is eaten for “Sagan”, (good luck), on auspicious days, for wedding lunches, on New Year’s Day at Navjotes (similar to baptism or a thread ceremony). This humble dar (dal) graces every occasion. 

I’ve eaten my way through recipes from all over the world but time and again I too need my “Soul food fix” and a simple Mori Dal Chawal does just that. 

Many Parsis cooks also like giving the Dal a ‘Vagar’ commonly known as Tadka. 

All you need to do is shallow fry finely sliced garlic some cumin in ghee. Sometimes I like to add slit green chillies and fried sliced onion. Once the ’Vagar ‘is ready, pour it over the cooked dal. 

Ingredients: 

2 cups raw toor dal or split yellow pigeon peas
2 teaspoons turmeric powder
1 tsp salt (fine tune it later if needed)
4 – 5 cups water 

2 tbsp ghee 

7-8 garlic cloves, peeled and sliced thin 

1 tsp cumin seeds 

3-4 slit green chilies 

1/2 tsp lemon juice 

Method:

1. Wash and soak the toor dal for 1-2 hours. 
2. Drain and wash a couple more times until the water runs clear. Then add it into a pressure cooker. 
3. Add water, turmeric and some salt. 
4. Pressure cook the dal for 15 minutes. 
5. Once cooled open the pressure cooker. Using a stick blender, blend it until nice and smooth. 
6. In a large pot add ghee and set it on medium heat. Add garlic and fry for a minutes or until it turns nice and light golden. Using a slotted spoon, catch all the garlic slices and drain out as much oil as you can and keep the garlic aside on a plate. 
7. In the same ghee in which you've fried the garlic, whilst keeping the heat on medium, add the slit green chilies, and after half a minute add the cumin seeds. Let fry for a minute more then take it off the heat. 
8. Carefully pour this, typically known as Vagar,  over the dal and give it a stir. Put the dal back on a medium low heat and let simmer so all flavors have time to amalgamate. 
9. Add lemon juice, stir and check for seasoning. 

For the Rice 

Ingredients: 

1 cup basmati rice 

1 1/2 cups cold water, not ice cold but cold 

1 tsp salt 

1/2 tbsp butter ( optional ) 

Method: 

1. Wash the rice in a few changes of cold water, until the water runs clear. Be gentle. Let it soak in a bowl of cold water for at least 20 minutes.
2. Add the rice and cold water to a medium-sized pot over high heat. Bring the pot to a boil and immediately cover the pot with a lid and reduce the heat to a low. 
3. Let the rice simmer the rice for 12 minutes. No matter how much you want to, Do not open the lid! 
4. After 12 minutes, remove the rice from the heat and let it rest, covered, for further 10 minutes. 
5. Now open the lid and use a fork to gently fluff the rice. 
6. Add a few dollops of butter if you like before serving! 

~ This Dal is typically served over white long-grain steamed rice, such as Basmati rice or at times even with jeera rice (rice infused and cooked with cumin seeds, bay leaves) 

What is the point of serving the two together, well, because they go hand in glove and simply taste great together 

It is also customary to serve it along with fried fish, pickle or tamatar ki chutney or a coconut mint chutney. 

Let’s face it, if there’s anything we know about deep fired foods is that the stuff tastes delicious. Although I restrict how often we eat fried food, it does crawl it’s way into my menu off and on. 

Dal Vadas are served during festivals, special occasions, lunches or even as a snack. They also a popular street food in India. If you happen to pass by a Dal Vada stall, the irresistible smell of the frying vada will invariably tempt you to buy them. Served by wrapping them in an old newspaper, they come along with fried green chillies. Perfect when complemented with a hot cup of chai!  

If you ever thought lentils are boring, try this recipe. Dal refers to lentils and Vada refers to fritters, in a literal translation. 

There are as many versions as there are Indian home cooks and this os mine!

Made with a mixture of different lentils, seeds and spices this strays away from the classic recipe. I have tried to en corporate a few unique ingredients which are not found in the customary recipes in India. 

Crispy on the outside, these are best eaten when hot. They make a perfect appetizer, or even as a snack for munching along especially when the weather turns cold and rainy. I paired it with a coriander-mint-chili chutney and ketchup! 

Ingredients:

1 cup green Mung Dal 

1/2 cup Chana Dal (Dry Split Chickpeas)

1 tbsp ground flaxseeds 

1 tbsp ground pumpkin seeds 

1 tbsp Besan Flour ( Bengal Gram Flour ) 

1/2 cup finely chopped onion 

1 inch grated ginger 

2 green chilies, chopped 

1/2 tsp asafetida 

1 tsp turmeric powder 

1 tsp red chili powder 

1/2 tsp Salt

Method: 

1. Wash and soak the Mung Dal and Chana Dal for at least 3 hours or preferably overnight.
2. Drain the water and grind the dals using a stick blender. Make a half smooth, half thick-coarse mixture. Add a tablespoon of water only if needed since we are looking for a thick batter like consistency. 
3. Using a spatula take out the paste in a large mixing bowl. Now using clean hands whisk the batter vigorously in a circular motion. This process will result in a fluffy Vadas.
4. Add the pumpkin seed powder, flaxseed powder, Besan flour and all the remaining ingredients. Mix everything well but do not over mix.

Frying: 

1. Start off by heating the oil in a wok. To check if the oil is hot, dip an end of a wooden chop stick or a wooden spoon in the oil. It’s the easiest and safest method. If you see many bubbles form around the wood and they start to float up, your oil is ready for frying. If there are too many bubbles and it starts to bubble hard, the oil is too hot. Lower the flame/ temperature of your gas hob and let it cool a bit. 
2. Now lower the heat to medium. Make small rounds of the batter and gently drop them in the oil.  
3. Fry the Vadas on medium heat till they are nice and golden brown. 
4. Remove them using a slotted spoon and drain them on a plate lined with kitchen tissue. 

Serve immediately, accompanied with a coriander-mint-chili chutney or ketchup. 

There’s nothing more simple, delicious and hearty than a bowl full of warm dal. This still remains my all time favorite comfort food, and is my little reminder of “back home”. 

While there are some delicious regional (Indian) varieties of Dals cooked with different spices and distinctive cooking methods, my go to recipe is the most simplest “Dal tadka” that is found in almost all homes. 

A simple tempering* ( see footnote) of cumin seeds or mustard seeds, turmeric, garlic, ginger and chillies makes it flavorsome, smokey, spicy in taste and lifts up the dish to a whole new level.  

This Dal is healthy enough to add it to your weekly meals  Rich in protein, low GI, rich in iron, naturally gluten free, the Moong Dal is considered a superfood in the World of Dals!  

This Dal is also pretty adaptable to any way you want it to be. Add another leafy vegetable like, Kale, Mustard greens, Chard....... Or simply cook it with a Tadka.  Eat it with rice, roti or even by itself as a hearty soup!  

Ingredients: 

200g Moong Dal  

150 g spinach leaves - finely chopped  

1 tsp turmeric powder 

1/8 tsp of asafetida 

3 tbsp vegetable oil or ghee, preferably  

1/2 chopped onion  

1 tsp cumin seeds 

1 tsp mustard seeds  

6 garlic cloves sliced fine  

1” ginger finely chopped  

2- 3 dry red chillies  

Salt to taste  

Method:

1. Pre-cook your Moong Dal with 1/2 a tsp of turmeric. I used a pressure cooker as it is the quickest way.  

2. In a pan, heat 1 tbsp of oil.  

3. Add cumin seeds and let them fry for a minute, then add the chopped onion, half the garlic and all ginger.  

4. Fry until golden brown and add the turmeric.  

5. Add the chopped spinach and fry for another 3 to 4 minutes.  

6. Add the Dal and season with salt 

7. Turn the heat on the lowest level and let it come to a low boil.   

To prepare the Tadka - This is my favorite part  as it which further enhances the flavor... 

1. In a small pan add 2 tbsp of ghee or oil  

2.  Set it on a medium heat. once the ghee is hot and add mustard seeds. When the seeds start to splutter add the asafetida.  

3. Add the garlic and fry until golden brown. 

4. Lastly add the dry red chillies.  

5. Pour all of this over the  hot Dal, serve immediately.  

* Tempering or Tadka is widely  used in Indian recipes. Tadka refers to a technique where whole spices like mustard, cumin, chilies, ginger, garlic etc are added to hot oil, ghee or sometimes butter. The process intensifies the flavors of the spices and simultaneously infuses them into the oil, essentially unlocking the spices to their full potential level! 

Depending on the different regions of India, the spices used differ but the base method remains the same.   

Tadka is what makes Indian cooking so aromatic. Add it you dals, curries, Indian salads called “koshimbir”….. lots of ways to use this basic method that will push your cooking up a notch.  

There are literally hundreds of ways to make dal and this one is just one of them.   

Red lentils - typically known as Masoor dal,  are basically split lentils without the skin.  Nowadays they are available in almost all supermarkets! Super cheap, quick to cook and  they taste delicious!  

My recipe was inspired by a casual evening chat with a friend. She had just discovered Panch Poran - (more about it in just a bit) a few minutes ago and was using it with some vegetables.  It was then that I told her that I use it pretty often in tempering my dal. I gave her a quick how-to about it and voila! She loved it!  So I thought why not share this recipe here as well!  

Panch Poran - literally means “five spices”. A common blend of spices used in Eastern India, it consists of Fennel seeds, Fenugreek seeds, Nigella seeds, Black Mustard seeds and Cumin seeds.  

An equal quantity of all the spices will give you a blend called Panch Poran. This stores well in an airtight container.  

Ingredients:  

1 cup of red lentils - washed  

1 medium size  onion  

1 medium size tomato 

 4 - 5 smashed garlic cloves  

1.5 tsp of the Panch Poran mix  

1/2 tsp turmeric powder  

3-4 dry red chilies  

1/2 tsp of asafetida - it is optional so you leave it out if you can’t find it.  

1 tbsp of chopped cilantro  

A spoonful for oil - use a neutral one like canola, sunflower or even pure ghee if you like. 

Salt to taste 

Method:

1. In a heavy bottom pot add oil of your choice and heat it on medium to high flame.  

2. Add the garlic,  Panch Poran, red chilies and let it splutter for about 30 seconds. This  process is known as tempering.  

3. Lower the flame and remove half the tempering into a bowl. Try and get a bit of everything. We will use this as a garnish in the end. 

4. Now add the onions and increase the flame to a medium heat. Let the onions fry for 3-4 minutes.  Add turmeric powder, red paprika powder and fry it for a minute.  

5. Next add the chopped tomatoes and fry well until it all comes together to form to a smooth mixture. That should take another 5-6 minutes.  

6. Now add the lentils and put in three cups of water.  Mix well and cover to let it cook for 15 minutes. Keep mixing on and off. Add some water of it looks too dry. 

7. Open the lid and sprinkle salt.  Give it a taste and adjust the seasoning. 

8. Pour the remaining tempering that was kept aside and sprinkle some cilantro leaves on top.  Since I don’t like my lentils too watery I used less water. Adjust the consistency to your liking!  

This pairs well with steamed  Basmati rice and some freshly squeezed lime juice on top.  The aroma that lingers in the house, pretty darn addictive I'd say!

 A simple yet delicious Indian style recipe with warming flavors, Urad dal makes a perfect vegetarian meal along with basmati rice, rotis or parathas. 

The most nutritious and versatile plant-based proteins to incorporate into your diet, the Urad Dal is brimming with many health benefits. Rich in micro and macro nutrients it has one of the richest source protein and is overall high in nutrition content. If you are looking for a protein rich food - this is definitely one of the top contenders to consider. 

If India has a staple food then Dal has to be it! A typical Indian kitchen will never run out of Dal. While Dal is basically a Hindi word for split lentils. It is also a word used for legumes, pulses or dried beans. Dal in other terms is also a dish in itself! 

Like most Indian homes, I too have more than a dozen different varieties of lentils and pulses in my pantry! With Dal being one of our favorite, I always like to include a variety into our diet.

The most common being 

• Toor daal - Yellow Split Pigeon Peas.
• Mung daal - Split and de husked Green Gram.
• Hare mung daal - Green Gram / Mung Beans. 
• Matki - Moth Beans / Dew Beans. 
• Chawli daal - Black Eyed Peas. 
• Laal Masoor daal - Split Red lentils.
• Saboot Masoor - Indian Brown lentils.
• Rajma - Kidney Beans.
• Hari matar - Dry Green Peas.
• Chole - Garbanzo beans / Chickpeas
• Chana Dal - Bengal Gram. 
• Kala Chana - Brown Chickpeas. 

Just to name a few……. 

No wonder there are literally hundreds of ways of cooking these humble grains. 

Like many dal recipes, this Urad dal recipe also starts with boiling the lentils with turmeric and salt until it is tender. A tempering, or tadka (the process of heating oil and adding a few spices to it) is added to further enhance the flavors. 

This is not a restaurant style recipe but leans more towards what you would find in kitchens across India. 

It is also not heavily loaded with spices but rather concentrated on bringing out the overall flavor of the Urad dal itself. 

The dal used here is a Black Gram which has been split and skinned. 

Let’s get started….. 

Ingredients:

1 cup Urad Dal 

1 medium size tomato, chopped 

A thumb size piece of ginger 

3 - 4 cloves of garlic 

2 green chilies 

5 - 6 curry leaves 

1/8 tsp cumin seeds 

1/8 tsp black mustard seeds 

1/8 tsp asafetida 

1/8 tsp turmeric powder 

1 tbsp chopped coriander leaves 

2 tbsp oil 

Method: 

1. To start with, in a strainer wash the Dal with cold water until the water runs clear. Set it aside to drain. 
2. Add 4 cups of water, Dal, salt and turmeric into a pressure cooker (which is by far the fastest way to cook lentils) and cook the dal for 15 minutes. Alternative you can cook it in a heavy bottom pot, covered, for 30-45 minutes or until it gets soft. 
3. In a mortar and pestle add ginger, garlic and chilies and make it into a rough paste. 
4. Now for the tempering : take a small, deep pan or pot. Place it on the stove top with medium heat. Add oil and wait until the oil gets hot, about half a minute or so. Add the mustard seeds. Once they start to splutter add cumin seeds, asafetida, curry leaves and fry for half a minute. 
5. Next add the Ginger-Garlic-Chili paste and fry for a further minute until the raw smell goes away and starts to turn light golden brown. Keep stirring frequently. 
6. Add the chopped tomatoes and coriander leaves and fry for a further minute. 
7. Now add all this to the cooked Dal and stir. 
8. Bring the pot of dal back on the stove and let it come to a boil. Stir, give it a taste and season, if needed. 
9. Serve hot with rice sprinkled with coriander, lime juice couple of slithers of onions and a green chili!

Super healthy. 

Super comforting. 

Super delicious.

Ultra soft, deep dark, rich and fudgy these cookies are every chocolate lovers dream.  What if I told you that these cookies are actually healthy but do not taste “Healthy”!  So if you are looking for a nutrient dense snack  that doesn’t compromise on taste and flavor, this one is for you.  

I love sneaking healthy ingredients into foods that are normally don’t fall into the “good food” category.  This recipe tries to do just that. Use the best quality dark chocolate you can find, half your battle is already won. A high quality chocolate is high in antioxidant, already considered a superfood that will not only boost your mood but also protect your cells from inflammation.  Now who would believe that a chocolate chip cookie could do this!?!   

So what's my secret ingredient? Black Beans!

Black Beans since a while now  have been widely used in desserts. The versatility of the beans make them blend well into cakes and cookies giving them a fudge like texture whilst adding moisture. So after reading about how good they are when incorporated in baking, I knew that I just had to give it a try!   

I used pre-cooked  bottled (not canned) beans just for convenience. Be sure to rinse them well before blending. 

Ingredients:  

112g (1/2 cup) almond butter ( mixed really well )  

150g (3/4 cup) coconut sugar  

1 tsp vanilla extract  

2 tbsp ground flax seeds  

1/2 cup cooked, mashed black beans  (I used pre-cooked beans)

125g (1 cup) oat flour  

1 tsp baking powder  

56g (2/3 cup) pure unsweetened cocoa powder  

1 tbsp milk (of your choice)  

100g (1/2 cup) dark chocolate chips  

Pinch of sea salt   

Method:  

1. Preheat the oven to 180°C or 350°F Using a stick blender, blend the black beans into a purée.  

2. Add all the ingredients, except the chocolate chips into a large mixing bowl.  

3. Take a spatula, mix everything until it is well combine. Then pour in the chocolate chips and give one last mix.  

4. Line a tray with parchment paper.  

5. Using an ice cream scoop, to sort of get the same quantity, scoop out a portion and place the dough on the parchment paper. Space them evenly as you place them on to the baking tray.  

6. Now rub a tiny bit of oil on your fingers and gently give each one a press to flatten them a bit.  

7. Bake for 8 - 10 minutes max!

8. As soon as they are out of the oven you can press in some more chocolate chips on top if you like! Let them cool completely before you handle them. They will be quite soft in the middle and that’s fine. They will firm up as they cool.   

Guilt. Free. Enjoyment!  That's a promise.

To store, keep them in an air tight container. These cookies will last up to a month in the refrigerator. Simply warm them when you want to eat, for 10 seconds on the microwave oven and they will taste just as good as the  freshly baked ones. 

Lentils - A great option if you are looking for a meat free meal. It’s really nice to single out one ingredient, in this case the Red Lentils and turn it into a hero. 

Red lentils are naturally rich in micro and macro nutrients and help in nourishing our body perfectly. The simple and inexpensive ingredients makes a wonderful weeknight meal perfect for winter and those chilly days. 

My version is loaded up with flavors like cumin, curry powder, herbs de Provence, oregano, paprika….. quite a combination. I’m sure you’ll want you go back for seconds. 

Ingredients:

2 tbsp olive oil

3 medium size shallots 

2 cloves of garlic

1 red paprika 

300g potatoes

1 cup red lentils 

100g chopped tomatoes (canned)

500ml vegetable broth

2 tbsp tomato paste

3 tbsp chopped parsley

1 tbsp oregano (fresh or dried) 

1 tbsp herbs de Provence 

2 tbsp paprika powder

1 tsp curry powder

1 tsp dry chili flakes ( more if you like it spicy)

1/8 tsp cumin seeds 

1/8 tsp nutmeg

Salt and pepper to taste

Method:

1. Finely chop the onion and garlic, wash the potatoes, peel (young potatoes can also be eaten with the skin on), and cut into bite size cubes. Also cut the peppers into cubes.
2. Sweat the onion and garlic in olive oil, add the peppers, potatoes and lentils. Fry briefly. Deglaze with broth
3. In a heavy bottom pot add olive oil and add the potatoes. Fry them for 3-4 minutes on a medium heat. Add the onions and garlic and fry for a further 5 minutes. 
4. Next add the paprika and the dry spices : cumin seeds, curry powder, red chili flakes, paprika powder, herbs de Provence, nutmeg, salt and pepper. Add the tomato paste, canned tomatoes and the red lentils. Mix well and deglaze the pot with broth. 
5. Let it cook for 20 - 30 minutes or until the potatoes and lentils are cooked. Taste and adjust the seasoning! 
6. Sprinkle chopped parsley and serve. 

There are a few variations that you can swap if you don’t have the same ingredients on hand. 

~ Use sweet potatoes instead of regular potatoes. 

~ Use carrots or zucchini or even a mix of paprikas. 

~ Add (cooked) jackfruit for a meaty texture! 

~ If you don’t have fresh herbs, use dried ones. 

~ You can always swap fresh tomatoes with canned ones. Just cook them down a bit (5-7 minutes) before you add the dry spices.