RED LENTIL DAHL - Creamy & dreamy

 RED LENTIL DAHL - Creamy & dreamy

This one was a bit of a surprise...the fav dish out of 5 for an Indian feast night! Sooo easy, fast and really cheap to make. It was also really nice the next day heated up.

(the pic has spiced tofu on it...I didn't add that.

This one is an absolute make again!

Ingredients

* 2 tbsp oil
* 1 white onion, diced
* 5 garlic cloves, minced
* 3 tsp fresh ginger, minced
* 1 tsp turmeric
* 1 tsp ground coriander
* 1 tsp ground cumin
* 1 tsp paprika powder
* 1 tsp mustard powder
* 1 cinnamon stick
* 2 bay leaves
* Salt and pepper, to taste
* 300g dry red lentils
* 780ml veggie broth
* 1 can (400ml) coconut milk
* 1 can (400g) crushed tomatoes
* 2 tsp brown sugar
* Juice of 1 lime

Toppings:
* plain yoghurt
* Fresh cilantro
* Sliced green chili

Instructions

1. In a large pot, heat oil over medium heat. Add onion, garlic, and ginger, and sauté for 4–5 minutes until fragrant.
2. Add turmeric, coriander, cumin, paprika, mustard powder, cinnamon stick, bay leaves, salt, and pepper. Stir for 1 minute to toast the spices.
3. Pour in the lentils and veggie broth. Stir, cover, and simmer for 10 minutes.
4. Add the crushed tomatoes and coconut milk. Simmer uncovered for another 10 minutes, stirring occasionally.
5. Finish with brown sugar, lime juice, and adjust salt and pepper to taste.
6. Serve the dahl in bowls topped with  yoghurt, fresh cilantro, and green chili.

Bengali Phulkopir Aloo Dalna Spiced cauliflower and potato curry with whole spices, turmeric and green peas

 Bengali Phulkopir Aloo Dalna

Spiced cauliflower and potato curry with whole spices, turmeric and green peas

This was a nice side dish, but would not make it as a main. I was able to make this partially in advance which is always a bonus for me!

Great served with Indian Spiced Rice...and other dishes we cook as part of our Indian Feasts!

The recipe says...

"Phulkopir Aloo Dalna a classic Bengali recipe thats light, full of flavour and ideal when your craving a curry in the summer. Cauliflower is a staple in most Indian curries and delicious when combined with spices. The whole spices fried in hot oil give depth and warmth to this semi dry dish. As with Maharashtrian food a little bit of sugar helps balance the flavours. I’ve used boiled potatoes which I add at the end although you can cook them at the beginning before adding the cauliflower florets. If you prefer a little more gravy add a touch more water. Perfect served with luchis, rice or parathas.

Ingredients

(Serves 4)

420gms Cauliflower florets

280gms potato boiled and cut to chunks

60gms frozen green peas

3 tbsp vegetable oil

Pinch of asafoetida/ hing

2 dried bay leaves

1 tsp cumin seeds

1 tsp nigella seeds

4 green cardamom pods

1 dried mild red chilli

1 heaped tsp ginger paste

½ tsp mild chilli powder

1 tsp turmeric powder

1 tsp caster sugar

Salt to taste

100mls water

¼ tsp garam masala powder

Method

1. Heat the oil in a large sauce pan. Add the asafoetida along with all the whole spices. Fry for a minute on low heat. Add the ginger paste and fry for a few seconds

2. 2. Now add the chilli powder and turmeric powder along with the cauliflower florets. Mix well and sauté the florets for 2-3 minutes

   3. Add the sugar, season to taste and add water. Stir well and cook with a lid on for 10 minutes. Now stir and add the potato continue cooking for 5 minutes with a lid on

   4. Add the green peas and simmer for a minute. Turn the heat off and add garam masala. Stir well and serve warm with paratha or rice

Vegetarian dhal

This recipe is a great make ahead one. Using the slow cooker means most of the preparation and possibly cooking can be done the day ahead with only the final steps to be completed on the night it is being eaten. I add a few different vegetables to it for variation.

Ingredients

1 1⁄2tbs sunflower oil
1 medium brown onion, finely chopped
2clove(s)fresh garlic, crushed
2tsp fresh ginger, grated
2 whole fresh green chilli, deseeded, finely chopped
2tsp garam masala
8 whole Curry leaf
1⁄2cup(s) dry lentils (100g)
400g canned diced tomatoes (buy 1 x 400g can)
1 1⁄2cup(s)Vegetable stock, liquid, salt-reduced
800g pumpkin, butternut, raw, seeded, peeled, cut into 3cm cubes
1can(s) canned chickpeas, rinsed, drained (buy 1 x 400g can)
1 medium fresh cucumber, coarsely grated
1⁄4cup(s) fresh mint, finely chopped
1⁄4cup(s) fresh coriander, leaves

Instructions

Heat oil in a large saucepan over medium-low heat. Cook onion, garlic, ginger and chilli, stirring, for 5 minutes or until onion has softened. Add garam masala and curry leaves and cook, stirring, for 1 minute or until fragrant.

Add lentils, tomatoes, stock and pumpkin and bring to a simmer. Transfer to a 4.5 litre (18-cup) slow cooker. Cook, covered, on low for 5 hours (or high for 2½ hours).

Add chickpeas, kidney beans and peas and cook, covered, on high for 10 minutes or until heated through.

Meanwhile, squeeze excess liquid from cucumber. Place in a bowl with mint and yoghurt and stir raita to combine. Top dhal with raita and coriander to serve.

4 points