Food

Yellow Split Pea & Spinach Dal

When I started this blog in June last year, the very first recipe I posted was of dal, a South Asian lentil stew that can be enjoyed with bread or rice. I used yellow and red lentils for the recipe–that’s how my mother cooked the staple dal during my childhood. Recently, however, I have been experimenting with different kinds of lentils to create a recipe which is more forgiving in terms of oil. You will know what I mean if you have seen your mother temper the dal with copious amounts of ghee (clarified butter) or oil because “that is where the taste lies.” One cannot argue with a Punjabi mother about ghee, but one can create her own recipe.

img_4132.jpg

And I think I have finally nailed down the balance between clean, tasty and the oil requirement. The lentils I used in this recipe are the yellow split pea lentils, which are packed with protein (20 grams/1cup) and a ton of flavor. I also snuck in some spinach into the dal, and that only enhanced the taste. This dal recipe only uses 1tbsp of oil yet the result is creamy and hearty. 🙂 It is also low on salt and relies on lemon juice for the flavor. You may add table salt if you like, of course.

To make the yellow split pea dal, or chana dal as Pakistanis would know, I pre-cooked my lentils and refrigerated them. This saves me time on week nights and helps make the recipe in about 20 minutes. If you prefer, you could also use canned lentils, but if you do, make sure to buy great quality ones without the synthetic taste and chemical treatments. If you boil the lentils, just boil with a sprinkle of salt until tender–about thirty minutes–and drain the excess water. I prefer soaking the lentils for an hour or so before cooking them–that reduces the cooking time and also removes anti-nutrients that may cause gas and other digestive issues.

Below is the recipe with a full nutrition profile. If you have questions, feel free to share in the comments or direct message. I hope you will give this simple, flavor and nutritious recipe a try. 🙂

IMG_4136.JPG

Serves 3

Ingredients:

  • Canola oil (1tbsp)
  • Onion (1 chopped)
  • Garlic (2 cloves–minced)
  • Ginger (1tsp–grated)
  • Tomatoes (2 chopped or 1/4 cup canned)
  • Green chillies (2 chopped)
  • Red chili powder (1tsp)
  • Cumin powder (1/2 tsp)
  • Turmeric powder (1/4 tsp)
  • Himalayan pink salt (generous sprinkle)
  • Baby spinach (1 cup packed)
  • Yellow split peas (1 cup boiled/canned)
  • Water (3 cups)
  • Lemon (1–juiced)
  • Coriander sprigs (6-10–chopped)

Method:

  • Sauté the onion in oil until golden brown.
  • Add ginger & garlic and sauté until fragrant. If the mixture sticks, use a splash of water to deglaze the pan instead of more oil.
  • Now add tomatoes and green chillies, as well as all the spices. Cook for a couple of minutes. Again, add water to deglaze the pan if needed.
  • When the oil separates from this mixture (about 2 minutes), add the cooked/canned lentils and the baby spinach.
  • Stir for about 2-3 minutes, add the water, and let it cook covered for 5-8 minutes until everything is well combined.
  • Garnish with lemon juice and coriander and serve alongside bread, rice, or quinoa. I had mine with brown rice and a mixed greens and cucumber salad. 🙂

Screen Shot 2018-02-18 at 5.15.50 PM

 

Standard
Food

Chickpea Masala

Chickpea masala served over basmati rice has been one of my comfort meals since I was a child. As I have grown up, I have found chickpea masala doesn’t always have to be served over rice; it is so versatile in the ways that it can be enjoyed. For instance, if you dry the gravy slightly, you can stuff a wrap with mixed greens and chickpea masala; in a snap you’ve a perfect lunch wrap. Similarly, chickpea masala makes a delicious salad with mixed greens, quinoa, and a boiled egg. Yum!

My recipe for the chickpea masala is fuss free. It comes together in under 20 minutes. I use canned chickpeas in my recipe. If you too will be using canned chickpeas, I strongly recommend using high quality ones, preferably organic. The brand I am hooked to for canned grains and legumes is La Bio Idea. The chickpeas out of their cans smell so much like freshly boiled chickpeas and they are perfectly tender. Just a little disclaimer, this post is not sponsored by La Bio Idea.

IMG_4179

Without further ado, let’s get down to the recipe.

Serves 2

Ingredients:

  • Onion (1–chopped)
  • Oil (1tbsp)
  • Garlic cloves (3–minced)
  • Green chillies (2–chopped)
  • Tomatoes (2/3 cup–chopped) I used the organic peeled La Bio Idea tomatoes.
  • Chili flakes (1tsp)
  • Cumin powder (1/2 tsp)
  • Garam masala (1/2 tsp)
  • Turmeric powder (1/4 tsp)
  • Salt (1/4 tsp)
  • Chickpeas (400grams/15 ounce can)
  • Water (1/2 to 1 cup)
  • Lemon (1/2–juiced)
  • Coriander (10 sprig–chopped)

Method:

  • Sauté the onion in oil until golden brown.
  • Add minced garlic and sauté until fragrant. If onion and garlic stick, use a splash of water to deglaze the pan instead of more oil.
  • Now add tomatoes and green chillies, as well as all the spices. Cook for a couple of minutes. Again, add water to deglaze the pan if needed.
  • When the oil separates from the mixture, add chickpeas and 1/2 cup water.
  • Cook covered for 5-7 minutes and garnish with chopped coriander and lemon juice.

Screen Shot 2018-02-04 at 5.27.40 PM

 

 

 

 

Standard
Food

Hearty Paneer Chilli


Until recently, I was afraid to cook with paneer. I just did not understand how it could be used in everyday cooking. Having cooked with paneer a few times now, I am a huge fan of the taste and texture it brings to ordinary ingredients.

In this rather quick recipe, I paired paneer with capsicum/green bell pepper, and those two combined create an amazing flavor. At first I thought, I would add more East Asian flavor to this recipe, but then I decided to stick to the South Asian spice palette to avoid any unpleasantries on Tuesday night. 😛 Would you like to see an East Asian variation? Let me know in the comments!

IMG_0093

This dish can be served with quinoa, rice, or flat bread. I will be taking leftovers in a wrap for lunch tomorrow. Why not, right?

So without any more story around paneer, let me list what you’d need to make your Tuesday evening slightly brighter. 🙂

Ingredients:

  • Oil (1/4 cup)
  • Onion (1 large chopped)
  • Ginger Garlic Paste (2 tablespoons)
  • Green chillies (4 chopped)
  • Tomato paste (3 teaspoons) or tomatoes (3 chopped)
  • Turmeric powder (1/4 teaspoon)
  • Garam masala (1/2 teaspoon)
  • Red chili powder (1 teaspoon)
  • White pepper (1 teaspoon)
  • Salt (to taste)
  • Green bell pepper (1 chopped)
  • Paneer (250-300 grams)

Method:

  • Sauté the onion in oil.
  • When the onion is golden brown, add the ginger garlic paste.
  • Once the ginger garlic paste is fragrant, add chopped green chillies, tomatoes/tomato paste, and all the spices. Cook this mixture until oil separates.
  • Now add the green bell pepper and cook until it is 80% cooked. Add water if needed to make more gravy.
  • Once the bell pepper is cooked, add paneer and gently mix. Cover and cook for five to ten minutes. Voila!

Tips:

  • Garnish with chopped coriander if you’ve it on hand.
  • Serve with naan, wholewheat chapati/tortilla or rice.
  • Use leftovers to make a wrap for lunch on the go.


IMG_0096

Standard
Food

Thai Prawn Fried Rice With Tofu

I often try to recreate food I eat at restaurants; this recipe I am about to share dates back to a lunch I had almost two years ago in Thailand. I went to Phuket for my honeymoon in January 2016 and during that trip, the delicious Thai cuisine was irresistible to the point I was ready to have Green curry for breakfast.

One afternoon, after visiting the famous Chaithararam Temple, we decided to walk to a roadside joint, incredibly similar to a Pakistani dhaba. That is where I first had the authentic Thai edition fried rice , and was smitten by the layers of flavour that every grain of rice carried. Since after that experience, I have made countless online searches for the perfect “Thai fried rice” recipe, but nothing really worked until recently.

IMG_8226

Most online recipes for Thai fried rice for some reason ask you to add soy sauce, and that is one ingredient which is not as common in the Thai kitchen as it is in the Chinese. Once I stopped adding soy sauce to my Thai fried rice experiments, the taste started becoming increasingly like the fried rice I had at the joint in Phuket.

I think the recipe I am sharing tastes at least 90% same. 🙂 I have added tofu to it – that is because I am anemic and I try to eat iron rich foods like Tofu in as many of my meals as convenient. You may omit Tofu.

IMG_0004

Without further ado, let’s get right into it.

Ingredients:

  • Oil (1/4 cup)
  • Minced garlic (3 tablespoons)
  • Onion (1)
  • Green bell pepper (1)
  • Tofu (100 grams)*
  • Prawns – frozen or fresh (250 grams)
  • Fish sauce (2 1/2 tablespoons)
  • Oyster Sauce (3 1/2 tablespoons)
  • Salt (to taste)
  • Sugar (1/2 teaspoon)
  • Crushed thai chilli or the regular one (1 teaspoon)
  • Green chillies (5)
  • Eggs (2)
  • Rice (4-5 cups)
  • Sriracha (3 tablespoons)

Method:

  • Heat some oil and sauté mince garlic.
  • Meanwhile chop the onion and green bell pepper. After the garlic is fragrant, add veggies and cook.
  • When the vegetables are 1/4th cooked, add prawns. Cook on high heat so the water from the prawns evaporates without making the bell pepper soggy.
  • Once the shrimp is cooked through, add both sauces, chopped green chili, crushed chili pepper, sugar, and salt to taste.
  • Push aside the whole mixture, and scramble two eggs on the side.
  • Add cooked rice and Sriracha. Mix until well-combined. 🙂

Tips:

  • If using tofu, slice and marinate it in one teaspoon each oyster and fish sauce. Before heating up oil, pan cook the marinated tofu. You don’t need oil for browning the tofu in a non-stick pan. Remove from the pan after cooked, and add it just before adding the sauces.
  • Garnish with crushed peanuts, basil leaves, and/or cucumber if you have that on hand. I did not. 😛
  • To keep the meal healthy, you could easily swap the rice with quinoa or bulgur.
  • Boneless chicken also will work great in this recipe.

IMG_0005

Standard