Dal Tadka

Masoor dal or Red lentils is healthy, flavorful and quick to cook as well. It is a must have in your pantry for days you want to whip up something healthy and delicious.
Serve this with rice, roti or thin it down and have a light soup, it is that versatile!

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Dal Tadka

shankari
A staple in most Indian homes, dal is cooked with onions, tomatoes and seasoned with spices
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 1 cup Masoor Dal/ Red Lentils
  • 1 tsp Ground Turmeric
  • 1/4 cup Finely chopped onion Any kind
  • 1/2 cup Finely chopped Tomato
  • 2 cups Water
  • Salt to taste
  • 1 tbsp Olive oil
  • 1 tsp Cumin Seeds
  • 2 pods thinly sliced Garlic
  • 1 inch Julienne Ginger
  • 1/2 tsp Cayenne
  • 1 tbsp Finely chopped Cilantro
  • 1 tsp Lemon/lime juice

Instructions
 

  • Rinse lentils and soak in water for 20 minutes
  • Add Water, rinsed lentils, chopped onion, tomatoes and turmeric to a pan and bring it to a boil
  • Reduce to a simmer, close with a lid and let it cook for roughly 15 minutes until completely cooked through. Season with salt
  • Using a whisk or ladle, gently fold it all together
  • Transfer to a serving bowl
  • Heat oil in a separate pan, when the oil shimmers it is an indication that it ready to add our spices
  • Reduce the heat to medium low and start with cumin seeds, sliced garlic and ginger. Cook until they slightly change color
  • Gently drizzle the seasonings over the dal
  • Garnish with cilantro, squeeze lemon juice and serve warm with rice or thin it down and have it as soup

Notes

  • Use any kind of dal and follow the same steps. Remember cooking times will varying depending on the type of lentils you use

Chickpea Curry With Coconut Milk

This is influenced by the famous Kerala Kadala curry. Here I am using ingredients I have and readily available in most kitchens.

The trick to cooking a flavorful curry, is to cook with a heavy bottom pan on a low to medium flame. Let it simmer until desired consistency and done.

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Chickpea Curry with Coconut Milk

Prep Time 1 d 30 mins
Cook Time 20 mins
Course Side Dish
Cuisine Indian

Ingredients
  

  • 1 tbsp Cooking Oil
  • 3 Whole Cardamom
  • 1/2 Cup Finely chopped onion
  • 1 Cup Finely chopped tomato
  • 1/2 tsp Minced Ginger
  • 1/2 tsp Minced Garlic
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Ground Coriander
  • 1 tsp Ground Turmeric
  • 1/2 tsp Cayenne
  • 1 tsp Garam Masala
  • 3 Cups Garbanzo Beans or 2 14 oz Cans
  • 3 Cups Finely chopped Spinach or use baby spinach
  • 1 Can Coconut Milk 12- 14 oz can
  • 1 tsp Salt

Instructions
 

  • Heat the tbsp of oil in a pan and when the oil is moderately hot, add whole cardamom pods. When the oil starts to shimmer, it's an indication that the oil is ready for your spices.
  • Add onions and sauté until translucent. Next stir in tomatoes and cook until it softens or loses it shapes.
  • Stir in ginger and garlic and fry for a few minutes. If it sticks to the pan, add a teaspoon of water
  • Add all the ground spices and stir for a few seconds
  • Add rinsed garbanzo beans, spinach, coconut milk and simmer for 5 to 7 minutes
  • Serve warm with cumin rice, roti or naan