Sabut Masoor Dal (Whole Red Lentils)

One of my favourite lentil curries often made at my in-laws, I have just reduced the use of oil to the bare minimum 😊 Enjoy with naan, boiled rice or fragrant zeera (cumin) rice for a wholesome, healthy and heart-warming dish on a cold winter’s day.

Prep time: 5 mins

Cooking time: 45 mins

Serves 4

Ingredients

  • 1 cup whole red lentils
  • 3 cups water + plus a more during cooking
  • 1 medium tomato, chopped
  • 1 medium onion, chopped
  • 1-2 green chilliest ( optional)
  • 2 tbsp oil
  • 1tsp cumin seeds
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste, or 2 cloves finely minced
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder (optional)
  • 1 tsp salt or to taste
  • Handful fresh coriander leaves, chopped
  • Fresh ginger slivers and lemons wedges (optional garnish)

How to prepare

  1. Rinse the lentils and pressure cook until tender (about 20 minutes).
  2. Heat the oil gently in a saucepan and add the cumin. Wait till they change colour.
  3. Add the onions and green chilli; cook until the onions have softened.
  4. Add the garlic and cook off for 30 seconds.
  5. Stir in the tomato with the salt, cover and cook until softened completely.
  6. Add the dry spices and sauté for 1-2 minutes.
  7. Add a little water and continue cooking to create a semi-dry mixture – ‘bhuna’.
  8. Add the cooked lentils to the pan and mix well.
  9. Add 1/4 – 1/2 cup hot water, stir again and bring to boil.
  10. Simmer the dal until the desired consistently is achieved – add more water if you preferred a runnier curry.
  11. Stir in the coriander leaves and remove from the heat.
  12. Top with the ginger slivers and lemon wedges, if using.
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Mattar Pulao (Peas Pilau)

Prep Time: 10 mins
Cooking Time: 35 mins
Serves: 4


IngredientsMattar Pulao

  • 2 cups Basmati Rice
  • 1/2 cup frozen peas
  • 4 tbsp vegetable oil
  • 1 medium onion, finely sliced
  • 2 cloves garlic, minced
  • 1″ root ginger, minced
  • 1 bay leaf
  • 1″ stick cinnamon
  • 1 tsp cumin seeds
  • 3 cups hot water
  • salt to taste

How to cook

  1. Rinse the rise and drain thoroughly. Set aside.
  2. Heat the oil over a medium flame and the cook the onions until softened and only slightly browned.
  3. Add the bay leaf, cinnamon and cumin seeds; allow the seeds to change colour.
  4. Add the garlic and ginger and saute for 2 mins or until slightly browned.
  5. Stir in the peas and cook for 3-4 mins.
  6. Add the rice and stir fry for 20-30 secs.
  7. Add the water with the salt and bring to boil.
  8. Seal the pan with foil and cover with the lid and cook on low heat for 25 mins (use a heat diffuser beneath the pan if it is not a non-stick pan).
  9. Remove from the heat and allow to settle for 5 mins before serving.

Tagine-Steamed White Fish

Steamed FishIn keeping with our Bengali traditional, but much to my parents’ disapproval of my aversion to eating fish, it was often a case of “Eat your fish!” at the dining table. More so than the proverbial peas.

Ironically, as a Mother of two teens, I now find myself cooking fish in a variety of ways. The versatility of cooking with fish, whether it’s a fishermen’s pie, a curry, a grill or even a biriyani (!) makes it quite effortless to get those all-essential Omega-3’s into our daily diet in the most natural way.

Last night I chose to steam these basa fillets, but not quite the conventional way. I seasoned the fillets and simply arranged them in a single layer in my glazed ceramic tagine. I then placed the tagine on the stove over a heat diffuser to ensure even cooking.

The build up of steam in the pot creates condensation and the resulting droplets ensure the fish is left beautifully moist with all the flavours sealed into the fish. Simply lushalicious :p. So here’s how it goes…

Cooking Time: 20 mins

Serves: 4  

Ingredients

  • 4 white fish fillets (such as cod, haddock or basa)
  • 2 tbsp olive oil
  • juice of a quarter lemon
  • 1 tsp crushed red chilies (or more if you dare!)
  • sprinkle of course black pepper
  • salt to taste
  • handful of chopped parsley
  • a lemon twist and sprig of fresh coriander to garnish each piece

How to cook

  1. Mix all the ingredients well and season the fish. Set aside for 10 mins.
  2. Gently heat a large wok, karahi or tagine placed in a heat diffuser (you can use a tava or frying pan for this purpose).
  3. Arrange the fish onto the vessel a single layer and place a tight fitting lid (or the tagine lid if using a tagine).
  4. Allow to cook over a medium heat for 15-20 minutes.
  5. Remove each piece carefully and garnish with a twist of lemon and a sprig of coriander.

Serving Suggestion: Serve with seasoned, steamed new potatoes and beans or spinach. Or for a touch of Indian, serve with a portion of boiled rice topped with a tadka-free lentil curry as shown here 🙂

Basa fillet with lentils and rice