Here is a classic and exotic dish that I prepare very often, one of my favorite: Dahl.  Dhal (or Dal or Daal) is one of these pillars of Indian cuisine (such  as rice or curry) also found in Pakistani and Sri Lankan cuisine…It is made with legumes such as lentils (usually red), split peas, chickpeas or beans, seasoned with different spices and herbs (depending on the family budget and which part of India they live), to which water or coconut milk is added. It is most often served with rice (like my Golden Basmati Rice) or bread (Chapati or Naan). It is divine and highly comforting during cold weather (I live in California but will eat Indian food anytime). I hope you like it.

Dahl
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 3
Ingredients
  • 3.5 oz Red lentils
  • 1/2 Onion (chopped)
  • 1 Garlic clove
  • 1/2 tsp Ginger powder
  • 1 tbsp Olive oil
  • 1/3 tbsp Turmeric powder
  • 4 oz Coconut milk (full fat)
  • 4.5 oz Canned tomatoes
  • 1/4 tsp Garam Masala
  • 1/2 lemon (juiced)
  • Salt & pepper to taste
  • 7 oz Water
Instructions
  1. In a large skillet heat olive oil over medium heat. Add onion, garlic, ginger and turmeric and sauté for about 3 minutes, until soft.

  2. Add lentils and water, cover with a lid and let it simmer for about 25 minutes. 

  3. Add coconut milk, tomatoes, Garam Masala, cover with a lid and let it simmer for another 15 minutes.

  4. Once ready, add salt, pepper, lemon juice, top with a few chopped cilantro leaves and serve.

Recipe Notes

I like to serve Dahl with my Golden Basmati Rice.

When you are hungry and bored…many magical things could happen! After a long day of work at home, an empty stomach and not much in the fridge, I decided to improvise. I used what I had on hand and the result came out so yummy! I hope you enjoy this Indian inspired recipe. Bon appétit! (You don’t pronounce the “t” at the end :-))

Curried Brown Rice
Course: Main Course
Cuisine: Indian
Servings: 2
Author: Corinne
Ingredients
  • 1 1/2 Cup Short Grain Brown Rice
  • 1 large Yellow Onion (sliced thin)
  • 1 small Carrot (cut in small cubes)
  • 1/4 Cup Green Peas
  • 2 cloves Garlic (sliced thin)
  • 1/8 Cup Cilantro (chopped)
  • 1/2 tsp Curry
  • 1/4 tsp Ginger
  • 1 1/2 TBSP Grapeseed Oil
  • 1/2 TBSP Olive Oil
  • 2 1/4 Cup Water
  • Salt (to taste)
Instructions
  1. Cook onions, garlic and carrots with all spices in oil in a non-stick pot on low heat until onions are golden.

  2. Add rice and water. Set the heat to maximum, and bring the rice/water to a boil uncovered. Add green peas then put the lid on the pot, reduce the heat to low and let it simmer for 20 minutes (cooking time will vary based on the brand).

  3. Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. 

  4. Top with cilantro and serve.

Indian food is among my favorite. Its vibrant colors, rich aromas and complex flavors remind me somehow of Moroccan food, my favorite ever! This dish is very simple and quick to make and taste delicious. You can have it spicy or simply spiced ;-), as an entrée or as a side dish. Perfect on a cold winter night…

Aloo Phujia
Course: Main Course
Cuisine: Indian
Servings: 2
Ingredients
  • 1 Yellow Onion (chopped)
  • 4 TBSP Olive Oil
  • 1 lb Red Potatoes (cut in small cubes)
  • 2 Large Tomatoes (cut in small cubes)
  • 1 tsp Kosher Salt
  • 1/2 tsp Turmeric
  • 1/2 tsp Cayenne Pepper (optional)
  • 1/4 tsp Cumin
  • 1/8 Cup Cilantro (chopped)
  • 1/2 Cup Water (add more if needed)
Instructions
  1. Brown the onion slightly in oil in a medium skillet on low/medium heat.

  2. Add all spices (except the Cayenne if you don't want your dish spicy), mix well with the onion then add the potatoes and the water. Cook for about 10 to 15 minutes, stirring occasionally on low heat.

  3. Add the tomatoes, cover and cook on very low heat until potatoes are tender (about 20 minutes).

  4. Once ready, top with cilantro and serve.