Tag Archives: chilies

Tarka Dhal (Lentils with Shallots)

I love lentils–that’s no secret. However, after buying some funky colored red lentils at an Indian grocery store in Delaware, I forgetfully proceeded not to make them. For three and a half years. But my husband’s persistent reminders to me to use what we already have in our pantry coupled with a sighting of  this recipe on Tasty Kitchen moved me to finally correct my error. I cooked them up. And they are so good!

Red lentils are very different than the French green lentils or regular brown lentils I usually work with–after an hour of cooking, they kind of dissolve into a mush, with the consistency of porridge and a flavor not unlike that of mashed potatoes. With the addition of spices and shallots, this dish gets loaded up with flavor, and it is a serious winner. I love everything about this dish–the spices; the polenta-like consistency and texture; the fresh tomatoes; the bright colors. Thankfully I still have plenty of red lentils left, because a second batch is already coming due.

Ingredients

(Serves 3-4)

1 cup red lentils
3 ½ cups water
1 TBS vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
4 shallots
4 green onions
2 cloves garlic
1 hot chili pepper (any kind)
1 tsp turmeric
1 tsp ground cumin
2 Roma tomatoes
1 tsp salt
¼ cup chopped cilantro leaves

First: gaze upon the beautiful color of these lentils.

Ask them: why have you been sitting in the pantry for 3.5 years, my darlings?

Combine the lentils and water in a pot, and bring ’em to a boil over medium high heat. Skim off the froth with a spoon . . .

. . . turn the heat down to medium, and cook uncovered for 10 minutes. After those 10 minutes, the bright funky orange will be on its way out, and a mild yellow will be on its way in.

Cover the pot . . .

. . . turn down the heat to low, and continue cooking the lentils for 40 minutes, stirring every 7-8 minutes so that they don’t stick to the bottom of the pot and burn. The lentils will slowly gain the consistency of a puree.

And now to prepare the flavorful part of this dish!

Mince the shallots, green onions, chili pepper, and garlic.

Dice up the tomato . . .

. . . and measure out the spices. Chop up the cilantro, too. Put all the ingredients into little bowls, ready to go by the stove. Once you start cooking this part, it all happens so fast that you won’t have time to dice or measure anything.

Ten minutes before the lentils are done cooking, they look something like this:

Getting thicker by the minte, and almost done! Which means it’s time to cook up the final components. Heat the oil, mustard seeds, and cumin seeds in a pan over medium heat.

You’ll notice I lacked cumin seeds–but I compensated by adding extra cumin powder later. When the mustard seeds start popping, add the shallots, garlic, green onions, and hot pepper to the skillet.

Cook for 2-3 minutes, stirring frequently. Add the ground cumin and turmeric, and stir to combine.

Add the tomatoes . . .

. . . and cook for about 40 seconds (no more than 1 minute), so that the tomato heats through.

Add the veggie/spice mixture to the lentils, and stir to combine.

Now it’s time to add salt to taste. I probably used about 1 tsp, but everyone’s taste buds are unique, so grab a spoon and taste until you get it right!

Ta daa! Now stir in the cilantro off the heat, and we’re done.

Serve over rice!

It’s such a delicious dish–and healthy to boot!

I love it when delicious and healthy converge. Can I hear a ‘heck yeah’ from my vegan friends out there?

Plus, I think the dish is beautiful. I was afraid of a mushy pile that would resist the lens–but my camera loved the beautiful yellow of the lentils and turmeric, and the hints of red tomato and green cilantro and onions. I couldn’t stop photographing it . . . until a certain young man grabbed the bowl out from underneath my lens and transported it to the table.

C’mon! Let’s eat!

Poor guy. He never banked on having a photo-obsessed blogger for a wife.

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Chicken Vindaloo

I’ve been following and reading Prerna’s blog “Indian Simmer” for a while. She cooks traditional Indian dishes and takes the most beautiful and artistic pictures of food. After reading about her kitchen and seeing her gorgeous photography for months, I finally got around to making one of her recipes. And oh man, is it good.

Perfectly spiced . . . perfect consistency and texture . . . perfect tenderness of the chicken . . . ‘perfect’ is the operating word here, in case you hadn’t noticed.

And once ‘perfect’ has been thrown out there, well . . . I don’t really have anything left to say.

Ingredients

(Serves 5)

4 red chilies
6 cloves garlic
1 TBS grated fresh ginger
¼ cup white wine vinegar
1 ½ lbs chicken thighs
1 tsp cloves
1 TBS cumin
½ tsp cardamom seeds
1 tsp cinnamon
1 tsp turmeric
½ TBS whole peppercorns
4 TBS vegetable oil
1 ½ tsp mustard seeds
1 large onion
2 tsp salt
Cilantro, to garnish

De-seed and mince the red chilies.

I was wary of the heat, so I only used 2. BUT! I totally should have used 4. The heat (for me) was barely noticeable with 2.

Mince the garlic . . .

. . . and grate the ginger. After shouldering tons of guilt for letting my ginger shrivel in the fridge due to un-prompt usage, I finally followed someone’s advice and froze it. I keep frozen lumps of ginger, and when I’m ready to use them, I grate them with my microplane zester.

Works like a charm! Seriously. You’d think that grating frozen ginger would be tough–but it practically grates itself as I watch in wonder.

Soak the chilies, ginger, and garlic in the vinegar for half an hour.

Grind them or process them to make a paste.

My mortar and pestle experience wasn’t exactly ideal, since the liquidiness and the bashing together made for a very splashy time. So I recommend using a little food processor. However, the dish didn’t seem to suffer because the garlic and chili were in chunks.

At this point, I happily poured the mixture on the chicken thighs for the hour of marination to begin.

Then I remembered that I was supposed to chop up the chicken.

Whoops.

No harm done, ultimately. Unless you consider the additional pictures of raw chicken harmful.

My thumb. It looks gross. The chicken renders it totally unphotogenic, man.

Anyway, marinate the chicken in the chili paste for 1 hour in the refrigerator.

Grind the cloves, cumin, cardamom seeds, cinnamon, turmeric, and peppercorns in a spice or coffee grinder.

The smells are heavenly, people. This alone is a reason to make Indian food: to experience a world of scented spices.

Once everything is nicely ground up, mix in the salt.

Dice up the onion. I love dicing onions.

I hope you do too, because I certainly do a lot of that on this here blog.

Heat the oil over medium high heat in a large pot or Dutch oven. Add the mustard seeds . . .

. . . and when they start to pop, add the diced onion.

Note: the smell of mustard seeds heating is simply wonderful. And totally not what you’re thinking it might be if you’ve never smelled it before.

Cook the onion for 6-8 minutes, until the onion is softened and starting to brown. Add the marinated chicken with any accumulated juices to the pot, and stir fry for 4-5 minutes.

Add the dry spice mix . . .

. . . and stir it around until the chicken is evenly coated.

Cover the pot, turn the heat down to low, and cook for 30 minutes, stirring and scraping the bottom of the pot about every 7 minutes to avoid burning the sauce.

You may be thinking to yourself: but wait! There’s practically no sauce involved! Where is this ‘curry sauce’ that’s supposed to happen?

Well, the liquid released from the chicken and onion and such will somehow magically make things work. Just believe me. And believe Prerna. She’s an expert.

See?

During this half an hour, the chicken will cook through and the curry sauce will thicken. Use this time to wash and chop up the cilantro:

Once the timer dings, make sure the chicken is cooked, and stir in a nice handful of chopped cilantro.

Serve over rice!

It’s so good. I never would have guessed that such a great sauce could happen with vinegar and some spices.

It’s so good that I kept uncontrollably snapping almost identical pictures.

It may be slightly swamp colored, but once you eat it, you will understand that true beauty lies within.

Seriously. Take a bite!

Guys. Oh guys. Make it.

Click here for printer-friendly version: Chicken Vindaloo