Tag Archives: shallots

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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Healthy Mushroom and Shallot Quiche

Recovering from vacation . . . it’s painful. So I plan on telling you all about Alaska, but that day is not today. Today, I will drown my sorrows in food. Specifically, some good food.

My lovely friend Cassia has a lovely food blog. Granted, she hasn’t had much time recently to post since she’s entering her second year of graduate school and is up to her ears in books and papers and such, but that doesn’t stop me from gleaning delicious recipes from over yonder, such as this pasta, and now–this quiche.

Cassia made this quiche for our friend Jess Strickler’s baby shower last year. I remember thinking “Oh man! I’ve got to make this!” Then, a year went by. And here we are today, resurrecting the dreams of yesterday.

As you may have guessed by the title, this is not a cheesy, rich quiche (click here for that experience). It only has 4 eggs, a splash of milk, and no cheese. Hence the “healthy.” The real whammy from my perspective is: no half and half. No heavy cream. Let’s get this healthified fungi fest on the road!

Ingredients

(Serves 5)

2 TBS butter
1 1/2 lbs sliced mushrooms
6 cloves garlic
4 shallots
3 green onions
1 1/2 TBS fresh oregano leaves
2 tsp basil
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dry mustard
4 eggs
3/4 cup 2% or whole milk
1 unbaked 9 inch frozen pie crust

Preheat the oven to 425 F. Pop in the frozen pie crust for 10 minutes.

When you remove it, it should be nice and golden all over.

Lower the temperature to 375 F.

Dice the shallots and garlic . . .

. . . slice the mushrooms (if they don’t come pre-sliced like mine), and chop up those green onions, for gosh’s sake!

Sorry, I had some bossiness urges that I had to get out there. If not, they fester and I become BossMan McMonsterPants. And I guarantee that’s not what my husband is looking for when he comes home after a long day on campus.

Melt the butter in a large skillet. When melted, add the mushrooms, garlic, shallots, green onions, and all the spices and seasonings.

I added the green onions a little later because I like ’em a little on the crispier side.

Don’t you love fresh oregano? This isn’t the first time that mushrooms and oregano have got together in my kitchen and shown the world they were meant for each other.

Cook over medium high to high heat, stirring occasionally, until all the mushroom liquid has evaporated.

Remove the mushrooms from the heat and let them cool completely. I was kind of in a hurry due to the rumblings of certain stomachs in the household, so I sped things up by Extending My Long Arm of Justice and placing the mushrooms in the freezer.

Break the eggs into a bowl and add the milk.

I’m sorry, heavy whipping cream. I’m sorry I abandoned you!

Whisk together the eggs and milk.

Once the mushrooms are cool, add them to the eggs.

 Stir to combine . . .

. . . then pour the mixture into the pie crust.

Beat yourself over the head because the innards don’t fit in the outtards.

Then stop beating yourself when you realize you can bake the remaining filling in an adorable red ramekin. Phew.

Bake the quiche for 40 minutes, or until puffy and starting to brown on top. Here’s the red ramekin-full, which I took out after about 30 minutes:

Let it sit for about 5 minutes before serving–this will allow it to set inside.

She’s a beaut, alright.

Serve with fresh oregano leaves sprinkled over top.

Next time I need to buy a bigger pie crust, because this one ended up simply too full–and I like a higher ratio of crust-to-innards.

See? Totally overstuffed.

But still delicious.

P.S. When we ate the leftovers the following night, the quiche was even better. This may be because I sprinkled all kinds of fresh Parmesan over the top before popping it in the oven to get hot.

“Healthy-schmealthy,” said my taste buds. Whoops. I think they learned that from me.

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