I love the combination of bulgur and lentils! One of my favorite dishes is Mujadara (to be blogged as soon as my friend Rula gives me the recipe!)
In the meanwhile here is a really healthy and delicious salad recipe that I find myself making a lot of lately.
Za’atar is a gorgeous condiment that is liberally used in Middle Eastern cuisine. It is made with mixed dried herbs and sesame seeds. I just love Za’atar and use it with all kinds of food. My friend Rula spoils me silly by giving me the best Za’atar ever that she gets from Jordan.
Recently, I tried flavoring Quinoa with Za’atar and loved the earthy mix of the two ingredients. Here is the recipe I used.
I seem to be getting tons of gorgeous colored swiss chard, carrots and tomatoes in my organic CSA box lately.
What a beautiful medley of colors these veggies make when thrown together.
Here is a super easy, healthy pasta recipe that can be made using any kind of pasta you like.
I used a brown rice pasta from Trader Joes.
Quinoa is my new best friend!
This delicious grain is actually a seed that has been cultivated in South America for over 6000 years.
It is very high is protein and many other nutrients. It is a great replacement for rice and other high carbohydrate grains.
Here is a great recipe I tried from the December 2010 issue of Cooking Light Magazine.
I served it on our Thanksgiving table this year and it was a huge hit.
My younger brother is obsessed with my Dal! Whenever he comes, I make a huge stockpot full and he hacks into it hourly! Dal (lentil soup) is something that we eat almost every single day in India. There are hundreds of ways of making Dal and one can use all kind of different lentils in all kinds of combinations. This recipe is for a common every Dal which I make using small yellow mung lentils. We call it “Moongi ki Dal” . In this recipe, I have added spinach to the Dal but that is optional. Sipping a piping hot, spicy bowl of Dal is the ultimate in comfort (aside from chocolate - of course - but that is for another post)!
BTW I dedicate this recipe to my good friend Oz who cant ever seem to get enough of Dal. This ones for you Ozzie!!!!
Yellow Mung Dal (Lentil soup)
2 cups of small yellow mung lentils washed
Small Yellow Mung Lentils
15 cups of water
2 cup of chopped fresh or frozen spinach(optional)
1 teaspoon turmeric powder
Salt to taste
For the seasoning of the Dal ( Tadka)
4-5 tablespoons of oil
1 teaspoon whole cumin seeds
Skimming the froth
1 teaspoon ground coriander powder
3/4 teaspoon ground chili powder ( cayenne)
- Mix the lentils with the water in a stockpot and bring to a boil.
- Add the turmeric powder and the salt and mix well.
- Once the Dal comes to a boil, turn the heat to medium and skim the surface off any froth that might form.
- You might have to remove the froth a few times or else it will boil over.
- Allow the Dal to cook on medium heat for 30-40 minutes.
- If the Dal has thickened a lot add additional water to it.
- You may make it to the consistency that you like but it should be neither too thick, nor too thin.
- Add the chopped spinach in.
- Allow it to cook for another 15 – 20 minutes and turn heat to low.
- Add the seasoning ( tadka).
Daal being cooked
Spinach in the Dal
- Heat 4-5 tablespoons of oil on medium heat in a metal soup ladle or a small cooking pot.
- Add 1 teaspoon of whole cumin seeds and cook until they begin to pop (about 30 seconds).
- Then add 2 teaspoons of ground coriander powder.
- Add 3/4 teaspoon ground chili powder (or to taste).
- Let this cook for about a minute or so till the spices are cooked but they should not begin to burn.
- Pour this tadka into the pot with the spinach dal and mix well.
- Serve with white or brown Basmati Rice.
Cumin seeds in oil
Adding spices to oil
Adding Tadka to Daal