For the winter blues: Sri Lankan coconut dhal

IMG_3547

Hello! How are you, how’s the world at your end? Here in the UK, we’re cocooned in layers of snow of varying thickness, depending on where you are. When I was coming home tonight, around 6.30 pm, I felt this thick layer of snow under my feet is starting to freeze. I wonder what we’ll wake up to tomorrow. As idyllic as it all looks, us Mediterranean types are not faring to well in these conditions. All I want to do is hibernate until the sun shines back on us again. But though I refuse to believe it, the life goes on. There are jobs to do, people to see, dinners to cook… Yes… Dinners… Here’s what kept me awake and re-energised me this evening. Remember that delicious Sri Lankan dhal I was telling you about earlier? Here’s the recipe. Without the photos for now, until my camera awakes from its winter sleep. (I meant to take photos this evening, but my camera failed me.)

IMG_3637

This dhal is a serious contender for the title of my favourite dhal, so far held by the seductive Bengali Red Dal. It has a rich gutsy flavour of red lentils cooked with onion, garlic, chillies, and cumin and black pepper, imbued with the heady aroma of curry leaves, and with a squeeze of lime to heighten your senses. I normally prefer to eat my dhal on the same day I make it, but this one I find improves with time. That is if you can stay away from it and leave some for tomorrow. I’m proud to day that this time I managed to do just that. Not even I can eat this much dhal at one sitting!

Let not the long list of ingredients intimidate you. This dhal is really very easy to make, and you can leave it to look after itself while you’re doing something else. Like making Sri Lankan coconut rotis, for example. Yes, that’s a good thing to do. (Recipe coming soon.) 

________________________________________________

 

Sri Lankan coconut dhal

 

SOURCEJasmine’s recipe

PREPARATION TIME: under 5 min

COOKING TIME: about 45 min

CUISINE: Sri Lankan

SERVES: 3 – 4 as a side dish, or 2 as a main

 

INGREDIENTS:

1 cup of red lentils

1/4 red (medium to large) onions, or 2 shallots

2 large cloves of garlic, sliced

3 green chillies, roughly chopped

a handful of fresh curry leaves, shredded

1/3 tsp turmeric

2/3 tsp roughly ground cumin and black pepper mixture

1 scant tsp of fenugreek seeds

1/5 – 1/4 can of coconut milk

Juice of 1/2 lime, or more to taste

3 – 4 dried red chillies

salt to taste

a handful of (preferably fresh) curry leaves

1 tbsp vegetable oil or ghee

1 tbsp tempering spices (mixture of brown/black mustard seeds, cumin seeds and fennel seeds – see Sri Lankan spices for recipe)

1 1/2 tbsp fried onions (or 3 – 4 shallots, shredded and then fried as below)

 

METHOD:

Place the lentils in about 2 – 3 cups of water. Then chop the chillies, onions, garlic, shred the curry leaves and add them to the lentils, together with turmeric, fenugreek and the cumin and black pepper mixture. Boil together until the lentils turn soft.

When the lentils are soft, add the coconut milk and stir through.

Before you’re ready to eat, prepare the tadka or tempering for the dhal. I usually don’t have fried onions at hand, so this is what I do. I heat the oil and then add the chillies and the curry leaves to it. when the curry leaves are starting to turn crisp, I pop in the onions/shallots, and cook them until they’re almost copper brown. Then add a few more curry leaves (if you want, which I invariably do), and the tempering spices. Stir for 10 s or until they release their fragrance. Now pop the contents of the pan into the lentil mixture, reserving perhaps some for the garnish. Stir, put the lid back on, and leave it for a minute or two for the flavours to mingle and make friends.

Don’t forget the lime. I sometimes add it before adding the tadka to the lentils, and sometimes after the tadka. Either way, don’t leave it out. It really does make all the difference.

________________________________________________

 

More dhals from this blog:

Bengali Red Dhal

Minty dhal (2 versions of  recipe)

 

Also:

More recipes with beans and lentils

More Sri Lankan recipes

 

________________________________________________

 

We’re at the 8th helping of My Legume Love Affair hosted and organised by the talented Susan of The Well-Seasoned Cook. This is my entry for the event.  

________________________________________________

Varar – Sri Lankan cabbage and leek with coconut

This gorgeous Sri Lankan vegetable side dish is the dish that made me love both leek and cabbage! It magically transforms the everyday common leek and cabbage a real star of a dish. The vegetables are gently stir-fried with onion, chilies and curry leaves, tossed with fresh or desiccated grated coconut, and livened up with a squeeze of lime. Quick to make and utterly delicious! I love it!

Any green veg can be used in this dish (e.g. spring onion, baby leek, other types of cabbage, kale, broccoli, cauliflower), except for spinach and pak choi and other vegetables with high water content. This dish goes really well with fish, or with coconut dal (recipe coming soon) for a vegetarian version.

Even if you can’t find curry leaves, it’s worth giving this dish a go as the flavour combinations are so good. Enjoy!

This my entry for the Eating with the Seasons: January

 

_______________________

 

Varar – Sri Lankan cabbage and

leek with coconut

 

SOURCEJasmine’s recipe

PREPARATION TIME: 10 – 15 min

COOKING TIME: 5 – 10 min

CUISINE: Sri Lankan

SERVES: 3 – 4 as a side dish

 

INGREDIENTS:

a little vegetable oil

1/2 medium to large yellow onion, finely chopped

2 – 3 green chilies (Jasmine uses finger chilies)

a handful of (preferably fresh) curry leaves

a little salt

1 tsp tempering spices (a mixture of brown/black mustard seeds, cumin seeds and fennel seeds – see Sri Lankan spices for recipe)

a pinch of turmeric

2 medium leeks, shredded finely

a handful of desiccated  coconut

fresh lime juice to taste

1/2 medium cabbage, shredded finely

 

METHOD:

  • Heat the oil in a wok (or frying pan) and add onion, chilies curry leaves and a little salt. Stir and cook until the onion is soft.
  • Now add the tempering spices and turmeric. Stir.
  • Add cabbage and leek and stir for a few minutes, until the cabbage is slightly soft but still crunchy. Do not overcook the vegetables! That’s the secret behind this dish.
  • When the veg is done, add desiccated coconut and stir for a minute or so.
  • Just before serving, add lime juice and some salt if needed. Enjoy!

 

_______________________

 

My other posts on Sri Lankan cooking:

The aroma of curry leaves. Sri Lankan cooking (Introduction)

Sri Lankan spices (including recipes for Sri Lankan garam masala, curry powder and more!)

_______________________

RCI Hyderabad: Hyderabadi Mint & Coriander Chutney

It’s been a while since I had time to take part in what is probably my favourite event – Regional Cuisines of India (RCI), the blogging event started by Lakshmi of Veggie Cuisine, to celebrate the rich and diverse cuisines of India. This month I’m back, and exploring the cuisine of the princely state of Hyderabad. Our host this month is Mona, from Zaiqa.

Mona has a whole host of mouthwatering Hyderabadi recipes on her blog, and many of them caught my eye. One of them inspired me to create this lovely chutney, based on a treasured family recipe that Mona’s grandma used to make. I kept the ingredients the same as Mona’s, apart from substituting Thai red chilies for green chilies only. I also adjusted the quantities of tamarind to suit our taste, and the fact that I was using concentrate: I reduced it, otherwise it would have killed off all the other flavours. Also, my curry leaves were tiny, so I added a few more to give them a more prominent role in the chutney. All of this really shows how it’s necessary to work with the ingredients at hand, taste them to get to know them, and adjust the quantities accordingly.

 

Coriander and Mint Chutney 

(Hara Dhaniya aur Pudine Ki Chutney)

 

SOURCE: adapted from Mona’s recipe at Zaiqa

PREPARATION TIME:10 – 15 min

COOKING TIME: 2 – 3 min

CUISINE: Indian – Hyderabadi

SERVES: 2

 

Ingredients:

1/4 – 1/2 cup desiccated coconut

1 tbsp sesame seeds

a little groundnut oil

1/2 cup fresh coriander leaves, washed and dried, roughly chopped along with the tender stems

1/2 cup fresh mint leaves – 1 cup, washed and dried on paper towels, roughly chopped, only leaves

4 cloves of garlic, roughly chopped

6 green finger chilies, washed and roughly chopped (or fewer, according to taste)

8 – 10 fresh curry leaves

1/2 tsp tamarind concentrate

Salt to taste

 

Method:

  • Heat the oil on medium high heat, and as it warms up, add the shredded coconut and the sesame seeds, and roast them both together till light brown and aromatic. Let it cool. Keep aside.
  • Put the coriander leaves, mint leaves, garlic pods, red and green chillies, curry leaves, tamarind pulp, sesame seeds, shredded coconut and salt in a blender, and blend it till nice and smooth. You can add about half cup of water to aid in the blending if needed.

 

Notes

Tamarind is very strong-tasting and it can overpower other flavours. It’s best to add it cautiously.

The chutney keeps well in the fridge for up to a week. However, with time, all flavours fade, except for (you’ll guess) tamarind. You’ve been warned!

I served this with a fragrant and simple Hyderabadi tomato-based chicken curry (Hyderabadi Murgh Tamatar), which worked really well and perked up the dish considerably.

 

Verdict

Fragrant and tasty chutney, with vibrant, clean spicy notes of the green chilies. Enjoyed it, & will make again!

Cooking a hated vegetable dangerously

 

Image: Wikipedia Commons

 

Cooking a hated vegetable dangerously. This is what the Significant Someone would say if he saw me now. But my policy is: the one who is not here doesn’t get a say in what’s for dinner. So I do it my way. Or rather Madhur’s way. Dangerously cooking a plum purple aubergine on an open gas fire! Praying I don’t burn the house down (I suddenly remember that I was born a Catholic). Making baigan bharta, the Punjabi dish of aubergines, tomatoes, ginger, garlic, onions and chilies. Flavoured with a generous sprinkle of coriander. Yum!

Apart from the danger element, simplicity is the name of the game. Simple spicing and flavour, but utterly delectable results. This is my second try at it. I’ve got to admit that I didn’t have the nerve to cook it properly the first time around. Yes, I copped out, and baked it in the oven on high heat. And that was fine, but it didn’t have that characteristic charred taste. Still very nice, if you don’t have a gas hob.

And the danger? It really is not half as bad as it sounds. The first time I cooked this, I watched it like a hawk, but after I realised I wasn’t going to burn my home down, I relaxed. Still, be watchful and careful if you cook it on the gas hob.

This is my entry for my event Eating with the Seasons – July. Aubergines are in season in Britain at the moment. Enjoy them!

Beautiful flower, isn’t it.

Image: Aubergine flower (Wikipedia Commons)

 

Baigan BhartaIndian Aubergine Pate

SOURCE: Madhur Jaffrey’s ‘Flavours of India’, my wording

PREPARATION TIME: 5 min

COOKING TIME: about 20 – 30 min

CUISINE: Indian (Punjabi)

SERVES: 3 – 4 as a side dish

 

INGREDIENTS:

1 aubergine

1 tbsp vegetable oil or ghee

1/2 tsp cumin seeds

1/2 medium onion

2 cloves of garlic, finely chopped

2 cm peeled and finely grated fresh ginger

3 green chilies

1/2 tsp cayenne pepper (I tend to leave it out)

1/2 can plum tomatoes

1/2 tsp salt, or to taste

3 – 4 tbsp finely chopped coriander

 

METHOD: 

1. Wash your aubergine and wipe it clean. Remove the stem, and prick it with a knife a few times. Now this step is vital. If you fail to do this, you may have a hot and dangerous aubergine bomb exploding all over your kitchen!

2. Place the aubergine on top of a burning gas flame, and cook moving around until charred. Or simply bake it in the oven until soft to touch. Leave to cool, and then peel.

3. Meanwhile, heat the oil in the pan until it starts sizzling when you dip a wooden spoon into it. Then throw in the cumin seeds. Let them sizzle for a few seconds, and when they’ve released their lovely warm aroma, add the onions.

4. When they turn golden, add the garlic, ginger and green chilies. Fry for two minutes until the ginger and garlic mellow a little.

5. Add the tomatoes and cayenne if using it, and season with salt. Cook the tarka (the tomato and onion mixture here) until it becomes shiny dark orange and the oil starts oozing out.

6. Now add the chopped aubergine and cook for about 5 minutes until the vegetables come together. You can do this for a bit longer if you wish.

7. Add the fresh coriander, stir and remove from heat.

I sometimes add a touch of garam masala at the end.

Serve it with any Indian meal, or even as a dip at parties, or a delicious spread on crusty bread.

_________________________________________________

Verdict

This is a lovely way of cooking aubergine. Fragrant, and rather fresh tasting. Mildly spiced, so that the flavour of vegetables really come into their own.

_________________________________________________

 

Other aubergine recipes at Maninas:

Ajvar – aubergine and red pepper relish  V

This lovely relish is probably the most popular condiment of the former Yugoslavia.

_________________________________________________

Kerala-style Coconut & Vegetable Curry

Yeap, this is another one of those spontaneous posts  when I invent a dish, forget to take the photos because I’ve eaten it too quickly, decide it’s worth sharing, and then go and post it! Just like now!

This gorgeous coconuty curry is loosely based on a recipe for Fish in Coconut Milk (Fish Molee) by Camellia Panjabi (50 Great Curries of India). What I loved about this recipe, apart from the fact that is coconut-based, is the emphasis on the wet masalas (onions, chilies, ginger and garlic), with mere hints of whole spices (black pepper, green cardamom, clove). I made it this weekend with fish, and loved it, so I made it again today, changing it quite a bit. Firstly, I used vegetables instead of fish, and cashew nuts to add some protein. Secondly, I used 12 green chilies (instead of 6), but with seeds removed, because I wanted to get the maximum chili flavour as well as the heat. Speaking of which, the heat was quite interesting. Medium hot, but well distributed throughout the curry, because the chilies melted into the curry (you can discard the skins, but I left them in). As a result, the heat was lovely and warm, but not aggressive. Then, I changed the quantities of spices a little by adding 1 more cardamom pod, and one more peppercorn, along with using 18 instead of 6 – 8 curry leaves. I also added a hint of garam masala to the dish, and lemon juice. In the original recipe, the fish was marinated in lemon juice and turmeric, but since I didn’t use the fish, I added the turmeric and lemon juice straight to the dish!

And the verdict? What can I say, we loved it! You try it, and let me know what you think!

___________________________________________________

 

 

Kerala-style Vegetable and

 

 Coconut Curry

 

 

SOURCE: adapted from the recipe for Fish in Coconut Milk (Fish Molee) by Camellia Panjabi (50 Great Curries of India)

PREPARATION TIME: 5 – 10 min

COOKING TIME: 30 min

CUISINE: Indian – Kerala

SERVES: 2 hungry people

 

INGREDIENTS:

1 tbsp ghee, or vegetable oil

1 large or two small yellow onions, sliced 

12 green finger chilies, slit in half, and seeds discarded

6 x 2 cm piece of fresh ginger, chopped or grated 

5 medium cloves of garlic, chopped

1/2 -1 tsp turmeric, or more to taste

3 small plum tomatoes from a tin, mashed with a fork

3 black peppercorns

1 clove

3 green cardamom pods, bruised

18 dried curry leaves

150 ml coconut milk

1 sachet of creamed coconut (50 g, I think. You can use only coconut milk though, just add another 100 – 150 ml)

1 – 1 1/2 tsp ground almonds (optional)

a pinch of ground black pepper

freshly squeezed juice of half a lemon or lime (or less, according to taste)

2 medium courgettes

2 small carrots

a handful of cashew nuts

1/2 tsp garam masala

 

METHOD:

1. Heat the ghee in a medium pan, and when it’s hot enough, add the onions. Fry until they start to brown stirring occasionally, being extra careful so they don’t burn.(I normally chop the garlic, chilies and ginger while the onions are frying.)

2. When the onions are browned, add ginger, chilies and garlic, stir well and fry for a few more minutes, until the garlic starts going golden.

3. Then add the whole spices and curry leaves and stir for 10 s. Then, add the turmeric. Stir once, and add the tomatoes. Keep stirring for 2 – 3 minutes, until a thick paste is created.

4. Now add the coconut and continue cooking on low heat for 10 – 12 minutes. The onions will fall apart, and create a thick coconut paste.

PLEASE NOTE: If using coconut milk, add the coconut cream from a non-shaken coconut milk can at this stage, and after the past is cooked, add the thinner milk that’s left in the can.

5. When the paste is done, add about 3 – 4 dl water to it, depending on how soupy you want it (see the note about serving). Then, add the almonds if using, lemon juice and ground pepper; cook for a few minutes.

6. At this stage, I brought the mixture to boil, added the cashews and the vegetables, and took it off the heat while I cooked the rice. I put the lid on the curry, to capture the flavours! When the rice was nearly done, I reheated the curry, and added the the garam masala to it. This way, the vegetables stayed fairly crunchy.

I made my curry rather soupy, and served it with Thai jasmine rice, which worked really well. The rice is slightly glutinous, so it soaked in the sauce, and it was absolutely gorgeous! I also sprinkled it with fresh coriander. Yum!!!

 

___________________________________________________

Other courgette curries on Maninas:

A simple courgette curry

Other coconut, non-vegetarian curries at Maninas:

Coconut Chicken Masala

Hariyalli Chicken

For other Indian recipes at Maninas, click HERE, or check out the Recipes by origin page.  ___________________________________________________