When it comes to experimenting with different cuisines, I usually stick to Italian, Mediterranean or something loosely Greek inspired. I am stepping outside of the box with a challenge of trying to make dishes I would order in a restaurant at home like Indian. When it comes to food cravings, Indian is at the top of my list after Mexican and of course Italian. One of my favorites is dal - it is the epitome of comfort and is good for you. It combines lentils that have been cooked down in either broth or water laced with turmeric and other spices like cumin and curry powder. Served with rice or homemade naan, this might become your go to meal this winter.
Yellow Dal with Swiss Chard
1 cup split yellow lentils
3/4 teaspoon turmeric powder
1/2 teaspoon salt
3 to 4 cups of water or broth
2 teaspoons ghee or olive oil
1 medium onion minced
1 teaspoon curry powder
1 1/2 teaspoons cumin
Jasmine or basmati rice to serve
Parsley or cilantro, for garnish
Directions: Place lentils, turmeric, salt and water/broth in a medium pot with 3 cups of water/broth. Cook over medium heat for 50 to 50 minutes until lentils have cooked down. Stir often and more liquid might be needed to prevent burning. Mixture should be liquid like soup. In a saute pan, add swiss chard and about 1/4 cup water. Cook down greens until tender. Place in bowl and set aside. Once lentils are almost finished, place ghee and onions in a saute pan (you can use the same pan you cooked the greens). Cook over medium heat until translucent. Add curry powder and cumin to onions and stir in the spices. Pour lentil mixture over onions and spices. Serve alongside rice and greens. Garnish with parsley or cilantro if desired.
Recipe inspired from here
Photography & Styling by Alison