Classic Toor Dal - Everyday Indian Food

Lately, I've had quite a few people asking me for "Indian lentil recipes."  So I thought I'd write up our staple dal recipe that we eat at least once every few weeks.  Toor dal is Marathi for pigeon pea, a lovely member of the legume family.  The variety we make is yellow in color.  There are some things that I always love and never get sick of, and one of them is this recipe.  It's kind of like the American equivalent to mac and cheese, or the British equivalent to a jacket potato - comfort food all the way. 

Toor Dal
Makes 8 servings

Ingredients

2 cups thoroughly washed toor dal

3/4 tsp turmeric powder

1/2 tsp cayenne powder

1 tbsp canola oil, vegetable oil or ghee (clarified butter)

3/4 tsp mustard seeds

1/2 tsp cumin seeds

Pinch hing (asafoetida)

6 garlic cloves, thinly sliced

1 tsp salt

6 plum tomatoes, peeled and diced

5 cups of water
Juice of 1 lime or lemon
1 handful of cilantro leaves, finely chopped

Directions - Indian style pressure cooker 
*Please only use this method if your pressure cooker is safe to use to cook beans/lentils/legumes.  Check your pressure cooker instruction manual for guidelines. 
1.  Soak toor dal in 5 cups of water for a few hours.  This step is not essential but it speeds up cooking times dramatically.
2.  Heat oil in the pressure cooker.
3.  Add mustard seeds and listen for them to start popping.  Then add cumin seeds and the pinch of hing.  Allow these spices to sizzle in the oil for a moment until they smell aromatic.
4.  Add the garlic.  Stir, allowing to cook without browning for 1 minute.
5.  Add tomatoes, turmeric powder, cayenne powder and salt.  Allow this entire mixture to cook for a few minutes, stirring occasionally, until tomatoes look slightly softened.
6.  Add the toor dal and all the water; stir.  Close the pressure cooker lid.  On a medium heat, cook and listen for 3 whistles.  Turn off. 
7.  Once the pressure has subsided, open lid, and add citrus juice and cilantro.  Taste for salt and sourness, which can be adjusted by adding more salt and more citrus. 

Directions - without pressure cooker
1.  Soak toor dal in 5 cups of water for a few hours.  This step is not essential but it speeds up cooking times dramatically.
2.  Combine toor dal, water, cayenne powder, turmeric powder and salt in a pot and bring to a boil.  Skim the froth that has risen to the top.  Allow to simmer, stirring occasionally until toor dal is cooked.  During cooking, add water if necessary.  Do not cover the pot at any point.  Giving an estimate on time is difficult as toor dal can vary based on the variety/where it was grown etc.  It will probably take somewhere between 45 minutes and 2 hours.  When it is cooked, it will break apart, taking on a more creamy texture, and each piece can be very easily crushed with the back of a spoon.
3.  In a separate small pan, heat the oil.  
3.  Add mustard seeds and listen for them to start popping.  Then add cumin seeds and the pinch of hing.  Allow these spices to sizzle in the oil for a moment until they smell aromatic.
4.  Add the garlic.  Stir, allowing to cook without browning for 1 minute.
5.  Add tomatoes, turmeric powder, cayenne powder and salt.  Allow this entire mixture to cook for a few minutes, stirring occasionally. 
6.  Add this entire mixture to the pot with the dal in it, along with the citrus juice and cilantro.  Taste for salt and sourness, and adjust if necessary.

Vegetable and Lentil Soup with an Exotic Twist

Thank you Vani Auntie for the most delicious of vegetable and lentil soups I have ever had!  Not only is this soup very tasty, it's also full of nutritious ingredients.  The lemon, cilantro, ginger and chilies really kick this soup up a notch.  It's also a soup that is great for any season.

I have found that these basic quantities of vegetables work well together but it's very possible to change amounts of each vegetable depending on your preferences.  

Vegetable and Lentil Soup
Makes approximately 8-10 servings

Ingredients
1/2 cup uncooked moong dahl, washed and soaked for 30 minutes
1 large potato peeled and cut into small cubes
1/2 sweet potato peeled and cut into small cubes
1 can of petite diced chopped tomatoes
1 small can of tomato sauce
1.5 cups shredded carrots
4 celery stalks, chopped
1 medium onion, chopped
1 jalapeno or 3-4 birds eye chillies, very finely chopped
2 tbsp ginger, grated
1 tsp black pepper
1 tbsp paprika
salt to taste
2 tbsp canola oil
2 tbsp butter
1 large handful of cilantro, finely chopped
Juice of one lime

Directions
1.  Heat canola oil in deep pan or, if you want to cook the soup quickly, a pressure cooker
2.  Add onions and chilis, sauteing for 3-4 minutes
3.  Add ginger stirring for 1 minute
4.  Add all other ingredients, except for celery, cilantro, lime, black pepper and butter
5.  Cook until lentils and vegetables are all tender
6.  Add the celery and cook for 30 more minutes (I like having the celery a little less cooked than the rest of the vegetables in order to provide a slightly crunchy texture in the soup,  but if you like everything soft, just add the celery when you add all of the other vegetables)
6.  Finish with cilantro, lime juice, pepper, and butter

Brunswick Stew - A Hearty, One-Pot Chicken Stew

From 2009-2011 I lived in Virginia. During my two years in one of the oldest states, I was introduced to a one pot meal that I had never heard of previously; brunswick stew. Upon eating and enjoying brunswick stew once or twice with a few of my native Virginia friends, I consulted my mother to ask if she had ever heard of this dish. Surprisingly she said, "Sure, that's something they ate in old colonial Williamsburg. I've got the Williamsburg cook book which I am pretty sure includes a recipe for brunswick stew."

It wasn't until I graduated and moved away from Virginia that I found myself craving brunswick stew. So I decided to do some googling and found a few recipes that sounded familiar to what I had eaten. Searching around the house, I found variations of most of the ingredients required, and after a quick trip to the grocery store I was ready to begin the process of making my first brunswick stew. I was a little skeptical of how it would turn out, after all, the ingredients seemed too simple to create the same tasty flavor which I had experienced during my first few encounters with brunswick stew in Virginia. To my delight and surprise, the stew came out so well that I wouldn't even tweek the recipe for the next time I make it!

Brunswick Stew
Makes approximately 6 main servings

Ingredients
1 split chicken breast, skin on
1 large yellow onion, chopped
1 can petite diced tomatoes
1 can tomato sauce
2 cups of frozen baby lima beans
2 cups of frozen corn
3 medium sized potatoes, peeled and cut into chunks
Salt and pepper to taste
Water or chicken stock
1-2 cups frozen chopped okra (optional)

Directions
1. Place chicken in a pot and just cover with water (or stock)
2. Bring to a boil and reduce to a simmer; cook chicken on a low heat for 2-3 hours until tender and falling off bone
3.  Remove chicken and set aside to cool
4.  Add onion and chopped tomatoes to broth, bring to a boil and start reducing broth if necessary
5.  When onions are soft, add potatoes
6.  When potatoes are tender, add tomato sauce, baby lima beans, corn, and pepper, bring to a boil and reduce to a simmer
7.  Remove chicken skin and bones, shred chicken breast, and add back to stew (you can adjust the amount of chicken you add back to the pan; try to balance the amount of chicken with the amount of vegetables)
8.  The stew should be pretty thick, but if it's not, it can be simmered for a little while longer until it reduces

Mushroom Barley Soup

I made this recipe last night for dinner. Unfortunately it was so simple and easy to make that I forgot to take many photos!! I was just chopping and carrying on, completely oblivious that there was a camera sitting right next to the cutting board. So, apologies for the lack of photos which I know most of you enjoy.

Mushroom Barley Soup
Makes 4 servings

Ingredients
2 medium onions, chopped
2 stalks of celery, chopped
1 carrot, peeled and chopped
20 ounces button mushroom, sliced
64 fl oz chicken or vegetable stock
1/2 tsp dry thyme
2 bay leaves
1 cup of uncooked barley
1/2 cup white wine
2 tbsp olive oil
1/2 tsp freshly ground pepper
salt to taste



In a medium sized pan, cook the barley in plenty of boiling water. It will take around 30-45 minutes to cook the barley.

In a large, deep-bottomed pan, heat the olive oil on a medium heat. Add the carrot, onion and celery and sweat until soft (5-10 minutes).

Next, deglaze the pan with the white wine, making sure to scrape off any bits that may have stuck to the bottom of the pan. After the alcohol has cooked off (2-3 minutes), add the mushrooms. Cook them until they start to let go of their natural juices which will take about 3 or 4 minutes.



Finally, add the thyme, bay leaves, pepper, salt, and stock. Drain the barley and add that as well. Stir well, and simmer for approximately 10 minutes. Remove the bay leaves. Enjoy piping hot.

Minestrone Soup

Minestrone soup makes a nice comforting meal when it's cold outside. It's also got all kinds of good veggies in it, making it a healthy choice as well. To make it vegan, just change the chicken stock for vegetable stock, and use a substitute for the parmesan cheese. Don't be scared to use some creative license with your soup; if you have some extra veggies begging to be used, try adding them in. The overall taste of your soup will change slightly, but minestrone soup is all about taking what's leftover in the house and making a delicious meal.

Minestrone Soup
Feeds 4 for dinner

Ingredients
3 cloves of garlic
1 medium onion, chopped
2 stalks celery, chopped
1 carrot, grated
1-2 medium-large potatoes, cubed
1 green zucchini, cut into small pieces
1 can of chopped tomatoes
1 cup uncooked tube pasta
1 can of navy beans, drained and rinsed
8 cups of chicken stock
1 tbsp olive oil
Parmesan cheese to garnish
1 bunch of broccoli rabe (optional)



Heat the olive oil in a large pot. Add garlic, onion, celery, carrot and potato and saute until softened, about 10 minutes.

Next, add the tomatoes, and stock. Bring to a boil. Simmer for approximately 10 minutes.



Add the zucchini and the beans, and simmer for another 5 minutes.



Take off the heat, and add the broccoli rabe. Let sit for a further 5 minutes.

Serve hot and garnish with a nice helping of parmesan cheese.

Tomato Soup

This recipe is a real classic. It's rich and warm, and goes perfectly with a nice grilled cheese sandwich. Plus, it's way more nutritious than the Campbell's variety!

Tomato Soup
Makes 3 servings

Ingredients
1 carrot, peeled and chopped
1 onion, sliced
1 can of diced tomatoes
1 ounce of butter
1 tbsp of flour
1 bay leaf
1 pinch of nutmeg or mace
500ml of water
salt and pepper to taste

Melt the butter in the pan. Add the carrot and onion and sweat them until they are soft, about 5 minutes. Next, add the flour, stirring constantly for 2 minutes. It is important to make sure that the flour has cooked, otherwise there will be a terrible raw flour taste in the soup.

Add the remaining ingredients to the pot. Stir thoroughly and make sure there is no flour stuck to the bottom. Simmer for 30 minutes, stirring occasionally.

Finally, it is necessary to puree the soup in a food processor. This can be done when the soup is hot or cold, but if it's done when the soup is hot, precautions must be taken so as not to burn oneself.

Pasta Bean Soup

I love this soup. It's hearty and delicious. I usually make a big pot of it and then freeze it into single portions for nights when I don't have time or don't feel like cooking anything. It'd be easy to make this soup vegetarian or vegan, by substituting the bacon for an extra two tablespoons of olive oil and changing the chicken stock to vegetable stock.

Pasta Bean Soup
Makes 6-8 servings

Ingredients
2 strips of bacon, diced
2 tbsp olive oil
2 medium onions, chopped
3-4 carrots, peeled and chopped
3-4 stalks of celery, chopped
3-4 cloves of garlic, sliced thinly
1 small can of tomato paste
1 tsp dried rosemary
2 cans of navy beans, drained and rinsed
1 cup of short tubular pasta
2 32fl oz cartons of chicken stock
Salt and freshly ground pepper to taste
Parmesan or pecorino romano cheese to garnish


Brown the bacon until crispy. Then add the olive oil, carrots, onions, celery, garlic, rosemary, salt, and pepper. Sweat them until they are soft. Sweating means to cook something, often with a covered lid to create steam, until it softens and without browning it. Add the tomato paste to the pot and cook for a minute, stirring constantly so the tomato paste does not burn.

Next, add the beans and stock. Bring to a boil, then reduce to a simmer. After about ten minutes, if you like your soup thicker, mash up some of the beans. Taste for salt and pepper and adjust as necessary.

Finally, add the pasta and cook until al dente. Serve piping hot with a bit of cheese sprinkled on top.

Beef Barley Soup

This week has brought us the first really cold weather of the entire winter, which inspired me to make some comfort food. I decided to make beef barley soup, which I had never done before, and didn't have a recipe for either... luckily it came out good! For my soup I used:

1 tbsp olive oil or canola oil
4 carrots peeled
4 stalks of celery
2 medium sized red onions
5 cloves of garlic
1 small can of tomato sauce (1 small can of tomato paste would have been good but I didn't have any)
1/2 cup white wine (optional)
1 lb of lean ground beef
2 32fl oz cartons of Kitchen Basics Beef Stock
1 cup of barley rinsed well
1 can of navy beans drained and rinsed
salt
pepper
red pepper flakes

I love my mini cuisinart, it makes life easy for chopping up a lot of veggies quickly. Start off by chopping up the carrots, celery, red onions and garlic (as roughly or as fine as you like them in soup). Heat the olive oil in a pot and add all of the veggies and garlic. Sweat them until they are soft. Add salt, pepper and red pepper flakes to taste. Deglaze with some white wine and wait until it's all evaporated. Then add tomato sauce, stirring to make sure it does not burn. Do this for about a minute, it takes out some of the acidity. Then add the ground beef and brown it. Finally dump the stock, navy beans and barley into the pot, bring up to a boil and then let simmer for about 30 minutes. Make sure you skim the top of the soup a few times, as all of the impurities and a lot of the fat move to the top. This soup produced about 8 servings of soup for me (and by serving I mean a nice big bowl).

A word about the Kitchen Basics stocks. They are amazing, and make cooking so much easier. So many recipes call for stock and this is the answer to not having made your own or having to use a bullion cube or broth which is full of chemicals. They are all natural and very flavorful.

This soup was great, a one pot meal if you drink a glass of milk to go with it!