Indian Vegetarian Dish


Yellow Dal is comfort food at its best, it is a simple dish but a staple in most Indian homes. Growing up my mum always cooked us Yellow Dal with Rice and it something we devoured. I’m so glad I’ve introduced this Yellow Split Pea Dal Recipe to my kids. On our meat-free days my boys are content with a bowl of steaming rice and dal.

The yellow split peas is boiled until it’s soft and it is then cooked with a variety of spices. The tempering of the spices is what takes the dal to a whole new level. My favourite way to serve this dish is with rice but you can have it with your favourite bread too.

Everyone has their own method of cooking this dish. I remember my mum spending hours tempering her spices and creating a delicious mix to add to her dal. I must admit I am a lazy cook, for me it’s the easy way out as long as my food still tastes delicious without the added effort I am happy. It is about the flavour after all, right?

We call it yellow dal due to the fact that turmeric is added to it, this is what gives this Yellow Split Pea Dal Recipe a beautiful golden hue. I find my dried beans and peas takes much longer to boil in Johannesburg, due to the high altitude. If you didn’t know this “low air pressure causes boiling water to evaporate more quickly in high altitude”, now you should understand why our dried beans and peas take longer to cook. It’s why I have invested in a pressure cooker, makes life so much more simple.

This recipe makes a great dish for vegetarians and you can make it ahead and freeze. My fussy family will never eat food that’s pre-cooked and frozen but I have frozen cooked dal in the past, heated and served it to them. They didn’t know the difference. My hubby even went to the extent of complimenting me on how delicious the dal was, or should I say “leftover dal”. I hope you get to make a fresh pot of dal and enjoy!

You may want to try some of my other vegetarian recipes from my blog too, here’s the links below: https://itsallaboutthekitchen.co.za/recipe/dhall/

https://itsallaboutthekitchen.co.za/recipe/sauteed-okra-lady-fingers/

My friend Sonila makes a delicious Yellow Split Pea Soup, so if you want to try something different check her recipe out at:

https://mediterraneanlatinloveaffair.com/instant-pot-yellow-split-peas-soup-with-spinach/

https://mediterraneanlatinloveaffair.com/instant-pot-yellow-split-peas-soup-with-spinach


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Yellow Split Pea Dhall Recipe
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Instructions
  1. Soak dhall overight or for a few hours. Add the 3 cups of water with the turmeric and boil on the stovetop or in a pressure cooker until it's soft and smooth
  2. Heat butter ghee or oil and add mustard seeds, cumin seeds and fenugreek seeds. Once it starts bursting add spring onion (optional) curry leaf, chilli and onion and sauté until onion is translucent
  3. Add garlic and fry for a minute
  4. Add the tomato and cook on a low heat until the tomato is cooked
  5. Add the cooked dhall and season with salt, Add more water and bring to a boil, allow it to simmer on the stove for about 20 minutes. Water can be added according to your preference, if you prefer a thick dhall add less water, if you prefer it more liquid then add less water.
  6. Garnish with coriander
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Refreshing Summer Salad

After seeing a salad posted in the Pick n Pay freshliving magazine I was really inspired to make a similar salad, it looked amazing. This Honeyed Peach and Pesto Salad is heavenly. The original recipe used goat’s cheese and I am not a fan of goat’s cheese. I changed the recipe to suit my tastebuds and it is the best salad ever. And I thought nothing could beat the roasted-brocolli-and-haloumi-salad.

I was definitely mistaken, this Honeyed Peach and Pesto salad has now become my favourite summer salad.

The peach that I used in this salad was perfectly sweet so I didn’t need too much honey. I also didn’t load it with tons of basil pesto, I used a little pesto but wow, I never knew peaches and pesto could taste so good together. My hubby was amazed at how delicious this salad turned out.

We always have feta in our fridge and feta goes well with almost any salad as far as I’m concerned. It tied in perfectly with the other ingredients in this salad, a little bit of sweetness, some saltiness and some crunch. What more can you ask for.

I’m usually not the adventurous type when it comes to food but today I was in a different mood obviously. Just let me say I’m glad I tried something new.

This salad is definitely a keeper and I can’t wait to try making it for some guests soon.

If you are a goddess in the kitchen do try making your own pesto but if you are like me, looking for easy ways to make a meal, just use some store bought pesto. Woolworths makes delicious pesto and I often use it in my dishes, we can’t always make everything from scratch!

Please do try this recipe, you won’t be disappointed, even if you not the adventurous type you will still love it, trust me on this one.

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Honeyed Peach and Pesto Salad
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Instructions
  1. Heat 2 teaspoons olive oil in a pan and fry pumpkin seeds until golden
  2. Add honey and remove from heat
  3. Arrange the peach on a platter. Scatter the feta, lettuce/ rocket leaves and pumkin seeds
  4. Thin the pesto with the tablespoon of olive oil, add more if you want a more runny consistency and drizzle over the salad before serving
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South African Indian Dish

I have no time to try out new recipes so I am sticking to my old time favorites, at least until we move. Nothing beats the comfort of familiar homecooked food when stress levels are high. So if you need some comfort food why not try this Spicy Lamb Kebab Chutney, a typically South African Indian version of meatballs.

The tomato sauce or chutney for this sauce is made from tomatoes with a few simple spices and can be used as a base for many other dishes too. You will see from the recipe that the kebabs are spicy so you don’t need an overly spiced chutney. Feel free to reduce to the amount of chilli and chilli powder according to your preference.

Spicy Lamb Kebab Chutney is also a great make ahead dish. It freezes well so you can cook a big batch and freeze them for those lazy days or if you need a meal in a hurry.In our home we usually serve this lamb dish with Roti or naan bread, you always have to have that bread to dunk into the tomato chutney.

The lamb kebabs can be shallow fried or cooked in the oven but be sure not to overcook them. It just needs a few minutes of cooking on each side, they need to be tender and succulent.My food processor is one of my most loved gadgets in the kitchen, makes life really easy. I used mine to blend the ingredients for the kebabs, I didn’t make mine into a fine paste. I prefer my onion and herbs a little chunky but you can make yours into a smooth paste, especially if you don’t really like tasting the onion

Please do try my recipe and I would love to hear your comments.

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Spicy Lamb Kebab Chutney
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Lamb Kebabs
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Lamb Kebabs
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Instructions
  1. To make the lamb kebabs add one onion, 2 green chillies, ginger/garlic paste, kashmiri chilli powder, cumin, turmeric, garam masala, salt, mint and coriander leaves to a food processor and process until it resembles a rough paste or smooth if your prefer
  2. Chop up the spring onion and add to this mixture. Add mince and egg and mix it well
  3. Divide the mixture into equal sized balls and side aside
  4. Heat 2 tablespoons oil and fry the lamb kebabs and set aside. Be careful not to overcook them.
  5. For the Chutney Heat 2 tablespoons oil and add the onion, chilli and curry leaf
  6. Saute the onion until it's translucent. Add the garlic and saute for another minute
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South African Recipe

I haven’t spent much time in my kitchen the last few days, it’s been light meals and rushing around. My middle son has started college, and yes he is studying at a culinary school, wants to become a chef so he can teach his mum a few professional tricks. Our home feels empty with 2 of my boys now almost out the house, my 17 year old is staying at the college residence. Although he drove me crazy when he was at home I miss him terribly. The only positive is that I got to cook a Spicy Durban Chicken Curry, only because I didn’t have to hear his moans about the fact that he hates Chicken Curry and even more so if it was chicken on the bone.

This Spicy Durban Chicken Curry will definitely tantalize your tastebuds with it’s robust flavours. There are many different versions of cooking a chicken curry but my favourite is this one, cooked the South African Indian way with no fancy frills, just plain old chicken curry.

If you have eaten a curry cooked in a South African Indian home you will know a lot of our meat dishes are cooked with meat on the bone. The bone adds loads of flavour to the sauce or gravy as we know.

We do cook our chicken curry very similar to the way we would cook a Durban Lamb Curry https://itsallaboutthekitchen.co.za/recipe/durban-lamb-curry/ . There’s is no quick fix to cooking a delicious curry, you cannot achieve the same results if you just add all the ingredients to the pot and just cook it in a hurry. You do have to layer the flavours, saute your onion and garlic, roast your spices and let the curry simmer on a low heat. The longer it simmers the more flavourful it becomes. It’s even more delicious if you allow it to stand for a while before serving.

I remember my mum sometimes cooked the chicken curry and then popped it into the oven for a short while, this totally enhanced the flavour of the curry. Like I have mentioned in a previous post it is best to roast your spices and grind them, you can store them in an airtight bottle. I don’t grind a whole lot, just enough to last me a couple of weeks so that way I know it still maintains its freshness. Nothing beats freshly ground spices.

If you love curries then you may also want to try some of these recipes:

https://itsallaboutthekitchen.co.za/recipe/mince-curry-potatoes/

https://itsallaboutthekitchen.co.za/recipe/gadra-borlotti-bean-curry/


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Spicy Durban Chicken Curry
Spicy Durban Chicken Curry cooked with Indian Spices
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Instructions
  1. Heat ghee and add the whole spices, cinnamon, bay leaf, elachie, black elachie, star aniseed. When it becomes fragrant add onion, chilli and curry leaf
  2. Saute until onion is slightly brown
  3. Add ginger/garlic paste and saute for a further minute
  4. Add the ground spices, coriander, cumin, soomph, chilli powder, masala and turmeric
  5. Mix well, add a few drops of water to prevent scorching and fry for a minute
  6. Add the chicken and potatoes. Season with salt. Simmer on a low heat for 5 minutes. Add tomatoes and simmer for another 5 minutes
  7. Add half cup of water and simmer until potatoes are tender and soft. The tomatoes and amount of water I've added creates enough gravy, however you can add more if required. Please note that your gravy should be thick, not runny
  8. Sprinkle in the garam masala and crush the methi leaves with your fingertips and add it in. Mix well. Turn heat off and allow your curry to stand at least half an hour before serving.
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Flavourful One-Pot Indian Dish

I guess the next few weeks you will hear my moans about home renovations. I didn’t fully understand the stress that truly goes with it until now. Despite all my running around and making sure we have a smooth transition into our new home I still have to find the time to cook. Curries are truly a life-saver during stressful times, it’s a one-pot dish and can be made ahead. It’s why I thought this Spicy Lamb Rogan Josh with a crunchy carrot salad will work well with my busy schedule.

Living with my neighbours so close by I am sure they must get that aroma of curry at 10am in the morning. They are either cursing me for making them breath in the lingering curry smell or just because they can’t have some. At least I don’t cook a curry everyday or every morning so neighbours please bare with me until the craziness is over. I love sharing though so if my neighbours do stop by, I really don’t mind sharing my Spicy Lamb Rogan Josh.

Indians are great at sharing, nobody leaves our home without eating something or taking a doggy bag home. It’s a trait I have from my parents and I love it. I do hope my kids can still carry that love of sharing in their adult lives. Although my 10year is quite adamant he will not share his food with anybody…….let’s hope that changes.

Rogan Josh uses similar spices to what we use in our Durban Lamb Curry, it is cooked a little differently but both are equally delicious. https://itsallaboutthekitchen.co.za/recipe/durban-lamb-curry/

This recipe makes an aromatic dish with succulent lamb as it’s simmered on a low heat for a long time, this also helps develop the depth of flavour. I know lamb has enough fat content but I did trim off all the excess fat from the leg of lamb pieces that I used. I used ghee and a bit of fresh cream for that added richness. It was mainly for the kids, my 10 year old will probably have it for every meal until the pot is empty, he loves any lamb curry that much, so I did splurge a little. I have noticed that the chefs at authentic Indian Restaurants use loads of onion in their dishes so for this one I added a lot more than I usually do.

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Spicy Lamb Rogan Josh
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Instructions
  1. Roast the cumin, coriander, cinnamon stick, elachie, star aniseed, cloves until fragrant. Remove from heat, cool and grind into a fine powder
  2. Heat the butter ghee and saute onion and curry leaf.
  3. Once onion is translucent add the ginger/garlic paste and fry for a minute
  4. Add the cubes of lamb and mix in the ground spices. Add the masala and chilli powder. Mix it all well and saute for a minute or two.
  5. Add the tomato paste and yogurt. Season with salt. Add a pinch of sugar if the tomato paste is too acidic. If you feel the lamb is drying up too quickly you can add about a 1/4 cup of water or slightly more if required.
  6. Turn the heat down to a low settiing and allow curry to simmer for at least 40 minutes. The lamb should be tender and succulent. Add the garam masala
  7. Add fresh cream if you wish and serve hot
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Cooked the South African way with the addition of Coconut Cream.

Green Bean Curry has always been a popular dish in our home, except that we never cooked it with any sort of cream or milk. This Green Bean Curry with Coconut Cream is a first for me but it was amazing. I have seen recipes for Green Bean curry with coconut milk, cooked the Sri Lankan way. I thought let me follow my usual recipe and just add coconut milk to it and see what it tastes like but only to discover I had no coconut milk. I settled for coconut cream instead.

Surprisingly this Green Bean Curry with Coconut Cream tasted divine, I was a bit sceptical about what it would taste like but I loved it. Will definitely be cooking this dish again. We do cut up our green bean a little differently when using it in a curry, it is sliced thinly and sort of diagonally, I think the reason for this was for quick cooking time. Not sure if there’s another reason but it’s how my mum did it and it works well.

If you want an even more simple green bean recipe then maybe you should try this fried green bean recipe https://itsallaboutthekitchen.coif .za/recipe/fried-green-beans/

You can serve this Green Bean curry with some Basmati rice or roti. I personally prefer it with roti, almost all veggie curries taste delicious with roti. I haven’t yet posted a roti recipe but you can check out my tips on getting perfect rotis https://itsallaboutthekitchen.co.za/roti-making/

Will definitely try and share a recipe soon. The South African way of making roti is definitely not the same as it’s made in India but it’s what we are used to, soft, buttery rotis.

Please do try this recipe. You are most welcome to mail me at any time if you need help with my recipes. I love sharing and I always love to help. It’s great when I hear from people that have tried something that I’ve posted, makes my blogging journey worth it.

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Green Bean Curry with Coconut Milk
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Instructions
  1. Heat oil, add onion, fenugreek seeds, curry leaf and chilli
  2. When onion is translucent add garlic and fry for minute
  3. Add masala,, chilli powder and turmeric. Add a few drops of water and fry for a minute
  4. Add the sliced green beans and season with salt. Simmer on low heat until green beans is cooked
  5. Add the coconut cream and cook until it's heated through. Serve hot
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Easy One-Pot Dish

I hope you’re all having a great weekend! I had a lovely morning with my friend Michelle, she took me out for a pre-birthday breakfast at my favourite place called Harpers and what a delicious one it was. It’s always nice to have a break catching up with girlfriends, sometimes I get so caught up with being busy I forget what it’s like to relax and have a meaningful chat with friends. This past week I met my friend Donna and today it was Michelle so I’ve had my fix for the next few days. My birthday is in a few days and I’m too scared to even mention my age anymore. After that lazy morning this Spicy Lemon Garlic Fish is the perfect quick and easy dinner.

This world of blogging can be very daunting somedays and I have been a little stressed the past few days as I just couldn’t get the technical side of things right. So you can imagine breakfast with my friend was a welcome relief.

I also have a darling blogging buddy Sonila Cami who runs the blog called Mediterranean Latin Love Affair . She is so kind and helpful through this journey and always encourages and motivate me to do better. I am slowly connecting with more people in the blogging world and it feels great to know that I am not alone in my struggles to get things right. The world is full of amazing people and I am so grateful to have them in my life.

Sometimes we have a goal in mind but don’t always look at the bigger picture. It’s what I often do, jump into things without really analysing it enough. Like what I did with my blog, I jumped in and I thought it would be a walk in the park but was I in for a surprise. It is hard work and it takes constant learning, I am learning something new every single day or should I say every hour of every day. It’s not as easy as clicking a pic and typing a recipe.

Just a little word of advice, go live your dream but just be a little more prepared than I was, you will enjoy it so much more. Now that I’ve got all that off my chest let me get on with sharing my Spicy Lemon Garlic Fish recipe.

Fish can be a delicious protein but it has to be perfectly cooked. Also ensure that your pan is heated before you cook your fish or it will stick. I did not use a non-stick fan but my fish was still intact. It also only requires a few minutes on the heat so keep an eye on it.

Please do try my other fish recipes, just click on the link below:

https://itsallaboutthekitchen.co.za/recipe/moroccan-fish-skewers-with-saffron/

https://itsallaboutthekitchen.co.za/recipe/spicy-hake-fishcakes/

https://itsallaboutthekitchen.co.za/recipe/fish-biryani-basmati-rice/

https://itsallaboutthekitchen.co.za/recipe/thai-style-salmon-fishcakes/

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Spicy Lemon Garlic Fish
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Instructions
  1. Marinate fish with cumin, chilli powder, garlic, lemon juice and zest. Season with salt and pepper and refrigerate for half an hour
  2. Heat the olive oil on medium/high heat and sear fish on both sides, about a minute per side. Set aside
  3. In the same oil saute the green pepper together with the chilli and garlic. When the pepper is almost cooked, add the tomatoes and cook until it starts to burst
  4. Return the fish to the pan until it's cooked. Season with more salt if required. I cooked the fish for about 3 minutes on each side. However, time will vary depending on thickness of the fish
  5. Squeeze the juice of 1 lemon over the fish and remove from heat.
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I guess my family can only do so much roast veggies and salads. Today it’s a Creamy Spicy Chicken Pasta, my kids favourite comfort food.

This easy Creamy Spicy Chicken Pasta Recipe is so simple, you can have a meal on your table in less than 30 minutes. It’s comforting, spicy and oh so yummy!

I love spicing up my chicken before I add them to pasta. It makes it all the more delicious. I’ve tried making it with cajun spice, garlic and chilli, hot chilli sauce and many more spicy variations. Everyone needs a bit of spice in their lives every once in a while, even on a hot summer’s day.

If you are daring enough you can even add a bit of chilli when marinating your chicken with the spices for this recipe.

Making a white/bechamel sauce can be intimidating at first, I was scared to make one when I was younger too. Mainly because I thought I would have a lumpy sauce, and yes I did have lumpy sauce in my early days of cooking. However, I quickly figured the secret to getting a smooth sauce, my trusted old whisk, it works like magic. Use a whisk to stir your sauce and you will never have lumpy sauce again.

As we all know Chicken Breasts are also tricky to cook, it can overcook very easily and the it becomes all chewy. Nobody wants that as it just ruins a good dish. I cook my Chicken Breasts on medium to high heat and I cook it just enough on both sides, usually about 4 to 5 minutes per side. I make a little slit in the centre of the breast to check if it’s cooked, no fancy gadgets required.

My kids love a saucy dish so I add a little less pasta to this Creamy Spicy Chicken Pasta just so they can enjoy that sauciness. You can add more pasta if you wish. When boiling your pasta you need to pop your pasta into a pot of boiling water, add some salt and it’s good to go. I do not add oil to my pasta as I find that the sauce adheres to the pasta better without the oil.

Here’s a list of some of my other delicious Chicken Recipes:

https://itsallaboutthekitchen.co.za/recipe/lemon-garlic-chicken/

https://itsallaboutthekitchen.co.za/recipe/chilli-chicken-indo-chinese-recipe/

https://itsallaboutthekitchen.co.za/recipe/butter-chicken/

Another delicious recipe to try from https://mediterraneanlatinloveaffair.com

https://mediterraneanlatinloveaffair.com/creamy-spinach-and-mushrooms-chicken/


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Creamy Spicy Chicken Pasta
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Instructions
  1. Marinate the chicken breasts with the chilli powder, cumin, garam masala, ginger/garlic paste, lemon juice, buttermilk and some salt and pepper. Refrigerate for an hour.
  2. Make the white sauce by melting the butter on medium heat. Add the flour and cook for about 2 minutes. Remove the mixture off the stove and whisk in half the milk, a little at a time. Using a whisk prevents a lumpy sauce.
  3. Return the sauce to the heat and keep stirring. Add the remaining milk and cream and stir until it thickens forming a smooth, silky sauce. Season with salt and pepper. Should cook for about 8 minutes. Place a clingfilm over the sauce to prevent a skin forming on top and set aside
  4. Heat 2 tablespoons olive oil on medium to high heat and fry the chicken. About 4 minutes on each side until chicken is soft, tender and cooked all the way through
  5. Boil pasta in a pot of boiling water with some salt, should be al la dente. You can chop up the chicken breasts and mix it all together with the sauce and pasta or you can mix the pasta with the sauce and place the sliced chicken on top. I prefer to mix it all together as the flavours really get in
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Summer calls for light meals and lazy days….haha… wishful thinking, I wish I could have those lazy days….can a mum ever! Well at least I get to have the light meals, this Couscous Salad with Roast Vegetable is perfect. What I love most about is that you can have it as a meal on it’s own, great as a bowl meal or add some chicken, lamb or feta to it and you good to go.

My recipe for https://itsallaboutthekitchen.co.za/recipe/perfect-roast-vegetable/ was used in this recipe, so do follow the recipe to make the veggies. However, I have omitted the Cajun spice from the Roast Vegetable for this recipe.

I am trying to keep things simple the next few weeks as I am overseeing the renovation of our new home, it’s starting to take a toll on my stress levels. But I must admit it’s really exciting, besides cooking and making nails pretty I love interior decorating. I will definitely give you a peek into my new home sometime soon.

The one thing I’m waiting for the most is my brand new kitchen, imagine having your own dream kitchen. I never had my own kitchen designed before, all the homes we lived in had kitchens installed and they were all almost new so my hubby refused to pay for another kitchen. I finally get my way, how exciting is that. I spend most of my days in the kitchen so I want it to be a place I can relax and enjoy being in it. Isn’t it wonderful when you have people over and you can feel proud about your surroundings and even better when your home becomes your peaceful sanctuary. It doesn’t have to be fancy, just neat, clean with a simple, tasteful design.

This year has been a great start, so many exciting things happening in our lives and I am so grateful for all that we receive. With the tough life I’ve had in the past I’m sometimes almost scared when good things happen to me, almost like “do I deserve all of this”? If you going through a tough time right now just know that it will soon end, tough times don’t last forever. Trust me I know. So much for my blabbing away…let’s get back to the recipe.

Nothing much to say about this recipe except that it’s light, delicious and so versatile. Do enjoy!

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Couscous Salad with Roast Vegetable
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Instructions
  1. Roast your vegetables as per recipe in the link above
  2. If you are using store bought stock heat it up in a saucepan, add cumin and paprika. Add the couscous and butter and close the saucepan for 10 minutes.
  3. Fluff up the couscous with a fork. Add the roast vegetable and squeeze the lemon juice in. Toss gently to combine.
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I have fond memories of this dish growing up, Yellow Potato Curry with Cumin. You must wonder why the name Yellow Potato, well that name comes from the addition of turmeric that turns the potato into a beautiful hue of yellow.

My mum often made us sandwiches topped with this curry and a spread of grated mango pickle/atchar on top. It was the most delicious thing ever. I didn’t think my sandwiches were anything to rave about when I was at school. However, I had a friend that thought I had the most scrumptious food in my lunchbox and couldn’t wait for me to share my mum’s delicious sandwiches with her. Who would have thought sandwiches made with Yellow Potato Curry with Cumin would be such a hit.

Turmeric is a natural anti-inflammatory and has great health benefits, it’s why I love using turmeric in my cooking. The added bonus is that this dish is vegan and the addition of mint adds a new spin to the classic recipe. Mint may not always seem like the perfect herb to pair with potatoes but the flavour is amazing.

The best way to eat this dish is with freshly baked bread. Although my family prefers rice or roti. Do try it with some bread and let me know what you think, it may be an overload of carbs but it’s worth it. If you have some pickle/atchar in your cupboard even better, nothing beats the cumin potatoes with that hint of tanginess.

It’s not even suppertime and I’m already salivating. The best food is made with simple ingredients, it’s why I’m not into gourmet food, takes too much effort with way too many ingredients. I don’t have the time nor the patience for that. I will leave that to the experts. Well if you looking for a quick dinner then this is your recipe. You may also want to try some of my other great potato recipes.

https://itsallaboutthekitchen.co.za/recipe/old-fashioned-potato-salad/

https://itsallaboutthekitchen.co.za/recipe/indian-inspired-fried-potatoes/


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Yellow Potato Curry with Cumin
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Cuisine Indian
MAIN COURSES VEGETARIAN
Servings
Ingredients
Cuisine Indian
MAIN COURSES VEGETARIAN
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
  1. Heat oil and add cumin seeds
  2. Once the cumin seeds start to burst add the onion, curry leaf and chillies
  3. When the onion is transluscent add the potatoes and turmeric. Season with salt
  4. Saute the potatoes for a minute. Add half cup of water and simmer on a low temperature until potatoes are soft and tender. During the cooking process you can add a little more water if it dries out before the potatoes are cooked
  5. Mix in the mint leaves and serve hot
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