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


Print Recipe
Yellow Split Pea Dhall Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
RECIPES MAIN COURSES
MAIN COURSES VEGETARIAN
Servings
Ingredients
RECIPES MAIN COURSES
MAIN COURSES VEGETARIAN
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
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
Share this Recipe


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/


Print Recipe
Spicy Durban Chicken Curry
Spicy Durban Chicken Curry cooked with Indian Spices
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Cuisine Indian
MAIN COURSES CHICKEN
RECIPES MAIN COURSES
Servings
Ingredients
Cuisine Indian
MAIN COURSES CHICKEN
RECIPES MAIN COURSES
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
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.
Share this Recipe

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.

Print Recipe
Spicy Lamb Rogan Josh
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
MAIN COURSES LAMB
RECIPES MAIN COURSES
Servings
Ingredients
MAIN COURSES LAMB
RECIPES MAIN COURSES
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
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
Share this Recipe

Gulab Jamun is a popular Indian sweetmeat, it’s sweet and deep-fried so I guess you should save the recipe for special occasions.  The Gulab Jamuns we make in South Africa are slightly different to the ones made in India, ours is not soaked in syrup, it’s dipped in for a few seconds and removed. The traditional Indian Gulab Jamun also uses powdered milk but in South Africa I haven’t seen many recipes with this ingredient, I’ve added some in my recipe but it’s totally optional. I roll them into coconut after dipping them in the syrup but that’s a matter of personal preference, I simply love anything with coconut, I am a coconut fan…you can tell I’m Indian.

Indian sweetmeats are delicious but I feel that some of them are way too sweet, it’s something I cannot get used to. You will find that I reduce my sugar content in almost all my recipes, the sweetmeat can still taste delicious without being overly sweet. I also haven’t had any disastrous recipes due to the low sugar content, my recipes have worked well so far.

Gulab Jamun is a pretty easy sweetmeat to make, in fact for me it’s one of the easiest and I enjoy making them, it’s almost therapeutic. Some may find it difficult to get the shape perfect but it’s very simple, you roll a piece of dough into a ball and then just roll it in the palms of your hand and you will get that perfect oval finger shape. If your dough is too dry it will also be difficult to shape the Gulab Jamun and it will crack when frying them so ensure your dough is soft but not sticky. Your oil needs to be on medium heat as the Gulab Jamun needs to cook well on the inside, if it browns too soon it will not be cooked on the inside. For the sugar syrup, I usually reduce mine until it’s slight sticky and syrupy, I keep the syrup warm on the lowest setting, this prevents the syrup from crystallizing. You can also make the Gulab Jamun whatever size your prefer but smaller is better.


Print Recipe


Gulab Jamun

Votes: 0
Rating: 0
You:
Rate this recipe!

Add to Shopping List
This recipe is in your Shopping List

Servings


Ingredients

Servings


Ingredients

Votes: 0
Rating: 0
You:
Rate this recipe!

Add to Shopping List
This recipe is in your Shopping List


Instructions
  1. For the syrup, add the sugar, water, elachie and rose essence to a saucepan and bring to the boil until it's slightly sticky and syrupy. Reduce heat to the lowest setting and keep syrup warm

  2. In a large dish, add the condensed milk, melted ghee, milk, nutmeg and elachie. Mix it well. Add a little flour at a time until you form a soft dough, not sticky and not to dry, you must be able to roll it into shape easily.

  3. Heat oil on medium heat

  4. Divide dough into little balls and then roll in the palm of your hands to form an oval finger shape

  5. Fry the Gulab Jamuns in the oil, use a slotted spoon to drain all the oil before removing. Dip in the syrup for a few seconds and roll into the coconut


Share this Recipe