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

Summer calls for light, summery dishes with minimal effort and this dish is just that, Lemon Garlic Chicken. We have experienced some unusually hot days and I promise it’s on days like these you would rather let your family go starving. But being a mum I will go on a guilt trip if I don’t feed my family. I therefore settled on cooking something light, delicious and easy. And oh yes it is healthy too so that’s an added bonus.

I am trying to eat healthy, ,most days I win. Chicken is so versatile, there are endless healthy dishes you can make with it. It’s why I always have chicken breasts in my freezer.  I also found these beautiful rainbow carrots at the grocery store and I just loved the colours. I had to buy it because it just looked so pretty but I had no idea what I would cook with it at the time.

Seeing I had the carrots and some baby potatoes, Lemon Garlic Chicken seemed like the obvious choice. It’s all made in one dish, you pop everything into it and into the oven it goes. You only have to check it after an hour, blissful cooking. I added 8 garlic cloves, the garlic cloves were about medium size. If you are using bigger garlic cloves you can use a little less but the more garlic the better. You will see that I love throwing in my herbs, it just adds a whole lot of flavour that way. It’s easy to pick them out when serving. But you can do it your way.

From my experience with cooking chicken breasts you cook it on a low heat for a long time or you flash fry them. It’s the only way to get succulent, tender chicken. I cooked this dish for about an hour and a half, mostly because the potatoes needed to cook for a while until it was soft.  This resulted in the most tender chicken breasts. If you love Chicken with a little spice then you may want to try Creamy Sundried Tomato Chicken

 


Print Recipe


Lemon, Garlic Chicken

Votes: 1
Rating: 5
You:
Rate this recipe!

Add to Shopping List
This recipe is in your Shopping List

MAIN COURSES CHICKEN
RECIPES MAIN COURSES

Servings


Ingredients

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. Preheat oven to 180 degrees celcius

  2. Scrub the carrots and potatoes and set aside. Add a few drops of olive oil to a pan and brown the chicken breasts for a few seconds on both sides.
    Add the chicken breasts, carrots and potatoes to an ovenproof dish. Season with salt and pepper. Drizzle a generous amount of olive oil and then sprinkle in the herbs.
    Pour the lemon juice over.

  3. Cover the dish with foil and bake until chicken is moist and tender and potatoes and carrots are cooked

  4. Cut up the chicken and serve with the veggies. Drizzle the remaining juices over and serve


Share this Recipe

According to my kids this Spicy Thai Chicken Noodles is better than takeout. It is a scorching day in Johannesburg today and my kitchen is like a furnace and I suppose it’s more a day for salads, it’s what my hubby and I are having for dinner. However, my kids love noodles and I guess even the heat can’t stop a mum from feeding her kids so I made them some. Another reason I didn’t mind is because it’s really quick and easy.

I’m getting quite good at this whole Thai flavour combination and I’m loving it. This Spicy Thai Chicken Noodles is so full of flavour, you won’t want to stop eating it…it’s that delicious.  It has tender pieces of chicken, crisp green pepper, spring onion and onion cooked in a spicy chilli paste and noodles tossed in a stir-fry sauce with a hint of sweetness.

We often get takeout for the kids from Simply Asia and they are totally in love with their Chicken Noodles so I tried to get mine to taste as close to the one we buy. I know one of the ingredients in the takeout meal is a roasted chilli paste, I wasn’t quite sure if I wanted to put the effort into making one but I found a simple way to still add some roasted chilli to make amazing Spicy Thai Chicken Noodles. I used fish sauce for the stir-fry sauce but you can use soy sauce as a substitute.  I also didn’t have galangal which is an Asian ginger used in Thai, Indonesian and Malaysian cooking so I used normal ginger. You can adjust the amount of chilli as well. The great thing about this recipe is that it was all done within 30 minutes so if you’re looking for a quick meal then this is the perfect recipe for you.

I am getting a lot more adventurous with my flavours and I think you can too, you just have to play around with flavour combinations and as you go along you will find the right balance.  There was a time in my life when I was too afraid to venture out and try new things, it’s a comfort thing I suppose but in cooking you have nothing to lose, except a bad tasting meal of course, but we can live with that provided it’s not too often. No bad tasting meal with this recipe but do give it a try and please let me have your comments or questions.

Have an amazing evening everyone!

Print Recipe
Spicy Thai Chicken Noodles
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
MAIN COURSES CHICKEN
RECIPES MAIN COURSES
Servings
Ingredients
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. Preheat oven to 180 degrees celcius. Slit the chillies in half and spread it on a baking sheet together with the whole garlic cloves (skin off), drizzle with 1 tablespoon peanut oil and roast until it blackens a little. Mine took 10 minutes.
  2. Bruise the lemon grass and remove the thick outer layer. Chop it up and add to a food processor or blender together with the roasted chilli and garlic, juice of one lime and 1 tablespoon red thai curry paste. Blend into a smooth paste and set aside
  3. Cut up the chicken into small strips and refrigerate. Bring a pot of water to boil and add the noodles, cook for 4-5 minutes or until cooked. Drain and set aside.
  4. To make the stir-fry sauce whisk the fish sauce, oyster sauce and sugar and set aside
  5. Heat 2 tablespoon peanut oil in a wok. Add the chopped onion, spring onion and green pepper. Cook for about a minute. Then add the chicken and the blended chilli paste. Mix well and cook on high heat until chicken is cooked
  6. Pour the stir-fry sauce into the noodles and toss well. Add to the stir-fried veg and chicken, add salt if required, heat through and sprinkle over the cashew nuts. You can garnish with more spring onion and sesame seeds with a drizzle of lime juice.
Share this Recipe