Tag Archives: Spicy

SPicy Dal with Coconut milk

I can eat dal anytime, anywhere. As a soup by itself, with rice or quinoa, or with rotis. My non-Indian friends are always surprised with the number and variety of dals that we make. In fact, about a week ago, I was orienting a friend through the aisles of a newly opened Indian super market and she was shocked at the colors and shapes of the lentils (dals) that flooded the aisles. This particular dal is one I make regularly in the Instant Pot. The melding of the dal with the spiciness of the chillies and ginger, the sweetness/tartness of the tomatoes, and the creaminess of the coconut milk, just create a dish that is packed with flavors. While the list of ingredients appears to be long, you will still come out with a pretty good dal even if some of the spices are missing.

Ingredients:

  • 1/2 cup tur dal, washed a few times and set aside
  • 2 tsps cooking oil (I used canola)
  • 2 tsps mustard seeds
  • 2 tsps cumin seeds
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp asafetida
  • 2 inch piece ginger, finely chopped
  • 7 green chilies, four finely chopped, three slit lengthwise
  • 1 sprig curry leaves
  • 3 medium sized tomatoes, chopped
  • 1 tsp turmeric powder
  • 1 tsp brown sugar
  • 2 tsps salt
  • 1/2 cup coconut milk
  • 1.5 cups water

How to:

1. Turn on the Instant Pot and set to Sauté function

2. Add the oil to the Instant Pot and when it is hot, add the mustard seeds, cumin seeds, fenugreek seeds, asafetida, ginger, green chilies and curry leaves. Sauté for a minute, till the mustard seeds stop crackling.

3. Add the tomatoes, turmeric powder, brown sugar, and salt and sauté for a couple of minutes.

4. Set the Instant Pot to Pressure Cook Mode, add the tur dal, the coconut milk, and 1.5 cups water to the tomato mixture and cook at full pressure for 15 minutes. After that, let the pressure release naturally for ten minutes.

5. Move the pressure valve to the release position and let any remaining pressure release. Once all the pressure has been released, open the lid. You can now either smash the dal with a spatula against the wall of the cooker or run a hand blender once or twice.

6. Serve with rice or quinoa or rotis.

Enjoy!

It’s a Peachy ChutNey

I saw three farm fresh peaches call my name. I turned around and there was a hot round chili and a piece of ginger that did not want to be left behind. So I rounded them up with a few spices and out emerged this chutney with a perfect amalgamation of flavors – sweet, tart, spicy. I had this immediately as a side dish with rotis and vegetables, but tomorrow, this will be the spread on toast that will form the base for a slightly runny egg.

Ingredients:

  • 3 large peaches, skin and pit removed and cut into medium sized pieces
  • 1 jalapeño, round chili or green chili, finely chopped
  • ½ inch piece of ginger finely chopped
  • 1 tbsp cooking oil
  • 1 tsp mustard seeds
  • 1 dried red chili
  • 1 tsp urad dal or peanuts
  • 1 sprig curry leaves
  • 1 tsp salt
  • 1/2 tsp turmeric powder

How to:

1.Heat the oil. 

2. Add the mustard seeds, red chili, urad dal or peanuts.  When the mustard seeds stop crackling, add the curry leaves, ginger and green chilies.  Sauté for a minute. 

3. Now add the chopped peaches, salt and turmeric powder.  Cook for five to six minutes uncovered, smashing the peaches with a wooden spoon so they are blended with the spices. 

Enjoy!

Tangy meets spicy in this apricot chutney

I bought a batch of apricots from the farmers market and while they were yummy, they had a level of “new to the season” tartness to them.  Contemplating a variety of baking projects to use up the apricots, I hit upon an idea; could they take the place of tomatoes in a favorite, spicy chutney?

My excitement kicked up a couple of notches when I saw the farm fresh red onions waiting to be invited to this party.

Quickly, I assembled the ingredients.

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A few quick steps and out emerged a chutney which was fiery, tangy and super yummy!

Ingredients:

  • 4 farm fresh apricots, seeded and cut into small chunks
  • 2 farm fresh red onions, leaves removed and finely chopped
  • 3 green chilies, finely chopped
  • 1 clove garlic, finely chopped
  • 1 1/2 inch piece ginger, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 dried red chilly
  • 1 heaped teaspoon hot curry powder
  • 2 tbsps oil (I used avocado oil)
  • Salt to taste
  • 1 heaped tsp cilantro leaves for garnishing

How To:

1. Heat the oil in a flat-bottomed pan or wok and when hot, add the cumin seeds, mustard seeds and dried red chilly.  When the mustard seeds stop crackling, add the onions, green chilies, ginger, and garlic and fry till the onions turn brown.

2. Add the chopped apricots, toss with the onion mixture and cook covered till the apricots are close to done.  They should be easy to smash with a spatula.

3. Add the salt and curry powder, mix well, turn off the stove and garnish with fresh cilantro.

4. The chutney is ready in 15 minutes and goes beautifully with steamed rice, flatbread, as a spicy condiment with eggs and more!

PS: Everyone’s spice tolerance varies, so please feel free to adjust the chilies and curry powder to suit your palate.