Kedgeree is a lovely dish that has a history dating back to the colonial era. It is believed to be based on the popular Indian dish called “Khichri”, which is a fragrant potpourri of lentils, rice and spices. The re-adapted and reinterpreted dish Kedgeree consists of rice, boiled eggs and fish, generally smoked haddock but other fish can be used. My version of Kedgeree with no sugar mango chutney is an easy and delicious way to use up leftover salmon creating a hearty meal the whole family will enjoy.
lentil
Punjabi Sookhi Urad Daal
Unlike other lentil preparations which usually have a soup-like consistency, today’s lentil recipe is dry and a very common dish in Punjabi homes. Not only is it incredibly delicious and nutritious but it is super easy to make! This recipe uses dhuli urad. It is the white version of skinless and split black lentils or sabut (whole) Urad.
This recipe makes a perfect side dish with any gravy, salad, and chapatti.
Sabut Daal Mix (Mixed whole Lentils)
Daal is a total comfort food for me, something I grew up with. The recipe I am sharing today is the one that I make on a weekly basis. It screams comfort and is homely, not something you would see on a restaurant menu. It has only a handful of ingredients but yet packs a ton of flavor and nutrition for all seasons.
Shami Kebab
Shami kebabs are the very popular variety of kebabs in Indian cuisine and also in other South Asian countries. These kebabs involve slow cooking the boneless meat with lentils then blended to form a smooth dough. The mixture is then shaped into discs and shallow fried until crispy on the outside and soft on inside. They are highly addictive and a perfect snack when entertaining guests or have for dinner with salad. They are also perfect in the lunchbox and are very filling and healthy.
Daal Saag / Lentil Stew with Garbanzo Leaves
Gosh! It seems too early to be really posting a winter dish but my garbanzo/ chickpea plants are getting dry and woody and I wanted to use the tender leaves before I uproot them. Every spring I make a small kitchen garden with selective plants. Since most of them do not survive after the frost its a new effort every year. There is not a lot of space for my kitchen garden but I choose vegetables that taste better when fresh and quick to grow. I plant tomatoes, few herbs, salad leaves, chillies, couple of veggies, and then I also make an effort to try one or two new plant every year. This year I experimented with chickpeas. I sowed few black chickpeas in early April and got beautiful plants. Unripe chickpeas or green garbanzo are often picked out of the pod and eaten raw as a snack or can be enjoyed in so many different ways. The tender leaves are used raw in salads, cooked in soup or a lentil stew that we call it, daal saag.
Tomato Rasam
Rasam is an appetite stimulating south Indian soup, that is tangy and fiery hot. It can be had strained or just as is for soup or can be eaten along with a bowl of steamed rice. Rasam is a lighter version of sambar, yet with a distinct and appealing flavor. Try it once and I bet you will be hooked!
Red lentil and Kale Soup
We had few rain showers this week that ended our glorious summer and I thought about making soup. I never need an excuse for soup, though. Anytime is a good time for soup BUT cooler weather definitely begs for soup to be made. What do you think?
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