Turmeric Spiked Red Lentil and Spinach Dal

Turmeric is one of nature's most powerful healing and anti-inflammatory foods, which makes it convenient for those of us who like to cook Indian food that it is also such an essential ingredient in curries. Earthy, slightly bitter, and ranging from aromatic to pungent in taste, turmeric is difficult to take just on its own, but it makes for a delicious background to other Indian seeds and spices.

This simple, nourishing and easy-to-digest red lentil and spinach curry is seasoned with a flavorful variety of aromatic seeds and spices including fennel and fenugreek seeds and, if you can get them, peppery nigella seeds. As such, this creamy curry is spiked with a little more than the usual amount of turmeric, making it a great way to get more of this wonderful food in your diet.

Turmeric Spiked Red Lentil and Spinach Dal

Recipe by Lisa Turner Cuisine: Indian Published on September 25, 2016 Simple, creamy and nourishing red lentil and spinach curry seasoned with Indian seeds, spices and turmeric Print this recipe Ingredients: 1 cup dried red lentils, rinsed and drained 2 teaspoons sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon nigella (kalonji or black onion) seeds (optional) 1/2 teaspoon fenugreek seeds 1/2 teaspoon fennel seeds 1 teaspoon turmeric 1/2 teaspoon cayenne 1/2 teaspoon amchoor (dried mango) powder 1/2 teaspoon paprika 1/2 teaspoon asafetida 1 teaspoon fresh ginger, minced or grated 1 small carrot, finely chopped 2/3 cup coconut milk 2 cups water, or more as needed 1 teaspoon sea salt, or to taste 1 1/2 cups baby spinach Instructions: Heat the oil in a medium heavy-bottomed saucepan over medium-high heat. When hot, add the mustard seeds, cumin seeds, nigella seeds if using, fenugreek seeds and fennel seeds. Fry until the seeds begin to splutter and pop. Turn the heat down to medium and stir in the turmeric, cayenne, amchoor, paprika, asafetida, ginger and carrot. Stir for another minute or two. Stir in the lentils, coconut milk and water. Bring to a boil, reduce the heat to medium-low, and cover. Simmer until the lentils are tender and falling apart — about 20 minutes. Add a little more water for a soupier consistency. Stir in the salt and add handfuls of spinach, stirring as you go, until wilted. Taste for seasoning and serve hot with rice or flatbreads. Makes 4 servings

This is my contribution to Meat Free Mondays, a weekly event hosting by Jacqueline of Tinned Tomatoes, and also My Legume Love Affair, a monthly event celebrating the goodness of legumes, administered by me and kindly hosted this month by Nupur of The Veggie Indian.

Other lentil dishes to enjoy from my kitchen:
Spicy Lentil Patties with Sun-Dried Tomatoes
Thai-Style Creamy Coconut Lentil Mushroom Soup
Curried Lentil Vegetable Soup with Roasted Chickpeas
Mixed Dal Palak (Lentils with Spinach and Tomato)

On the top of the reading stack: Superfoods 24/7: More Than 100 Easy and Inspired Recipes to Enjoy the World's Most Nutritious Foods at Every Meal, Every Day

Tamarind Broth with Puréed Toor Dal and Spices

A heat wave has once again enveloped Ontario, and that means lighter meals are in order. I've been serving a lot of salads lately, and wanted something fairly light, but different. A craving for Indian creations got me searching for some new ideas.

The first book I flipped through was Raghavan Iyer's 660 Curries, and all of the other books simply sat on the shelf as I knew what I was going to make pretty much right away. Certainly one of the most cherished cookbooks on my shelf and one that I always recommend to friends and family wanting to know more about Indian cooking. Mr. Iyer provides a treasure trove of recipes that always work out perfectly and are easy to adapt to the cook's preferences. Each time I flip through the book, I find more and more ideas to try. The book is not vegetarian, but with 660 recipes, vegetarians will never run out of ideas.

This time I went with an easy sweet and hot tamarind broth cooked with earthy toor dal and spices. This broth makes its presence known with the complexity it imparts to the palate. Thinner than the English version of mulligatawny soups so often found in Indian restaurants in this part of the world — thickened with the addition of vegetables and sometimes meat — this is a classic "pepper and water" soup much closer to traditional south Indian creations that consist mainly of just water, pepper and spices. I added a tomato to the broth for extra tanginess and depth, a small shallot for a bit of sweetness and texture, and hot chilies for some added heat. It's a soothing and comforting soup that, served over fresh cooked white rice or Indian flat breads, makes for one trouble-free summer meal.

Note: Tamarind has a unique taste profile, as it is tart, sweet and sour with robust flavor. You don't need much for the tamarind flavor to come through. If you can't find or don't have tamarind, you can use lime juice sweetened with a bit of coconut sugar. The dish will not be quite as rich in flavor, but good nonetheless.

Tamarind Broth with Puréed Toor Dal and Spices

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: South Indian Published on July 7, 2016 Simple, hot, sour and comforting mulligatawny-style soup with earthy toor dal, tomato and spices Print this recipe Ingredients: 1/3 cup dried split toor dal (pigeon peas) 2 teaspoons tamarind pulp 4 tablespoons finely chopped cilantro 1 medium tomato, finely chopped 2 teaspoons sambar powder 1 shallot, finely chopped 1 to 2 red or green chilies, minced 1/2 teaspoon asafetida 1/2 teaspoon turmeric 1 1/2 teaspoons sea salt small handful of dried curry leaves, crumbled 2 tablespoons ghee or oil 1 teaspoon brown mustard seeds plenty of fresh cracked black pepper, to taste Instructions: Thoroughly rinse the toor dal and transfer to a medium saucepan. Cover with 1 1/4 cups water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the dal is tender, about 30 to 35 minutes. Purée the cooked dal in a blender or use an immersion blender. Set aside until ready to use. Meanwhile, soak the tamarind pulp in 1 cup of hot water for 40 minutes. Drain the pulp over a bowl using a strainer. Push through as much pulp as you can, discarding any seeds and coarse pulp. Pour 3 cups of water into a large saucepan and stir in the tamarind water, cilantro, tomato, sambar powder, shallot, chillies, asafetida, turmeric, salt and curry leaves. Bring to a boil, reduce heat to medium, and simmer uncovered, stirring occasionally, for 15 minutes. Heat the ghee or oil over medium heat in a small saucepan. When hot, toss in the mustard seeds, and cook until they turn grey and begin to splutter and pop. Add to the broth, stir, and then stir in the cooked toor dal and black pepper. Serve hot with fresh cooked whie rice or Indian flat breads with papadums on the side. Makes 4 to 5 servings

This is my contribution to My Legume Love Affair, a monthly event featuring the mighty legume. Started by Susan of The Well Seasoned Cook and now administered by me, and kindly hosted this month by Kalyani of Sizzling Tastebuds.

Other dishes featuring tamarind you are sure to enjoy:
Tamarind Potatoes with Spices (Imli Aloo)
Indian-Style Potato and Pea Salad with Tamarind and Chat Masala
Chickpeas in a Creamy Coconut Tamarind Gravy
Tamarind and Coconut Pulao Rice

Urad Dal Tomato Soup

A longtime favorite soup of mine that I often make when I don't want to fuss and want something warming and easy to digest, this attractive and gently spiced ural dal and tomato soup is always worth another share. And another taste too. Creamy mild urad dal combines so well with tangy tomatoes, hot peppers, ginger and cumin. I took advantage of a surplus of cherry tomatoes from our garden for an extra boost of flavor and goodness as well as a red bell pepper too for some extra flair. Sometimes simplicity is exactly what the body needs. This easy-to-make recipe just might become a staple in your kitchen too.

Serve with a rice dish, such as yellow lemon rice with fried cashews or cracked black pepper rice for a simple but complete and satisfying meal.

Note: Ural dal can be found at Indian and Asian grocers. Though urad dal has a unique creamy flavor, red lentils can be used instead.

Urad Dal Tomato Soup

Recipe by Lisa Turner Cuisine: Indian Published on September 28, 2015 Simple and beautiful creamy urad dal and tomato soup with spices — colorful, nourishing and easy to digest Print this recipe Soup: 6 cups water 1/2 teaspoon turmeric 1/4 teaspoon cayenne 3/4 cup split skinless urad dal, rinsed 3 medium tomatoes, roughly chopped 1 to 2 red or green chilies, seeded and finely chopped 1/2 red bell pepper, seeded and chopped 1 teaspoon sea salt, or to taste Tempering: 2 tablespoons sesame oil or ghee 2 teaspoons cumin seeds 2 to 3 dried whole red chilies, broken into bits 1-inch piece fresh ginger, grated or minced 1/2 teaspoon asafetida 2 tablespoons chopped fresh parsley, for garnish (optional) Instructions: Bring the water, turmeric and cayenne to a boil in a large saucepan. Stir in the urad dal and again bring to a boil. Reduce the heat to moderately low, cover, and simmer for 30 minutes. Stir in the tomatoes and chilies. Cover again and continue to simmer for another 40 minutes. Stir in the red pepper and simmer for another 10 minutes until the dal is soft and fully cooked. Remove from heat and stir in the salt. Heat the oil or ghee in a small saucepan or frying pan over medium heat. When hot, add the cumin seeds, dried chilies and ginger. Stir and fry for a few minutes. Toss in the asafetida, quickly stir, and immediately pour into the soup. Cover and let sit for 5 minutes or longer to allow the seasonings to soak into the dal. Serve hot, garnished with fresh chopped parsley if desired. Makes 6 to 8 servings

This is my contribution to No Croutons Required, a monthly event showcasing vegetarian soups and salads, alternately hosted by Jacqueline of Tinned Tomatoes and myself. I am hosting this month.

Other soups to enjoy from Lisa's Vegetarian Kitchen:
Fennel-Flavored Urad Dal Soup (Sada Urad Dal)
Black-Eyed Peas in an Indian Curried Soup
Cranberry Wild Rice Soup
Curried Indian Vegetable Soup

Urad and Toor Dal with Fresh Fenugreek

Sometimes a gentle Indian meal with split dal is just the thing I crave. I adore the creamy texture and mellow yet unique flavor of urad dal mixed with toor dal and smoky, aromatic spices. Fresh fenugreek is a must in this dish and it was a delight to find some at my local Indian grocery store. It imparts a slight bitterness and pepperiness but a highly pleasing and subdued contrast to the tomato and spice components of the dal. I served it with hot white basmati rice, but it certainly would go well with naan or any other Indian flat bread and a side vegetable dish to complete the meal.

I'm reposting this recipe from the archives with some updated photos and revisions.

Urad and Toor Dal with Fresh Fenugreek

Recipe by Lisa Turner Cuisine: Indian First published on April 23, 2010 Simple dal and tomato curry seasoned with fresh peppery fenugreek leaves Print this recipe Ingredients: 2/3 cup skinless split urad dal, rinsed 1/3 cup toor dal, rinsed 1 2/3 cups water 1 teaspoon turmeric 1 cup fresh fenugreek leaves, chopped 2 teaspoons coconut oil, sesame oil or ghee 1-inch piece ginger, finely chopped 3 green chilies, seeded and finely chopped 2 large tomatoes, finely chopped 1 to 2 teaspoons sea salt, or to taste Tempering: 1 tablespoon coconut oil, sesame oil or ghee 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1/2 teaspoon asafetida 1/2 teaspoon chili powder 1/2 teaspoon amchoor powder (optional) Instructions: Soak the urad dal and toor dal in enough water to cover for at least 1 hour. Drain, transfer to a medium saucepan, and add 1 2/3 cups of water and the turmeric. Bring to boil, reduce the heat to low, cover, and simmer until the dals are soft, stirring occasionally to ensure the water does not boil away, about 30 to 40 minutes. Add the fenugreek leaves to the pot and stir. Heat the oil or ghee in a frying pan over medium heat. When hot, toss in the ginger and chilies and stir for a few minutes. Add the tomato and salt to the pan and cook until the tomato begins to soften and thicken. Add the tomato to the dals, bring to a boil again, reduce the heat to low, and simmer for another 5 to 10 minutes, whisking occasionally. Turn off the heat. For the tempering, wipe the frying pan down and heat the oil or ghee over medium heat. When hot, add the mustard seeds, cumin seeds and fenugreek seeds. Stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the asafetida, chili powder and amchoor if using, stir a few times, and then immediately pour into the dal. Stir once and cover immediately. Let stand for 5 minutes to let the smoky flavor of the tempering diffuse into the dal. Stir well to combine and serve hot. Makes 4 to 6 servings

More urad dal recipes from Lisa's Vegetarian Kitchen:
Urad Dal with Tomatoes
Fennel Flavoured Ural Dal Soup
Urad Dal with Tomatoes, Spices and Coconut

Audio Accompaniment: Arc of Passion by Steve Roach

Drumstick Sambar with Seared Eggplant

When I first began cooking Indian food, most of my dishes were inspired from classic north Indian cuisine. As I became more comfortable with spicing and my curiosity expanded, southern Indian creations soon became a passion. Sambars are a signature part of south Indian eating, typically serving as the first course of the meal along with rice, followed up by a brothy rasam and other vegetables dishes, such as poriyals. These thick soup-like creations can be made with any number of vegetables and are typically served with rice and other accompaniments. But sambars are substantial enough to serve as the main course of a meal, especially when served with rice and some Indian flat breads.

Drumstick features in this sambar. This is only the second time I have cooked with this vegetable — the first time it starred in a vegetable coconut sambar, but I'm already a fan. A long thin green pod, they are commonly used in Indian cuisine, often featuring in sambars as they do here.

The flavor and texture of drumsticks is quite unique. If possible, it is best to find immature drumsticks as they tend to be even woodier and more fibrous the older they are. As it is, most of the skin is removed before cooking and they are sliced into pieces before cooking as it is the soft pulpy interior that makes the vegetable so enjoyable to eat. They're also highly nourishing as sources of calcium, iron, phosphorus and vitamins and used to be used to treat malnutrition in Asia.

Drumsticks can be found at Asian and Indian grocery stores. Look for the smoothest pods you can find. If you can't find drumsticks you can use any vegetable that you have on hand, such as carrots, green beans, radish, asparagus or sweet potato. This dish would still be delicious, but I would highly recommend the seared eggplant even if not using drumstick. It adds a unique final lovely texture and touch.

You can also easily find prepared sambar powders at Indian grocers, but it's easy to make at home too.

Drumstick Sambar with Seared Eggplant

Recipe by Lisa Turner Cuisine: South Indian Published on January 12, 2015 Thick, hearty and spicy south Indian toor dal curry with drumsticks and fried eggplant Print this recipe Dal: 1 cup toor dal 3 tablespoons tamarind pulp 1 1/4 cups hot water 2 teaspoons sambar powder 1/2 teaspoon turmeric 1/2 teaspoon paprika or cayenne 2 medium shallots, finely chopped 2 medium tomatoes, finely chopped 1 cup water 2 to 3 drumsticks, outer layer scraped and cut into 1-inch pieces Tempering: 2 small eggplants 2 tablespoons coconut oil or other oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds small handful of dried curry leaves 2 teaspoons dried fenugreek leaves (methi) 1/4 teaspoon asafetida 2 to 3 red or green chilies, seeded and minced 1-inch piece ginger, minced or grated 2 tablespoons dried coconut (optional) 1 to 2 tablespoons fresh lemon juice sea salt to taste fresh chopped cilantro for garnish Instructions: Thoroughly rinse the toor dal. Transfer to a medium bowl, cover with cold water, and let soak for 1 to 2 hours. Meanwhile, soak the tamarind pulp with 1 1/4 cups of hot water for 30 to 40 minutes. Strain the tamarind liquid into a bowl, squeezing out as much liquid from the pulp as possible. Discard the pulp and set the liquid aside. Drain the toor dal and transfer to a large saucepan along with the tamarind liquid, sambar powder, turmeric, paprika or cayenne, shallot, tomato and 1 cup of water. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally. Add the drumstick and simmer for another 20 minutes, stirring occasionally and adding more water as needed. Cook until the dals are soft and the drumstick is tender. Meanwhile, cut the eggplant into 1/4-inch thick rounds or half rounds depending on the size of the eggplant. Lightly salt and set aside for 15 minutes to firm up slightly. For the tempering, heat the oil in a large frying pan over medium heat. When hot, add the mustard seeds, cumin seeds and fenugreek seeds. Stir and fry until the mustard seeds turn grey and begin to splutter and pop. Add the curry leaves and fenugreek leaves to the pan, stir a few times, and then add the asafetida, chilies and ginger. Stir for a minute and then add the eggplant slices. Fry the eggplant until golden on both sides, stirring occasionally. Transfer the eggplant mixture, along with the coconut if using, into the cooked dal and stir well to combine. Simmer for another few minutes to blend the flavors, then stir in the lemon juice and salt and serve hot garnished with fresh chopped cilantro alongside a bed of fresh cooked basmati rice. Makes 4 servings

Other sambar recipes from Lisa's Vegetarian Kitchen to savor:
Butternut Squash Sambar
Tamarind Sambar
Black-Eyed Pea and Mung Bean Sambar
Bitter Melon (Bitter Gourd) Sambar

On the top of the reading stack: browsing the shelves

Audio Accompaniment: sweet silence

Simple Lemon Urad Dal

As much as I enjoy cooking, there are days when I want a meal to come together with little fuss. Dal soups and curries are always a fine choice. Nourishing and warming, oftentimes such easy preparations are the ultimate comfort food. Soothing and modestly spiced with a lemony undertone, this creamy urad dal pairs well with basmati rice. To dress the meal up a bit more, consider serving the dal with cracked black pepper rice.

Any dal could be used in place of the urad dal, such as chana, toor or mung dal. Each dal is distinctive and will change the texture and flavor of any dal dish made, so experimenting with various lentils from the pantry will result in a different taste experience each time. Though I cook with toor dal more often, I used urad dal because of the unique and creamy texture it imparts to curries and soups. In its split and skinless form, it is a rather mild dal that works well with Indian flavors.

Simple Lemon Urad Dal

Recipe by Lisa Turner Cuisine: Indian Published on December 17, 2014 Simple, creamy and comforting golden Indian dal curry with lemon, tomato and spices Print this recipe Dal: 1 cup skinned split urad dal 2 1/2 cups water 1/2 teaspoon turmeric 1 medium tomato, diced juice from 1 small lemon (2 tablespoons) sea salt to taste Tarka (tempering): 1 tablespoon oil 1/2 teaspoon brown mustard seeds 1 teaspoon cumin seeds small handful of dried curry leaves, crumbled 2 green chilies, seeded and minced 1/4 teaspoon asafetida Instructions: Rinse the urad dal well. Bring the water and turmeric to a boil in a large saucepan. Stir in the urad dal, bring to a boil again, reduce the heat to low, and cover. Simmer for 30 minutes. Stir in the tomato and simmer for another 40 to 60 minutes, until the dal is soft and begins to break apart. Whisk in the lemon juice and salt and simmer, uncovered, for another few minutes. Remove from the heat. To make the tarka, heat the oil in a small skillet or saucepan over medium-high heat. When hot, add the mustard and cumin seeds to the pan. Stir and fry until the mustard seeds turn grey and begin to splutter and pop. Add the curry leaves, chilies and asafetida. Stir a few times and then pour the contents into the cooked dal. Cover the dal with the lid and let sit for 5 minutes. Stir and serve with rice and/or bread. Makes 4 servings

More urad dal recipes from Lisa's Kitchen to try:
Urad Dal with Toor Dal and Spinach and Parsley
Urad Dal with Spices
Mung Bean and Urad Dal Curry
Fennel-Flavored Urad Dal Soup

On the top of the reading stack: various printouts

Audio Accompaniment: Pete Namlook

Vegetable Coconut Sambar

Spicy sambars are generally the first course of traditional South Indian meals, followed up by brothy and lighter rasams and other vegetable dishes, such as poriyals. These thick soup-like creations can be made up of pretty much any vegetables you have on hand and are typically served with rice and other accompaniments. A typical base for sambars is tamarind, dal and yogurt. They are substantial enough to serve as the main course of the meal, as I did with this one with some rice on the side and some Indian flat breads.

Here, an easy paste is prepared for inclusion, and the base is one of toor dal and tamarind, with eggplant, pepper, potato and drumstick as the starring vegetables. I think this must be my first time cooking with drumstick. It is easily found at Asian and Indian grocery stores. Long and skinny, it is somewhat squash like and a popular addition to curries, dal dishes and soups. It comes from the Moringa tree. In addition to the immature seed pods, which are known as the drumsticks themselves, the leaves, mature seeds and even the roots are edible.

The texture of the drumstick adds a nice contrast to the softer eggplant and potato as the outside of the drumstick stays rather firm during the cooking process. This is fiery version of sambar with toor dal, coconut, slightly bitter fenugreek and sweet tamarind. I would suggest it is best served with a hot bed of fresh cooked white rice to cut some of the heat, pappadums as an appetizer, and some Indian flat bread if you are serving as a main meal.

Vegetable Coconut Sambar

Recipe by Lisa Turner Adapted from Dakshin: Vegetarian Cuisine from South India Cuisine: South Indian Published on November 7, 2014 Simple, thick and creamy vegetable and toor dal curry with coconut, eggplant, fresh drumstick and peppers seasoned with the classic tangy and spicy flavors of south Indian cooking Print this recipe Paste: 2 teaspoons sesame or other oil 1/2 teaspoon fenugreek seeds 4 to 6 fresh red cayenne peppers, seeded and chopped 1/2 teaspoon asafetida 1 teaspoon cumin seeds 3 tablespoons coriander seeds 2 tablespoons chana dal, rinsed 5 tablespoons unsweetened dried shredded coconut 1/4 cup water Tempering: 2 tablespoons coconut oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 dried whole red chili, broken into bits small handful of dried curry leaves Sambar: 2/3 cup toor dal, rinsed 2 1/2 cups water 1/4 cup tamarind pulp 1 1/2 cups hot water 3 to 4 shallots, minced 1 small eggplant, diced 2 red bell peppers, seeded and chopped 1 drumstick, sliced 1 small potato, peeled and diced 1/2 teaspoon turmeric sea salt to taste handful of fresh chopped cilantro Instructions: To make the paste, heat the oil in frying pan over medium heat. When hot, add the fenugreek seeds, cayenne peppers, asafetida, cumin seeds, coriander seeds and chana dal. Stir and fry for a few minutes until the seeds have darkened a few shades. Remove from heat and transfer the mixture to a food processor or blender along with the coconut and 1/4 cup water. Blend into a paste, adding just a bit more water if necessary. Set aside. In a medium saucepan, combine the toor dal and 2 1/2 cups water. Bring to a boil, cover, reduce the heat to medium-low, and simmer gently for 1 hour until the dal is very soft. Stir occasionally. Do not drain. Meanwhile, soak the tamarind pulp in 1 1/2 cups hot water for 30 minutes. Strain the tamarind liquid into a bowl, squeezing out as much liquid from the pulp as possible. Discard the pulp and set the liquid aside. Heat the coconut oil in a large saucepan over medium heat. When hot, add the mustard seeds, cumin seeds, fenugreek seeds, chili and curry leaves. Stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop. Add the shallot and stir for another 2 minutes. Add the vegetables, tamarind juice and salt to taste. Cover and simmer for 10 minutes until the vegetables are tender. Stir in the cooked toor dal and the paste and simmer for another 5 minutes. Add 1/4 to 1/2 cup water if the sambar is too dry. Stir in the fresh cilantro or use as a garnish. Makes 4 servings

More delicious sambars from Lisa's Vegetarian Kitchen:
Butternut Squash Sambar
Black-Eyed Pea and Mung Bean Sambar
Bitter Melon (Bitter Gourd) Sambar
Tamarind Sambar

On the top of the reading stack: the newspaper

Audio Accompaniment: morning silence

Sindhi Curried Spinach and Vegetables

I adore spinach and this lusciously creamed green dish turned out to be a incredibly versatile one. Similar to the North Indian malai sak I made several years ago, this dish from the Sindh region of Pakistan is much heartier with more vegetables — potatoes, carrots, eggplant and peppers — as well as a more complex flavor. I put together this tasty curry to go along with coconut rice, but as I had lots left over, I served it the next day with scrambled eggs and later on as a chutney with samosas. This dish is perhaps not particularly photogenic, but I assure you, it's fabulous, especially considering the multiple ways you can serve this spicy vegetable-packed curry.

Sindhi Curried Spinach

Recipe by Lisa Turner Cuisine: Pakistani Published on September 25, 2014 Spiced and creamed Sindhi spinach curry loaded with vegetables — delicious served as a vegetable side dish, spooned on rice or eggs, or as a thick savory chutney Print this recipe Ingredients: 1 cup channa dal 1 tablespoon coconut oil or sesame oil 1 1/2 teaspoons cumin seeds 1 small red onion, diced 2 to 3 green chilies, seeded and finely chopped 1-inch piece fresh ginger, finely chopped 1 teaspoon turmeric 2 teaspoons ground coriander 1 teaspoon Kashmiri chili powder 1 teaspoon paprika 1/2 teaspoon amchoor powder 1/4 to 1/2 teaspoon asafetida 1 green bell pepper, seeded and chopped 1 small eggplant, sliced handful of green beans, trimmed and chopped 1 medium carrot, scrubbed and chopped 1 medium potato, scrubbed and cubed 2 medium tomatoes, finely chopped 1 lb (450 g) spinach, trimmed and roughly chopped 1/4 cup tamarind paste 1/2 cup fresh chopped dill (or 2 tablespoons dried) 3 tablespoons dried fenugreek leaves (methi), crumbled 2 teaspoons sea salt Instructions: Rinse the channa dal well under running water. Soak with enough water to cover for 1 hour. Drain, rinse, and set aside. Heat the oil in a large saucepan over medium heat. When hot, toss in the cumin seeds and stir for 1 minute. Add the onion and sauté for 5 minutes. Add the chilies and ginger, stir for another few minutes, then add the turmeric, coriander, chili powder, paprika, amchoor and asafetida, and stir for another minute. Add the green pepper, eggplant, green beans, carrot, potato, tomatoes and half of the spinach, a few handfuls at a time. Stir often for a few minutes. Then add 1 1/2 cups of water along with the channa dal. Bring to a boil, reduce the heat to low, cover, and simmer until the dal and vegetables are tender. Stir in the tamarind to combine and then add the remaining spinach, a few handfuls at a time, along with dill, fenugreek and salt. Simmer uncovered for another 10 to 15 minutes until the curry has thickened. Partially purée the mixture with an immersion blender and serve hot. Makes 6 to 8 servings

Other dishes featuring spinach to try from my kitchen:
Aloo Palak Paneer Pie
Chana Saag (Chickpea and Spinach Curry)
Saag Aloo (Spinach and Potato Curry)
Saag Paneer (Palak Paneer)

On the top of the reading stack: stories by Kafka

Audio Accompaniment: Daughter

Curried Lentil Vegetable Soup with Roasted Chickpeas

Legumes appear on my menu pretty much everyday and chickpeas usually make their appearance at least once a week in some shape or form. Since this has been a rather cool summer, I decided to feature them in a stunning soup. Roasted chickpeas I've always enjoyed but I've yet to share a recipe with my readers in this space. Here they are roasted with spices and then featured as a topping for a nourishing lentil and vegetable soup with creamy coconut milk.

The list of ingredients might seem long, but the process is really quite straightforward. The soup can be served without the roasted chickpeas with ideal results, but the addition of the lightly browned and slightly crunchy peas really elevate this spicy soup into something extra special. It's well worth the effort and won't fail to delight the taste buds and impress your family and friends.

The spicy chickpeas are so good they can be eaten as a snack or as a topping for any number of dishes including other soups and curries, salads and vegetable dishes, and even as a nacho topping. Consider stirring some into some rice to dress it up. The possibilities are really as endless as the imagination of the cook.

Cut down on the quantity of spices if you prefer less heat.

Curried Lentil Soup with Roasted Chickpeas

Recipe by Lisa Turner Cuisine: Indian Published on August 18, 2014 Creamy and zesty red lentil soup with spices and vegetables garnished with lightly roasted and spiced chickpeas Print this recipe Chickpeas: 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1 tablespoon olive or sesame oil 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1/2 teaspoon ground mustard powder juice from 1 small lemon (2 tablespoons) 1 teaspoon sea salt Curry: 2 tablespoons olive or sesame oil 1 medium onion, diced 2 large carrots, diced 4 stalks celery, diced 2 cloves garlic, minced or crushed 3 green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons paprika 2 teaspoons garam masala 1 teaspoon turmeric 2 large tomatoes, finely chopped 1 cup red lentils, well rinsed 1 1/2 cups vegetable stock or water 14 oz (400 mL) can coconut milk 2 teaspoons tamari sauce 2 teaspoons nutritional yeast (optional) juice from 1 lime (2 tablespoons) 1 teaspoon sea salt, or to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer until tender — about 1 hour. Meanwhile, preheat an oven to 425°. Drain the chickpeas and transfer to a medium bowl. Toss with the oil, cumin, coriander, paprika, mustard powder, lemon juice and salt. Transfer to a baking sheet and roast in the preheated oven for 15 minutes until lightly browned, stirring every 5 minutes. Remove from heat and set aside. To make the curry, heat the oil in a large saucepan over medium heat. When hot, add the onion, carrots and celery, and sauté until tender, about 10 to 12 minutes. Stir in the garlic, chilies and ginger, and stir for another few minutes to soften. Toss in the spices and stir for another minute. Add the tomatoes and lentils and pour in the vegetable stock or water and coconut milk. Bring to a boil, reduce the heat to low, and simmer until the lentils are tender and the soup has thickened. Stir in the tamari, nutritional yeast if using, lime juice and salt to taste. Simmer for another few minutes. Serve hot and garnish each portion with the roasted chickpeas. Makes 6 servings

More lentil dishes you are sure to enjoy from Lisa's Kitchen:
Barley and Lentil Herbed Salad
French Lentil Salad with Sweet Corn and Tomato
Mesopotamian Barley, Chickpea, Lentil, Tahini Soup
Lentil Dumplings Simmered in a Sweet Tamarind Sauce

On the top of the reading stack: finishing up Midnight's Children by Salman Rusdie

Audio Accompaniment: Superpitcher - Delta 'Kompakt Total 14' Album

Mung Bean and Urad Dal Curry

Despite the length of the ingredient list here, this dish is really easy to make and very nourishing too. Most well stocked kitchens presided over by cooks that enjoy Indian cooking will likely have everything on hand needed to prepare this curry. I recommend serving this with some hot fresh cooked white rice and a flat bread along with your favorite chutney and some homemade pickles. Shhhhh, your family won't know how little time this meal took when they taste just how good it is and will thank you for your hard efforts in the kitchen.

Mung Bean and Urad Dal Curry

Recipe by Lisa Turner Cuisine: Indian Published on March 3, 2014 Simple, creamy and flavorful spiced mung bean and split urad dal curry Print this recipe Ingredients: 3/4 cup dried whole mung beans 1/4 cup skinned split urad dal Paste: 1 small onion, chopped 1-inch piece fresh ginger, chopped 2 to 4 fresh green chilies, seeded and chopped Tempering: 2 to 3 teaspoons ghee, butter or oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 1/2 teaspoons ground coriander 1 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon mustard powder 1/4 teaspoon cayenne a few pinches of asafetida 4 to 6 green cardamon pods generous handful of dried curry leaves 2 dried whole red chilies, broken into pieces 1 small firm tomato, finely chopped 1 1/2 teaspoons sea salt Finish: juice from 1 small lemon (2 tablespoons) small handful of fresh parsley or cilantro, chopped Instructions: Thoroughly rinse the mung beans and urad dal and soak for at least 5 hours in several inches of water. Drain and rinse, then transfer to a medium and add 3 cups of fresh water. Bring to a boil, reduce heat to medium-low, cover, and cook until most of the water has evaporated — about 40 minutes. The beans should be tender but not broken up. Meanwhile, combine the onion, ginger and fresh green chilies in a food processor and pulse until well blended. When the beans are finished cooking, heat the ghee, butter or oil in a frying pan over medium heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop. Now add the onion-ginger-chili paste to the pan and cook, stirring frequently, for 5 minutes. Now add the remaining spices, curry leaves, cardamon pods and dried red chilies. Stir for 1 minute, then add the tomato and salt. Cook, stirring frequently, for 5 minutes or until the mixture begins to thicken. Transfer this mixture to the cooked beans and add more water if necessary to achieve your desired consistency. Simmer for another 5 minutes or so, stir in the lemon juice, and let stand for 5 minutes before serving. Serve hot, garnished with fresh chopped parsley or cilantro. Makes 4 to 6 servings

More mung bean dishes you are sure to enjoy from my vegetarian kitchen:
Mung Bean Paneer
Indian Sour Mung Bean Soup
Mung Bean and Coconut Milk Soup
Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

On the top of the reading stack: various cookbooks have arrived

Audio Accompaniment: Bach