Saturday 26 September 2015

Spinach masoor dal (red lentils)

Split masoor dal or red lentils cook very quickly, which makes them perfect for a quick fix simple meal. On days when I have a little more time on my hands, I make tarka dal (sliced onion and tomato, sautéed in oil or ghee along with a mix of spices and then added to the dal) or my favorite, spinach dal.


1 cup split red lentils (masoor dal)
2 handfuls of spinach, chopped
1 onion, finely chopped
1 tomato, chopped
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp finely chopped ginger
2 cloves garlic, sliced
2 green chillies, slit
1/2 tsp red chilli powder (optional)
Pinch of asafoetida
2 tbsp coriander leaves, chopped
2  tbsp oil
Salt to taste


I cooked the dal in a pressure cooker as it is much quicker. If cooking in a pot, it would be a good idea to soak the lentils in water for around 30 minutes. Cook the soaked lentils in 2 cups of water, on a low heat, for about 20 minutes or until soft and mushy. 

Heat the oil in a pan. Add the cumin seeds and let them sputter. Reduce the heat, add the green chillies and fry for 30 seconds. Add the ginger and garlic and fry for a minute. Add in the chopped onions, add some salt and cook for 4-5 minutes or until the onion is soft.

Once the onion is cooked, add the turmeric, asafoetida, red chilli powder, tomato and the chopped coriander and cook for 3-4 minutes. Add the spinach and cover and cook for 4-5 minutes. 

Add about 1 cup of water (or as required) to the spinach mix. Once the water starts to boil, add the cooked dal, add salt (as required) and simmer for 5-7 minutes.

Serve. I personally love to have the dal with some rice. You could also have it with Roti , Chapati  or Naan.


Wednesday 2 September 2015

Tagliatelle in Avocado Sauce

I love such recipes - you have to put very minimal effort and yet the outcome is super delicious.  The sauce for the pasta, as you might have guessed, is made from avocados, blended in with some garlic, basil, lime and olive oil to form a rich and creamy sauce. 

Serves 2-3


200 gms Tagliatelle or any pasta of your choice
2 ripe Avocados, peeled and de-seeded
3 garlic cloves, crushed
3 tbsp extra virgin olive oil
Juice of half a lime
1/4 tsp paprika or red chilli powder (optional)
1/2 cup fresh basil leaves
Handful of cherry tomatoes, halved
Salt and pepper for seasoning
Some dried parsley and Parmesan for garnish


Boil the pasta in some salted water for 10 minutes or as per packet instructions.

In a food processor, add the avocados, crushed garlic, lime juice, paprika and basil leaves. Season with salt and pepper. While the food processor is on, pour in the extra virgin olive oil. Blend until it all comes together.

Once the pasta is cooked, drain and put back in the pot on very low heat. Add the avocado sauce and toss gently. Throw in the cherry tomatoes and give it a final toss.

Garnish with some dried parsley and serve with some grated Parmesan. 

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