Red Lentil Dal

dried_red_lentil1

This is a fabulous version of dal. The original recipe used yellow split peas but I have red lentils, so that’s what I used. And, I used my pressure cooker, because it makes cooking beans so quick and easy.

I don’t usually chop onions using a food processor, but in this recipe, it works perfectly. You don’t need a nice looking dice. The onions cook long enough that they will melt right into the lentils.

You can serve this as a side dish or as a main dish. It’s great over brown rice. Or white rice- but I love the chewiness of brown rice with the mushy lentils.

Red Lentil Dal
(serves 6-8)

1 cup red lentils, rinsed
3 cups water
1 can diced tomatoes with green chiles (such as Rotel™ brand)
1/4 cup vegetable oil
1/2 teaspoon whole cumin seeds
1 onion, chopped finely
5 large cloves garlic, thinly sliced
1 teaspoon ground coriander
3/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/4 cup minced cilantro (fresh or frozen)
1 Tablespoon butter
1/2-1 teaspoon kosher salt

Cover the lentils in cold water and soak for an hour. Drain the lentils, rinse again, and place in the pressure cooker. Add 3 cups of water and the diced tomatoes (no need to drain them). Lock the lid in place, bring to pressure, and cook at high pressure for 15 minutes. [If you don’t have a pressure cooker, you can cook them on the stove for 45-60 minutes, until they are quite soft.]

While the lentils are cooking, heat up the oil in a skillet over high heat. Add the cumin seeds and cook them until they begin to brown, about a minute. Reduce the heat to medium, and add the onions and garlic. Cook until they are a nice toasty brown. This will take a while, about the amount of time it takes to cook the lentils in a pressure cooker. Add the coriander, turmeric, and cayenne. Stir to combine the spices with the onions. Remove from heat.

When the lentils are done, release the pressure and remove the lid. Add the onions, minced cilantro, butter, and salt. Stir to combine and melt the butter. Serve as a side dish or over rice as a vegetarian main dish.

Adapted from a recipe for “Everyday Yellow Dal” in 5 Spices, 50 Dishes by Ruta Kahate, Chronicle Books, 2007.

Photo: By Mytinytank (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)%5D, via Wikimedia Commons

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Corned Beef and Cabbage Shepherd’s Pie

Here’s a recipe I created for a St. Patrick’s Day cooking class. Nope, nothing traditional about this. But, it sure is tasty! Get your corned beef in the deli – you can buy a small amount of it and it’s already cooked. Or, if you cook a whole corned beef for St. Patty’s Day, you can reserve a little bit for this recipe. It’s a good way to stretch a small amount of leftover meat into a hearty meal.

St. Patrick’s Day Shepherd’s Pie
(serves 6)

non-stick cooking spray
1 pound carrots chopped
1 cup chicken broth, preferably unsalted or low-sodium
¼ medium head of cabbage, cored and chopped (about ¾ pound)
1 cup frozen green peas, thawed
1 cup frozen pearl onions, thawed
7 oz. corned beef, chopped
2 Tablespoons oil
2 Tablespoons flour
½ teaspoon dried thyme
¼ teaspoon black pepper
1 ½ pounds russet potatoes, peeled and cut into chunks
¼ cup milk
2 Tablespoon butter
½ teaspoon salt
¼ teaspoon black pepper
½ cup shredded cheddar cheese

Preheat oven to 400° F. Spray an 11x7x2″ baking dish with cooking spray.

Place the carrots and chicken broth in a 3-4 quart saucepan. Bring to a boil, reduce to a simmer, and cook until carrots tender, about 15 minutes. Place the cabbage, peas, and pearl onions in a large bowl. Start the potatoes cooking in a large pot of water.

When the carrots are done, pour them and the cooking liquid over the other vegetables.Place the saucepan back over medium heat. Add the oil. Sprinkle in the flour and mix with oil. Cook for about 5 minutes, then add the vegetables, all the liquid in the bowl, corned beef, thyme, and 1/4 teaspoon black pepper. Mix to combine and pour into baking dish.

When the potatoes are tender (about 15 minutes), drain them, and put back in the pot. Add milk, butter, salt, and pepper. Mash until fairly smooth. Spread on top of filling. Bake for 25 minutes. Sprinkle on shredded cheese and bake until cheese has melted.

Homestyle Oven Chili with Cornbread Topping

Some stick-to-your-ribs winter food made easy. You can make this without the cornbread topping if you like. Serve it with rice.

Homestyle Oven Chili with Cornbread Topping
(serves 6)

1 recipe of School of Eating Good Cornbread
1 ½ pounds lean ground beef
½ medium onion, minced
3 large cloves garlic, minced
2 Tablespoons chili powder
2 teaspoons ground cumin
¾ teaspoon dried oregano
1 Tablespoon dry mustard
⅛ to ¼ teaspoon cayenne
1 ½ teaspoons salt
1 15-oz. can white beans, rinsed and drained
1 15-oz. can red kidney beans, rinsed and drained
1 8-oz. can tomato sauce
1 cup diced tomatoes (either fresh or canned)

Preheat oven to 350°F.

Prepare Cornbread. Set aside while you prepare the chili.

Heat a large ovenproof skillet or Dutch oven over medium-high heat. Cook ground beef, onions, and garlic, stirring often and scraping from bottom of the pan, until meat is no longer pink. Lower heat to medium. Spoon off all but 1 Tablespoon fat. Sprinkle with chili powder, cumin, oregano, dry mustard, cayenne, and salt. Cook, stirring constantly to prevent burning, for 2 minutes. Add beans, tomato sauce, and tomatoes. Stir to combine. Bring to a boil. Remove from heat. Pour the cornbread batter over the chili, smoothing to cover chili evenly. Place in the oven and bake until cornbread is done, 25-30 minutes. The cornbread will be nicely browned and a toothpick stuck in the cornbread will come out clean. Serve hot.