Dahl and Quinoa Pilaf

Dahl

This is my simple version. It’s not very traditional and I know you’re meant to fry the spices at the end and chuck them in then. The end secret ingredients too were instructed to me by Jan at Maggy’s catering here in Hamilton. It gives it the edge (corrected we like to say). Thanks Jan and thanks India. We love you Dahl.


Ingredients:

Onion
Split Red Lentils
Ground spices of Coriander, Cummin, Tumeric and Chilli
Canned chopped tomatoes
Water
Salt

Balsamic Vinegar
Brown Sugar
Lemon juice

Method:

Soften/fry gently the onion (at least one, depending on desire and numbers) in enough oil to cover the bottom of your saucepan. Add the lentils (one cup per 2 – 3 people) and stir. Add the spices (at least 1 – 2 tsps of each, less of chilli) stir-fry for a minute or two to well coated and integrated. Add the tomatoes and enough water to at least cover the lentils. Cook gently. The lentils will absorb the water and you may need to add more water to get the desired consistency.

‘Correct’ the dish with a slosh of balsamic, a large pinch of sugar and the juice of one or two lemons. Salt of course to taste.

You could include garlic, fry more spices at the end to add more flavour, add finely chopped carrot (to make the dish go further and to add to it, which I often do) or even chopped red pepper or other.

Serve with Rice (for a complete protein balanced meal) and/or home baked bread and butter and a large green salad (Have it on toast the next morning for breakfast, Kiwi styles).

Quinoa Pliaf with citrus and almonds.

Actually from an odd wholefood/vegetarian recipe book of mine from the past (where is it now, I don’t know) and it was a Brown and Wild Rice pilaf, which you could use instead (but we know how amazing Quinoa is with its complete protein and all, maybe use both). Also it does have mint in it which can be really distinct in its flavouring if you like.

Ingredients:

Quinoa
Almonds (roasted, slivered or chopped)
Currents (or raisins)
Parsley (and/or coriander)
Mint

Dressing:
Oil
Fish sauce
Tamari
Garlic
Lemon or lime juice
Orange juice and rind
Brown sugar
Salt

I think I’m missing a few things in the dressing, which is the vital part, but it looks good - you want the balance between salt, citrus and sweet. Basically cook the quinoa till done (like open lidded cooking of brown rice) and then spread out on a tray/pan to cool. Prepare the dressing by adding mostly oil, jus a splash of fish sauce and tamari (1 – 2 tbsp), 1 – 2 cloves of finely minced raw garlic. The orange and mint go well together, so get as much orange as you can in there. Sugar and salt to taste.

Stir everything in together. Parsley/mint chopped as you like it.
Let the dressing absorb in well before serving, the dish can be nice and moist and since the quinoa or rice will be cooled down a bit wont be too gluggy especially if you fluff up and stir well. It’s even more delicious the next day, if you can keep it long enough.