Homemade Chana Dhal & Chinese Spinach

In project collaboration with  Food Around The World Project

Homemade Chana Dhal & Chinese Spinach
Recipe type: Side Dish
Cuisine: Italian
We love Indian food. At home, it is very unusual if we don’t have Indian food at least once a week. The aromas, the textures, the spicy flavours of this wonderful culture, delight our guests, as well. But, let's talk about the Dhal. Dahl, which is also often spelled daal, and dal, is essentially a thick South-Asian-inspired lentil stew, which is often prepared with ghee or clarified butter. This recipe uses a little sesame oil for depth and flavour instead of ghee, and to make it vegan as well. There are actually a wide range of dahls made from many different types of lentils and other vegetables called "pulses." Dried and split, they are cooked with various different spices, meats, and vegetables. Options include red and yellow lentils, mung beans, lobiya (black-eyed peas), and chickpeas among others. It's easy to modify a dahl to make it mild or spicy, or to create a full dah-based meal, or a side dish. This simple dahl is one of my favourite go-to recipes as it is easy to prepare with pantry staples, and quick to make in one pot. It can also be doubled or tripled when you have a lot of mouths to feed for a large family gathering or a party. It is also a great to-go leftovers lunch that can be served with naan and tea.
  • • 1 tbsp. sesame oil
  • • 1 red onion, finely chopped
  • • 1 garlic clove, crushed
  • • Thumb-sized piece ginger, peeled and finely chopped
  • • 1 red chilli, finely chopped
  • • 1 red tomato, peeled and cut into cubes
  • • 1½ tsps. ground turmeric
  • • 1½ tsps. ground cumin
  • • 1 ½ tsps. Garam Masala
  • • 2 sweet potatoes (about 400g/14oz), cut into even chunks
  • • 250g Chana Dhal
  • • 600ml vegetable stock
  • • 80g of Chinese spinach
  • • 4 spring onions, sliced on the diagonal, to serve
  • • 1 tbsp. ginger, sliced finely, to serve
  • • 1tbsp. green chilli, finely chopped, to serve
  • • ½ small pack of Thai basil, leaves torn, to serve
  • • Cooked rice, as side dish
  • • Sour cream
  1. Heat the oil in a wide-based pan with a tight-fitting lid. Add the onion and cook over a low heat for 10 mins, stirring occasionally, until softened. Add the garlic, ginger, tomato and chilli, cook for 1 min, then add the spices and cook for 1 more min.
  2. Turn up the heat to medium, add the sweet potato and stir everything together, so the potato is coated in the spice mixture. Tip in the dhal, stock and some seasoning. Bring the liquid to the boil, then reduce the heat, cover and cook for 30 mins or until the split chickpeas are tender and the potato is just holding its shape.
  3. Taste and adjust the seasoning, then gently stir in the spinach. Once wilted, top it with the spring onions, chilli, ginger and basil to serve.
  4. Serve with rice and sour cream as you like.
  5. Enjoy!!


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Lemony Steamed Fish In Sichuan And Sriracha Sauce Recipe

Lemony Steamed Fish In Sichuan And Sriracha Sauce Recipe
Recipe type: Dinner
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
A very healthy and simple steamed fish recipe, inspired by Asian cuisine. Here, a whole fish is the main ingredient that is steamed and topped with green Asian spices and sauce in Lemony Steamed Fish In Sichuan And Sriracha Sauce Recipe. I have picked up a fresh local river water fish "Carp" from the market. But you can choose to use your favorite fish like Halibut, Red Snapper, or any fish of Asian origin with fewer bones. This Lemony Steamed Fish recipe is a fine creative side dish with Sichuan And Sriracha Sauce for any party from your kitchen to amaze your guests.
  • 500 grams Fish , whole (carp fish)
  • 2 teaspoon Lemon juice
  • Lemon , slices (few)
  • Black pepper powder , to taste
  • 2 cups Water
  • Salt , to taste
  • 3 teaspoons Ginger , finely sliced
  • 5 Garlic pods
  • 5 Dry red chillies
  • 2 Green Chillies , slit
  • 1 Stalk Lemongrass
  • 3 sprig Spring Onions (Scallion) , chopped
  • Coriander leaves (Dhania) , Few (chopped)
  • 1 teaspoon Fish sauce
  • 3 teaspoons Red Chilli sauce (Sichuan Sauce)
  • 3 teaspoon Sriracha sauce
  • 2 tablespoon Sesame oil
  1. To begin making the Lemony Steamed Fish In Sichuan And Sriracha Sauce, first clean and dry the fish, make few slits and rub salt, pepper and lemon juice to marinate for 15 minutes.
  2. Heat a steamer with enough water adding lemon grass few ginger slices. Once the water boils, place the fish on the steamer rack and cover to steam for at least 15 minutes until fully cooked. Remove and set aside. Check the salt seasoning.
  3. Meanwhile, take a bowl and mix the three sauce, ginger and coriander leaves.
  4. Heat oil in a frying pan and add the garlic, red and green chilies. Stir in the mixed sauces for 1 minute on high heat.
  5. Pick a fine serving platter, place the steamy fish on it and pour the cooked sauce over it so it coats entirely. Garnish with more lemon slices, coriander leaves, and chillies.


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