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!!


Please follow and like us:


In association with Naturanna Organic Foods  https://www.facebook.com/Naturanna-841722299199211/

Recipe type: Dips
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 2
Ingredients used in this recipe are all from Naturanna Organic Foods.
  • 2 Organic Avocado
  • ½ Onion chopped(optional)
  • 2 Tomatoes deseeded
  • 1 Garlic pressed
  • 2 teaspoon Lemon Juice
  • ¼th teaspoon Black Pepper
  • ½ teaspoon roasted Cumin powder
  • ½ cup Cilantro Puree
  • 1 Green Chilly (optional)
  • 1 Jalapeno deseeded
  • 1 teaspoon Extra Virgin Olive Oil
  • Salt to taste.
  1. The initial step to make the perfect guacamole recipe, is to pick the right avocado which can be easily scooped with spoon and can be mashed too.
  2. Take a medium glass bowl, scoop out the flesh of avocado and mash it well. Chop jalapeno and tomatoes.
  3. Add lemon juice, garlic, black pepper, cumin powder, green chilli, salt, cilantro puree, jalapeno and tomatoes.
  4. Mix all the ingredients and add oil. Check the salt seasoning.
  5. Serve with a platter full of Dorrito chips and Guacamole.


Please follow and like us:

Roasted Tomato And Mozzarella Caprese Salad With Basil Balsamic Vinegar Recipe

Roasted Tomato And Mozzarella Caprese Salad With Basil Balsamic Vinegar Recipe
Recipe type: Salad
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
Caprese is a word refers anything that imitates the style of an Italian island, Capri close to Naples. Italians are passionate for using tomatoes and all kind of cheese in their meals.This recipe is an absolute example, since their breakfast too is totally inspired similar with these ingredients with blended special herbs and vinegar for ultimate health and protein balance.Try this traditional Italian salad recipe at home, you will be amazed how easy it is to make and believe, taste rules till the end.
  • 6 Tomatoes
  • 100 grams Mozzarella cheese
  • 10 Basil leaves , chopped
  • 1 sprig Rosemary
  • 5 cloves Garlic
  • ½ teaspoon Lemon juice
  • ½ teaspoon Black pepper powder
  • 1 teaspoon Paprika powder
  • 2 Tablespoon Balsamic Vinegar
  • 2 teaspoon Extra Virgin Olive Oil
  • Sea salt , to taste
  1. To begin making the Roasted Tomato And Mozzarella Caprese Salad With Basil Balsamic Vinegar recipe, at the very beginning marinate the tomato halves in ½ teaspoon of oil, salt, pepper, paprika, brown sugar, basil and lemon juice for 10 minutes.
  2. Cut the cheese into 5 thick slices. Meanwhile heat oil in a roasted pan and add garlic, fry for a minute.
  3. Arrange the tomatoes in circles on the pan, insert cheese slices in between tomatoes with gaps, lay the rosemary sprig on top.
  4. Drizzle balsamic vinegar. Cook till the cheese melts and tomatoes are done for about 8 minutes approximately.
  5. Check for salt and pepper seasoning. Serve hot on plate.
  6. Serve Roasted Tomato And Mozzarella Caprese Salad With Basil Balsamic Vinegar along with French Onion Soup for weekday dinner.
  7. Published in Salads


Please follow and like us: