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It’s no secret that I’m a dal fanatic. Rich in protein, low in fat, and very high in flavor, dal is one of nature’s perfect foods. It’s quick and easy to make and tastes like a dream. I didn’t think it could get any better than this, but Susan proved me wrong with her recipe for Cauliflower Dal with Panch Phoran. I love the way she describes this dish:

Sometimes a recipe comes along that’s so spectacular that you feel compelled to climb your way up to the top of the nearest alp and sing like Julie Andrews, giddy and overflowing with such love for the world that the power of your emotions threatens to send you skidding down the mountain on the backside of your lederhosen.

I can’t say I was singing, exactly, but the dal did make me extremely happy. The secret is in the Bengali spice blend called “panch phoran” (also spelled panch phoron and panch puran).

Panch Phoran is easy enough to make from spices readily available at most grocery stores. Simply mix equal parts of fenugreek, mustard seeds, onion seed, fennel seeds and cumin seeds. Make a big batch because I guarantee you’ll be using it again.

Here is a simplified version of Susan’s recipe. I’ve subbed the cauliflower with spinach and use tinned tomatoes instead of fresh.

Red Lentil Dal with Panch Phoran

Serves 6

250 grams red lentils (masoor dal)
4 cups water
1 teaspoon turmeric
olive oil
1 tablespoon panch phoran
10-20 curry leaves
1 large onion, diced
2 cloves garlic, minced
1 tsp minced ginger
400g tinned diced tomatoes
pinch of chili flakes (optional)
salt to taste
1 cup chopped spinach

Combine the red lentils, water and turmeric in a pot. Bring to a boil then reduce heat and simmer until the dal is tender, about 20-30 minutes.

While the dal cooks, heat the olive oil in a large skillet. Add the panch phoran and curry leaves. As soon as the seeds start to pop, add the onion, garlic and ginger. Cook until the onion is soft (it should not brown). Add the tomatoes, cooked lentils, chili and salt. Cook for at least 10 minutes to allow the flavors to bend. Shortly before serving, add the chopped spinach and cook until the spinach is wilted.

Serve hot with basmati rice.

Crossposted to SmarterFitter.com

The sun is finally out and the park is aglow as Londoners everywhere take to their shorts and give their pasty white legs a double dose of the ol’ Vitamin D. While the lucky lads with gardens flock to their barbecues, I turned to the soup pot and a recipe I’ve been meaning to try: Susan’s Spicy Collards and Black-eyed Pea Soup.

I didn’t have collards or black-eyed peas, so I improvised with chard and mixed beans. Susan’s recipe calls for hot sauce, cayenne AND chipotle pepper. Yes, this is one spicy meatball (sans meat). I skipped the hot sauce and went easy on the cayenne for a subtle heat. The result? Freakin’ amazing, man. The tomato paste makes everything uber-rich and delicious. Tim and I mmm’d and aah’d as we ate. This is more of a chili than a soup, and I was glad I decided to serve it with vegan cornbread.

Oh by the way, cooking this soup requires very few brain cells. And it’s fast and nutritious to boot.

And one more thing, the recipe estimates the true amount of beans and greens I actually used. Add more or less of these ingredients to suit your mood. I can also see carrots being good in this.

Spicy Greens and Beans

2 Tablespoons olive oil
2 onions, diced
2 ribs celery, diced
1 green bell pepper, diced
4 cloves garlic, minced
4 cups of cooked beans
4 cups chopped chard, spinach, or other leafy green
1 teaspoon oregano
1 16-ounce can tomatoes
2 cups veggie broth
pinch of cayenne
1/2 teaspoon chipotle pepper
1/2 teaspoon smoked Spanish paprika
2 Tablespoons tomato paste
1/4 teaspoon black pepper
salt to taste
water as needed

Heat the oil in a big pot. Add onions and cook on a low heat until onions are soft, not brown. Add the celery, bell pepper and garlic and cook for another 3 minutes or so, stirring occasionally.

Add everything else. Put in more water if you want it more soupy. Bring to a boil and then simmer for at least 25 minutes to let all of the flavors mingle.

Serve with brown rice or cornbread.

Crossposted to SmarterFitter.com