From My Rasoi - Bengali Dal

For my 101st post, I am posting my entry to Meena's "From My Rasoi - Winter" blogging event. I've chosen an original recipe that I call Bengali Dal (even though it is not made with Bengal gram), which is the perfect kind of warming, comforting food to have during the long, comforting food to have during the long, chilly months of winter.

The red lentils don't take long to cook, and the warmth of the mustard seed oil combined with the creaminess of a small amount of coconut milk makes this a wonderful counterpoint to the flavours of cumin, chiles, garlic and curry. The little dark specks are brown mustard seed and nigella seed, the red is finely diced tomato, and the green is sliced chiles. You can vary the amount of chiles to make it as spicy or mild as you like, but naturally I like it spicy. There is a little dried fenugreek stirred into the dish at the last minute, which makes a sudden, compelling fragrance that will pull people into the kitchen.

Bengali Dal

Serves 6 - 8
Total prep and cooking time: 40 minutes unless you're super-efficient and/or have kitchen helpers. Then, maybe 25 - 30.

1 1/2 cups of red lentils (masur dal)
4 1/2 cups of water
3/4 teaspoon turmeric powder
1/2 teaspoon ground cumin
1/2 teaspoon curry powder (optional)
1 1/2 teaspoons sambal oelek
1 clove garlic, minced
2–3 jalapeños, seeded and chopped
1 small can coconut milk - 2/3 cup, approx.
1 teaspoon salt

Tempering:
1 teaspoon mustard oil
1 teaspoon nigella seed (kalonji)
1 teaspoon brown/black mustard seeds
1 medium onion, diced medium
1 clove garlic, sliced
1 large tomato, seeded and diced

Finishing:
salt to taste
big pinch of fenugreek leaves

Pick over lentils to remove misshapen, discoloured or otherwise irregular lentils and any foreign matter (little rocks, plant stems, etc). Rinse thoroughly, with several changes of water to remove any grit or dust (very important).

Place lentils in a heavy pot with the water and the turmeric and bring to a boil. Reduce the heat to a medium-low simmer, and skim the yellow foam from the top. Allow to simmer until lentils are tender and starting to fall apart – 15 minutes or a bit more, if you have older lentils. Add the jalapeños, crushed garlic, spices and the coconut milk and continue to simmer (with the lid off, stirring occasionally) and get thick while you prepare the tempering.

In a small, nonstick skillet, heat oil gently over medium heat. Add nigella seed and mustard seed, giving the pan a shake to distribute. As soon as the mustard seeds start to pop, add the onions and sliced garlic and fry gently until they have softened. Next, add the diced tomatoes, and stir until they give up their liquid - often they turn the onions a pretty golden colour - and scrape the mixture into the lentil pottage. Use a spatula to get out all the spicy goodness! Taste and adjust for salt to your preference and stir in the fenugreek leaves just before serving.



I am happy to serve this over rice as a meal unto itself, or as part of a larger menu. It freezes and reheats extraordinarily well, which makes it the perfect thing to make lots of, and tuck away the leftovers in the fridge for one of those harrowing days when you need a little home made comfort, but haven't the energy or nerves to do more than heat something up. It also travels well to work or school and is vegan, although I am not.

Five out of Ten (and Chicken Yassa)

My last post, the You Are What You Eat list, was both easier and more difficult to come up with than I thought it would be. Sure, the items just tumbled out of my head and onto the page, but I agonized about whether they were truly representative.

As I was eating lunch today, I noticed with some bemusement that my little container of leftovers contained five of those top ten items: Rice, lemon, chicken, onions, and chiles. Chicken Yassa, to be precise (please see recipe in the comments below).

On the weekend, I made a stop at the South China Seas Trading Co. on Granville Island, which is my go-to destination for a number of hard-to-find ingredients including hominy, epazote, dried chiles, and all manner of interesting Asian and Central/South American ingredients. As always, just standing in the store caused me to revise my weekly menu substantially as I stared at piles of fresh poblano peppers, long garlic chives, jarred mole sauces, and fresh young ginger and turmeric roots. A brightly coloured pile of habaneros by the cashier mocked me until I slid a couple into a brown bag and added them to my basket - and my menu. Fresh habaneros don't have a long shelf-life, so I immediately shouldered Yassa into my menu plan. One must take advantage when one can, and Yassa is a little lighter on preparation than Jerk, which is another favourite use for the habanero.

Traditional Yassa recipes start with marinating the chicken and proceed through an on-the-bone grilling stage before the dish is completed. My adaptation is really more of a quick stew, starting off-the-bone and simmering the marinated meat in the lemony, mustardy matrix that makes up the sauce.

Whoa. I can't believe I left mustard off my list. That would have made it six out of ten!

Rice and Beans, Jamaican style

I eat rather a lot of beans, for someone who grew up with beans primarily in chili or occasionally in the Boston Baked family of dishes. I embraced garbanzos for hummus, the Southwestern American tradition of adding black beans to just about anything, black or pinto beans for refried beans at breakfast, lunch, or dinner, and flageolets for cassoulet. Got exciting variants, like Romano beans, Cranberry beans, Pink-eyed peas? Anasazi beans? Bring 'em on. I do like beans.

I also eat a lot of rice, partly because I came late to some of the great rice-based cuisines, and am now making up for lost time. The New Orleans classic, Red Beans and Rice, was a happy combination of these two ingredients and led to other discoveries such as Moros & Cristianos, and, at long last, Jamaican Rice and Peas. At first, I was a little concerned about the title "Rice and Peas" because I'm notoriously unfriendly toward the green garden variety of pea (unless a) raw, b) whole, such as snow-peas, or c) as split pea soup). From there, I confess to being a little confused, when the pea-component of the dish turned out to be considerably more bean-like in character, often being made with kidney beans. I'll happily eat kidney beans, so there was no worry about it, but it didn't entirely make sense to me.

Eventually, I discovered that the traditional pea used in Jamaica is the Pigeon Pea, which is a brown, oval bean originating in Africa. At last, I was able to align the Pigeon Pea with the Black-Eyed Pea in my mind, and came to a sort of understanding.


The thing that makes Jamaican Rice and Peas so very appealing is that it is quite spicy, and contains coconut milk, another ingredient I have come to love. Additionally, Rice and Peas is a one-pot dinner, which makes clean-up a quick affair.

There are as many Rice and Pea recipes as there are cooks who make it, like national dishes the world over. This one is adapted from Full of Beans by the delightfully named Violet Currie and Kay Spicer. It's a lower-fat version than many you'll find, but the flavour is fantastic. I use Kidney beans, as the recipe suggests. Pigeon peas are difficult to come by, in this neck of the woods. Usually, I make this as a side dish and omit the ham, which makes it vegetarian/vegan.

Jamaican Rice and Beans
adapted from Full of Beans by Violet Currie and Kay Spicer

1 teaspoon canola oil
1 medium onion, diced
2 cloves garlic, minced
2 cups cooked kidney beans (drained and rinsed, if canned)
160 ml coconut milk
1 cup diced ham (optional)
1/2 teaspoon hot sauce of your choice (habanero would be very appropriate)
1/2 teaspoon thyme
1/2 teaspoon cayenne powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground sage
1/4 teaspoon ground allspice
1 cup uncooked rice (I use parboiled for this dish)
1 medium red bell pepper, diced (optional)
sliced green onions to garnish

In a medium pot with a tight-fitting lid, cook the diced onion, garlic in the canola oil until it starts to turn translucent. Add the beans, coconut milk, ham (if using), and spices, and bring to a boil. Let cook, stirring, for about a minute, and then add the rice and 1 & 1/4 cups boiling water. Bring the mixture back up to a boil, stirring, then immediately cover. Turn down the heat to a bare simmer and leave undisturbed (no peeking!) for 25 minutes. When it is done, stir gently and fold in the bell pepper garnish. Sprinkle with green onions and serve.

Yowza! Gyoza!

This is why I love having a stash of homemade things in the freezer. Even straight from the freezer, these little devils cook in mere minutes, and if you're feeling frisky, a quick little fry on one side gives a fantastic result.

This was the last of my most recent batch of gyoza - chicken with shiitake mushrooms, ginger and green onion. I must make more soon! Every time I make them, I vary the ingredients on whim and availability, and I've never had anything less than stellar results. While admittedly, this is a tiny serving - 3 dumplings of 2 1/2 inches long - it makes a wonderful topping for ramen, soba, or spicy somen, or as an appetizer.

(Note: expired link removed - instead, please see recipe(s) in the comments, below)