Last night I fed a craving… after fighting a migraine for a couple of days, I was tired. I wanted some comfort food in a bad way. Unfortunately, I didn’t have a few of the ingredients necessary for the particular comfort food I was craving – namely Tikka Masala. And – due to the headache – I didn’t think driving to the store would be wise. So, I decided to look through some cookbooks we have, and hit google for some tasty alternatives.

I found them. Oh yes, fabulously tasty alternatives!

I happened to have a jar of Seeds of Change Korma simmer sauce (yes, I cheated for that part) which worked well since I didn’t have any heavy cream in the house. Might I recommend it to you? It’s so good! Slightly fruity, sightly tangy… but I digress.

Then I discovered that I had some split yellow ming beans in the pantry (yay!) so I went looking for a recipe for them. I love google. How did we survive before it? I mean really!

So after looking through a myriad of sites, I stumbled across the following recipe over at route79.com and I assure you it is a keeper.

Yellow Daal

• 1/2 cup split yellow daal lentils (mung beans)
• water to cover by 1″
• 1/2 large sweet onion – finely chopped
• 2 tsp. salt
• 1.5 tsp. turmeric
• 2 tsp. garam masala
• 2 tsp. coriander
• 1/5 tsp. ground cumin
• 4 cloves garlic – diced
• approx. 1 tsp. shredded ginger
• 7 oz. diced tomatoes
• 2 Tbsp. butter

The original recipe has some approximations, but I have given you what we used. It also called for chilis, which would have been a great addition, but the girls wouldn’t have eaten it. It also calls for fresh coriander leaves to put on top, but I don’t have any of those around.
Wash the daal in cool water and strain off. Put it into a pot with enough water to cover it by an inch. Add all of the spices, onion, garlic and ginger (and chilis if using) – basically everything but the butter.

Cook it over medium-high heat, at a vigorous simmer for about 1 hour, checking it often to stir and add water as needed. It will cook off the water quickly, so you’ll need to add more. Our dal was softened after an hour, but yours may need more time. Cook it this way until the dal is softened and the sauce is thick.

When it’s done, add the butter (or ghee preferably) and let it melt in. Stir and serve!

~~ Some changes I will try next time: add potatoes. I really love daal with potatoes in it, but I’m not sure how traditional yellow dal is with them. I contemplated carrots too, but I actually stayed pretty strict to the recipe this time.

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Alongside the korma (made with chicken and onion) and the daal, we had aromatic basmati rice (of course!) made in the rice cooker with 3 cardamom pods, 2 cloves and a dash or 3 of ground cinnamon (I was out of cinnamon sticks). This rice also makes a fabulous rice pudding, as it’s already somewhat seasoned.

Aromatic Basmati Rice

• 1.5 cups basmati rice
• 2 cups water
• 3 cardamom pods
• 2 whole cloves
• 1/2 cinnamon stick (or ground cinnamon)

Wash the rice thoroughly. Put it into the rice cooker with the water and spices and let it soak for 30+ minutes. Cook it until the water has all evaporated off.

That was easy.

If you want rice pudding, however, keep some of it aside. In a heavy-bottomed pot warm some heavy cream until it almost begins to curdle. Add vanilla extract, the rice and some strongly brewed chai. Boil down until it gets to the consistency you want – some like it thicker, some thinner. I usually add some dried fruit and slivered almonds to it also. Golden raisins are good, as are cranberries or cherries.

Ta-da – dessert is served as well!

We made naan to go with it ll, and a salad of napa cabbage, cucumbers and carrots with a sweet chili & vinegar dressing.

I’ll publish a naan recipe when I find one I love. This one wasn’t bad – especially as it only had 4 ingredients – but it isn’t “The Naan Recipe” that I’m still searching for.

I hope that you enjoy these recipes as much as we did… I think I’ll go have me some leftovers!

After looking through a myriad of sites for the perfect daal recipe, I stumbled across the following recipe over at route79.com and I assure you it is a keeper.  Better than most of the daal I have had at restaurants!  Even the kids had thirds…

Yellow Daal

• 1/2 cup split yellow daal lentils (mung beans)
• water to cover by 1″
• 1/2 large sweet onion – finely chopped
• 2 tsp. salt
• 1.5 tsp. turmeric
• 2 tsp. garam masala
• 2 tsp. coriander
• 1/5 tsp. ground cumin
• 4 cloves garlic – diced
• approx. 1 tsp. shredded ginger
• 7 oz. diced tomatoes
• 2 Tbsp. butter

The original recipe has some approximations, but I have given you what we used.  It also called for chilis, which would have been a great addition, but the girls wouldn’t have eaten it.  It also calls for fresh coriander leaves to put on top, but I don’t have any of those around.

Wash the daal in cool water and strain off.  Put it into a pot with enough water to cover it by an inch.  Add all of the spices, onion, garlic and ginger (and chilis if using) – basically everything but the butter.

Cook it over medium-high heat, at a vigorous simmer for about 1 hour, checking it often to stir and add water as needed.  It will cook off the water quickly, so you’ll need to add more.  Our dal was softened after an hour, but yours may need more time.  Cook it this way until the dal is softened and the sauce is thick.

When it’s done, add the butter (or ghee preferably) and let it melt in.  Stir and serve!

~~ Some changes I will try next time:  add potatoes.  I really love daal with potatoes in it, but I’m not sure how traditional yellow dal is with them.  I contemplated carrots too, but I actually stayed pretty strict to the recipe this time.

This is a wonderful fragrant rice to serve alongside any dish, but especially Indian cooking.

• 1.5 cups basmati rice
• 2 cups water
• 3 cardamom pods
• 2 whole cloves
• 1/2 cinnamon stick (or ground cinnamon)

Wash the rice thoroughly.  Put it into the rice cooker with the water and spices and let it soak for 30+ minutes.  Cook it until the water has all evaporated off.

That was easy.

If you want rice pudding, however, keep some of it aside.  In a heavy-bottomed pot warm some heavy cream until it almost begins to curdle.  Add vanilla extract, the rice and some strongly brewed chai.  Boil down until it gets to the consistency you want – some like it thicker, some thinner.  I usually add some dried fruit and slivered almonds to it also.  Golden raisins are good, as are cranberries or cherries.

Ta-da – dessert is served as well!

1.5 cups rice
2 cups water
3 cardamom pods
1 whole clove
1 star anise pod
1/2 cinnamon stick
1/4 cup black currants
1/4 cup slivered almonds

olive oil
3 potatoes
3 carrots
1 radish
2 cloves garlic – crushed
1 small zucchini
1/4 cup peas

1 medium onion
1/8 tsp ground cardamom
1 clove
1 small bay leaf
fresh ground pepper
1/8 tsp ground coriander seed
dash ground mustard powder

dash red chili powder
1/8 tsp salt

In a rice cooker or pot, put the rice, water, dried fruit, nuts, cardamom, anise, clove and cinnamon.  Allow to soak for 20 minutes before cooking.  Cook until water is evaporated, around 20 minutes.

Heat some oil in a skillet. Peel and dice all vegetables, and individually fry in the oil.  When they begin to caramelize, remove them from heat and set aside in a bowl.

Adding more oil if necessary, toast the spices for 1 minute.  Add the onion, and cook until the onion turns translucent.  Add the chili powder and salt to taste.  If desired, remove the clove and bay leaf at this time.

Add the vegetables back into the pan.  When the rice is finished cooking, gently add it to the pan and stir to mix – it may not take all of the rice.

Serve immediately!  This makes a great side dish, or add in some cooked chicken, pork or shrimp for a filling main dish.

1 container (6 oz.) low-fat plain yogurt, preferably Greek-style
1 medium yellow onion, coarsely chopped
1/2 cup orange juice
1 Tbsp. grated or finely chopped ginger
2-3 garlic cloves
1 tsp. ground coriander
1/2 tsp. turmeric
1/8 tsp. cayenne pepper
4 skinless and boneless chicken breasts or thighs
1 Tbsp. canola oil
Salt and white pepper, to taste
1 Spanish onion, quartered and sliced thinly

Place the yogurt into a fine strainer lined with a paper towel and let drain while preparing the other ingredients. (The yogurt can also be drained overnight, if refrigerated.)

In a blender or food processor, purée the onion, garlic, ginger, coriander, turmeric, cayenne pepper and orange juice. Set aside.

Heat the oil in a medium skillet over medium-high heat. Brown the chicken on all sides, about 8 minutes. Season chicken with salt and pepper to taste and transfer to a plate.

Reduce heat to medium. Carefully pour the puréed mixture into the pan to avoid sputters. Bring it to a simmer. Return the chicken to the pan. Cover tightly and simmer gently 15 minutes. Turn chicken, cover, and continue to simmer. When chicken is almost done, add onions, cover and simmer until the meat is thoroughly cooked through. Place the chicken on a serving plate and cover with foil to keep warm.

Turn off heat under skillet to allow mixture to cool slightly. Stir in the drained yogurt. Reduce heat to low and continue stirring until mixture is hot, taking care not to let it boil or the sauce will separate. Spoon the mixture over the chicken and serve.

Makes 4 servings.

Per serving: 237 calories, 6 g. total fat (1 g. saturated fat), 15 g. carbohydrate, 31 g. protein, 2 g. dietary fiber, 115 mg. sodium.