Fast and easy Darbari Dal (Indian Lentils)

The word darbar in Hindi refers to the king's court.  It is a word that was introduced by the Moghuls, the Persian rulers of India.  Darbari dal, then would mean dal/lentils either served in the king's court or dal that is fit for a king! With a name like that, it's gotta be good!  Things that are THAT good usually are very fussy and time consuming. Not this recipe.  The use of the pressure cooker makes this a fast and easy recipe, perfect for any busy weeknight meal.  I couldn't resist transferring the dal from the pressure cooker to the cute little pot featured in the pic above.  My husband picked it up from India last year and I just adore it! :)

This recipe is from the renowned Indian chef, Tarla Dalal.  All of the ingredients used are common in Indian cooking, however if your pantry is not yet stocked with these basics, you can find them at your local Indian grocery store, most of the bigger grocery stores that carry Indian products, World Market, or online here. Shipping is a flat rate of $9.99 throughout the US, but it's well worth it because of the quality products you will receive.  I know the owners personally and they are a super sweet and helpful couple.  :)  

Darbari Dal

Whistles: High 3, Low 1
Soaking Time: 1 Hour
Preparation Time: 15 mins
Cooking Time: 25 mins Makes 4 servings

Ingredients
1/3 cup masoor dal (split red lentil)
1/3 cup moong dal (split green gram)
2 tbsp toovar (arhar) dal
3 tbsp ghee
1 tsp cumin seeds (zeera)
1/3 cup finely chopped onions
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp finely chopped green chillies
1/2 tbsp ginger-garlic (adrak-lehsun) paste
1/2 cup finely chopped tomatoes
1/4 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
1 1/2 tsp coriander-cumin seeds (dhania-zeera) powder
1/2 tsp garam masala
salt to taste
2 tbsp fresh curds (yogurt/dahi) , beaten
2 tbsp cream

For The Garnish
1 tbsp finely chopped coriander (dhania)

For Serving
steamed rice
salad of your choice

Method
1. Clean, wash and soak the dals together in a bowl for an hour. Drain and keep aside.
2. Heat the ghee in a pressure cooker, add the cumin seeds, onions, dried fenugreek leaves, green chillies and ginger-garlic paste, mix well and sauté on a medium flame for 3 to 4 minutes or till the onions turn translucent.
3. Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and garam masala, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
4. Add the dals, salt and 2½ cups of hot water, mix well and pressure cook on a high flame for 3 whistles.
5. Lower the flame and pressure cook for another whistle.
6. Allow the steam to escape using natural release method, ( refer handy tip) before opening the lid.
7. Add the curds and cream and mix well.
8. Garnish with coriander and serve immediately with rice and salad.

If you don't have cream u can add sour cream. If u didn't have either (or you wanted to skip the cream) you could just add more yogurt (curd). I also like to serve it with a squeeze of lemon/lime juice and fresh, sliced onions on the side.

Rachael Ray's Gyros Loaf with the best tzatziki

This is one of my all - time favorite recipes.  It makes many appearances in my menu rotations.  I saw this recipe on one of Rachael Ray's shows (either the 30 Minute Meals or maybe her talk show) at least 3 or 4 years ago.  Since then, I must have made this recipe at least 20 - 25 times.  That says a lot because recipes that I regularly repeat are few and far between.    I love Middle Eastern/Arabic/Greek food.  We live in a location where if you ask for pita, they bring out some kind of meat and say, is this pita?  (Yes, this actually happened!).  So instead of driving 1 hour to get bleh Arabic food, I just make it at home.  This recipe will give you the flavors of a gyro, but remember, it is a loaf, not a whole piece of meat slow roasted on a spit.  :)

I started off making this with the frozen spinach, as the recipe indicates, but with ground chicken instead of the lamb. Almost a whole box of frozen spinach goes into this, which makes it so full of nutrition. Believe me, both of my picky children did not mind that there was spinach in there!  Once, I wanted to make this, but the box that I thought was frozen spinach turned out to be frozen butternut squash.  So I used chopped onions instead.  This dish is usally moist and delicious, but the flavor and added moistness from the onions made it even better!  I mostly make it with the onions now, but once in a while I go back to using frozen spinach.

Rachael Ray serves this with waffle fries and gravy and her version of tzatziki sauce.  I skip the waffle fries and have my own recipe for tzatziki (which is inspired by Ina Garten.  I know, I know. I'm all about the foodnetwork in this post!).

Pictured here with spinach.  The same loaf can be made with finely minced onions, if desired.

One of the best things about this recipe is that you can make extra and use the leftovers to make something new and equally satisfying.  I call it 'leftover makeover magic'.  If you go to my facebook page (ZK Food & Family), you'll find a whole album dedicated to leftovers and how they've been revamped.  Leftovers of this gyros loaf truly lend themselves to being transformed into yummy Mexican dishes.  Think quesadillas, tacos, and nachos.  I will show you how to do this in a future post.  For now, I'm sure my wonderfully creative readers will be able to use their imaginations and come up with their own versions.

I have left the recipe the way Rachael Ray created it.  I, however, being Indian and liking things spicier and more flavorful, like to reduce the meat by half (use 1 lb. ground chicken instead of 2 lb.) but reduce the spices only a little (rather than reducing the spices in the recipe by half).  So for example, the recipe calls for 2 TB of grill seasoning and 2 lbs of meat.  If you reduce the meat by half, you would generally reduce the grill seasoning by half as well.  I want my dish to be more flavorful, so I will put in 1 1/2 TB of grill seasoning rather than just 1.  I hope that make sense!

Here is the recipe, the way it was found on Rachael Ray's site (but minus the fries and gravy).  My version of the tzatziki sauce follows.  By the way, these pictures were taken before my brother let me borrow his fabulous camera, so the quality of pics is not as great as my other posts.  I'll be sure to update the pics when I make this again (and you can count on that being very soon).

1 (10-ounce) package frozen spinach (or 1 cup of finely minced onion)
2 pounds ground lamb
2 tablespoons grill seasoning, a couple of palm fulls
2 1/2 teaspoons ground cumin, divided
1 tablespoon chili powder, a palm full
1 tablespoon coriander, a palm full
1 teaspoon dried oregano, 1/3 palm full
2 to 3 pinches ground cinnamon
1 cup feta crumbles
2 tablespoons extra-virgin olive oil
1 cup Greek yogurt
1 small clove garlic, grated
1/4 cucumber, peeled and grated
1 lemon, juiced
2 vine ripe tomatoes, thinly sliced
1/2 cucumber, thinly sliced
Hot pepper rings, sliced banana peppers, for sandwich garnish
8 pita breads


Preheat oven to 425 degrees F. (Edit:  For the ground chicken, I preheat to 400 degrees F).

Defrost spinach in microwave. Place lamb in a bowl. Add grill seasoning, 2 teaspoons cumin, chili powder, coriander, oregano, cinnamon and feta crumbles. Wring the spinach dry in a kitchen towel and add to lamb. Mix the lamb and form a long 3-inch roll on a baking sheet. Coat lamb with extra-virgin olive oil and bake 20 minutes. (For the ground chicken, I only cook it for 15 minutes, and make sure the chicken is at 165 degrees F).

Mix yogurt, a grated clove of garlic, cucumber, the juice of 1 lemon and 1/2 teaspoon cumin. Slice and reserve the tomatoes, cucumbers and drain hot peppers, chop and reserve.

Soften pita over open gas flame or under broiler.

Slice lamb loaf into 1/4-inch slices. Spread yogurt on pitas and top with a 2 slices of lamb, tomatoes, cucumbers and hot peppers. Serve 2 pitas per person. (I don't use hot peppers.  I do serve it with sliced onions as well and more feta cheese on the side).  Here I am serving it with store bought hummus, but making your own is not difficult at all.  I will provide my recipe soon!

My version of tzatziki (inspired by Ina Garten)

1 pound (1 pint) plain yogurt (whole milk or low fat) (I use Greek yogurt)
1 hothouse cucumber, unpeeled and seeded
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons minced garlic (I grate mine)
1 1/2 teaspoons minced fresh dill (I often use dried dill, about 3/4 tsp)
Pinch freshly ground black pepper
3/4 tsp sugar (optional - I add this to mellow out the tartness of the sauce. Ina Garten does not add this).

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. (I use greek yogurt, so I skip this step). Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

Chicken Masaledaar and Channa Masala

These are two of my most favorite recipes, so I am posting them together.  The chicken masaledaar (or dry chicken tikka) gets its name due its spicy flavor.  I have fond memories of my friends in college making this dish for us every so often.  After I graduated, I continued to make it for myself (changing the recipe a little along the way).  I remember taking it to work with some leftover rice the next day.  Whenever I reheated it, the aroma would waft through the office and my co workers could be found lurking around the break room trying to see what smelled so good!

This channa masala (garbanzo/chick pea curry) is quick and easy, yet so satisfying.  The original recipe came from a lady named Ruhina, but I have changed it quite a bit.  She must be credited for the wonderful method though. The most noteworthy thing about this recipe is its versatility.  Take away the garbanzos, add peas and paneer and you have a delish new twist on the classic mattar paneer.  Or add marinated grilled tandoori chicken pieces and you've got yourself a uniquely different chicken tikka masala.

Both of these dishes are 'guest worthy', if made in bigger batches yet easy enough to prepare on any busy weeknight. Make them on the same night for a balanced meal, or make them separately as stand alones, along side some parathas/naans (flatbreads) and a nice rice pulao (pilaf). The choice is yours!  The chicken requires marination, so you'll need to plan ahead.   Here are the recipes.  Enjoy!

Chicken Masaledaar (Dry chicken tikka)

Because these dishes are in my monthly menu rotations, I have multiple pics of them!

1 lb. boneless chicken breast, cut into 1 in. pieces
2 Tbs yogurt
3 Tbs sour cream
2 Tbs bbq sauce (or 2 Tbs pureed tomato (chop 1/4 cup of tomato and puree it)
1 tsp vinegar
1 TBS soy sauce
1 Tbs honey
1 Tbs adrak lassan (ginger/garlic paste)
1 tsp oil (canola or olive oil)
1/4 tsp haldi/turmeric
1 tsp red chili powder
1 tsp dhanna zeera (corriander/cumin powder)
to taste salt
2 TBS shaan tikka boti masala (for flavor and color. Optional)

2nd marinade
1/2 onion (about 1/2 cup) chopped
1/2 cup of fried onions (birasta/what u use for biryani)*
1 tsp zeera (cumin seeds)
1 green chili (or to taste. The chilies here are very spicy)
a litle bit of water

Garnish
Chopped cilantro (kothmir, harra dhaniya, corriander leaves)
Sliced onions
Chopped green chilies
Lemon/lime wedges

Mix together all the wet ingredients (from the 1st list) and then add the masalas and mix together. Add the chicken breast and marinate in the fridge for 7-8 hours or preferably overnight. When ready to prepare chicken, remove marinated chicken from fridge and let come to room temperature while you proceed to the next step.

Put 2nd marinade ingredients in a mixer and blend to fine paste. Add this paste to the previously marinated chicken. Heat a non stick** fry pan or skillet over medium-high heat and add a little bit of oil. When the oil is semi hot, add chicken and marinades. Stir ocassionally and let cook for about 5-7 minutes. When the chicken is almost done (meat thermometer reads about 145- 150 degrees F or about 7 minutes), remove only the chicken pieces.

Increase heat to high (partially cover the pan, if necessary to reduce splatter) and continue cooking and reducing the gravy until all water is evaporated. Keep stirring, because without the chicken, the gravy burns FAST!!! Once there is just a little gravy left, add the chicken back in and stir to coat. I like to turn up the heat a little now (mine goes past high) and let the chicken sit for a minute or so, without turning it. It gets this really nice roasted looking color on it. If the chicken looks sort of brownish, you can add a pinch of biryani color (in the final minutes of cooking) to enhance the look. Garnish with cilantro, onions, green chilies and lemon or lime. Serve with roti, paratha, or pita, rice, and raita. Serves 2-3.

*If you generally fry your own onions, do so as usual (slice onions and fry in hot oil), but make sure onions become brown (not just golden brown). Put on a paper towel and then add to 2nd marinade as stated above.

**Because we are completely drying out the gravy, it is important to use a non stick pan. This also allows for minimum use of oil when frying the chicken. If you must use a pan which doesn't have a non stick coating, more oil will be necessary when preparing the chicken.

Channa Masala

1/4 cup oil

1/4 tsp cumin (whole dhania seeds)

1 TB kasoori methi (dried fenugreek leaves), crushed in palm

1 large onion, chopped

6 TBS yogurt

4 TBS tomato paste

1 TB adrak lassan (ginger garlic paste)

1 tsp salt, or to taste

1 tsp corriander-cumin powder (dhania-zeera pwdr)

1 tsp red chili powder (laal mirch)

1/4 tsp turmeric (haldi) powder

1 tsp sugar (optional)

1/2 cup water
2 cans of chickpeas (15 oz each, drained and rinsed)
chopped cilantro (dhania, corriander leaves, kothmir)

Method:

Heat the oil in a pot. Add the cumin and kasoori methi. Let them splutter for about 30 seconds. Add onions and fry until golden brown, about 5-7 minutes, on medium flame.

In a bowl, mix together the yogurt, tomato paste, adrak lassan, salt, corriander cumin, red chili powder, turmeric, and sugar. Add the yogurt mixture to the onions and cook for about 3 minutes or until a well combined gravy is made. Add the chickpeas/garbanzos, mix, add a glass of water, cover and cook on LOW heat for about 5-7 minutes. Check for seasoning before u serve. Its up to you, how much gravy you want to have. Accordingly add more water or let it dry off.