Happy Healthy Blogger Thursday!

I am THRILLED to introduce to one of my favorite bloggers, Ramona from Curry and Comfort. 

Exhibit A: Her blog is amazing! It’s filled with tons of comforting, yet healthy dishes and I just love to see her take on traditional dishes. She did a spaghetti party last fall that I wish I had been invited (hint, hint 😉 ). I loved seeing how she took something so everyday and totally made it her own.

Exhibit B: She is like the Daily Top 9 QUEEN. And she totally deserves it.

Exhibit C: I think she is the nicest, sweetest, and most sincere blogger I have met. And I have met some really nice and amazing bloggers (so don’t be offended other blogging friends). She always leaves the nicest comments and I know she is way above me in terms of sheer talent (cooking, photography, recipe development, you name it). What’s more is I always see her kind comments on other blogs, so she is one of those bloggers who is totally supportive of everyone. I love that.

You are going to love her recipe below and you really need to check out her blog if you haven’t already. Seriously. Like finish reading this post and then get over there and check this lady out!

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Channa Dhal-Indian Style Lentils

Channa Dhal is split chickpeas and is available at all Indian Grocers.  This is a vegetarian dish that fills you up with fiber and protein.

I rinsed and then soaked 2 1/2 cups of dry Channa Dhal for 3 hours. The Channa Dhal needs to soak for a while so it can cook easier. You will see after soaking the Channa that it doubles in size. After it’s soaked rinse again and then put in a pot to cook with twice as much water.

I boil the channa with a teaspoon of turmeric and some cinnamon pieces on medium heat for 30-40 minutes or until the Channa is tender enough to crush in your fingers. In the last few minutes of boiling, add salt to taste so the Channa has some time to absorb it.

Use only cinnamon in stick form, not the powdered.

Turn off the heat now and start the tempering process.

These are some of the ingredients you will use to temper the Channa once it’s been cooked.
1/2 a large onion chopped, 2 serrano chilies diced, 2tbs grated ginger and 3 cloves garlic minced.

A tablespoon each of mustard seed, cumin seed, red pepper flakes and a small handful of curry leaves–all available in Indian Stores.

 Also add one can (15oz) of diced tomatoes or two fresh tomatoes diced.

Once the Channa is cooked to the desired consistency, you can start the tempering process. One Medium high heat add  2tbs of oil. Once the oil is heated put in the mustard, cumin seeds and curry leaves.  You will see the seeds spluttering while they release all their flavors.

Now add the onion, chili, chili flakes,  garlic and ginger and fry.

Add the tomatoes and fry.

Add the cooked Channa Dhal (there maybe some liquid from the boiling (hopefully not too much). Stir all the ingredients together. You can taste for salt at this point and simmer for a few minutes and finish here to eat or you can take it more step.

Add half a can of coconut milk and simmer.

Serves 6-8 people Serve it with Rice and other meat and vegetable curries.

Enjoy.

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Yum!

What is your favorite healthy comfort food?

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