Dhal, Rice, Smoked Herring, Dasheen & Stewed Lamb with Mom
Recipes in this Video
Dhal, originating from the Indian subcontinent, is a staple dish made from various types of lentils. It holds cultural significance as a nutritious and affordable source of protein, often served with rice or bread. In modern cuisine, dhal has gained global popularity, with many variations reflecting local ingredients and tastes, making it a beloved comfort food worldwide.
Ingredients
- ●lentils
- ●onion
- ●garlic
- ●ginger
- ●tomato
- ●cumin
- ●turmeric
- ●coriander
- ●green chili
- ●coconut milk
- ●vegetable oil
- ●cilantro
- ●lime juice
- ●salt
- ●pepper
Instructions
- 1Rinse lentils under cold water until water runs clear.
- 2Boil lentils in a pot with water until tender, about 20-25 minutes.
- 3Heat oil in a pan over medium heat until shimmering.
- 4Add chopped onion and sauté until translucent, about 5 minutes.
- 5Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant.
- 6Add chopped tomatoes, cumin, turmeric, and coriander; cook until tomatoes soften, about 5 minutes.
- 7Pour the lentils into the pan and mix well with the spices.
- 8Add coconut milk and simmer for 10 minutes, stirring occasionally.
- 9Season with salt and pepper to taste.
- 10Finish with lime juice and chopped cilantro before serving.
Ingredient Alternatives
coconut milk
Healthier: almond milk
Cheaper: water
Almond milk reduces calories while maintaining creaminess.
green chili
Healthier: bell pepper
Cheaper: jalapeño
Bell pepper is milder and more accessible.
vegetable oil
Healthier: olive oil
Cheaper: canola oil
Olive oil provides healthier fats.
onion
Healthier: shallots
Cheaper: leeks
Shallots add a milder flavor.
Techniques
Equipment
Also Known As
Rice has been a staple food in many cultures worldwide for thousands of years, particularly in Asia, where it is often considered a symbol of life and fertility. In various traditions, rice is served during celebrations, such as weddings and festivals, highlighting its importance in cultural rituals. Today, rice is enjoyed globally, with countless variations and preparations, from sushi in Japan to risotto in Italy.
Ingredients
- ●rice
- ●water
- ●salt
- ●butter
- ●oil
- ●herbs
- ●spices
- ●vegetables
Instructions
- 1Rinse rice under cold water until water runs clear.
- 2Combine rice and water in a pot.
- 3Add salt and butter or oil for flavor.
- 4Bring the mixture to a boil over high heat.
- 5Reduce heat to low and cover the pot.
- 6Simmer until rice is tender and water is absorbed, about 18-20 minutes.
- 7Remove from heat and let sit covered for 5 minutes.
- 8Fluff rice with a fork before serving.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil adds healthy fats and flavor.
rice
Healthier: quinoa
Cheaper: bulgur
Quinoa is high in protein while bulgur is often less expensive.
salt
Healthier: herbs
Cheaper: spices
Using herbs can enhance flavor without sodium.
vegetables
Healthier: frozen vegetables
Cheaper: canned vegetables
Frozen vegetables retain nutrients and are often cheaper.
Techniques
Equipment
Also Known As
Rice is a staple food for over half the world's population, originating in Asia thousands of years ago. It holds cultural significance in many traditions, serving as a symbol of prosperity and fertility. Today, rice is enjoyed globally, with countless varieties and preparations, from sushi in Japan to risotto in Italy.
Ingredients
- ●rice
- ●water
- ●salt
- ●butter
- ●olive oil
- ●bay leaf
- ●garlic
- ●onion
- ●vegetable broth
- ●herbs
- ●spices
- ●coconut milk
- ●peas
- ●carrots
- ●mushrooms
- ●corn
Instructions
- 1Rinse rice under cold water until water runs clear.
- 2Combine rice and water in a pot with a lid.
- 3Add salt and a splash of olive oil or butter for flavor.
- 4Bring the mixture to a boil over medium-high heat.
- 5Reduce heat to low, cover, and simmer until water is absorbed, about 15-20 minutes.
- 6Remove from heat and let sit, covered, for 5 minutes.
- 7Fluff rice with a fork before serving.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is lower in saturated fat.
vegetable broth
Healthier: water
Cheaper: chicken broth
Water reduces sodium while still cooking rice.
coconut milk
Healthier: almond milk
Cheaper: regular milk
Almond milk is lower in calories.
fresh herbs
Healthier: dried herbs
Cheaper: no herbs
Dried herbs are more accessible and have a longer shelf life.
Techniques
Equipment
Also Known As
Ingredients
- ●2 whole herring, cleaned and scaled
- ●1/4 cup coarse sea salt
- ●1/4 cup brown sugar
- ●1 tsp black pepper
- ●1 tsp smoked paprika
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●Wood chips for smoking (e.g., hickory or applewood)
Instructions
- 1In a bowl, mix together the sea salt, brown sugar, black pepper, smoked paprika, garlic powder, and onion powder to create a dry brine.
- 2Rub the dry brine mixture all over the cleaned herring, ensuring to coat the inside cavity as well.
- 3Place the herring in a shallow dish, cover with plastic wrap, and refrigerate for 4-6 hours to allow the fish to cure.
- 4After curing, rinse the herring under cold water to remove excess brine and pat dry with paper towels.
- 5Soak wood chips in water for at least 30 minutes before smoking to prevent them from burning too quickly.
- 6Prepare your smoker according to the manufacturer's instructions, adding the soaked wood chips to the heat source.
- 7Place the herring on the smoker rack, skin side down, and smoke at a temperature of 175-200°F (80-95°C) for about 2-3 hours, or until the fish is fully cooked and has a smoky flavor.
- 8Once smoked, remove the herring from the smoker and let it cool slightly before serving.
- 9Serve the smoked herring with crackers, bread, or as part of a charcuterie board.
Equipment
Stewed lamb, often enjoyed in Ethiopia, is a beloved dish that showcases the rich flavors of the region. Traditionally served during special occasions and communal gatherings, it reflects the importance of hospitality in Ethiopian culture. The use of berbere spice blend adds depth and warmth, making it a comforting meal. Today, variations can be found globally, adapted to local tastes while maintaining the essence of the original recipe.
Ingredients
- ●lamb
- ●onions
- ●garlic
- ●ginger
- ●tomatoes
- ●green chilies
- ●berbere spice
- ●vegetable oil
- ●salt
- ●black pepper
- ●carrots
- ●potatoes
- ●bay leaves
- ●water
- ●fresh cilantro
Instructions
- 1Heat vegetable oil in a large pot over medium heat until shimmering.
- 2Add chopped onions and sauté until translucent, about 5-7 minutes.
- 3Stir in minced garlic and grated ginger; cook for 1-2 minutes until fragrant.
- 4Add diced tomatoes and green chilies; cook until tomatoes break down, about 5 minutes.
- 5Sprinkle in berbere spice, salt, and black pepper; stir to combine.
- 6Add cubed lamb and brown on all sides, about 8-10 minutes.
- 7Pour in water to cover the lamb; bring to a boil.
- 8Reduce heat to low and add bay leaves; cover and simmer for 1.5-2 hours until lamb is tender.
- 9In the last 30 minutes, add chopped carrots and potatoes; stir gently.
- 10Adjust seasoning to taste before serving.
- 11Garnish with fresh cilantro before serving.
Ingredient Alternatives
lamb
Healthier: chicken
Cheaper: beef
Chicken is leaner and more affordable than lamb.
berbere spice
Healthier: cayenne pepper
Cheaper: paprika
Cayenne provides heat while paprika offers color without the cost.
Techniques
Equipment
Also Known As
Ingredients
- ●2 medium dasheen (taro root)
- ●1 tsp salt
- ●4 cups water
- ●1 tbsp olive oil (optional)
- ●1 tbsp lemon juice (optional)
Instructions
- 1Peel the dasheen and cut it into cubes.
- 2In a large pot, bring 4 cups of water to a boil.
- 3Add 1 tsp of salt to the boiling water.
- 4Carefully add the cubed dasheen to the pot.
- 5Boil the dasheen for about 20-25 minutes or until tender.
- 6Check the tenderness by piercing with a fork; it should go through easily.
- 7Once cooked, drain the dasheen in a colander.
- 8If desired, drizzle with olive oil and lemon juice before serving.
- 9Serve warm as a side dish or as part of a main meal.
Equipment
More Dhal Videos
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Recipe: How to make Dhal, Surinamese/Indian Dish | CWF
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வீட்டிலேயே பயிரை பருப்பாக மாற்றும் திருகுகல் பயன்படுத்தி பார்க்கலாம் / How to make dals in pulses
G Vinay
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