Red Lentil Dal

I bought a huge bag of darling, vibrantly-hued red lentils at a newly discovered Middle Eastern market, and since then they have sat in my pantry. With no recipe and no inspiration, red lentils aren't exactly something to toss into any old thing I cook.

This brings me to how I decided to finally use some of them. One of the most common questions I am asked about my blog is how I decide what to make and how I create my recipes...so, here is one example.

I have been sick almost all week with a summer cold and last night was still feeling bad and wanted a quiet night at home. With not even enough energy to run to Blockbuster or to grab take-out or go to the grocery store, I was forced to peruse my quite small DVD collection and go pantry diving.

The movie was easy (when you only have 12 choices it's much easier to choose), I decided on Monsoon Wedding, a lush and lovely story of a Punjabi family wedding in New Delhi. This inspired me to cook something vaguely Indian in keeping with the theme and recalling my red lentils, I was off.

Thanks to the following sources, I improvised a delicious and comforting vegetarian meal that soothed and warmed and went great with the movie.

Meeta of What's For Lunch Honey
A recipe from Epicurious
A recipe from Top Indian Recipes.com
An Indian food primer from Meena of Hooked on Heat

Red Lentil Dal:
(serves 4 as a hearty meal)
1 c red lentils (split)
3.5 c water
1 inch ginger, peeled and minced finely
3 garlic cloves, minced finely
1 tsp turmeric
3 small yellow onions, chopped
2 tbs olive oil
1 tsp ground cumin
Fresh cilantro for serving
1 c dried white rice, steamed (about 3 cups once cooked)
Salt and pepper to taste

Directions:
Bring water to a boil, rinse lentils. Add lentils, ginger, garlic, turmeric and salt and pepper to boiling water, cover and simmer for 30 minutes.

Meanwhile, chop onions. After lentils have cooked about 15 minutes, heat oil in a saute pan over medium heat. Add cumin and cook until fragrant. Add onions and salt and pepper. Cook onions until softened and translucent.

Add onions to lentil mixture and stir, continue to simmer until thickened to desired consistency and onions and all ingredients are completely incorporated and softened. Adjust salt and pepper to taste before serving. Serve over steamed rice, garnish with cilantro leaves.

Ground Lamb Kebabs with Saffron Rice and Hummus

Spiced but simple, fresh and savory, I love the delicious variety of Mediterranean cuisines, but something I always order if it appears on the menu is Lamb Kofta (various spelling) Kebabs, or ground lamb kebabs. Whether with a pita, with rice, with hummus, a salad or just plain, I can't get enough.

This is my first attempt at making them at home and it was so simple and the results so successful this recipe will be made again and again. For anyone who isn't sure they like lamb, this fresh herbs in this recipe balance any gaminess.

I served them atop a bed of saffron rice with a side of hummus and a simple green salad with cucumbers and an oil-and-vinegar dressing. A Syrah or a Pinotage is a nice wine to pair with this - I had it with a Pinotage.

Ground Lamb Kebab with Saffron Rice and Hummus:
(serves 4)
Lamb Kebabs
1 lb ground lamb
1 egg
1/2 c fresh breadcrumbs
1 large shallot, minced finely
1/2 c chopped fresh herbs (parsley, mint and cilantro)
Salt and Pepper

Directions:
Mix all ingredients just until blended, don't overwork meat. Form long, thin kebabs around wooden (pre-soak to prevent burning) skewers. Grill, turning, until brown on all sides and just cooked through.

Saffron Rice
1 c jasmine rice
2.5 c chicken broth
Pinch of saffron (3-4 threads soaked in water for an hour or so)
1/2 c golden raisins
1/4 c chopped fresh parsley

Directions:
Bring broth to a boil, add saffron and rice, stir and reduce to low simmer. Cook for 10-12 minutes, stirring once. Turn off heat, let stand for 5 minutes. Fluff with a fork and add raisins and parsley. Serve.

Hummus

1 can drained and rinsed chickpeas
1/4 c tahini (paste of ground sesame seeds, look in health food stores)
1 clove garlic
1 tbs olive oil
Pinch salt (not traditional, but I also added a touch of honey - my garlic was strong and a little bitter)
Water as needed for consistency

Directions:
Blend all ingredients in a food processor, adding enough water to allow for blending and to achieve desired consistency. Serve drizled with olive oil and a pinch of paprika for color with warm pita bread on the side.

Wild Mushroom Risotto

This risotto is very basic, made decadent by using imported wild mushrooms and real Parmegano Reggiano cheese. The Italian parsley adds a peppery zing, leave it out if you don't like the taste but I think it gives a nice clean bite to a creamy and rich risotto.

Wild Mushroom Risotto:
(serves 2)
1 c arborio rice
2-3 c chicken stock, warmed
1/2 c dried wild mushrooms, rinsed and soaking in 1 c hot water
2 tbs olive oil
1/3 c shallot, chopped finely
2 tbs Italian flat-leaf parsley, chopped finely
1/4 c white wine
Salt and Pepper to taste
1/4-1/2 c grated Parmegano Reggiano cheese

Directions:
Heat saute pan over high heat, add olive oil. Saute shallots until softened, add rice and saute until rice begins to be translucent around edges. Add wine, simmer, stirring until all liquid is absorbed. Add 1/2 c stock at a time, stirring constantly and not adding any more liquid until all has absorbed. Once rice is creamy and almost all liquid is absorbed, stir in mushroom soaking liquid and simmer until almost absorbed. Add mushrooms, cheese, parsley and salt and pepper to taste. Serve immediately with more grated cheese on top, if desired.

Shrimp Corn Risotto

This recipe is adapted from the Crayfish-Corn Risotto recipe from Medizona restaurant in Scottsdale, Ariz. I was lucky enough to stumble across it in the "Readers' Favorite Restaurant Recipes" column in Bon Appetit in August, 2006.

Medizona is a wonderful restaurant, but this version of the recipe is now a home favorite for me. Crayfish are hard to come by in Arizona for the average home cook, so I used shrimp. Another note - this is just as good without the corn, so make it your own.

Shrimp Corn Risotto:
(serves 4-6 as a side dish)
1/4 c olive oil
1 c chopped onion, small dice
4 garlic cloves, minced
1 c arborio rice
2 tbs tomato paste
1 c dry Sherry
3 cups chicken stock, warmed
2/3 cup corn kernels
1/2 lb raw crayfish tails or medium peeled deveined raw shrimp
1/4 c grated parmesan cheese (use the good stuff)
2 tbs butter
2 tbs parsley, chopped finely
Salt and pepper to taste

Directions:
Heat oil in a large saute pan, add onions and garlic and saute until soft but not browned. Meanwhile, heat your stock.

Next, add the rice to pan and saute until the rice begins to appear translucent on the edges.

Add the tomato paste and sherry and cook until almost all liquid is absorbed.

Next, add broth one cup at a time, stirring constantly, until all liquid is absorbed before adding more broth. Don't rush this process, it is the time when the rice becomes creamy and soft.

Continue this until all broth has been added and most of the liquid is absorbed.

Next, add corn and shrimp and simmer just until shrimp turns pink and firms up. Add cheese and butter and parsley, salt and pepper to taste.

Serve immediately.