I absolutely adore Indian cuisine. The rich exotic flavors created through a combination of meats, vegetables, herbs and spices continue to define the culinary uniqueness of this vibrant culture.
One of my favorite lentils to use is Toor Dal (pronounced
Costco carries an organic Toor
Quick disclaimer: though Indian food can pack a punch of heat, the one thing I’d like to point out about this recipe is your ability to control the level of heat in the final flavor. I added two small green chili peppers I seeded first and finely minced, so the heat runs evenly throughout the entire dish. However, if you like your food to have just a subtle essence of heat, I suggest using only one pepper to start and then adding in the other at the end if you choose. If you are a fan of spicy food, you can add three peppers, but proceed with caution. It’s amazing how much heat one of those tiny peppers can bring to a dish.
Cooking Tip: One of the unique features of this recipe is the spinach shreds that infuse the stew. Be sure to cut them lengthwise in thin slices to bring out the texture and look of the dish. Though it takes just a little more time, stacking the spinach leaves before slicing them creates consistently even shreds in the completed dish.
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
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