Blog Archives
Dhal / Dal Soup
Salwaa’s Dhal Soup
This hearty and protein-packed dhal soup with lemon, turmeric and garlic is totally delicious and very easy to make. Perfect comfort food to break your fast with or to have as a light lunch on an autumnal day.
Ingredients:
1 cup dhal (red or yellow lentils)
1 tsp turmeric / borrie
½ tsp cayenne pepper or chilli powder
1 tsp cumin / jeera
¼ tsp ground cardamom
2 bay leaves
1 vegetable stock cube dissolved in 4 cups warm water
50g butter
1 small onion, peeled and chopped
1 tsp mustard seeds
2 garlic cloves, finely chopped
salt and pepper to taste
juice of 1 small lemon
Method:
Soak the lentil in water for 30 minutes. Rinse until the water run clear.
Add the dhal, turmeric, cayenne pepper, jeera, cardamom, vegetable stock and bay leaves in a deep pot / saucepan. Simmer over low to medium heat until the dhal is soft and mushy.
Meanwhile melt the butter in a pan, then add the mustard seeds, garlic and onions. Sauté until the onions are transparent. Add the onion mixture to the dhal, cook a further 5 minutes adding more water if a thinner soup is required. Season with salt and pepper.
Squeeze the lemon juice over the soup. Stir through. Remove the bay leaves before serving with your favourite bread or savouries.
Serve with your favourite savoury or my homemade brown bread recipe
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Fasulye and Pilav
Fasulye and Pilav
Salwaa’s Fasulye (Beans Stew & Rice)
Fasulye
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive
On our recent trip to Istanbul we had this delicious bean stew called Fasulye served with a buttery rice. It’s very popular amongst the Turks and widely eaten in the country. It’s such a cheap and easy dish to make, it’s filling and really warms you up too. This is my version and a must try dish.
Ingredients:
2 chopped onions
2 ripe chopped tomatoes
1 tbsp tomato paste
1 small chopped green pepper
2-3 finely chopped chillies
1 tbsp grated garlic
Salt to taste
2 tins of cannellini beans drained
Method:
Braised finely chopped onion in a little oil for about 5 minutes.
Add garlic, chillies, tomatoes and tomato paste and cook for a further 10 minutes.
Add cannellini beans and cook for a further 10 minutes. Add water as desired.
The result is a delicious, hearty bean stew. I served it with a plate of Pilav (rice)
Turkish Pilav (rice)
Fasulya with Pilav
Ingredients
2 cups of basmati or fragrant rice
3 tablespoons butter (real butter gives the flavour, margarine is not a substitute)
5 cloves
2 cups of water or stock (chicken stock works particularly well, and helps create the authentic taste)
1 – 2 teaspoons salt, use less salt of you are using chicken stock
Method:
Rinse the rice in a sieve under cold water. Place the rice in a bowl and cover with hot salted water. Let this stand for about 30 minutes. Wash again thoroughly in cold water (the water should run clear) and drain well.
Melt the butter, with the cloves, in a saucepan until it just starts to sizzle, before it turns brown. Add the rice and sauté for 2-3 minutes stirring continuously.
Pour the stock or water into the pan, bring to the boil, then turn down to simmer on a low heat. Don’t stir the pilav whilst cooking! Cook until the rice has absorbed all the water (10-15 minutes). Add salt to taste.
Take the pan off the heat, and remove the lid. Place a clean kitchen towel over the pot, and then replace the lid. Leave to “rest” for 5-10 minutes. Stir the rice with a fork to fluff it up before serving with the fasulya beans.
Enjoy a taste from Turkey
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Meatless Monday
Meatless Monday, here’s my recipes for brown lentil curry, dhal curry and puris. Enjoy
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Dhal, Lentil Curry , Puris
Brown Lentil Curry
Boil 1 cup brown lentils for approximately 30 minutes or until semi soft. Pour it into a colander and rinse thoroughly.
In the mean time braise an onion in a tablespoon of oil until golden brown. Add 1 tsp crushed garlic and 1 tsp crushed ginger. Add a chopped tomato and 1 tsp tomato paste as well 1-2 chillies finely chopped (chillies are optional)
Add to onion mixture
3 cardamoms
1 piece stick cinnamon
1 tsp salt
1 tsp turmeric / borrie
1 tsp coriander / koljana
1 tsp cumin / jeera
1/2 – 1 crushed chilies
2 tsp leaf masala / roasted masala
Cook the spice mixture for about 15 minutes, adding water as necessary. Then add the boiled and rinsed lentils. Cook a further 10 minutes.
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Add 2 large peeled and quarter potatoes and cook for further 15 minutes on slow heat until the potatoes are soft.
Stir in a handful of chopped Dhunya.
Salwaa’s Tarka Dhal Curry
2 cups of dhal washed and drain
Cook until soft with 1tsp each garlic, ginger, salt and turmeric approximately 30 minutes
Add water as needed
Braise one large onion in a separate pan
Add 2-3 chillies
Add 1/2 tsp mustard seeds
Add one large tomato cut in small pieces to onion mixture.
When dhal is soft and ready stir onion mixture into dhal and garnish generously with dhanya
You may add a tbsp of butter as well.
Salwaa’s Puris (quick and easy)
Ingredients:
2 cups self-raising flour or for each cup of normal flour use 1 tsp of baking powder to make your own self-raising flour
½ teaspoon salt
1 teaspoon sugar
Enough buttermilk to make soft, roll able dough or ( take one cup of milk add 1 tbs of vinegar or lemon juice ) to make your own buttermilk
Oil for deep frying
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Mix all the ingredients together in a mixing bowl. Knead dough for a few minutes until dough no longer sticks to your hands or surface. Leave dough to rest for a few minutes. Roll out very thinly, cut into circles, rectangles, any shape that takes your fancy!! Fry in hot oil until puri puffs up, 2 minutes, turn and fry the other side.
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EnjoyServe with boiled white rice, rotis, puris.
Dhal Curry
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Cape Malay Cooking & Other Delights - Salwaa Smith 
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