Who doesn't love a one-pot dish? Kichri is my kinda vegetarian comfort food! It combines the heat of spiced split peas with cumin & curry powder, creamy coconut milk, & fresh spinach!
Time: 1 hour
Ingredients:
- 1/2 cup split peas
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1.5 teaspoon curry powder
- 1.5 teaspoon salt
- 1 teaspoon pepper sauce
- 1 can coconut milk
- 4 cups water
- 1 handful fresh spinach, chopped
- 1 tablespoon vegetable oil
- 1 cup white rice (I used basmati)
Recipe:
- In a large pot, sauté the onions & garlic in the vegetable oil for ~2 mins.
- Add the split peas, curry powder & cumin. Add chilli paste or pepper sauce if desired, mix until combined.
- Add 1 cup of water & bring to a boil, then cover the pot & let the split peas soften for at least 25 minutes or until you can break a pea easily with your fingertips. You should check it halfway & add another cup of water, the peas will soak up the water as they boil.
- Uncover the pot, add the rice, coconut milk & the last 2 cups of water. Bring this to a boil uncovered for another 15-20 minutes or so until the rice cooks completely - turning it every so often so the bottom doesn't burn. You want it to cook until the liquid boils down so the dish is creamy, but not too liquidy.
Trying to stay fit this holiday season? Me too. Fish too bland for your liking? I hear ya!
This salmon dish is a life changer - the skin is so crispy, the flesh is meaty and full of flavor - and the rice is spiced to perfection! You'll forget you're on a diet!
Time: 1 hour
Ingredients:
Salmon:
- 1 salmon fillet - with the skin on
- 1 tablespoon fresh dill
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- salt/pepper to taste
Rice:
- 1 cup basmati rice boiled in 1 teaspoon salt
- 1/2 pack Goya Sazon
- 2 - 3 tamarind pods, de-shelled and broken into individual seeds
- 1 tablespoon butter (you can sub with olive oil)
- 1 teaspoon ground cumin
Recipe:
- Preheat pan or griddle to high heat - or 400 degrees, pour olive oil to coat the bottom
- Season salmon with lemon juice, fresh dill, salt, and pepper (I let mine marinate over night in a freezer bag in the fridge - then took it out and let sit 15 mins until it was at room temperature)
- Place salmon on the pan or griddle, skin-side down - leave it there for about 3-4 mins until the skin is crispy
- Flip salmon over so the top cooks through (about 4-5 mins depending on thickness of the fillet)
- While the salmon is cooking, heat a frying pan with the butter (or olive oil) and let tamarind seeds sautée for about 2-3 mins
- Add cooked rice, sprinkle Sazon, ground cumin, salt and pepper
- Let rice fry for just 3-4 mins, turning so the Sazon coats most grains
- Serve rice and salmon on a plate & enjoy!
