| Prep: 15 mins | Cook: 25 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 220 | 4g | 1g | 35g |
| sugars | fibre | protein | salt |
| 6g | 8g | 14g | 1.1g |
Allow me to introduce you to a favorite on my rotation list – the Jakhya Dal: A lentil dish infused with the aromatic taste of Jakhya seeds. This distinct dish is a symphony of taste and nourishment, bringing the comfort of lentils, spice of Jakhya seeds, and the tang of fresh fruits into a beautiful melange. Giving a nod to my Afro-Southern heritage, while also highlighting the delicious simplicity of wholesome Indian fare.
The Melting Pot
Despite hailing from Atlanta and having Nigerian parents, I’ve always had a fondness for Indian cuisine. The aromatic spices, the deep flavors – I’ve found that it mirrors the boldness that both Southern and West African dishes command. Jakhya Dal with its aromatic seeds that flourish within the dish, introduce a different yet harmonious dimension to the lentils, a nod to my love of fusion cooking. The kicker here is the inclusion of fruit which can be a wonderful surprise – think tart green apples or sweet, soft peaches. It’s like putting a new spin on a favorite song; you’re not changing the melody, just adding a new harmony.
The Health and the Taste
Lentils, as we know, are a powerhouse of fiber and protein. Combined with the healing magic of turmeric, the digestion-friendly cumin, antioxidant-rich coriander, and the mighty Jakhya seeds – this dish is not only a riot of flavors but also a boon for your health. The fruit brings a crucial balance to the dish. Not only does it add a tangy sweetness that pairs well with the spices, but it also gives an added boost of fiber and vitamins. Each mouthful of this Jakhya Dal promises a delightful burst of flavors and a healthful hug to your insides.
But enough of my waxing eloquent over the Jakhya Dal. It’s a recipe best experienced first-hand. So while I may retreat back to my court cases and recipe books, I’d like to invite you to give this fusion recipe a try. Pair this dal with some hot, fluffy roti or a simple jasmine rice, and you’ve got yourself a meal that crosses borders and mingles cultures. Enjoy the journey of flavors!
What You’ll Need
- 1 cup red lentils
- 3 cups water
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Jakhya seeds
- 2 medium tomatoes, finely chopped
- 1 green chili, de-seeded and chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder (optional)
- 1 tablespoon vegetable oil
- 2 tablespoons fresh cilantro, finely chopped
- Salt to taste
Method
Step One
Start by rinsing your red lentils under cold water till water runs clear. Then, in a large pot, add the lentils and 3 cups of water. Place your pot on medium heat and let it come to a boil.
Step Two
While the lentils are boiling, peel and finely chop the onion. Similarly, mince the garlic, finely chop the tomatoes, and de-seed and chop the green chili. Set these aside for later.
Step Three
Once your lentils have come to a boil, reduce the heat to low and let it simmer for about 20 minutes, or until lentils are soft and mushy. Make sure to stir occasionally to prevent lentils from sticking to the pot.
Step Four
In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Once hot, add the Jakhya seeds and roast them for a few seconds until they begin to pop and release their aroma.
Step Five
After the seeds have released their aroma, add the chopped onion and minced garlic to the pan. Cook these until the onions become golden brown.
Step Six
Into the onion-garlic mixture, add your chopped tomatoes and green chili. Also add the turmeric, cumin, coriander, and red chili powders. Mix thoroughly and sauté for a few more minutes, till tomatoes are tender.
Step Seven
Pour the onion-tomato-spice mixture into the pot containing the boiled lentils. Stir well and season with salt to taste. Allow this to cook on low heat for another 10-15 minutes, so that the lentils absorb all the flavors.
Step Eight
At the end, garnish your Jakhya Dal with finely chopped fresh cilantro. Serve hot with bread or rice.
