Happy snow day (again) everyone! I’m still thrilled by all the snow we’ve been getting, but I may be the last person left on the East Coast who feels that way. To be honest, I was disappointed by the very light wintry mix/dusting of snow we got last night. I won’t complain about our two-hour delay, but honestly, it wasn’t really worth it.
Anywho. This recipe. You may have noticed that I’m sharing a recipe we already have on the blog. The reason is that this lentil recipe pairs SO perfectly with this relish, that the two just can’t bear to be separated. Plus it is one of our go-to recipes on a monthly basis, so I thought it wouldn’t hurt to unearth it and post it twice. Because that’s what you do when you have a food blog and you love a recipe that much – you just post it twice. What’s so great about this lentils recipe is that there are only five ingredients (I don’t count water as an ingredient) and you can throw it all in one pot. Hel-lo perfection. It also compliments so many other traditional Indian foods, that it’s great when you’re having an entire spread of food. And this relish! Oh it’s just a little dollop of heaven on top of every Indian dish ever. Naan bread? Glorious with relish. Turmeric coconut lentils? Beyond delightful with the relish. On a spoon? Surprisingly a good way to consume it, too. So for a simpler, low-key Indian food night, whip up these two recipes and enjoy for days to come.
Cooking Notes: We often double this recipe to make it last longer, which can easily be done. Otherwise, we typically don’t tamper with this recipe because it’s genius in it’s simplicity!
Turmeric Coconut Lentils (adapted from Budget Bytes; serves 6)
1 lb. red lentils
1 clove garlic, minced
1/2 tsp salt
1/2 tsp turmeric
1 15-oz. can coconut milk
1 1/2 cups water
Place the lentils in a medium pot and gently rinse 2-3 times or until water runs clear. Mince the garlic and add it to the pot along with the salt, turmeric, coconut milk, and 1 1/2 cups of water. Give it a gentle stir to make sure everything is mixed. Bring the pot to a boil over medium-high heat, covering with a lid. Once it’s boiling, remove the lid and let it boil gently for about 20 minutes or until most of the liquid is absorbed. When most of the liquid is absorbed, turn off the heat and let it sit for about 5 minutes to continue absorbing. Taste and season with more salt if desired, then enjoy! Serve with basmati rice, mango chutney, fresh cilantro relish and naan.
Recipe: Budget Bytes: Coconut Lentils
Cooking Notes: This recipe calls for a fresh hot green chili pepper, which we don’t always have. We have used a jalapeño pepper before or just a dash of cayenne, as a substitute.
Fresh Cilantro Relish (adapted from Indian; serves 4-6)
3 cups fresh cilantro leaves
1 onion, chopped
1 clove garlic, chopped
1 fresh hot green chili pepper, chopped (see substitutes in “Cooking Notes”)
1 tsp salt
2 tsp sugar
2 tsp fresh squeezed lemon juice
Water, to form paste
In a food processor (or blender), blend all the ingredients with 1/2 cup water to form a paste. Adjust seasoning to taste. Add more water, if needed, to reach desired consistency. Refrigerate before serving. Serve with naan or main dishes and enjoy!