Red hot? Or full-flavoured with a little warmth? It depends on your taste buds. Moong dal is ultimate comfort in a bowl. Add in a tumble of cherry tomatoes coupled with some hot red chilies, and it’s the perfect antidote to a chilly February evening. Roll up some roti and scoop in!
Lean into something not too heavy. This dish is best served with something a little less dry and mildly sweet. Look for a Pinot Grigio or a Gewürztraminer.
Substitute yellow moong dal with split peas or chana dal. The flavour is slightly different, but the texture will be the same.
Per serving:
In large saucepan, heat 1 Tbsp (15 mL) ghee or oil. Add onion, ginger, and garlic. Sauteu0301 over medium to medium-low heat for 3 minutes, or until soft.
Stir in minced jalapenu0303os, turmeric, garam masala, and pepper. Sauteu0301 for a minute or two. Gradually stir in stock and water along with moong dal. Bring to a boil. Cover, reduce heat to low, and simmer for 25 to 30 minutes. Stir in tomatoes near the end of cooking and heat through.
To make tadka, in small saucepan, heat remaining ghee or oil over medium heat. Add cumin seeds and Thai chilies. Sauteu0301 until cumin seeds begin to pop. Remove from heat and set aside.
When dal is cooked, drizzle tadka overtop along with chili powder and swirl in. Serve with cilantro and roti for dipping, if desired.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.