Hi everyone! Wow, it has been awhile. I have been considering the direction that I want my social media to go and I realized that what I was doing wasn’t sustainable for me and also did have the quality I was looking for. As you may know, I work full time at a law firm in downtown Vancouver. I am not sure if any of you are legal assistants or work in the field of law, but it is draining! I began feeling unmotivated when it came to posting blog posts twice a week. On top of that, posting on Instagram everyday. I noticed that I was starting to post pictures that I wasn’t passionate about and that were not related to my “theme” (mostly food, book reviews and lifestyle) in addition, the quality of the pictures were not the best.
I had some time away from creating content and reflected upon how I can incorporate my social media into my life. I have decided that I will be posting blog posts once a week (most likely on Sundays) and then on Instagram two-three times a week. I feel like this will be more sustainable and achievable for me whilst continuing to be passionate about everything I do. Now, onto the food!
I have been looking for and wanting to know how to make a delicious yellow dal (curry) for quite some time now. As you may be aware, I am very particular about my food. It obviously has to have some flavour. The dal that I was looking for had to have the right consistency (runny, but not at all watery).
I am glad to say that I have found the perfect recipe! This is everything that I have been dreaming about. While I am not sure if this is the traditional way of making yellow dal, it sure is scrumptious! I may a few adjustments to the recipe (as I never follow the instruction portion).
First, always use frozen white onions for everything! It will save you all of the chopping time and you will also not have to use oil (for this part). Once the onions are translucent, add the ginger, garlic, tomatoes and green chili (I already had green chilies on hand so I just used those instead of whatever the recipe called for). You don’t need to cut everything small because I prefer to blend this mixture. Cover the pot/pan and cook this all on low-medium heat for about 10-15 minutes until the tomatoes have broken down. Once this is all cooked, transfer this to your blender and blend.
After you have finished blending, do not add this mixture back into the pan just yet. Keep the contents into the blender. Add 1/2 TBSP of oil to the pan/pot where you were cooking the onion contents and add all of the spices and leaves to the oil. Cook the spices (add all of the spices – even the optional ones from the recipe) in oil (stirring constantly) for about 1-2 minutes. Do not burn this. Once you have finished frying the spices, add the contents from the blender along with the water and dal to the pot.
I don’t know if I am the first one to think of this method (keep onion mixture in blender while using only a little bit of oil to fry spices then add onion mixture), but this works perfectly. The frozen onions are important to this process as they release the water as they thaw and cook. I guess you can use fresh onion and then add water while you cook, but that’s a lot of work.
Overall, this yellow dal (curry) is so perfect! I will definitely keep this in my recipe rotation and make double batches.
The recipe is found here.
Do any of you have a favourite curry recipe? I am currently looking for a good, traditional chana masala recipe. Feel free to share your recipe(s).