Red Lentils with Bagaar Spiced Turkey

Red Lentils with Bagaar Spiced Turkey1

Masoor dal, or red lentils, are a delicious and hearty meal. Now when baggar, also known as a tempered oil, is introduced to them it takes them to another level of flavor. You see the spices like cumin, coriander and mustard seeds are cooked in the hot oil and then aromatic ground spices like turmeric and cayenne, paprika and the like are then swirled in the hot mixture. This is usually poured on top of the cooked lentils and served.

For my Red Lentils with Bagaar Spiced Turkey I am introducing the bagaar spice oil to the ground turkey and vegetable aromatics. I want as much flavor incorporated into the ground turkey as possible. Then the meat mixture is mixed in with the starchy, thick red lentils and vegetables.

Rinse the lentils and in a bowl, cover with water and let soak for 30 minutes. Drain and set aside. Do not rinse, you don’t want to lose the valuable starch that will thicken the soup. The lentils almost triple in volume so that 1 cup of dried will turn to 3 cups of soaked lentils.

Red Lentils with Bagaar Spiced Turkey3

In a dutch oven or stock pot sauté the onions, garlic and ginger of several minutes for the soup.Next start cutting, peeling and dicing the vegetables. Seed and dice the Roma tomatoes and add to the onion mixture. Peel and dice the carrot and chop the celery. Add the chicken stock, vegetables and soaked lentils to the pot . Stir and simmer for 30 minutes.

Red Lentils with Bagaar Spiced Turkey4

Using gloves remove the stem, seeds and dice the Serrano chili. Chop the green onions and place both in a bowl and set aside.

In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. This recipe moves quickly when it comes to the spiced oil, so have all of your mise en place set up.

In a sauté pan heat the oil over medium heat. Once the oil is shimmering, add the cumin and mustard seeds and immediately cover so you don’t get hit with spluttering oil and seeds. Add the turmeric and paprika spices. They should sizzle and bubble a little, that’s the spices blooming and it’s exactly what you want. Do not burn them, 30 seconds tops as you shake the pan back and forth slightly. Pour into a dish and set aside.

… 

Read More »

Tips & Tricks

pan-roasted-brined-pork-chop-646-620x620

8 Mistakes Made When Cooking Pork Chops

Photo Credit: ROMULO YANES I came across this article by senior food editor Dawn Perry in Bon Appétit and thought it worth repeating here in abbreviated format. I love a good seared pork chop, especially if it has been brined and cooked well. In her article post she gives great tips and also at the bottom of the article… 

Read More »

How to Make Coconut Butter1

How to Make Coconut Butter

I think it’s the texture of dried coconut that doesn’t sit well with me. I’ve always felt like I was eating sweetened sawdust, wood chips, or something. So I have never been a big fan of coconut. Although recently I saw a recipe that called for it as its base ingredient and figured I’d give… 

Read More »

Flavored-Sugar1

Flavored Sugars

Flavored sugars you say? Well we have all heard of the old standby Cinnamon Sugar blend and the trick of placing a vanilla bean in your sugar bowl for that beautiful, sweet taste of vanilla. I have been doing it for years. But for the past several months I have been playing around with different… 

Read More »

Quick Soak Method1

Forgot to soak your beans? Here’s a Quick Soak Method

Recently I have been thinking about hummus and decided to make my own instead of getting it from Costco or another market. I mean it makes sense to make it, it’s easy, inexpensive and I can adjust the seasonings to my tastes. I like a cilantro jalapeño hummus. But the key is to soak those… 

Read More »