This is a staple dish in India where I grew up, and something you could cook any time of the year since it doesn’t need too many ingredients. It’s just as tasty as the more complicated versions that you can find in recipe books. I eat this with roti, brown rice, or make it more watery for a tasty soup. The advantage to having this outside India is that you don’t have to watch out for the occasional small stone mixed in with the lentils :)
- cumin seeds
- ground turmeric
- bay leaf
- garlic
- ghee or oil
- nigella
- salt and freshly ground black pepper
- red lentils
For some reason everyone seems to think this is one of the best omelettes they’ve ever had whenever i make it. The trick is to use a small non-stick/teflon fry pan (no more than 9 inches wide) and to make sure it’s nice and hot before you start.
Do Americans write ‘omelet’ instead?
- ground black pepper
Nutrition (per serving)
Calories 240
Total fat 10g
Saturated fat 2g
Cholesterol 65mg
Sodium 620mg
Carbohydrate 10g
Dietary fiber 1g
Sugars 6g
Protein 29g
- GREY POUPON Honey Dijon Mustard
- chopped cilantro
- lite soy sauce
- creamy peanut butter
- hot water
- KRAFT Original Barbecue Sauce
- boneless skinless chicken breast halves
“This recipe is my wife’s, and if she made it every single night, our children wouldn’t complain.
- olive oil
- Dijon mustard
- minced garlic
- - 1/2 cup all-purpose flour
- black pepper
- large eggs
- bread crumbs
Can be made with Turkey
- cream of mushroom soup or celery soup
- chicken breasts
- herb stuffing mix
Can use different cuts of chicken
- ground ginger
- cider vinegar
- white sugar
- cold water
- cornstarch
- skinless chicken thighs
easy!
- salt & pepper
- minced oregano
- parm. cheese
- EVOO
- Boneless/Skinless chicken breasts
- chicken stock or broth
- balsamic vinegar
- butter
Heads and shoulders above the canned stuff and very easy to make.
- chicken stock
- white flour
- butter