Remember back in the day when I used to post recipes on here? I know, right! I mean, seriously, what happened to that? I can’t remember the last time I stuck up something new to eat (I just checked, it was January 12th!). I’m telling you, for someone who wants to start a dedicated food blog it’s a pretty poor show and no mistake.

I mean it’s not like I haven’t been cooking, I’ve just been cooking the same ol’ same ol’ all the time, so I haven’t had anything new to share with everyone. But today when I went in the kitchen for something snacky the choice was simple; fruit, cornflakes, something involving bread, or else I had to get creative. And since fruit just wouldn’t do the trick, I had cornflakes for breakfast, and I’ve been eating far too much bread recently, I figured it was time to roll my sleeves up and try something new.

This dish is very popular among the yogis at the yoga centre (often eaten as breakfast in lieu of the ubiquitous porridge) as it’s a complete meal in and of itself. If you’re on a detox you can eat this quite happily for a few days and it should give you everything you need to survive. So I’ve been told anyway. It’s certainly full of good stuff that your body needs, and it’s pretty darn tasty to boot.


1 carrot, diced

1/3 cup rice, washed

1/3 cup yellow mung dahl, washed

1 & 1/3 cups water

1/2 tsp cumin seeds

1/2 tsp black mustard seeds

1/2 tsp ground turmeric

1/2 tsp ground coriander

a splash of oil

pinch of salt

Wash the rice and dahl together and put to one side.

Heat oil in a pan on medium/high heat until on the verge of smoking. You need it good and hot to fry the seeds. If it starts smoking just lift off the heat for a few seconds until it calms down again.

Fry the cumin and mustard seeds until the mustard seeds start to pop. Cover with the pan lid to stop bits flying everywhere.

Add the ground coriander and turmeric and stir together. Immediately toss in carrots, which should be diced very small so that they cook quickly. Stir until carrots are covered in spicy oil mix (just a few seconds).

Add the washed rice and dahl and stir until they too are well mixed with the spice and carrots. Add water.

Bring to boil and then simmer on a medium/low heat with lid on until all the water has been absorbed (basically cook as you would basmati rice). After an initial stir resist the temptation to stir again until the end. Too much agitation makes it go all mushy (see above, lol).

Once water has been absorbed add a generous pinch of salt, stir in/fluff up with a fork, then leave it to one side for a minute or so to let it all settle. This just allows the flavours to bed in and any remaining water to be absorbed.

And that’s it, you’re good to go!

This recipe makes enough for one person, or two if you have something else with it. You can also add more vegetables to it too along with the carrot. It works great with some finely diced courgette. I only had a carrot available so I just went with that. Also, a sprig on chopped fresh coriander doesn’t hurt either (in which case you’d cut down on the ground coriander).

Potato and Tomato Dahl

Hi all. Here’s a little something I’ve come up with. But first, a small qualification:

Contrary to the recipe below I made the dahl pictured with a tin of chopped tomatoes and a teaspoon of ground coriander, coz I’ve got no money so had to make something up with what was in the cupboard, but I reckon it’ll be much nicer with the fresh ingredients listed.

Potato and Tomato Dahl
(makes enough for 4 people)

potato and tomato dahl

1 onion, chopped
2 cloves of garlic, crushed
1 tsp cumin seeds
a splash of olive oil
2 medium potatoes, chopped (I used 5-6 small)
3-4 tomatoes, chopped
1 cup of red lentils, rinsed
2 cups of boiling water
1/2 tsp turmeric
1/4 tsp salt
1 tsp garam masala
1 tbsp chopped coriander

In a large pan on a medium heat fry the onions and garlic in the olive oil for a few minutes. Add cumin seeds and fry for a further minute or two until onions are soft.

Add potatoes, tomatoes, lentils, water, turmeric and salt, bring to boil, then simmer on a medium low heat for a minimum of 15-20 minutes until potatoes are cooked through. Add coriander and garam masala, and cook for 3-4 minutes more, then serve.

Like with a lot of recipes like this, this one tastes better the second time around, after it’s had a chances to rest and for all the flavours to mature. With this in mind you might want to leave it on a very low heat for a while before serving. This will improve the taste first time around, though it’s still quite nice as is. Oh, and if you use ground coriander instead of fresh you can add it when you add the turmeric, you don’t have to wait until the end.

Also, the water doesn’t have to be boiling when you add it, but it does speed the process up a little bit if it is. Maybe cut the potatoes a little smaller too, lol.

Enjoy! 🙂

Report 4 – I’m late, I’m late!! (Lentil dahl & Student pasta sauce)

Ok, first an apology (to my almost entirely absent readership). I’m a bit late with my report. No excuse really, I was just in a fowl mood (not just angry, but chicken angry, grrr-cluck-cluck!) last week and I just couldn’t be arsed. Was actually quite unusual for me. I was in such an almighty blue funk, and I couldn’t figure out why? Best guess it was a combination of early starts at work – I do TV transmission which is a 24 hour a day, 365 days a year job, so as well as working all night sometimes; this week I’m gettin up at 5am to get to work for 7, which basically sucks ass! – a severe lack of proper sunlight (B12/B6/Bmybaby) and bad nutrition (work means lots of packed lunches, braised tofu rolls, and crisps. Anyway, that was then, and this is now. Down to business.

Lentil dahl

No picture for this as they all came out blurry (will try to do one later, as I have some frozen) but basically imagine something gloppy and yellowey.

1 cup red lentils

2-3 cups of boiling water

a splash of oil

1 onion, chopped

2 cloves of garlic, crushed

1 tsp cumin seeds

1 tsp black mustard seeds

4 curry leaves

1 tbsp of chopped coriander

1/2 tsp turmeric

1 tsp garam masala

1/2 tsp salt

Rinse the lentils thoroughly. Warm oil in a pan on medium heat, then sweat the onions until tender. Add the mustard seeds and cumin. When seeds start to pop add the garlic. Stir to prevent garlic browning. Add the curry leaves, coriander, turmeric and garam masala and stir. Add the lentils and water and bring to boil. Add salt, then simmer until lentils are soft (approximately 12-15 minutes at least). Water should cover lentils easily. Add more or less water depending on how thick you want your dahl (2 cups minimum). Serve on a bed of brown basmati rice. Can also be enjoyed as a soup with some naan bread by adding a lot more water.

Student pasta sauce

This is a vegan adaptation of the recipe that got me thorough college. What used to be tuna is now braised tofu, but apart from that it’s all the same.

1 onion, chopped

2 cloves garlic, crushed

splash olive oil

1 can braised tofu

1 heaped tbsp sweet corn

1 tin chopped tomatoes

1 tsp tomato puree, heaped

1/4 tsp basil

salt & pepper

Heat oil on medium heat in a frying pan. Sweat the onions and garlic until soft. Add the braised tofu and sweet corn and heat through. Add tinned tomatoes, tomato puree, basil, and salt and pepper to taste, and simmer on a low heat whilst you cook the pasta. Easy peasy lemon squeezy!

If you’re a proper student this one can be done without the basil and tomato puree. Just use mixed herbs instead (you should always have some mixed herbs knocking about the place) and be sure to reduce the sauce a bit more to intensify the flavour. It’s quick, easy, cheap, and you can make whilst drunk/stoned. What more could you want?

Apart from the cooking, here’s what else I’ve been up to:

Recipes done: Lentil dahl & Student pasta sauce

Script pages done: None, of course. Have you not spotted the pattern by now?

New thing done: Booked tickets to a West End show. Never been to a proper West End show, so going to go see Legally Blonde for my birthday. Really looking forward to it actually. No idea what to expect. Something amazing I hope.

On a further note, I’m trying to pin down what a ‘new thing’ should constitute. Whether it should be something I’ve never ever ever done before (which could be hard as I’ve done some stuff), or if it should be something new for me now? I mean, just because I’ve tried something before doesn’t mean it can’t open up a new chapter for me now, does it? It’s a tough one. I’m going to play with it for a while, see what comes up; though for the moment I’m leaning towards the entirely new. It seems a bit more challenging.

TTFN y’awl.