My Mate Stacey's Same Old Crap, Dal + Spicy Potatoes

My Mate Stacey’s Same Old Crap, Dal + Spicy Potatoes
27 March 2014

It is pretty lovely to have another lady I have known for a while here on Same Old Crap. I shot her wedding (yep, I do that stuff) and now she has a little baby girl Clementine. Aaahh… it’s so great when life works out and makes little people.

I have long been a fan of her cooking, she is amazing with the oven. She totally shames me in the baking department, see her instagram for proof (I do believe her account has been hijacked by photos of Clementine recently, but she is just as cute as pie).

Thanks so much Stacey for being part of my Same Old Crap, there are a few people out there who were after a good ‘Make Hay’ recipe and you have certainly delivered with this gem.

Oh! Hey! Ace news! Such a fan of Stacey, and because she is just as passionate of real food for kids as I am, we have decided to make a new regular column! I know! And because her life revolves around a smaller version of of my people, her posts will be aimed at the littler variety. How great, don’t ya think? So keep your eye out for Little Diane, in the coming weeks.

Take it away!!!!!!! xx

Red Lentil and Tomato Dal + Spicy Potatoes with Wilted Spinach and Coriander

I have been making this dish for what seems like a bazillion years. It originates from when I lived in Sydney in the late 90’s. My friends and I would go to the Hare Krishna feast on King St in Newtown every Sunday evening to ease our hangovers and get a decent meal for a gold coin donation and a few chants of “Hare Rama” – Bargain! Its a mid-week feast that I make every week and there’s always leftovers for lunch or dinner the following day.

Red Lentil and Tomato Dal

What you need

• 2 cups red lentils, rinsed well
• 3 tablespoons butter
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder
• 2 cloves garlic, crushed
• 1 tablespoon grated ginger
• 2-4 dried chillies
• 400gm can diced tomatoes
• Salt
• Pepper

What you need to do

1. In a medium saucepan add enough water to cover the lentils by an inch. Bring to a gentle boil and cook for about 10 minutes or until tender.
2. In a larger pot add butter, spices, garlic and ginger and heat till butter starts to melt, stir to incorporate the spices.
3. Make a slit along the length of the chillies (from just under the stem to just above the end of the chilli) making sure you do not cut through to the other side. Add these along with the can of tomatoes.
4. Simmer for 5 minutes then add the lentils and cook for a further 10 minutes till most of the liquid has been absorbed. Season to taste.

Spicy Potatoes with Wilted Spinach and Coriander

What you need

• 6-8 potatoes, chopped into chunks
• Few glugs of extra virgin olive oil
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon dried chilli flakes
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 2 handfuls of baby spinach
• 1 handful fresh coriander, chopped
• Half a lemon
• Salt
• Pepper

What you need to do

1. Preheat oven 200 deg C
2. Place the potatoes in a medium saucepan and cover with cold water. Bring to the boil over medium-high heat and let them cook for 10 minutes until just tender (you want to be able to pierce the potatoes with a knife)
3. Drain potatoes well and return to pan. Place the lid on and with a firm grasp shake the pot a few times to roughen them up.
4. Add a few glugs of oil plus all of the spices and mix to combine. Transfer the potatoes to a roasting dish and pop them in the oven for about 30 minutes until just crispy.
5. Remove potatoes from the oven and turn off the heat. Sprinkle with spinach and fresh coriander. Place the dish back in the oven, the residual heat will wilt the spinach just enough. Squeeze with lemon and season to taste.
6. Serve with steamed rice, roti, raita or any other accompaniment starting with R?