the taste space

Bengali Toasted Moong Dal with Spinach (Bhaja Moong Palak)

Posted in Mains (Vegetarian) by janet @ the taste space on March 12, 2012

I have talked about my inherited spice drawer before, but I did not tell you how I am positively smitten by it. It is a bit nonuniform as I haphazardly slotted in new spices in a hodge podge of old bottles, but the easy access to rows and rows of alphabetized spices is positively beguiling in its sheer simplicity. I used to have a rack of test-tubes filled with spices. As you can tell, though, my favourite spices cannot be contained within 12 test tubes. When I move, I need to devise a new spice system. The problem? I don’t know what my next kitchen will look like, or what the next one after that will look like… I need something practical, functional and most importantly: adaptable. The Kitchn has some great ideas but nothing that wows me. This one is really cute, but I want something that is both light-proof, air-tight and portable between kitchens. For now, I am thinking of finding similar white-top glass bottles (from Bulk Barn or Solutions) and storing them in a lightproof box.  Do you have a tried-and-true system?

Rob has suggested downsizing my cookbook collection before our move to the US. I suggested 20 cookbooks. He thought I could do better. I have over a year to figure things out or negotiate with him. hehehe.

Thank goodness he hasn’t capped my spices. I have over 50 spices, for sure. Cooking relies on fresh herbs and spices and it is much easier to move a box of spices instead of plants.

I am constantly amazed how a simple change in spices can lead to a completely different meal. In this case, I was curious about using 2 seemingly polar spices together in a savoury dal: cloves and fennel. Who knew that they would work so well together?

The Bengalis, that’s who!

This Toasted Moong Dal with Spinach is a Bengali curry adapted from 660 Curries. Not only is the strong fennel and cloves special to Bengali cuisine, but the lentils (moong dal) are toasted which firms them up. They do not disintegrate like red lentils. Rather, the toasting enhances their nuttiness allows them to keep their shape. This is known as a bhaja. Feel free to substitute your favourite green for the spinach.

Back to the spice issue at hand – what is your favourite way of storing your spices?


This is being submitted to this week’s Weekend Herb Blogging, hosted by Ancutza, to this week’s Wellness Weekend and to This Week’s Cravings (Green).

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Mixed Lentil and Tomato Stew

Posted in Mains (Vegetarian), Soups by janet @ the taste space on October 31, 2011


When I made the Chickpea and Chana Dal Curry with the Tamarind-Mint Sauce, I really liked how the chickpeas were still relatively intact but the chana dal melted into a creamy sauce.  It got me thinking: I don’t tend to mix my beans that often.  Although there was that Symphonic Mixed Bean Salad, but those beans came mixed in a can!

I have so many beans that Rob thinks it would be really funny if I put them all in one big bean salad. But they all cook at different times, Rob… Why not just save a 1/4 cup of cooked beans each time and then freeze them for the salad? Totally right on the money there!

But until I cook more of my heirloom beans, that salad will have to wait.

To culminate the end of my month of vegan recipes, and 3 weeks of daily beans, I figured I would share a dish that mixes up a few beans (count all 4 beans!). Gosh, what have I been missing?

I originally spotted this recipe on The Wednesday Chef, as a Two Lentil Stew that she adapted from Flatbreads & Flavors when I was looking for more recipes with chana dal. In the comment section, though, it turned out it was actually a Five Lentil Stew that she had modified… and I had 4/5 of the beans: red lentil, chana dal, mung dal and toor dal. Not too shabby if you ask me, with only urad dal as the missing ingredient. And since they are all split beans, this stew cooks up quickly.

The mixture of beans in this stew creates a glorious effect. Some turn to mush, others keep their shape, more are half-way in between. The texture is unbeatable.

Only have two of the beans? Find a ratio that works for you. My ingredient amounts are a bit wonky because I wanted a total of 1.25 cups of beans. Any combination will still work, because the flavours of the stew are nice and soothing. Almost like a little hug for a cold and wet day. Or a nice warm oasis while slurping this up at work for lunch. This is a comforting tomato-laden stew with your warming Indian spices: cumin, garlic and garam masala. Add heat to taste, but with my mild tastes, I kept the chili flakes to a minimum.

And with that, we have an easy month of beans. They are so versatile, that I encourage you to continue to see how you can add them to your meals. Cathy wrote a wicked awesome round-up earlier this month with even more ways to incorporate beans that I encourage you to read. She even has ideas for beans in your breakfast and dessert, too!

Who knows, maybe next year for VeganMoFo I will plan ahead to do 31 days of DIFFERENT beans.. Not sure whether I have that many, but it would be close! ;)


This is my submission to Deb for this week’s Souper Sundays and to Ricki’s Wellness Weekend.

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