Are you on Instagram? Whether you post pictures of your dog, child, food, outfit of the day, or just have an account to browse other people’s work, you need to be on Instagram. It has become an incredible source of artists, cooks, stylists, and photographers showing their work in real-time. It provides access for the audience and a platform for the artist, both of whom may have never connected without this incredible social tool. (Follow us @TheBodyBook)
We recently asked YOU to start showing off your artistry by tagging your photos/recipes #BragYourPlate. Last week, we featured a Roasted Sea Bass recipe from @TheFeedFeed. (Check it out if you haven’t. It also includes a video!)
One of our followers, Cook Republic, tagged several of her photos/recipes #BragYourPlate and they just kept getting better and better. It turns out, Sneh Roy, the creative force behind Cook Republic, is a food photographer, food stylist, designer and cook book author. No wonder her photos look so pretty! AND her blog won Best Australian Blog of the Year in 2013. She certainly does have bragging rights!
It was Sneh’s photo of her Kale Daal Fry that really got our attention and stomachs rumbling.
KALE DAAL FRY
- 1 cup split red lentils
- ¼ cup whole brown lentils
- 3 cups water
- 1 tablespoon butter
- ½ teaspoon mustard seeds
- ½ teaspoon nigella seeds
- 1 bay leaf
- ½ a cinnamon stick
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 large tomato, diced
- ¼ teaspoon ground turmeric
- 1 teaspoon salt
- 3 large kale leaves, stem trimmed and leaves chopped
- 1 tablespoon olive oil
- 4 cups water (1 litre)
Heat butter in a saucepan on medium. Add mustard seeds, nigella seeds, bay leaf, cinnamon and lentils. Sauté for a minute until seeds start crackling and lentils are glazed with butter. Add the ginger and garlic pastes and tomato. Stir fry for a few seconds. Add the water, turmeric and salt. Reduce heat to low and simmer uncovered for 30-45 minutes stirring occasionally. Remove from heat and set aside.
Heat olive oil in a large frying pan on medium. Add kale and sauté for a few seconds till leaves are glazed with oil and starting to crisp up. Remove from heat.
Top the daal with the crispy kale leaves and serve hot with steamed rice or flatbreads.
Daal is one of the easiest nutritionally dense meals you can make for a midweek dinner. Do not be intimidated with the amount of water used as it is paramount to the cooking of the daal. You may even add more water if you don’t like it too thick. The crispy kale adds a great texture and colour to the daal. Alternatively, you may chop kale (or spinach) and stir through the final stages of cooking if you don’t want to crisp the greens.
Do you have a recipe that you’d like to share with The Body Book community? Tag your picture #BRAGYOURPLATE @TheBodyBook and yours could be featured on the website!
Recipe and photo from Tasty Express (Sneh Roy – Author/ Random House, Australia 2014)