CALCUTTA DHAL


How to make Calcutta Dhal using Safflower Powder?

The petals of the safflower are useful as a spice and for producing a bright and yellow colour. Some cooks use the safflower as an alternative to saffron and the two are alike. Safflower has notes of sweet chocolate.

Because of the high cost of saffron, it may seem worthwhile to look for an alternative. Safflower is widely used as a replacement for saffron by budget-minded cooks. If you are not fond of the flavour of saffron but want your dish to have a bright yellow color, Safflower powder may be ideal for you.

Safflower is quite popular in some cultures and has been widely used in Traditional Chinese Medicine for many centuries. Azerbaijanis is used in a mutton soup where it is added at the end of the cooking time and gives a yellow color to the food (yum). Syrian cooks use it in a variety of dishes including omelets and in kibbeh, a dish of cracked wheat and minced lamb. additionally in addition, Spaniards use it in various sauces and for making teas more aromatic.

Here's a recipe that you might like to try :-

INGREDIENTS :

1 cup red split lentils 3 cups water 1 small onion 1 garlic clove 1 cup chopped cauliflower 1/2 zucchini 2 potatoes 1 cup tofu 1/2 teaspoon dried thyme 1/2 teaspoon MY BLUE TEA - Safflower Powder

Calcutta Dhal with Safflower Powder

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METHOD:

* Soak lentils for an hour and rinse till water clears.

* Add water and bring to a slow boil.

* Skim off white foam then add chopped onion, garlic, cauliflower, zucchini, potatoes, tofu and thyme.

* Cook for 20 minutes then stir in safflower powder.

* Super quick and easy to make and very delicious.

* Serve with bread or roti - Yum!

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