Turmeric or Haldi is labeled as a 2022 ‘food trend’. Yep, all of us Indians are just shaking our heads collectively. I mean I get it. It’s a superstar. Turmeric to Masala is like Jay-Z to Beyonce or should I say the Aishwarya Rai to Abhishek Bachchan. It’s sort of the best marriage of spices that can exist (for curry that is).
When I was younger, dhal was a weekly staple in our home. I remember my mom feeding me at a young age. She would mix rice, butter and dhal with her hands and form a little fistful of dhal bhat. (bhat = rice). To this day, this is a flavor that I will never forget. It’s a meal I will never forget. It’s a memory that I will always have of my mom. Eating from her hands.
As an adult, I’ve realized how versatile dhal can be. It’s been a great way to introduce spices to my babies. It’s been a great side dish to any fry meats or vegetables but also a main dish for my vegetarian daughter. Making this recipe in an instant pot makes life so much easier, especially because I always forget to soak my lentils overnight.
If you liked my easy tomato chutney recipe then this one is even better! If you know me, you know that I love saucy foods, dipping sauces, condiments and the like. You also know by know I love spicy food. The best thing about having a chutney with your meal is that you can control how much heat you add to your food. Cilantro chutney has to be my favorite chutneys.