Cook 30 for Kid's

Indian Lentil & Spinach Dahl

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon (Host)

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Series Code: KCT

Program Code: KCT000006B


00:01 If you've just joined us on Cook:30 for kids,
00:03 we're having so much fun here in the kitchen.
00:06 We have Loyola and Braden, all the way from Tennessee,
00:09 and on the menu today we have...
00:12 Indian lentil and spinach dal with brown rice and peas.
00:16 And for dessert we have pineapple and coconut lassi.
00:22 This is gonna be such an amazingly delicious meal
00:24 all the way from India,
00:25 with lots of Indian flavors and ingredients.
00:28 So now we're gonna just do the lassi.
00:30 And lassi is kind of like a,
00:31 think of it as an Indian smoothie.
00:34 So we're gonna use some great ingredients here.
00:36 So could you go to the fridge and get the bananas,
00:39 sorry the freezer.
00:40 Okay.
00:41 So we're gonna start this with some frozen banana
00:44 and if you ever got spare bananas left over,
00:46 a really good thing to do is actually chop them up.
00:48 Oh, the freezer is the other door.
00:50 At the top there.
00:52 Bananas are really great frozen for smoothies or lassis.
00:55 They add like a such a lovely creamy
00:56 sweet kind of flavor to things.
00:58 We got the bananas.
00:59 Well, excellent. Thank you very much.
01:02 And look at that, so those bananas are frozen,
01:05 so basically take the skin off first
01:06 or they're really, really hard to get into.
01:08 And as you can see
01:10 we got little, we got a little bit tight,
01:14 so it's three bananas in here.
01:15 And we wanna about one and half bananas,
01:18 so that's probably about two.
01:20 You gonna put probably half of those bananas in there.
01:23 Put half of those bananas in there.
01:25 Oh, okay.
01:26 Which is one and half bananas, so not all of them.
01:28 And here we have some pineapple chunks,
01:30 so you could use whole pineapple if you have it.
01:33 So mango, a lassi is often mango based,
01:35 we gonna do a pineapple one.
01:37 So this involves bananas, it's the half way.
01:39 Perfect and if you want to put this,
01:42 plus pineapple in as well,
01:43 so just got some pineapple chunks here.
01:46 And what does it say on the front?
01:48 Pineapple chunks in 100 % pineapple juice.
01:51 Exactly, so you can get pineapple chunks
01:53 that are in sugary syrup.
01:55 Nah, you don't want those,
01:56 you want to start with some just juice.
01:58 So if you wanna pour that in there,
02:00 into the blender.
02:03 Oops. Lovely.
02:07 And we're also gonna use
02:08 a really good Indian ingredient,
02:10 makes things taste lovely
02:11 and that is coconut cream,
02:13 so it's something you can get from these supermarkets
02:15 in this little baby cans,
02:16 so if you wanna, see if you can open
02:17 that can of coconut cream.
02:20 Put there. That will be great.
02:22 I see that the turmeric is made the spoon
02:25 and the cutting board yellow.
02:26 You're right, look at that.
02:28 Turmeric is a really amazing spice
02:30 and it makes things really lovely yellow color,
02:32 but you're right, look at that,
02:33 the spoon's all yellow, the board's all yellow,
02:35 it gets everywhere.
02:37 So you'll be very careful when using turmeric
02:39 but it has a really nice flavor, nice color.
02:41 Okay, how is the coconut going?
02:43 Look at that, little baby can is being opened.
02:46 Brilliant.
02:48 Oops, so flick out the lid,
02:49 we don't want the lid going in the blender.
02:53 Lovely, so coconut cream
02:55 is a really lovely ingredient to use.
02:57 Just pop it on the board if you like.
03:00 Taste good.
03:01 Lovely, don't dip that finger back in anything,
03:04 so yeah, now pour that in.
03:06 That goes there.
03:08 Yeah, pick it up and pour it in.
03:09 You want me to put these diced tomatoes into these?
03:12 Yes, we do, gets there very shortly,
03:14 you're starting with your tomatoes,
03:16 that's great, great thinking ahead there, Braden.
03:18 We always think that what's coming up next.
03:20 So look at that, you got that lovely pineapple,
03:24 frozen banana and the...
03:27 What else is in there? Coconut cream.
03:29 So you know that is going to taste good, don't you?
03:32 Yeah.
03:34 So put it on there if you can find the lid somewhere.
03:35 Oh, there it is.
03:36 And get the blender started.
03:38 Are you ready?
03:40 Three, two, one, go.
03:43 Oh-oh!
03:45 Here's the blender going, it's amazing.
03:49 Before you mix it in,
03:51 I thought I'll show you something first.
03:53 And you press stop,
03:55 more, need a little bit more, keep going.
03:57 So as you can see over here,
03:59 this dal is really, really thick.
04:01 I mean, look at that, look how thick it's got.
04:03 It looked like a soup before, but it gets really thick
04:06 and it's really, that looks beautiful and lovely
04:08 and creamy doesn't it?
04:09 Might need a little bit more,
04:11 I think it's still lumpy dish there.
04:13 So give that a stir,
04:14 so stirring that can of tomatoes
04:16 and then we'll put some honey in,
04:19 you can use agave or you can use date puree.
04:23 So we put two tablespoons of honey like that.
04:29 Brilliant.
04:31 I think it's nearly ready, let's stop.
04:35 How is it looking?
04:37 Oh, look how creamy and thick and smooth that is.
04:40 Does that look yummy? Mm-hmm.
04:42 It does, so we're gonna pour in some glasses.
04:44 I'll see in there.
04:45 So see if you can pour into the glasses
04:47 without touching the sides, that's your challenge.
04:50 Oh, boy.
04:52 Give it your big shot, it's not the end of the world
04:54 if you don't so go for it, pour it in.
04:56 Now see if you can divide it evenly between the four glasses
04:59 and we'll finish these things here.
05:00 Lovely, look at that.
05:02 It's a lovely thick texture, isn't it?
05:05 Okay, so if you gonna open one of these cans,
05:07 we gonna put some coconut cream in the curry as well.
05:13 And we put in some salt
05:14 so we want half a teaspoon of salt,
05:15 I'll put that in.
05:20 And this will just give us some salt.
05:23 You don't put salt in before you cook lentil, salt,
05:25 if you put salt in before you cook lentils,
05:27 they don't, it's they find it very hard to cook,
05:28 so you always add salt after you have cooked lintels.
05:33 Lovely, look at that cream.
05:35 So it gives lovely creaminess, keep pouring the whole lot,
05:38 it's just a baby little can.
05:40 And give that a good stir around.
05:42 Oh, look at that, you didn't touch any sides.
05:44 Oh, there's little one here, no one saw that today.
05:47 Lovely, very cool, what's it taste like?
05:49 It's amazing.
05:51 Cool, and that... Bananas.
05:52 Bananas, yeah, bananas and pineapple and coconut
05:55 and we're gonna garnish it, we gonna put some of these on,
05:56 so just throw a couple of berries on as well.
05:59 Can I do three each?
06:00 Three each sounds like a great number.
06:02 When you're putting things in on food,
06:04 generally odd numbers are the best,
06:07 so three, five, seven, generally best.
06:09 If you can see, just put another one
06:11 and no one will notice. Okay.
06:12 Cover the other one, lovely, excellent
06:14 and I'm just gonna put
06:15 some little mint leaves on to garnish,
06:18 I'll put them in here.
06:19 If you, the color green is the best thing
06:22 to garnish food to make it look amazing,
06:24 so I'll just find three nice lovely little mint leaves.
06:29 If in doubt, use green,
06:32 and these will just look great.
06:35 So this is a very easy smoothie you can make at home.
06:37 We already put the salt into the...
06:40 Yes, I did it before, so thanks for checking with it.
06:43 Doesn't it look lovely and creamy?
06:44 That's great.
06:46 Tada look at that, um, brilliant.
06:49 Those look amazing smoothies, don't they?
06:50 If you wanna, we'll put some mint leaves on
06:53 and then we can put those on the table.
06:56 Here we go, two more mint leaves just like that.
06:58 Smells like coconut. That's great.
07:00 And if you wanna carry them really gently
07:02 because you don't want them to kind of wobble
07:03 and kind of get marks at the sides,
07:05 if you gonna go and put them on the table
07:06 that would be wonderful,
07:08 you would probably take two at a time.
07:09 Excellent, lovely.
07:11 You got to be careful with the finished product.
07:12 Okay, if you can grab some spinach from the freezer,
07:15 this looks really, really good.
07:16 But again adding green to any dish
07:18 makes things look great,
07:20 so we have got a pack of frozen spinach,
07:24 see if you can open it.
07:25 Is there a open thing on there somewhere?
07:28 I think we might have to use a sharp knife.
07:29 Oh, careful.
07:32 Nope.
07:34 I'll give it a go, just give a little bit of a cut there,
07:36 there you go.
07:37 So put about half of spinach in,
07:39 so we want around about two cups of spinach in there,
07:42 and this won't need to be heated much,
07:43 it just needs warm through so it's not so ice and crusty.
07:45 All right and tidy.
07:46 Excellent, brilliant, beautiful.
07:48 You put spare on the table
07:50 just in case we want to bring it later,
07:51 we got a spare one, there's three of us,
07:52 so I'm sure someone want to be spilling.
07:54 Or can't be spilling.
07:56 Don't just spill it.
07:57 Okay, give it a good stir, stir it around, stir it in.
08:01 You might put a little bit more actually in,
08:03 in fact pour that about two cups in total.
08:06 It's looking great,
08:08 so it's coming along really, really, really well.
08:11 Now that while you're stirring that,
08:12 we have also got the rice, and we use brown rice.
08:15 One thing I forgot to tell you before,
08:16 we'll just have a look at here
08:17 just check it's okay to pick up,
08:19 there we go,
08:21 so that's rice, we use some brown rice as well.
08:25 So brown rice and black rice,
08:26 so use a little bit of a mixture,
08:28 so you can do that which makes it taste really good.
08:32 Now what we gonna do is we just gonna spoon this off,
08:34 oh, all the water is gone
08:36 and we just gonna spoon this into this bowl.
08:38 See the rice is lovely, pretty isn't it,
08:40 with all the different colors in there,
08:41 so you can buy mixed rice.
08:42 Well if you just got brown rice
08:44 you can just add two table spoons of black rice
08:46 or red rice,
08:47 just to mix it up so it's not just so plainly colored.
08:50 Let's gonna get a bit of a towel here,
08:51 'cause this pot is hot
08:53 and we just gonna pour into here,
08:57 this lovely wooden rustic serving dish,
08:59 we gonna use this,
09:01 probably it's a bit overcooked here.
09:04 You generally want to take it off
09:05 when the water runs out,
09:08 get some green peas, lovely.
09:11 And you gonna tip about half of that packet in there,
09:13 we're gonna mix up so we might have to.
09:15 Can you open it there
09:16 or I'll give it bit of a knife, through there.
09:19 Pour it in, pour half of those in,
09:21 see wanna round about two cups.
09:24 Oh, should I pour in the cups?
09:26 No, I just need you, so half would be right,
09:27 you can be very approximate with this kind of dishes,
09:29 when you're doing things like baking
09:30 it's more important to be accurate.
09:32 Oop. Oop, perfect.
09:33 And give it a bit of stir around,
09:34 now those, those peas will not need cooking at all,
09:38 they just need warm through, so give it a good stir,
09:40 go in deep, go underneath.
09:43 Lift it all up, yeah that's great,
09:44 yeah, aggressively through that's wonderful.
09:47 So those peas just need warm through
09:48 and that warm rice,
09:49 that hot rice will be just enough.
09:51 And instead of serving with just normal rice
09:53 adding the peas just adds a lovely mushiness,
09:55 a lovely freshness, a lovely greenness,
09:57 so make it taste just a little bit more special.
10:01 It also looks a little bit more special.
10:02 Exactly, and that's really important,
10:04 so everything looks special,
10:05 just take those little extra moments
10:07 to make things look special.
10:08 That's great, give it a stir around.
10:10 Now look at this dal, how does that look?
10:11 Good.
10:13 So that started out like a watery looking soupy thing,
10:15 and now it looks like
10:17 a beautiful green colorful dish to have.
10:20 And to finish it off we gonna just use some cilantro.
10:23 Cilantro is a great, got great herb to use
10:27 and we just gonna chop this up
10:29 and just sprinkle it over the top.
10:30 Or would I put it on here?
10:31 Yeah, we just put a little, a little lump here
10:33 that can go just on the table just like that,
10:34 it's ready to go.
10:36 So throw it on the table.
10:37 Brilliant.
10:39 And we just gonna chop up some of this.
10:42 Does that go in the dal?
10:43 And it just goes in there as a garnish in that dish.
10:46 You don't want me to mix it up?
10:47 No, just leave it on top as a garnish
10:49 and that is really served just like that,
10:51 and an Indian meal is now finished.
10:53 Well done, guys.


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Revised 2017-07-06