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Dancer's Kitchen

Megha's Creamy Lentils with Rice and Salad

  • Chatterjee / Photo by Jasmin Dela Paz
  • Photo courtesy of Chatterjee

“My recipe was born out of a clichéd East-meets-West philosophy – a journey through personal development challenges and the hopes to sow healthy seeds in my own dance lifestyle,” explains Megha Chatterjee. She was inspired to create this recipe based on the make-your-own bowl food places spread through the length of Spadina and Richmond Street West, by The Dance Current office. The recipe is also a detour from the tempting fast food joints and expensive health food ubiquitous in the area.

Ingredients:

1/2 cup onion, chopped

1 tsp cumin seeds

1 tsp olive oil

1/2 tsp fresh ginger, chopped

1/2 garlic clove, finely chopped

1 tsp salt, to taste

1/4 oz. brown or white rice

1 1/4 oz. brown lentils, pre-soaked

1/2 tsp black pepper, freshly ground

Directions:

Use a non-stick saucepan to lightly fry cumin seeds in olive oil. Give twenty seconds for the seeds to colour. Once you sense an aroma, stir in the onion until soft. Add ginger, garlic and salt. Leave the mixture for a minute to add the rice, lentils and four cups of water. Bring to boil briefly before lowering the heat and simmering gently until the rice and lentils are tender. This should take twenty to twenty-five minutes. Once tender, stir in pepper.

Mushroom and Corn Salad:

Cooking time: 5-10 mins

• 1 cup mushrooms, diced

• 1 cup corn, pre-boiled

• 1 tbsp lime juice

• 1/2 tsp seasoning herbs

• 1/2 tbsp spring onions, diced (optional)

Toss the salad ingredients with your choice of dressing. Bowl the two together on a bed of green lettuce, parsley or a green leafy vegetable. Lightly garnish with spring onions.

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Chatterjee is an intern at The Dance Current. She holds a bachelor’s degree in mechanical engineering from the University of Mumbai, India. A completed graduation in bharatanatyam and self-practice in hip hop led her to The Wooden Stage, a performing arts institute based out of Mumbai and the first aerial arts and commercial dance school in the city. Along with dance, she also undertakes freelance projects in content writing, design engineering and e-commerce back-end analytics. She is passionate about integrating technology into movement practices. Chatterjee is currently training in The School of Groove’s Tier 1 program.

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This article was originally published in the November/December 2018 issue.

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