Wonderfully simple, I was introduced to kedgeree by the Two Fat Ladies. Using boiled rice, cooked flaky fish, hardboiled eggs, and seasoned with curry powder, it is a filling and satisfying meal that can be put together in minutes. It’s also a great way to use up leftovers.
Once served as breakfast in nineteenth century Britain (part of the then-fashionable Indo-Anglo cuisine), nowadays it is commonly eaten as brunch or dinner. A widely held belief is that returning British colonials brought it from India (tracing back to an Indian rice and beans or lentils dish called Khichdi; Clarissa and Jennifer from the Two Fat Ladies humorously relate this story). Another possibility is that it was taken to India by Scottish troops and incorporated into Indian cuisine. Either way, smoked haddock (the fish traditionally used, although any flaky fish works) is definitely a British addition.
Let’s do something simple today – not like a lot of my recipes aren’t simple already, but something that’s not only simple but also relatively fast to throw together as well and great for the crowd. What’s fabulous about this dahl is that it is practically rendered a healthy fast food because of the red lentils – they don’t require that long to cook before they’re done, and cooked past that just tender stage, they turn to mush and absorb a lot of the liquid. Which makes cooked red lentils a great substitute for mashed potatoes, but without hardly so much the effort, and I would say just as filling.
Dahl is Indian, although this particular dahl is mild – making it suitable for those who aren’t familiar with Indian food or don’t like it to be that spicy. I can’t say when exactly (I’m still planning) but soon I’ll be doing a couple of some sort of themed recipes and this one would fit the bill perfectly for a Roald Dahl-themed party.