Coriander Spice Recipes – In my latest episode of Late Bloomer, I talk about saving coriander seeds and some ways to use coriander. Cilantro, or coriander as the dried seed is called, are remarkably healthful and distinctively aromatic. Coriander is the prominent spice in the Indian spice blend Garam Masala (gar’am ma’sa-la).
Kaye’s Garam Masala Spice Blend
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2 tbl. coriander seeds
1 tbl. cumin seeds
1 tbl. black peppercorn seeds
1 tsp. mustard seed
2 dried chili peppers, seeds discarded
2 tbl. ground turmeric
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Grind the seeds and chilis in a mortar and pestle or spice grinder. Mix in the ground turmeric. You can also heat the seeds in a small skillet over medium-low heat and toast until fragrant for a couple of minutes. Store in a tightly sealed jar until use, or use immediately. Cloves and fennel seed are often used in Garam Masala, but I was out of those.
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Kaye’s Green Lentil Soup
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2 tbl. olive oil
1 small onion, chopped
1-2 tbl. Garam Masala spice blend
2 c. green lentils
2 c. chicken broth
2 c. water
1/4 tsp. salt
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Heat oil and add onion. Cook until translucent. Add spices and salt. Stir for 1-2 minutes till aromatic. Stir in green lentils. Add broth and water. Simmer for 45 minutes or until tender. When cool enough, add to blender and puree. Serve immediately with homegrown chopped fresh tomatoes, if available! Enjoy!
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