INSIDE CHELLZ KITCHEN

Mitchelle Phetlhe | Tuesday June 9, 2026 13:30

 

If you are anything like me, winter forces an internal debate every single evening. Am I wearing socks to bed or not, and more importantly, will those socks stay on through the night, or will they start to suffocate me in my sleep? It sounds strange to some, but it’s so real. We start counting how many mooi moois to bring out to keep the family cosy, obsessively checking if the kids are warm enough, silently and loudly questioning the general appeal ya winter. If I’m being completely honest, winter is an exhausting season to navigate, especially when it comes to finding the energy to cook. Or having to dress to the 9s and head out, I think I struggle with winter fashion. The days feel shorter, the nights are punishingly cold, and the simple act of standing by a stove can be daunting. Lately, I have not been too excited about being in the kitchen. Staring into the pantry, and making a dish from scratch can leave a home cook feeling burnt out. On a lazy Sunday afternoon, with zero thought put into supper and the evening creeping in altogether too fast, the easiest escape route was to suggest a quick pot of noodles for the family. It is the ultimate low-effort, low-stress cop-out that saves you from chopping, sautéing, and washing pots.

My entire dinner trajectory changed because of the beautiful and incredibly talented Mpho Sebina. I have been quietly observing her socials where she has been sharing some beautiful, warm, hearty dishes that look like the definition of winter comfort. She posted a gorgeous butternut soup that I immediately pinned to my mental mood board, followed closely by a rich, comforting bean soup. Both of those dishes had been living rent-free in my mind all afternoon, teasing my appetite and challenging my laziness. As I finally forced myself out of bed and made my way toward the kitchen, my mind started spiralling. Comforting winter dish or maybe a chicken noodle soup? Or maybe something with lentils? I actually picked up my phone and text Mpho Sebina directly: 'FYI you're to blame for tonight’s late dinner Thank you byeeeee'. I can only imagine the utter confusion on her face as she opened and read that out of the blue message. It is not usual for me to text her, it must have felt incredibly random for her. I wasn't actually mad at the songstress at all. It was quite the opposite. She completely inspired our dinner, breaking me out of my kitchen slump and making me genuinely excited to explore winter dishes again. After all, it is officially soup season!! The major hurdle was the reality of the clock and the contents of my fridge. It was late, it was a school night, and I did not have a great variety of fresh vegetables. Looking at the kids' bedtime getting closer and closer, a quick chicken noodle soup felt like the most practical option to get food on the table before the bedtime routine fell apart completely. I grabbed what I had on hand: a modest portion of chicken, some crisp carrots, a few onions, and a head of cabbage. To elevate these simple ingredients and stretch the flavour profile to its absolute maximum, I reached for my ultimate secret weapon Hinds the Strong One.

When you are cooking against time with limited ingredients, you cannot afford to skimp on Strong seasoning. Hinds Spices bring that distinct, unmistakable warmth and deep aromatic flavour, It was a fast meal and it was exactly what the kids needed for a quick, comforting pre-bedtime meal that would keep them warm through the chilly night. But as the chicken noodle soup bubbled away, my heart was still aching for something more. My soul wanted soup, a rustic, comforting dish. I went back into the cupboard, rummaged through the shelves, and yaaas! My hands landed on a bag of Green Moong Dal. Green Moong Dal, or whole green mung beans, makes for the most spectacular, earthy, and nourishing winter dal. There was just one small catch: I had not soaked the lentils beforehand. Any cook knows that cooking unsoaked whole beans/lentils can be a little anxiety-inducing when you are already running behind schedule. Unsoaked beans usually mean longer time of boiling, I decided to do it anyway, trusting the process and letting the pot simmer away. This is how I ended up running a secondary dish alongside the children's dinner. While the kids happily tucked into their quick chicken noodle soup, the Green Moong Dal slowly transformed on the stove.

Tota, my heart wanted what it wanted. By using the exact same base of sautéed onions, sweet carrots, and shredded cabbage, infused heavily with the punch of Hinds the Strong One Spices, the few vegetables I had left went an incredibly long way. It came together seamlessly, creating a depth of flavour that tasted like it had been simmering for half a day. By the time it was finished, my husband and I sat down to an absolutely amazing bowl of Green Moong Dal. It was the perfect dish for a chilly evening, cutting through serame of the night with every single spoonful. Eating a bowl of the hot dal felt exactly like receiving a big, warm hug from the inside out. While deeply satisfying, it is also a remarkably light meal that is incredibly easy on the digestive system, it was completely worth every extra minutes spent in the kitchen. Lol, thank you for real, Mpho, for the beautiful spark of inspiration! If you are stuck in a cooking rut this winter, looking at a bare fridge, and wondering how to stretch your basic groceries into something magnificent, this recipe is for you. It is proof that you can take everyday staples like cabbage and carrots, pair them with a reliable protein and the bold, strong flavours of Hinds Spices, and create a meal that brings genuine comfort to your home. It proves that a lack of ingredients is never a barrier to great cooking when you have the right inspiration and a cupboard stocked with spices that do the heavy lifting for you.

INGREDIENTS 500g chicken pieces, bone-in or boneless, cubed 1 cup whole Green Moong Dal, thoroughly rinsed 1 small head of cabbage, finely shredded 3 medium carrots, peeled and diced 2 large onions, finely chopped 3 Tbls Hinds the Strong One Spices (a blend of Hinds Chicken Spice, Curry Powder, Cayenne and Southern Grill Seasoning) 3 Tbls cooking oil 4 cloves garlic, minced 1 tbls fresh ginger, grated iron Hinds Ginger 5 cups boiling water or chicken stock Salt and Hinds black pepper to taste

INSTRUCTIONS Heat the cooking oil in a large, heavy-bottomed pot over medium-high heat until shimmering. Add the chopped onions to the pot and sauté for about 5 minutes, stirring frequently, until they become soft, translucent, and slightly golden around the edges. Stir in the minced garlic and grated ginger, cooking for an additional minute until the aromatics release their fragrance throughout the kitchen. Add the chicken pieces to the pot, turning them occasionally to brown them lightly on all sides for about 6 to 8 minutes. Sprinkle the Hinds the Strong One Spices evenly over the chicken and onion mixture, stirring continuously for 2 minutes to toast the spices and coat the ingredients thoroughly in the bold seasoning. Toss in the diced carrots and the finely shredded cabbage, mixing well so the vegetables begin to absorb the spiced oil and chicken juices. Pour the rinsed, unsoaked Green Moong Dal directly into the pot, followed by the 5 cups of boiling water or chicken stock, stirring well to scrape up any flavourful bits stuck to the bottom of the pot. Bring the entire mixture to a rolling boil, then immediately reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer undisturbed for 45min or until the green moong dal lentils are completely tender and creamy. Taste the soup and season with additional salt and black pepper if desired, using the back of a wooden spoon to gently mash a few of the lentils against the side of the pot to naturally thicken the consistency of the broth. Remove the pot from the heat, ladle the hot, steaming dal into deep bowls, and serve warm.