Vegan MoFo Day 4: Pining for India

So sorry, folks for missing a post yesterday.  The debate debacle occupied [and this is where I, Tommasina, found Julian’s “almost- finished draft” when I returned home from work tonight. Haha. Okay, taking over!]

Julian has been promising he would write a post since he’s written all of 3 blog entries on “our” blog! Oh well. He did make a really lovely dinner for us all tonight.

And he took this photo of the spices. In their bottles. Some of them are upside down. Not sure why.

Anyways, here’s his recipe for dahl:

  • 1 T sunflower oil
  • 1-2 t mustard seed
  • 1-2 t cumin seed
  • 3-4 fenugreek seeds
  • 2 cups dry chana dahl
  • 1 T ginger, grated (not peeled)
  • 2 t coriander powder
  • 1 t turmeric
  • 1/2 t fennel seed slightly ground
  • pinch of cayenne
  • 1 T salt
  • 1 t garam masala
1) Rinse and soak dahl for a couple hours.
2) Heat oil in a heavy soup pot and pop the mustard, cumin, and fenugreek seeds. Mix the grated ginger, coriander, cayenne, turmeric and fennel seed together and add a little water to make a slurry. Add the slurry to the popped seeds and saute for a few.
3) Add the soaked dahl into the pot and bring to a boil.
4) Once at a boil, reduce heat to low and cover undisturbed for an hour. After an hour check to see if the dahl is cooked, if it has par-pureed itself then it’s done. Add the salt and garam masala and turn off the heat.

He also made a tasty Bund Gobhi Milli Subji (cabbage and mixed veg subji) based on a recipe from The Indian Vegan Kitchen.

Here’s the recipe:

  • 1 T canola oil
  • 1/2 t brown mustard seeds
  • 3/4 C chopped onion
  • 2 T grated ginger, not peeled (we’re staunch anti-peelers)
  • 1/2 C frozen peas (or fresh!)
  • 1/2 C carrot diced
  • 1/2 C potatoes, diced
  • 1/4 t tumeric
  • 1/2 t salt
  • 1 t ground coriander
  • 1/4 t cayenne pepper, to taste (more, more!)
  • 2 T water
  • 1 t lemon or lime juice

1. Heat oil in medium nonstick pan on medium-high heat. Add mustard seeds, cover with lid, and cook for a few seconds, until they stop popping. Add onion and fry 1 to 2 minutes until onions are transparent. Add ginger and stir.

2. Add cabbage, peas, carrot, and potatoes. Stir well. Sprinkle turmeric, salt, coriander, and cayenne pepper over mixture. Stir well. Add water. Cover and simmer for 7 or 8 minutes, until potatoes are tender.

3. Stir in lemon juice. Transfer to a serving container (or don’t) and serve hot.

                                                                                             Dinner is served!


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