Cheezy peas brown rice

You don't see me writing about many rice recipes since I try to use quinoa as much as I can. I came across this recipe for peas pulao/pilaf which had loads of milk and butter and white rice. I have tried to make it as healthy as I can

Ingredients:

• Cooked brown rice-1 cup


• Shallots-3-lengthwise chopped


• Green peas-thawed-1/4 cup


• Mustard seeds-1 tbsp


• Clove-2, cinnamon-1 small stick, 1 cardamom and 1 bay leaf


• Cashews-5-broken into bits


• Green chilli-1


• Light coconut milk-2 Tbsp (optional)


• Tofutti cheese slice-1/4 (optional)


• Mint and Coriander leaves-10 each-finely chopped(optional)


• 2 tsp oil

Method:

• In a pan, add 2 tsp oil, add clove, cinnamon, cardamom and bay leaf and mustard seeds. Once they pop, add shallots, cashews, green chilli in and toss until shallots turn translucent.


• Toss in the green peas, salt and add coconut milk until peas are cooked and add the rice in. Add extra salt. Mix them all well and serve with cheese bits on top.


• You could add coriander and mint (add them in with green peas if you are planning to use them)

Chickpea Peanut 'Patty'

I had few left over chickpeas (1/4 cup approx.) and 1 potato. Made this awesome 'patty'

In a high speed food processor, add cooked chickpeas (1/4 cup), unsalted roasted peanuts (1/4 cup), a piece of ginger until they come together. Transfer it to a bowl, add one potato and mix them all well. Use your hands-:) You would appreciate the taste later on. Add in some salt, chili powder, fennel seed powder (ask for saunf powder in Indian grocery). Shape them as patties and dust them with either bread crumbs/multi-grain crumbs and pan fry them :) Top with some cheese (optional)

Quinoa pongal with Minty Coriander chutney

Pongal is one of the usual breakfast in Tamilnadu (one of the South Indian states). I have to admit I used to hate pongal, the reason being it was just cooked rice and split mung bean with loads and loads of clarified butter (ghee) and pepper. My mum always had to make something else cos I was adamant not to eat it. Since last May/so, I have reduced my intake of rice substituting it with world's yummiest grain, Quinoa :) Came back from work yesterday and all I wanted was quinoa and lentils. I was going through my paati's (granny) recipes I saw a non-vegan version of pongal. The Einstein part of my brain was so active I decided to make vegan quinoa pongal.

If you have a pressure cooker, this is really easy to make. Else, use a heavy-lid pan to make it.

Ingredients- Serves 3 (on a portion control diet)

• Quinoa-3/4 cup


• Split yellow mung bean-3/4 cup


• Cashews-10


• Curry leaves-10


• Pepper-coarsely ground-3 Tbsp (lesser if you want less spicier effect)


• Mustard seeds (2 tsp) Cumin seeds (1 tsp)


• Ginger grated- 1.5 Tbsp


• Rice bran oil-2 Tbsp


• Asafoetida-a pinch


• Turmeric- 1 tsp


• Salt-to taste

Method:

• Pressure cook/Cover and cook quinoa and lentils with 3.5-4 cups of water.


• Next step is to season it. In a pan, add oil,heat it,add mustard seeds, cumin seeds, asafoetida, curry leaves, turmeric, cashews, wait for it to be about brown, add ginger and pepper and pour it over the quinoa and lentil mixture.


• Add salt and mix them well. Serve with chutney

Minty Coriander chutney

Ingredients:

• Mint leaves-2 handfuls


• Coriander leaves-2 handfuls


• Ginger-a small piece


• Coconut (fresh/frozen)-1/4 cup


• Garlic-one pod


• Tamarind paste-1/2 tsp


• Oil-a tsp


• Cumin seeds-1 tsp


• Curry leaves-7


• Green chili-1


• Mustard seeds-1/2 tsp

Method

• In a pan, add mint and coriander leaves fry them until they shrink under heat, turn off the flame,let it cool and blend it with green chili, ginger, garlic, coconut, tamarind, salt.


• In a pan, add oil, heat it and add mustard seeds, cumin seeds, cury leaves and pour them over the chutney

South Indian Quinoa Feast

I was talking to Celeste(Honk a vegan blog) about quinoa and I have been craving for south Indian food. So was time to put 1 and 1 together and create magic. Made coconut quinoa and lemon quinoa with green peas coconut stir fry. :) Thom(Don't Switch off the light blog) has been such an inspiration to make Lemon quinoa.

Coconut Quinoa

Ingredients:

• Coconut-1/4 cup-fresh/frozen(thawed)(not desiccated one)


• Cooked white quinoa-1 cup


• Curry leaves-1 sprig


• Mustard seeds-1 tbsp


• Split, de-husked black lentils (ask for split urad dal in indian grocery)-1 tsp (OPTIONAL)


• Asafoetida-1 pinch


• Cashews-6/7 (halved) (OPTIONAL)


• Green chili-1 [or more for spicy option-My lips were on fire today as I accidentally bit one :( ]


• 2 tsp rice bran oil


• Salt-to taste

Method:

• In a pan, add oil, once very hot, add mustard seeds, asafotida, cashews, wait until it is about to turn brown, add curry leaves, green chili, and urad dal, once it browns, add quinoa, salt and coconut and mix them until well mixed.


• Serve with any spicy curry :)

Lemon Quinoa (Inspired by: Thom)

Ingredients:

• Lemon juice-to taste


• Cooked white quinoa-1 cup


• Curry leaves-1 sprig


• Mustard seeds-1 tbsp


• Turmeric-1 pinch


• Peanuts-6/7 (halved) (OPTIONAL)


• Green chili-1


• 2 tsp rice bran oil

Method:

• In a pan, add oil, once very hot, add mustard seeds, peanuts, wait until it is about to turn brown, add curry leaves, green chili, and urad dal, once it browns, add quinoa, salt and mix them until well mixed. Take it off heat and add lemon juice to your taste. Quinoa is extra sensitive to lemon so I suggest you add them little by little and do a taste test.


• Serve with any spicy curry. Thanks for the inspiration Thom :)

Coconut green peas stir fry

Ingredients:

• Coconut-1/4 cup-fresh/frozen(thawed)(not desiccated one)


• Green peas-1 cup


• Curry leaves-1 sprig


• Mustard seeds-1 tbsp


• Asafoetida-1 pinch


• Chili powder-1 tsp


• 1 tsp rice bran oil


• Salt-to taste

Method:

• In a pan, add oil, once very hot, add mustard seeds, asafoetida,  curry leaves, green peas,salt, chili powder and fry until soft, add coconut and fry until coconut turns slightly brown. Goes well with both the recipes above :)

Proxy Aloo Parata - healthier alternative

Its been a while since I had used potatoes in my food. I use it as a occasional treat. I cooked chickpea and had boiled few potatoes along with it.

Ingredients for stuffing: 

• Boiled potatoes -2 peeled,cooled and mashed


• Salt-as needed


• Chili powder- a tbsp


• Asafoetida- a pinch


• Cumin seed powder/seeds-1 tsp


• Coriander leaves- finely chopped-3 tbsp


• Amchur powder - a tsp(for sourness)


• Mountain bread (the 70KCal flat bread you get in Coles/Woolworths)

Method:

• Mix them all together and this is the stuffing for aloo parata


• Tear the bread into two, add 2 Tbsp of stuffing in between and microwave for 30 sec.

 

Sundal

I made quinoa mujadara yesterday. You know how you eat something again and again,  and you are like 'Man, why cant I eat something else'. I reached that state with quinoa. I promised myself not to eat quinoa for like 2 days. I love it so much that I cant live without it. Anyways,  I had some leftover lentils, decided to make 'sundal'. A popular dish in south India - it is a lentil stir fry with coconut and onions. The main seasoning for a sundal is asafoetida. It is an awesome spice with so many benefits.  It boosts metabolism, Google for more benefits :) . To make sundal, you need boiled lentils. Not dal consistency but the ones that can be picked out individually like chickpeas,  black eyed beans etc. I used the flat brown lentils you use for mujadara.

Ingredients: 

• A cup of lentils - boiled


• Black Mustard seeds-1 and 1/2 tsp


• 10 curry leaves


• 1 tsp rice bran oil


• Salt-to taste


• Asafoetida- 2 pinches


• Coconut-3-4 tbsp


• Red chilli powder- 2 tsp(vary this based on your spice limit)

Method:

• In a pan, heat 1 tsp oil, add mustard seeds, once it pops, add curry leaves, asafoetida. If you like taste of onions, you could add onions now and fry them with it.


• Add the boiled lentils, chilli powder, salt, coconut and mix them together.


• Awesome as an evening snack. You could omit coconut if you don't want it. But then, onions must be added then.

South African Split Pigeon Pea Soup

I was away for a month in South Africa volunteering with lions (Excuse for not blogging regularly) Had the most amazing time of my life :D. Got to do lot of adventure activities-one of which was cage diving with sharks at Gaansbaai , Cape town.

It was a freezing cold day and had to jump into the water, do up-down up-down like 200 times, it was exhausting. Back on shore, the tour company that took us into the ocean had this vegetable soup ready to warm us up. No offence - I thought Australia was the biggest meat eating country. I was wrong. It is South Africa. Finding vegan food is a challenge there :P. Anyways, I did my normal questioning with the ladies there - Any chicken stock,butter, cream blah blah blah? The lady who made the soup said it had only lentils, potato and carrots. NOTHING ELSE. I had a mouthful of the soup and man, it was the best soup I have ever had. Got the recipe from the ladies.

Ingredients: 

• Split pigeon pea-1/2 cup soaked in hot water for 30 mins and boil until its mushy


• Carrot grated-1


• Potato grated-2

Method:

• Add all the ingredients, lower the heat and cook on low flame for like 40 mins. Keep adding water to retain the soup consistency


• Add salt and pepper and that's it :) Yummy soup. No oil or stock.


• Deepa of Spice Rack blog had added a green mango for sourness. You could do that too :)

Bottle Gourd Lentil Curry

I had been to an Indian grocery yesterday and I love experimenting with different squash varieties. I came home with so many types of squash and gourds that I couldn't fit them in my refrigerator

Gourd number 1: Bottle Gourd/Calabash

I have never tasted the bottle gourd/lauki (I have no clue how to pronounce it). This is an usual way I cook other squash/gourd types.

My favorite lentil/pulse is the split chickpea. Yummiest of all. Have you tried it? If not, please do. Just cook them mushy, add salt, roast cumin seeds in 1 tsp hot oil, add it to the lentils, you could have that as a meal.  Any legumes, if you can't find it in woolies/coles/any grocery out there, you could head to an Indian shop and find yourself in a heaven of lentils - I kid you not, at least 20 types. :)

Now back to the recipe,

Ingredients: 

• Split chickpea-1/2 cup soaked in hot water for 30 mins and boil until its done. Not mushy though


• Calabash-2 nos-peeled-chop them fine


• Onion- 1 and 1/2 finely chopped


• Tomato- 2 (I like to boil them in hot water for 5 mins-peel the skin and blend them. Less oil goes into the curry. You could chop them instead)


• Ginger-1" piece


• Garlic-5-6 pods


• Green chili -optional -cut very fine (I avoid chilies- this is for spice lovers out there- I don't eat spicy, yes I am Indian - one exception out there-my mom usually cooks two types in every meal-before chili, after chili)


• Chili powder-1 tsp


• Coriander powder - 3 tsp


• Sambar  powder-1 tsp


• 1-2 tsp oil


• Black mustard seeds-1 tsp


• Curry leaves-3 (optional- am addicted to curry leaves)

Method:

• Blend ginger, garlic, tomatoes into a fine paste


• In a pan, add 1-2 tsp oil, mustard seeds, wait for it to pop, add curry leaves, onion, fry them by sprinkling water, salt, once done, add tomato puree in.


• Add chili powder, coriander powder, sambar powder and fry until its almost dry, add the squash and lentils in and add a cup of water and salt until the squash is done.


• Garnish with coriander leaves (optional).


• If you feel the curry is too watery, add 1 cornflour to 1 -2 Tbsp water and the most easiest curry of all times.

I have just realized I blend a lot of things, I reread my posts and almost every single post has blend this/blend that. Is that weird? I can't cook without my blender. I really can't :P

Pumpkin green peas curry

I opened my new pack of fennel seeds, the aroma triggered the invention cells in my brain :) Fennel seeds, peanuts and coconut are best friends. They taste amazing when put together. Made this pumpkin curry, probably one of my best inventions so far. :)

Ingredients: 

• 250 gms yellow pumpkin - cubed


• 1 red onion- chopped fine (some goes into the curry, some into blender)


• Green peas - a handful


• Roasted Peanuts-15


• Black Mustard seeds-1 and 1/2 tsp


• 10 curry leaves


• 1 tsp rice bran oil


• Fennel seeds- 1tsp


• 2 garlic pods chopped fine


• Salt-to taste

To Grind:

• Coconut-3-4 tbsp


• Dry red chilli-2 (vary this based on your spice limit)


• Fennel seeds - 1 tsp


• Cumin seeds - 1 tsp


• A handful of chopped red onion


• Garlic - 3 nos

Method:

• Grind the ingredients to be blended into a smooth paste.


• In a pan, heat 1 tsp oil, add mustard seeds, once it pops, add curry leaves, fennel seeds and chopped garlic. Saute for a minute before you toss the onions in


• Add little salt and sprinkle water to soften them. Add the chopped pumpkin, peanuts, green peas and saute for a minute and then add the blended paste, salt close and cook until pumpkins are real soft. Sprinkle water if needed.


• Once pumpkin is soft, add 2 tsp of cornflour to make the curry dry.

Quinoa with Rasam

Rasam is my all-time favorite -  A tangy Indian soup eaten with rice. Usually tomato/tamarind are the base for rasam, Either you can love rasam or hate it completely. When India was under Brits rule, Brits loved Rasam so much that they came up with their version of Rasam- Mulligatawny soup. It translates to Pepper water in Tamil.

There are different ways to make rasam. Every place in South India has their signature rasam. There are ones which take less than 10 mins to cook or some complicated ones which take more than 45 mins.

This is the most easiest recipe. Are you bored by adding quinoa to salads? If you are looking for an alternative, this is what you do. Make Rasam and add quinoa to it. :)

Ingredients: 

• Roma tomatoes - 3 big nos


• Turmeric - a pinch


• Coriander leaves- 6-7 leaves

To grind to fine paste 

• Garlic- 5 nos


• Green chilli-1


• Cumin seeds - 1 tsp


• Peppercorn -8 nos

To season:

• Oil-1 tsp


• Mustard seeds-1 tsp


• Curry leaves- 10


• Red chilli-broken into half

Method

• Bring water to boil, add the tomatoes in and close the pan, let tomatoes boil for 5-6 mins/until the skin starts peeling off. Cool and blend it to a fine puree.


• In a pan, add 1 tsp oil, add mustard seeds and curry leaves and add the ground paste in. Lower the flame. Fry for a couple of minutes and add the tomato puree, salt, 1 and 1/2 cups water, salt and wait until it froths.


• Remove off heat and top with coriander leaves

Baby Kale Thoran

Coconut is my drug. I am addicted to it. I can add coconut to every dish I am eating without flinching my face. Any dish doesn't turn out the way I want it to, I add coconut. My ancestry has traces of Kerala heritage, which is one of the most beautiful places in India and coconut is one of the main ingredients in most of the dishes there :) (No wonder, I love it)

If you have an onion, a garlic, coconut meat and chilli, Thoran is your time savior. You can make thoran out of every vegetable possible, and without a doubt, it will taste good. Thoran is vege-stir fry with coconut.

When I went to Woolworths this week for my grocery shopping, I got few packs of Baby Kale, one of the most nutritious greens ever.

Ingredients 

• 1 red onion-finely chopped


• Baby Kale - 1 and half packets


• Coconut meat - 1 handful


• 2 garlic pods-finely chopped


• Salt -to taste

For seasoning

• Black Mustard seeds-1 and 1/2 tsp


• 10 curry leaves


• 1 fresh green chilli-slit (if you don't want it to be spicy at all, just drop the chilli in)


• 1 tsp rice bran oil

Method

• In a pan, heat 1 tsp oil, when it is real hot, add black mustard seeds, when it starts to pop, add curry leaves in, green chilli, onion and garlic in. Toss some salt in


• Sprinkle water and soften the onions


• Add Kale and bit of salt in and it takes a while to cook Kale.


• Once it is dry/devoid of water, add coconut in and turn off the heat


• Ready to eat :)

Kale Quinoa cooked Moroccan style

Had baby kale and boiled black-eyed beans sitting in my fridge looking at me saying "Add us together" and I did put them together with quinoa. Cooked them in Moroccan style. Was yum.

Ingredients 

• Red quinoa- cooked 1 cup


• Red onion-1-finely chopped


• Baby Kale-a handful


• Moroccan seasoning - 1 tbsp


• Boiled black eyed beans - 1 handful


• Coconut-1 tbsp


• 1 tsp oil


• 1 tsp cumin or mustard seeds


• Few curry leaves (optional)


• Salt- to taste


• Lemon juice- from half lemon

Method

• Cook red quinoa without salt.


• In a pan, add 1 tsp oil, add cumin/mustard seeds and curry leaves and add the onions in.


• Once they are soft, add kale and boiled black eyed beans, the Moroccan spices, coconut and stir them until it is dry.


• Add the red quinoa in, add salt, mix them well. Take it off heat and add half a lemon juice.

Vegan Thai Green Curry

This Thai curry recipe was given to me by a thai student of mine.. This tasted real good.. I am so glad that  she passed me the recipe. Yummy :) Chopping takes around 30 mins. If you have the ingredients ready, this curry is the easiest :) 

Ingredients for the vegan green curry paste - blend them real fine. 

• Basil leaves-a handful


• Kaffir lime rind-a quarter- That was way too strong for me- 1 used 4 kaffir lime leaves


• Coriander leaves-1/2 handful


• Inner most section of lemon grass- 1 stalk-finely chopped


• Garlic pods-8


• Ginger-1 small piece


• Coriander powder-1 tsp


• Green chilli-3


• Soya sauce-1 tsp


• Half red onion/2 shallots


• Peppercorns-3


• Clove-1

Ingredients for the curry

• Brown muchrooms-4 length-wise chopped


• Small carrot -1 - julienne


• 1/2 brocolli head- seperate them into tiny florets


• Firm tofu-broken into bits - 2 tbsp


• Green peas- to taste


• 10 Basil leaves


• 1/2 Eggplant-finely chopped


• 1/2 a can of light coconut milk


• Red onion-1-finely chopped


• Salt- to taste


• 1 bay leaf, 2 kaffir lime leaves

Method

• In a pan, add 1 tsp oil, add 1 bay leaf, 2 kaffir lime leaves, onion, fry, add water and try to brown them, add all the veges, green curry paste, toss some salt, 1/2 cup water and let the  veges boil.


• Keep adding water until the carrots boil. That's when you add  few bits of crumbled tofu and 1/2 a can of light coconut milk and the basil leaves and that's it :) Ready with green curry.


• Tastes awesome with Kale quinoa

Dahl Quinoa

Dahl/Dal is a vegetarian Indian curry made from lentils. There are numerous ways to make Dahl with different types of lentils. Lentils is one of the most important source of protein for vegans, so I make sure I eat at least dahl twice a week. With Quinoa, it is protein times 2. :) Best for lunch boxes and dahl could be used like a dressing with salad.

Ingredients 

• Split black lentils-3/4 cup


• Yellow lentils-1/2 cup


• Red onion-1-finely chopped


• Tomato-1,ginger-a small piece, garlic-2 pods- blend them together


• Turmeric-1/2 tsp


• Chilli powder-1/2 tsp


• Sambar powder- 2 heaped tsp


• Coriander leaves-a hanful chopped


• Salt-to taste


• Lemon juice-optional-1/2 lemon


• Rice bran oil- 2 tsp


• Cloves-2, Cinnamon stick-1 small stick,  cardamom-1, cumin seeds-1 tsp


• Quinoa cooked -1/2 cup

Method

• Pressure cook split black lentils, yellow lentils without salt


• In a pan, oil, cloves, cinnamon, cardamom, cumin seeds, once they splutter, add onion, bit salt, water to fry the onions brown.


• Add the blended tomato paste, turmeric, chilli powder and sambar powder, fry until tomato is fully cooked. Add the cooked lentils onto this and mix them well and let it cook for 4-5 mins.


• Add coriander leaves in. Remove off heat and add lemon juice


• Mix with quinoa and enjoy :)

Serves:2-3 people

Protein quinoa pilaf cooked Indian style

Found this recipe in one of my diaries and I knew immediately what was going into my lunch box tomorrow. The actual version of it had rice instead of quinoa and had the title "Chickpea Groundnut High protein pulao". Very much Indian ;) Pulao/Pulav is how any rice that is flavored in termed as. I thought of making this recipe in brown rice but decided to go with organic red quinoa. Heavenly. Ended up having a small portion of it for dinner.

Ingredients 

• Quinoa-1 cup cooked with 3 cups water (My quinoa consumed water like a sponge.. Try with 2 cups of water and add as required)


• Dried Chickpeas,dried Peanuts,dry peas-a handful each-soaked overnight-pressure cooked without salt


• Onion-1 small finely chopped


• Tomato-1, Ginger-a small piece, Garlic-1 pod-blend them together


• Dry chilli powder-1/2 tsp ( is way too low compared to normal Indian spicy limit)


• Channa masala (Spice from Indian grocery) - 2 tsp


• Garam masala-1/2 tsp


• Dry fenugrek leaves (ask for dry methi in an Indian grocery)-1/2 tsp


• Coriander leaves - a handful


• Clove-2, Cinnamon-a small stick, Cardamom-1 pod, Bay leaf-1,cumin seeds-1 tsp,curry leaves-1 strand(optional)

Method

• In a pan, add 1 and 1/2 tsp oil, add cloves, cinnamon,cardamom,bay leaf,cumin seeds,curry leaves and wait for them to roast, add onions, salt, fry, when ever you feel oil is necessary, add water and fry the onions.


• Once onion turns brown, add the blended tomato paste, fry for a minute, toss in turmeric, dry chilli powder, channa masala, garam masala, salt and fry until tomato loses it's raw smell. Add 1/2 to 3/4 cup water and add all the cooked lentils, add dry fenugrek leaves and let it boil for a 3-4 minutes. Add coriander leaves and let it become semi-dry curry and add cooked quinoa, add more salt and mix them well :)

Serves: 2 people

Vietnamese Rice paper roll

Vietnamese rice paper roll with coco-nut dipping sauce

Any time I walk past the Vietnamese takeaway shop in a food mall, I peek in to find out if there are any vegan rolls with just veges, it's hard to find one. So time to make it myself. I was walking through the health isle in Coles, where I found this gluten-free rice paper. Each paper comes to around 27 calories.



Ingredients for filling

• Carrot, cucumber-julienne- 1 handful each


• Snowpea sprout leaves, Sprouts


• Boiled lentils


• Tofu-1 handful (Julienne them and fry with Mexican seasoning in 1tsp oil)


• Onion-1/4 chopped length-wise

Method

• It is better to mix all the ingredients and keep them ready.


• Wet rice paper in warm water and place them on damp paper towel. Place  the filling in and roll them based on the instructions on the rice paper packet.

Coco-nut dipping sauce

Ingredients 

• Garlic-1 pod


• Raw almonds-12, Roasted peanuts-10, chia seeds-1/2 tsp, sunflower seeds, pumpkin kernels-1 tbsp each


• Caster sugar-1 tsp, 1 dry red chilli, 1/4 tsp tamarind paste, salt-to taste


• Light coconut milk- 3 Tbsp


• Onion-1/2 chopped fine


• Oil-1 tsp

Method

• Blend all the  ingredients in the first 4 bullet points together into a very very fine paste


• In a pan, add 1 tsp oil, add onion fry well, add the blended paste, water and let it boil for a couple of minutes.


• Take it off heat and use it as a dipping sauce :)


• This is all healthy fat, but make sure it is just a dipping sauce.

Serves:4 people

Creamy vegan lentil soup

Creamy vegan lentil soup

Ingredients 

• Soup mix (from supermarket) - had yellow lentils, barley, pigeon peas-1 cup


• Tomato-1 cubed


• Onion-1/2 cubed


• Red quinoa-1/4 cup


• Garlic pods-2


• Vegetable stock cube-1


• Chives- a handful


• Salt, pepper-to taste


• Water-3-4 cups

Method

• Soak soup mix for 6 hours and pressure cook  with all the other ingredients except salt and pepper.


• Once cool, blend them all together and add salt & pepper and heat it in a saucepan. Don't boil it, keep on flame until it froths around the corner.


• Note: Make sure you have it immediately and do not keep it overnight. Barley aids in yeast formation.

Serves:2-3 people

 

Garlic Dahl

Garlic Dahl

 Ingredients

• Yellow mung bean/moong dal-1 cup


• Shallots-halved-6


• Tomato-1 chopped fine


• Garlic-20 pods


• Green chilli-1


• Mustard seeds, white urad dal, cumin seeds-1 tsp each


• Curry leaves-one strand; Coriander leaves-few


• Rice bran oil-1 tsp


• Salt- to taste

Method

• In a pressure cooker, add the yellow mung bean, shallots, tomato, garlic pods, green chilli and 3 cups water. Remember not to add salt to the lentils as that would extend the cooking time. Wait for 3 hisses for the dahl to cook well.


• Once the pressure is released, open the cooker, add salt and let the contents boil under very low flame.


• Meanwhile, in a small pan, heat oil (make sure, its smoky hot), add mustard seeds, white urad dal, cumin seeds, curry leaves, add it to the cooker, add 1/2 cup water and let it boil. Add coriander leaves. After 2 mins, take it off heat.


• Adding lemon juice to the dahl is optional.


• Excellent with quinoa/brown rice

Serves:2 people 

Quinoa Mudajjara

Quinoa Mujaddara

A variation of Mujaddara, a mediterranean dish with a twist. Rice has been substituted with quinoa, which is way healthier than rice due to it's high protein,fibre, iron and calcium.

Ingredients

• Brown Lentils-1/2 cup


• Quinoa-1/4 cup


• Red onion-1 small - finely chopped


• Cumin seeds-1 tsp;


• Cinnamon stick-1 inch


• Coriander powder-1 tsp


• Chilli powder-1 tsp


• Cumin powder-1 tsp


• Coriander leaves-1 strand(optional)


• Sea salt-to taste


• Rice bran oil-1 tbsp

Method

• Soak lentils for 2 hours in hot water and boil the lentils with no/very less salt. Keep it aside


• Boil quinoa separately (2.5 water:1 quinoa - Bring water to boil before adding quinoa to it). Add it to lentils. Mix them together and add bit of sea salt.


• In a sauce pan, heat oil, add cumin seeds & cinnamon stick, and after 5 seconds, add the chopped onions, coriander powder, chilli powder, cumin powder and fry them. If you feel oil is too less for onions, add more oil/add salt and sprinkle water to brown them.


• Once the onions turn brown, add the boiled quinoa and lentils , salt and saute them until you reach the right consistency. ( you will know when it starts to stick to the pan).


• Garnish with coriander leaves

Serves:2 people