Pindi Chana
Dried chickpeas are soaked overnight before being cooked in lightly salted water and combined with a savory sauce of tomatoes, black tea, fresh ginger, chilies,garlic, onions and toasted spices. Served with hot tandoori naan brushed with melted ghee..
Pindi Chana
Here’s another pindi chana recipe that includes fruits and nuts.. http://ediblearia.com/2009/10/10/pindi-chana-2/
Mary had a little lamb. I ate it with curry and rice.
Freshly-ground local, pastured lamb is seasoned with sea salt and freshly-ground black pepper before being seared in blazing-hot grass-fed ghee with hulled cardamom, sweet cinnamon shards, mustard seeds, fresh ginger and green chilies, tomatoes and garlic. The pan juices are combined with turmeric, sweet paprika and coconut milk and reduced until thick.
Short grain rice is simmered with 4x its own weight in homemade bone broth with golden fried onions, toasted cumin and coriander, fresh English peas and a pinch of saffron..
Lamb Curry with Rice and English Peas
Curry in a hurry!
Red Lentils Tarka with Raisin Chutney
A warming and soothing vegetarian dish of red lentils seasoned with cumin, asafoetida, garlic and curry leaves, served with lacto-fermented raisin chutney and toasted flatbread..
Red Lentils Tarka with Raisin Chutney
For the Chutney (adapted from a recipe by Sally Fallon)
1 1/2 cups organic raisins, soaked in warm filtered water for 1 hour
2 cloves of garlic, peeled
1/2 bunch fresh cilantro leaves
10 black peppercorns
1/4 teaspoon red pepper flakes
1 tablespoon coriander seeds
1/2 tablespoon cumin seeds
1/2 tablespoon anise seeds
1/2 tablespoon freshly grated ginger
1 teaspoon sea salt
2 tablespoons whey
1/2 cup filtered water
Place garlic and cilantro in food processor and pulse a few times. Drain raisins and add to food processor along with peppercorns, red pepper flakes, seeds and ginger. Pulse a few times until the mixture becomes a coarse paste. Transfer to a pint-sized, wide-mouth mason jar and press down lightly with a wooden pounder or a meat hammer. Mix salt and whey with water and pour into jar. You may need to poke a few holes in the chutney to allow liquid to percolate through. Add more water if necessary to cover the chutney. The top of the chutney should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to refrigerator. The chutney should be eaten with 2 months.
For the Lentils
1 cup split red lentils, picked over, rinsed and drained
3 cups vegetable stock or filtered water
1/2 teaspoon turmeric
1/2 teaspoon freshly-ground black Tellicherry peppercorns
1 bay leaf
Combine lentils and stock in a heavy saucepan and bring to a boil. Skim off any scum, then reduce heat to a simmer. Add turmeric, pepper and bay. Cover and simmer until thick and tender, about 40 minutes.
For the Tarka (adapted from a recipe by Madhur Jaffrey)
2 tablespoons ghee
1/3 teaspoon asafoetida
1/2 teaspoon whole cumin seeds
1 teaspoon curry leaves, chopped
1-2 small fresh red chillies, chopped
1 clove garlic, coarsely minced
1/2 small onion, diced
1 plum tomato, chopped
Heat ghee in a heavy skillet over medium heat until it shimmers. Add the asafoetida and let it sizzle for 30 seconds. Add the cumin and chilies and cook until the chillies begin to get crisp, about 1 minute. Add onions and cook until browned. Add tomato and garlic and cook until garlic is browned. Stir the tarka (including all of the liquid) into the lentils, cover and let stand 5 minutes to combine the flavors.
Serve hot with raisin chutney and toasted flatbread.
This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.
Bengali Ghugni with Garlic Naan
Curried split yellow peas with ghee-fried green onions, tomatoes and chilies, served with oven-baked garlic naan..
Bengali Ghugni with Garlic Naan
For the Peas
1 cup split yellow peas, rinsed and picked over
3 cups homemade vegetable stock
1 teaspoon turmeric
1 tablespoon curry leaves, chopped
1 teaspoon freshly-ground black pepper
1-2 hot green chilies, chopped
6 green onions, including green tops, sliced
2 small Roma tomatoes, chopped
1 tablespoon ghee
fresh cilantro, chopped
salt
1/2 teaspoon hulled cardamon seeds
1/4 teaspoon yellow mustard seeds
3/4 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon fenugreek
1/2 teaspoon sweet cinnamon shards
1/2 teaspoon ginger root
Bring vegetable stock to a boil in a heavy saucepan. Add peas, turmeric, pepper and curry leaves. Cover, reduce heat and simmer until the peas are tender and most of the liquid has been absorbed, about 45 minutes.
Toast whole seeds in a dry skillet over medium heat, shaking often until fragrant, about 5 minutes. Add the remaining spices and crush together in a mortar or spice grinder.
Heat ghee in a heavy skillet over medium heat until shimmering. Add onions and chilies (they should be sizzling) and sauté briefly. Add tomatoes and cook until all the moisture has been absorbed.
Combined fried vegetables with cooked peas and season to taste with salt and the toasted spice mixture. Add chopped cilantro and stir in 1 tablespoon ghee to finish, then serve hot with toasted naan.
For the Naan (adapted from a recipe by Madhur Jaffrey)
8 ounces organic all-purpose flour (can use sprouted or soaked flour)
6 cloves garlic, peeled, roasted and mashed
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon active dry yeast
1 teaspoon unrefined sugar
1/3 cup fresh whole milk, hand-hot
1 tablespoon ghee, melted, plus a little extra
1/3 cup plain yoghurt, lightly beaten
1 small pastured egg, lightly beaten
Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot milk, ghee, garlic, yoghurt and the beaten egg and mix it all together to form a ball of dough. Place the dough on to a clean surface and knead it for 10 minutes or more, until smooth.
Pour about 1/4 tsp ghee into a large bowl and roll the ball of dough in it. Cover the bowl with a towel and set aside in a warm, draft-free place for an hour or until the dough has doubled in size.
Preheat oven and a heavy baking sheet to 500 degrees.
Punch down the dough and knead it again and divide into 9 equal balls. While working on 1 ball, keep the remaining balls covered. Flatten the ball using your hands (or rolling pin) into a tear-shaped naan, about 6 inches in length and about 4 inches at its widest. Brush the top with melted ghee.
Remove the hot baking tray from the oven, grease it well with ghee and place the naan on to it.
Put the pan into the oven on the top rack for 2-3 minutes. It should puff up and brown slightly. It will go from browned to burnt quickly, so keep an eye on it.
Once puffed up and browned on one side, flip the naan and place back into the oven until browned, about 1 minute.
Wrap the naans in a clean tea towel and serve hot.
This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.
Red Lentil Dahl with Spinach and Curried Yogurt
With approximately 26% of their calories from protein, lentils have the third-highest level of protein by weight, of any plant-based after soybeans and hemp. Lentils are an important part of the diet in the Indian subcontinent, which has large vegetarian population.
Made with spices of Ayurvedic importance, this is a powerfully healthy and healing dish..
Red Lentil Dahl with Spinach and Curried Yogurt
Serves 2 (adapted from a recipe by the Post-Punk Kitchen)
1 tablespoon ghee
1 small yellow onion, chopped
1 1/2 teaspoons fresh ginger, grated
2 garlic cloves, minced
1 cup fresh spinach, chopped
1 teaspoon sea salt
1/2 cup dried red lentils, rinsed and picked over
1 tablespoon tomato paste
2 cups vegetable stock
2 plum tomatoes, chopped
juice of 1/2 lime
1/4 cup fresh cilantro, chopped
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
3 whole cloves
1/2 teaspoon hulled cardomom
1 teaspoon turmeric
1/2 teaspoon black pepper
2 dried red chiles, seeded
1/4 cup plain yogurt
1 teaspoon good curry powder
Toast whole spices in a dry skillet over medium heat, shaking often until fragrant, about 5 minutes. Transfer to a spice grinder and pulse with chiles. Set aside.
Heat ghee in a heavy skillet over medium heat and fry onions until golden. Add tomatoes and cook until most of the liquid has evaporated. Add ginger, garlic, turmeric, black pepper and toasted spices and fry 5 minutes.
Add vegetable stock and lentils and bring to a boil, then reduce heat and simmer until lentils are tender, about 20-25 minutes. Add spinach and cook 3 minutes, then add lime and cilantro, adjusting consistency with tomato paste if necessary.
Serve over brown basmati and top with a dollop of curried yogurt.
This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.
Lamb Vindaloo with Cardamom Pea Puree
Lamb is slow-simmered in coconut milk, onions, garlic and coarse mustard, then topped with curry-fried onions and served with puréed peas with cardamom. A classic Goan dish..
Lamb Vindaloo with Cardamom Pea Puree
For the Vindaloo
1 1/2 pounds boneless lamb (I’m using leftover roast leg of lamb)
1 yellow onion, quartered and thinly sliced
8 cloves garlic, minced
1 tablespoon ghee
1 teaspoon cracked coriander seeds
1 tablespoon turmeric
1 teaspoon cracked black pepper
1 1/2 teaspoons cumin seeds
1 teaspoon freshly-grated ginger
1 teaspoon cayenne
2 tablespoons coarse mustard
1 tablespoon champagne vinegar
1-2 fresh hot chiles, thinly sliced
1 1/2 cups thick coconut milk
Combine the vinegar, mustard and spices in a bowl. Stir into a thick paste.
Fry the onions in ghee until golden brown, then add the garlic and ginger and sauté 30 seconds. Add the spice paste and fry for 1 minute, stirring continuously. Add the lamb and fry for 3 minutes.
Reduce heat to low, stir in coconut milk, cover and simmer until tender, about 75 minutes. Stir occasionally and add a little water if needed.
For The Peas
12 oz fresh English peas
1 tablespoon pastured butter
1/2 teaspoon freshly-ground green cardamom
1 cup filtered water or stock, approximately
1 tablespoon curly parsely
salt and pepper
Boil the peas in 1/4 inch of water with butter and cardamom until just tender, about 2 minutes. Transfer to a food processor , add parsley and pulse until nearly smooth. Season to taste with salt and pepper.
For the Curry-Fried Onions
1/4 yellow onion, thinly sliced
1 tablespoon ghee
1/2 teaspoon curry powder
1/2 teaspoon salt
sprigs of fresh parsley
Heat ghee over medium heat until shimmering, then add onions and curry powder and fry until crisp. Add parsley and fry a few seconds more. Season with a little salt and let drain on a napkin for a few moments.
To Serve
Spoon pea purée onto a serving plate and ladle vindaloo over the top. Garnish with curry-fried onions and parsley and serve immediately.
