Tag Archives: chana dal

The First 5+

In my pantry today:

  • 1.25 c frozen spinach
  • 1.25c blanched, chopped kale
  • 12 0z canned tomato sauce (plain)
  • 1 L yellow onion
  • 1/4 c olive oil
  • 1 tbsp mustard seeds
  • 1 tbsp ginger-garlic paste
  • 2 tsp garlic paste
  • 2 tsp cumin
  • 1 tsp fenugreek
  • 1 tsp fennel
  • 1 tsp coriander
  • 1 tsp chile de arbol powder
  • 1/2 tsp turmeric
  • dash asafoetia

P1100258I had some major cupboard rearranging to do so I started the onions in oil with mustard seeds on ML and let them rest largely unattended for about 30m. Sprinkle on turmeric a few minutes in, mix. Turn stove to M an mix in pastes and other spices until a gummy mound forms; dispatch the mound with your spatula and a small dollop of tomato sauce. Add greens and let the food processor run for a couple of minutes; spoon it back into the pan and stir in the remainder of your tomato sauce. Heat and eat, or add paneer, meat or a meat substitute — I threw in some cooked chana dal (split chickpeas) and served it over Basmati rice. I ate this for lunch and again for dinner… and maybe I heated my dinner in a small Ikea skillet then ate it then licked the skillet. Don’t you judge me.

kaleI know that eating foods of color is the way to go, so I feel really good about not only the outstanding 5+ spoons of taste this delivers but also because the recipe is full of enough greens for me to want to add a +. Following the Wahls Diet is my goal, but still isn’t entirely possible — both financially (SNAP only delivers so much) and… because I am still a product of my fatty culture and will submit to its baser dietary desires.*

 

 

* Don’t you judge me.

Corn Curry Creates Comfortable Contentment

In my pantry today:

  • 1 c chana dal, cooked
  • 1 c kale, de-stemmed
  • 1 c corn
  • 5 vine tomatoes
  • 1 large yellow onion
  • 3 cloves garlic
  • 1 tbsp mustard seeds
  • 1 tbsp kala jeera
  • 1 tsp coconut oil
  • 2 tsp vegetable ghee
  • 2/3 c evaporated milk
  • 1/4 c sour cream
  • 1/3 c plain yogurt
  • 1/4 c ground flax
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 4 tsp hot curry powder
  • 1/4 tsp asafoetida
  • 1/4 tsp Greek seasoning
  • 1/4 tsp cayenne pepper

What’ll be great about this is not worrying about perfect mincing, because everything will be equalized in the food processor halfway through the process. What won’t be great is cleaning the food processor afterwards but at least you’ll get a draw. And that’s something.

Regardless, cut up your onion and garlic enough to transluce-ify in the oil/ghee along with mustard seeds and kala jeera. Leave on ML while you boil water for blanching those tomatoes (if you are unfamiliar with tomato blanching, fear not with these directions.). Once the huge pile of stuff in your pan looks half the man it used to be, add the turmeric (I like doing this because it turns everything bright yellow, and that makes me feel it is better utilized; I claim no scientific knowledge surrounding this.) then the tomatoes. Increase heat to M for 2-3m. Stir, then top the pan contents ever so gracefully with kale, reduce heat to L and cover for 5 minutes or so. This steams the kale just enough to go into the food processor while giving the tomatoes a little time to mingle in the pan.

So the next step is putting everything in the food processor. Add the flax and don’t even worry about pulsing — just turn the sucker on and let it run for a minute or two. Return it back to the pan of its beginnings and add in the evaporated milk and half the seasonings. Bring to a very delicate boil then add in the sour cream, yogurt and remaining spices. Stir in the corn and cooked dal and let everything simmer for 15m or so. Serve over Basmati rice. 5 spoons!