Tag Archives: moong dal

Moong-day, Moong-day (ft. Nutty Cabbage)

In my pantry today:

  • 1/2 medium cabbage
  • 1/3 c moong dal
  • 1/3 c dry roasted peanuts
  • 1 c Basmati rice, cooked/cold
  • 1 tsp vegetable ghee
  • 3 c vegetable broth
  • 1 tbsp garlic paste
  • 2 tsp ginger-garlic paste
  • 1/2 tsp turmeric
  • 1 tsp coriander
  • 1 tbsp hot curry powder 
  • 1 pinch asafoetida

peanutcabbage

I’ve got to come clean about something.

I really like cabbage.

Cannot lie. Like it, prefer it even over other vegetables. This all came to pass long before I understood its health benefits beyond not being cake. Want to improve your health but can’t afford another prescription? Eat cruciferous vegetables. That being said…

Start the ghee out on ML and when melted add the onion. Cook over ML heat for 10m or so then toss in the raw cabbage. Turn up heat to MH and stir fry for a minute or two; add 1/2 c of broth and cover. Continue letting steam over M heat for another 10 minutes. Remove lid and stir in seasonings, peanuts. Bring back to a boil and stir in moong with remainder of broth. Bring back to a boil and let cook on M until moong is tender (20-30m) and most of the liquid is gone. Remove from heat and toss in cold rice. Put back on ML heat and toss until everything is hot. Maybe this looks like it takes forever, but there were a lot of dishes to wash ‘n junk and it seemed to take no time at all (and precious little effort). As a combined nut lover and one who loves cabbage done its due, I give this 5 spoons!

Moong Dal Curry (or, “So-diumb”)

In my pantry today:

  • 3 c cooked moong dal
  • 1/2 large Vidalia onion
  • 1 14.5 oz can Italian petite diced tomatoes
  • 1 c unsweetened almond milk
  • 2 tsp ghee
  • 2 tsp garlic powder
  • 1 tsp Shan® dal curry mix
  • 1 tsp turmeric
  • 1.5 tsp hot red chili powder
  • 1 tsp hot curry powder
  • 1/2 tsp coriander
  • 1/4 tsp asafoetida

A seemingly healthy meal has hidden intentions this time around. At 1990mg of sodium per serving (I know, right!?) I could not in good conscience just “go with” that Shan® spice packet. The package comes with about 1/2 c powdered spice blend… I drew a compromise and used 1 tsp. The canned tomatoes are already salty enough. But I digress.

Mince your onion as well as you can — don’t focus on perfection, only on not lopping off a digit. Add to ghee that’s melted in a pot on ML. Let onion cook for 10m or so, then dial up the heat to full M. Add the undrained can of tomatoes, then all of your spices; mix that, then mix in your moong dal with strategically dolloped milk to guide the way. Let everything come to a slow boil on M, then reduce heat to L and simmer for, well, it’s gonna be several hours until dinnertime. Serve over Basmati rice with naan. 4 spoons!

Now back to inordinate amounts of sodium. I know better than to have prepackaged “spice mixes” at hand, but in my defense they fit both a food-stampaneer’s budget and the work output possibilities of MS. I am here, now, as my own living proof of the blatantly unhealthy eating habits for which every grocery around me rails. As someone who staunchly believes that convenience foods are not at all convenient for the human body, I publicly admit shame. Now I have to face the cupboard with the dilemma of wastefulness (ie; financial v. corporeal waste). What will probably come from this will be a shuffling of some things to the back then forgetting they’re in the pantry. It is yet to be determined whether my conscience will let me give this stuff away to friends and family (funny how strangers don’t want to take mysterious powder sacks from those they don’t know). /soapbox

Roasted Potatoes and Asparagus with Dallandaise Sauce

In my pantry today:

  • 1 large baking potato
  • 1 lb asparagus
  • 1/2 c moong dal
  • 1/2 medium onion
  • 2 tsp safflower oil
  • 1 tbsp butter
  • 1/2 c half and half
  • 2.25 tsp Greek seasoning
  • 2.5 tsp garlic powder
  • 1 tsp hot red chili powder
  • 1/2 tsp salt
  • 1/8 tsp pepper

The fridge determined that today was asparagus’ day; you don’t commit to the purchase of asparagus without committing to preparing it within a day or so — she is too fine a lady to be kept waiting with the other rabble.

Peel and dice that bigass potato; cut into 1/4″ fan-shaped wedges and toss with 1.5 tsp safflower oil, that onion you cubed, 1.5 tsp Greek seasoning, 1/2 tsp garlic and 3/4 tsp hot red chili powder. Arrange in a gently overlapping, covered layer in a baking dish and put in a 400° oven for 45 minutes. At that point, uncover the pan and add asparagus tossed with 1/2 tsp each safflower oil and Greek seasoning. Fan it out along the top of the taters and put back in the oven for 10-14m, depending on how green you like yours.

In the time between potatoes going in and asparagus going on top of it, make your delicious dallandaise! Boil dal for 20-30m, drain and add back to the pot with butter and 1 tsp garlic. Mush it all together, adding half and half as you go. Dash 1/4 tsp each: Greek seasoning and hot red chili powder (which is being used instead of paprika, as that is a spice without much harumph). If you’d like it a little thinner, add more half and half or unsweetened almond milk.

Serve the potatoes and asparagus hot from the oven smothered in the dallandaise. It was conceived as an idea to add protein to the roasted items so as to make a more complete meal… and it delivered unanticipated WIN. I will be making variations of this again. 5 damn spoons!

 

 

Oven-Fried Broccoli and Cajun Dal Gravy

In my pantry today:

  • 1 medium onion
  • 1 tbsp garlic paste
  • 1 tsp olive oil
  • 1.25 c vegetable broth
  • 1/3 c unsweetened almond milk
  • 2 tsp corn starch
  • 3/4 c dry moong dal
  • 1 tbsp Piquilo and Artichoke bruschetta
  • 1 tsp asafoetida
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1 tsp hot red chili powder
  • 1 tsp hot red curry powder
  • 1 tsp oregano
  • 1/2 tsp salt
  • 2 tbsp brown ground flax seeds

and:

  • 3 c broccoli florets
  • 2 tsp olive oil
  • 1/2 tsp lemon juice
  • 1 tsp salt
  • 2 tsp garlic powder
  • 2 tsp got curry powder
  • 1/3 reserved packet of Shake N Bake® Parmesan bread crumbs

oh, and:

  • 1 c dry Basmati rice, prepared and ready to eat

So when I looked in the fridge today, I was a little astounded at how much produce was still living within its walls — when there are viable choices in the ice box then it indicates that I’ve been a little too often relying on convenience foods. Wallets and asses can only take so much. It is time to begin a systematic (and hopefully delicious) eradication — it looked like the broccoli would be first to fade in this horse-race, and therefore there is a lot of broccoli in urgent need of digestion.

Start out by prepping the head of florets into florets with their own minds, toss with olive oil and seasonings, then set aside while you get your gravy on.

Puree onion and garlic paste together in a food processor, then add to the tsp of olive oil warming to M in a deep pot. Start your dal to rapid boiling and let it stay that way for about 10-15 minutes. As your onion begins to warm, stir in seasonings, bruschetta and flax. Mix your corn starch with your broth and add to the fray. Stir over M until it begins to thicken just the teeniest bit, then drain and add your dal and almond milk. Turn off the heat and cover; let it stand for at least an hour before serving over Basmati rice.

Take broccoli out of the fridge and toss with that leftover Shake N Bake®. Spread the florets evenly over a baking sheet. Use parchment paper if it’s handy, or just have a non-stick pan. Put in a preheated-to-425° oven for 8-10 minutes, and serve atop the rice-n-gravy. 5 spoons!

Daliciousness

In my pantry today:

  • 1.25 c moong dal
  • 3 medium-large red potatoes
  • 2 leaves of kale, minced
  • 1/2 large red onion
  • 1 c unsweetened almond milk
  • 2 14.5 oz cans vegetable broth
  • 2 tsp garlic paste
  • 1.5 tsp vegetable ghee
  • 2 tsp black pepper
  • 1 tsp turmeric
  • 1 tsp cayenne pepper
  • 1 tsp yellow curry powder
  • 1 tsp coriander
  • 2 tsp asafoetida

What’s a great animal-free meat substitute when there’s no tofu and no beans have been soaked? Dal! Moong dal can be cooked in 10m at a boil, so when the mood for a comfort-style meal hits too late to arrange a primary protein, these little orange beads can wink their collective eye. Or maybe not, because if they could wink then they would be coming from some kind of animal and I’m really trying here, guys.

Start the big deep-bottomed frying pan out on cold M with ghee, and when at full M (with the ghee having dissolved into tears at the hellfire below it) toss in the chunks of onion. Stir for just a moment, then add your thinly-sliced chunks of potato. Put in the garlic paste and stir until everything is coated. Add the almond milk, stir then sprinkle kale on top and cover. Let it come to a boil for about 5m, then return to add seasonings and grieve for that blisteringly gorgeous green on the kale that won’t last until chewing. Stir, then add the vegetable broth. Cover and let return to a boil on MH. Go take a load off.

It’s important to note that I cooked my moong dal beforehand, but they could probably be put in the big pan at this point. Oh well. I just added them after the potatoes were soft, and no flavor factors seemed tested. In fact, the ultimate judging of this dish was no test a-tall: 4 spoons.

Color Theory Cooking

In my pantry today:

  • 1 head kale
  • 1 head red cabbage
  • 1 c dried moong dal
  • 1 small onion
  • 1/2 c water
  • 1 16oz can petite diced tomatoes, undrained
  • 1 tbsp olive oil
  • 1 tsp garlic-ginger paste
  • 2 tsp mustard seeds
  • 1 tbsp garlic powder
  • 1 tbsp yellow curry
  • 1 tsp turmeric
  • 1 tsp asafoetida
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  • 1 small dried red chili pepper

This will end up being a lot less visually attractive than when it starts, but isn’t that the case with much of life anyhow? At least, here, today, it will a visual let down apologized for by great taste and nutrient fever.*

Grab a stock pot and in it put your oil, onion and mustard seeds; let that cook on M for 10-15m. That’s plenty of time to chop up your head of cabbage and to de-vein your kale. When the onions begin to brown or mustard seeds begin popping (whichever comes first) add your cabbage. Stir to coat and let cook for 5m before adding in your kale. Stir, add water, cover, reduce heat to ML. Start your moong dal to boiling. Look through your cupboards for inspiration on what to do next. Pull out a can of tomatoes and all the aforementioned seasoning devices.

After the cabbakale is a little languid and more reasonable to open discussion, add the ginger-garlic paste and garlic powder. Stir thoroughly. Add tomatoes and remainder of your seasonings (except the dried red pepper) then stir and let sit until the dal is ready.
I didn’t need to drain the beans — they cooked in a small pot and absorbed all the water into a near-oatmealesque texture which worked well with the waterier texture of the stock pot contents. Combine dal and kalbbage, crush up dried pepper and sprinkle into the two as you merge them faithfully into one. Serve over that Basmati rice you had time to make yesterday.

 

 

*”Nutrient Fever” isn’t really a thing.