Alicia’s Dal With Toasted Pita Chips

For the Dal:
1 1/4 cups (310g/9 3/4 ounce) red lentils
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon ground turmeric
1 teaspoon garam masala
2 cups (500 ml/16 fl oz) water

Place the lentils in a large bowl and cover with water. Remove any floating particles and drain the lentils well.
Heat the oil in a medium pan. Fry the onion for about 3 minutes or until soft. Add the garlic, ginger and spices; cook, stirring for another minute.

Add the lentils and water, bring to a boil. Lower the heat and simmer, stirring occasionally, for about 15 minutes or until all the water has been absorbed. Watch carefully towards the end of cooking time, as the mixture could burn on the bottom of the pan. Transfer to a serving bowl and serve warm or at room temperature, with pita chips.

For the toasted pita chips: Preheat the oven to moderate heat 350 degrees (180 degrees C). Cut the pita bread into wedges and brush lightly with oil. Arrange on an oven tray and cook for 5-7 minutes, until lightly browned and crisp.

Maygun’s Veggie Biryani

Per request, I tooled around and adapted what I think is a darn good take on the traditional biryani. Enjoy!

1 cup carrots, diced small
1 cup peas
1/2 cup purple potatoes, diced small
1/2 cup cauliflower florets
2 tomatoes, diced small
1/4 cup onion, diced small
1 tablespoon cayenne
1 tablespoon ginger, minced
4 cloves garlic, minced
3 tablespoon lime juice
1 teaspoon cumin
1 teaspoon garam masala
1 teaspoon turmeric
3 cups rice, cooked
1/2 cup cashews, toasted
1/2 cup dried fruit- golden raisins and apricots

Sauté all veggies in oil for about 5 minutes. Sautee carrots and potatoes first, then add cauliflower, tomatoes and peas. Set aside.

Put oil in pan, and sauté onions and spices until golden. Add lime juice and stir in veggies. Stir in rice and cook until heated through. Fold in fruit and nuts and serve.

Nathan’s Gobi Aloo

2 medium sized russet potatoes, 1 cut into medium dice and 1 cut into small dice. Keep separate.
1 head cauliflower, cut into bite sized pieces
1 can diced tomatoes
1 jalepeños, seeded and minced
1 yellow onion, diced
5-6 cloves garlic, minced
1 tablespoon garam masala
1 tablespoon whole cumin seeds
1 teaspoon cumin, ground
salt and pepper to taste
1 quart vegetable stock

In a medium sized pot (do not use nonstick- you want the carmelization!) heat some canola oil. Sauté onions until browned. Add garlic, jalapenos, tomatoes and spices and cook for 3-4 minutes. Add stock and small diced potato and bring to a boil, then reduce heat to simmer. Cook until potatoes dissolve into the sauce. Add medium diced potatoes and cauliflower. Cook until tender, serve with warm naan and basmati rice.

Liz’s Kurmah

This is Liz’s family recipe- an awesome vegan take on an Indian classic!

2 lbs. meat substitute (You can use fake meat, extra veggies, tofu, etc.)
4 potatoes, diced
15 mushrooms, quartered
6 tablespoon margarine
1 small red Onion, sliced thin
4 cloves
4 cardamom pods
1/2 small red onion and 1 inch ginger, peeled. Blend these two together
4 cloves garlic, minced
2 tablespoon each coriander, cumin and anise seed
1 teaspoon white pepper seed
1/2 teaspoon turmeric
salt to taste
1 cup soy milk
juice of two lemons
1 can coconut milk
20 almonds, soaked in hot water and skins removed. Blend together with a little water.
1 cup coriander leaves

Mix together all spices with enough water to make a paste. Set aside.

Mix together soymilk and lime juice to curdle. Set aside.

Heat margarine in a large sauce pan. Fry onions until brown. Add in ground spice paste and spices, onion ginger mixture, garlic and saute all until browned. Add meat substitute, vegetables and salt. Stir and cover. Cook for 10 minutes on low. Add milk and 1/2 cup water and bring to a boil. Slowly add coconut milk and almond paste, bring to a boil. Remove from heat and add coriander leaves. Cover for a half an hour over low heat. Be sure to remove the lid and wipe off condensation every few minutes. This will prevent the curdled milk from turning rancid. When sauce is thick, serve with basmati rice.