Garlic

Gobi Shaak (Cauliflower Curry)

Cameron Patel Tags: , , , , , , , , , , , , , , , , , , , , , , , , , Leave a comment

Nutrition of Each Serving

cauliflower.jpgNote: Makes 4 Servings

  • 233 calories
  • 13g fat
  • 0mg cholesterol
  • 510mg sodium
  • 696mg potassium
  • 26g carbohydrate
    • 5g fiber
    • 3g sugar
  • 7g protein

Items Needed

Ingredients

  • 1 cup cauliflower
  • 1 cup red onion
  • 1 teaspoon garlic
  • 1 teaspoon ginger
  • ¼ teaspoon turmeric
  • ¼ teaspoon thai chili
  • ½  teaspoon kosher salt
  • ½ cup water
  • 1 cup tomatoes
  • 2 teaspoon coriander
  • ½ cup frozen green peas
  • ¼ teaspoon garam marsala
  • 2 tablespoons canola oil
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon cumin seeds
  • 2 tablespoon water

Equipment

  • microwave
  • large plate
  • spatula
  • medium sauce pan

Steps

Preparation

  • Defrost
    • ½ cup frozen green peas
  • Chop
    • 1 cup cauliflower
    • 1 cup red onions
    • 1 cup tomatoes
  • Mince
    • 1 teaspoon garlic
    • 1 teaspoon ginger root
    • ¼ teaspoon thai chili
  •  Measure
    • 2 tablespoon water
    • 2 tablespoons canola oil
    • 1 teaspoon yellow mustard seeds
    • 1 teaspoon cumin seeds
    • ¼ teaspoon turmeric
    • ½  teaspoon kosher salt
    • ½ cup water
    • 2 teaspoon coriander
    • ¼ teaspoon garam marsala

Cook

  1. To partially cook the cauliflower place them on a dish, pour 2 tablespoons of water evenly over the cauliflower, cover and microwave for 3 minutes.
  2. Once you remove from the microwave sprinkle kosher salt on the cauliflower and place it to the side.
  3. In a medium sauce pan on medium heat add:
    • 2 tablespoons canola oil
    • 1 teaspoon yellow mustard seeds
    • 1 teaspoon cumin seeds
  4. Cover with lid until yellow mustard seeds begin to pop.
  5. Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
    • 1 cup red onion
    • 1 teaspoon garlic
    • 1 teaspoon ginger
    • ¼ teaspoon turmeric
    • ¼ teaspoon thai chili
    • ½  teaspoon kosher salt
    • ½ cup water
    • 1 cup tomatoes
    • 2 teaspoon coriander
    • ½ cup frozen green peas
    • ¼ teaspoon garam marsala
  6. Return pan to medium heat and cook until the onions are clear and the tomatoes are soft.
    • ProTip: Periodically stir to avoid anything sticking to the bottom of the pan you can also add 1 tablespoon of water to help thicken the mixture if needed.
  7. Once the onions are clear, tomatoes are soft and the mixture has thickened add:
    • 1 cup partially cooked cauliflower
  8. Stir the pan until the cauliflower is completely coated.
    • Flavor Test:  You should start to taste to see if you want to adjust the flavor. Below are recommended incremental measurements you could use to adjust flavor:
      • ¼ teaspoon ginger
      • ¼ teaspoon garlic
      • pinch of salt
      • pinch of thai chili
  9. Cook for ~15 minutes until the cauliflower is completely cooked.

Serving Recommendation

I recommend you pair with Indian rice.

Crispy Indian Okra (Bhinda nu Shaak)

Cameron Patel Tags: , , , , , , , , , , , , , , , , , , , , Leave a comment

img_4974Nutrition of Each Serving

Note: Makes 4 Servings

  • 68 calories
  • 5g fat
  • 0mg cholesterol
  • 156mg sodium
  • 14mg potassium
  • 5g carbohydrate
    • 1g fiber
    • 2g sugar
  • 1g protein

Items Needed

Ingredients

  • 1 lb okra
  • 4 teaspoon canola oil
  • 1 teaspoon mustard seeds
  • ½ teaspoon thai chili
  • 1 teaspoon lemon juice
  • 1½ teaspoon garlic
  • 4 tablespoon water
  • ½ teaspoon kosher salt
  • ¼ teaspoon turmeric
  • 1 teaspoon coriander

Equipment

  • large frying pan

Steps

Preparation

  • Sliced
    • 1 lb okra
  • Juice
    • 1 teaspoon lemon juice
  • Mince
    • 1½ teaspoon garlic
    • ½ teaspoon thai chili
  • Measure
    • 2 teaspoon canola oil
    • 2 teaspoon canola oil
    • 1 teaspoon mustard seeds
    • 4 tablespoon water
    • ½ teaspoon kosher salt
    • ¼ teaspoon turmeric
    • 1 teaspoon coriander

Cook

  1. Place a large pan on high heat and add:
    • 2 teaspoons canola oil
    • 1 lb sliced okra
  2. Stir okra for ~10 minutes until they are soft and less sticky. The okra will decrease in volume by 50%
  3. Remove okra to a side plate
  4. Using the same pan on medium heat and add:
    • 2 teaspoon canola oil
    • 1 teaspoon mustard seeds
  5. Cover with lid until mustard seeds begin to pop.
  6. Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
    • 1½ teaspoon garlic
    • ½ teaspoon thai chili
    • 4 tablespoon water
    • ¼ teaspoon turmeric
  7. Stir and the goal is to make a paste so you might need to cook for a few minutes.
  8. Once the spices have cooked down add:
    •  1 lb cooked okra
  9. Stir to coat each okra and add:
    • ½ teaspoon kosher salt
    • 1 teaspoon coriander
  10. To decrease the slime from the okra add:
    •  1 teaspoon lemon juice
  11. Let cook for ~10 minutes remember stir to avoid burning the okra.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons garlic
      • pinch of thai chili
      • ¼ teaspoon kosher salt

Mung Shaak

Cameron Patel Tags: , , , , , , , , , , , , , , , , , , , , , , , , Leave a comment

e9efc802-f18d-404c-acd3-844fa1c2a51cNutrition of Each Serving

Note: Makes 6 Servings

  • 200 calories
  • 6g fat
  • 0mg cholesterol
  • 145mg sodium
  • 85mg potassium
  • 31g carbohydrate
    • 1g fiber
    • 4g sugar
  • 10g protein

Items Needed

Ingredients

  • ½ teaspoon thai chili
  • 1½ teaspoons garlic
  • 1 cup mung bean
  • 1 cup roma tomato
  • 1 cup white onion
  • ¾ teaspoon kosher salt
  • ½ teaspoon turmeric
  • ½ teaspoon tamarind paste
  • 2 tablespoon canola oil
  • 1 teaspoon mustard seeds

Equipment

  • small pot
  • large pan
  • spatula

Steps

Preparation

  • Soak
    • 1 cup mung beans in 4-5 cups of water for 24 hours
  • Dice
    • 1 cup roma tomato
    • 1 cup white onion
  • Mince
    • ½ teaspoon thai chili
    • 1½ teaspoons garlic
  • Measure
    • ¾ teaspoon kosher salt
    • ½ teaspoon tamarind paste
    • ½ teaspoon turmeric
    • 2 tablespoon canola oil
    • 1 teaspoon mustard seeds

Cook

  1. Fill a small pot with 3-4 cups of water and add the presoaked mung beans.
  2. Simmer until mung beans are completely cooked (should be mushy).
  3. Set aside the mung beans and bring large pan to medium heat and add:
    • 2 teaspoon canola oil
    • 1 teaspoon mustard seeds
  4. Remove from heat once mustard seeds begin to pop then add:
    • 1 cup diced white onion
    • ½ teaspoon thai chili
    • 1½ teaspoons garlic
  5. Return to medium head and cook until onions turn clear then add:
    • 1 cup diced roma tomato
    • ¾ teaspoon kosher salt
    • ½ teaspoon turmeric
  6. Cook for ~5 minutes until tomatoes are fully cooked then add:
    • cooked mung beans
    • ½ teaspoon tamarind paste
  7. Then cook for ~10-15 minutes, you want to have a soup like consistency.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons garlic
      • pinch of thai chili
      • ¼ teaspoon kosher salt
    • Pro Tip: If mixture is to thick add 1 tablespoon a water then mix and continue until you get the consistency you are looking for.

Matar Paneer

Cameron Patel Tags: , , , , , , , , , , , , , , , , , , , , , , , , Leave a comment

img_4826Nutrition

Note: Makes 4 Servings

  • 396 calories
  • 26g fat
  • 61mg cholesterol
  • 298mg sodium
  • 735mg potassium
  • 25g carbohydrate
    • 6g fiber
    • 8g sugar
  • 19g protein

Items Needed

Ingredients

  • 3 cups roma tomatoes
  • 2 cups white onion
  • 8oz paneer
  • 1 cup peas
  • 1 teaspoon ginger root
  • 1 teaspoon garlic
  • ½ teaspoon thai chili
  • ½ teaspoon red chili powder
  • ¾ teaspoon kosher salt
  • 2 teaspoons coriander powder
  • ½ teaspoon turmeric
  • ¼ teaspoon garam marsala
  • 1 teaspoon cumin seeds
  • 3 teaspoon canola oil

Equipment

  • 1 large pans
  • blender
  • spatula

Steps

Preparation

  • Defrost
    • 1 cup peas
  • Dice into cubes
    • 3 cups roma tomatoes
    • 2 cups white onion
    • 8oz paneer
  • Mince
    • 1 teaspoon ginger root
    • 1 teaspoon garlic
    • ½ teaspoon thai chili
  • Measure
    • ½ teaspoon red chili powder
    • ¾ teaspoon kosher salt
    • 2 teaspoons coriander powder
    • ½ teaspoon turmeric
    • ¼ teaspoon garam marsala
    • 1 teaspoon cumin seeds
    • 1 teaspoon canola oil
    • 2 teaspoon canola oil

Cook

  1. Bring large pan to high heat and add:
    • 1 tablespoon canola oil
    • 8oz diced paneer
  2. Once paneer is golden on all sides remove the paneer from the pan and place on the side.
  3. Using the same pan (with the remaining oil) bring to high heat and add:
    • 2 cups diced white onion
    • 1 teaspoon ginger root
    • 1 teaspoon garlic
    • ½ teaspoon thai chili
  4. Once onions turn clear add 3 cups diced roma tomatoes.
  5. Once tomatoes have softened remove pan from heat.
  6. Place everything from the pan into the blender. Blend until soup like consistency.
  7. Bring large pan to medium heat and add:
    • 2 teaspoon canola oil
    • 1 teaspoon cumin seeds
  8. Remove from heat once all cumin seeds are dark brown (almost black) then add:
    • contents of the blender
    • ¾ teaspoon kosher salt
    • ½ teaspoon turmeric
    • ½ teaspoon red chili powder
    • 2 teaspoons coriander powder
  9. Cook until thick then add:
    • 1 cup of peas
    • ¼ teaspoon garam marsala
    • 8oz cooked paneer
  10. Once peas have cooked I would recommend you confirm you have the flavor that you want.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons ginger
      • ¼ teaspoons garlic
      • pinch of thai chili
      • ¼ teaspoon kosher salt
    • Pro Tip: If mixture is to thick add 1 tablespoon a water then mix and continue until you get the consistency you are looking for.

Dry Mung Bean Shaak

Cameron Patel Tags: , , , , , , , , , , , , , , 1 Comment

Screen Shot 2020-08-03 at 10.10.15 AMNutrition of Each Serving

Note: Makes 4 servings

  • 113 calories
  • 0g fat
  • 0mg cholesterol
  • 81mg sodium
  • 6mg potassium
  • 21g carbohydrate
    • 0g fiber
    • 0g sugar
  • 8g protein

Items Needed

Ingredients

  • 1 cup mung bean
  • 2 cups water
  • 1 teaspoon mustard seeds
  • ¼ teaspoon turmeric
  • ¼ teaspoon kosher salt
  • ¼ teaspoon thai chili
  • 1 teaspoon garlic

Equipment

  • large bowl
  • large sauce pan with lid
  • spatula

Steps

Preparation

  • Sprout
    • 2 days before you are planning to cook place wash 1 cup of mung beans.
    • Once you have rinsed the mung beans put them in a large bowl with 4 cups of water and place them in a dry area to sprout.
    • After 24 hours of soaking, rinse the mung beans and discard any mung beans that are hard (keep all soft and/or sprouted mung beans).
    • wrap the remaining mung beans in a damp cheese cloth then place them in a bowl and cover the bowl and keep in a dry place for another 24 hours.
  • Mince
    • ¼ teaspoon thai chili
    • 1 teaspoon garlic
  • Measure
    • 2 cups water
    • ¼ teaspoon turmeric
    • ¼ teaspoon kosher salt

Cook

  1. Bring large pan to medium heat and add:
    • 1½ teaspoon canola oil
    • 1 teaspoon mustard seeds
  2. Cover with lid until mustard seeds begin to pop.
  3. Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
    • sprouted mung beans
    • 2 cups water
    • ¼ teaspoon turmeric
    • ¼ teaspoon kosher salt
    • ¼ teaspoon thai chili
    • 1 teaspoon garlic
  4. Stir and bring to a boil for 5 minutes
  5. Cover the dish and lower the heat to a simmer. Let simmer for 15 minutes or until the mung beans have fully cooked and all water has cooked off.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons garlic
      • pinch of thai chili
      • ¼ teaspoon kosher salt

Green Bean Shaak

Cameron Patel Tags: , , , , , , , , , , , , , , , , , , Leave a comment

img_4624Makes

4 servings

Nutrition of Each Serving

  • 84 calories
  • 2g fat
  • 0mg cholesterol
  • 347mg sodium
  • 327mg potassium
  • 14g carbohydrate
    • 5g fiber
    • 6g sugar
  • 4g protein

Ingredients

  • 1½ teaspoon canola oil
  • 1 teaspoon mustard seeds
  • 1 pound fresh green beans
  • 6 ounces frozen peas
  • ½ cup water
  • 1 teaspoon garlic
  • ½ teaspoon thai chili
  • ¼ teaspoon turmeric
  • 2 teaspoons coriander seeds
  • ½ teaspoon kosher salt

Equipment

  • large pan
  • spatula

Steps

Preparation

  1. Defrost
    • 6 ounces frozen peas
  2. Dice
    • 1 pound fresh green beans
  3. Mince
    • 1 teaspoon garlic
    • ½ teaspoon thai chili
  4. Measure
    • 1½ teaspoon canola oil
    • 1 teaspoon mustard seeds
    • ½ cup water
    • ¼ teaspoon turmeric
    • ½ teaspoon kosher salt
    • 2 teaspoons coriander seeds

Cook

  1. Bring large pan to medium heat and add:
    • 1½ teaspoon canola oil
    • 1 teaspoon mustard seeds
  2. Cover with lid until mustard seeds begin to pop.
  3. Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
    • 1 pound fresh green beans
    • 6 ounces frozen peas
    • ½ cup water
    • 1 teaspoon garlic
    • ½ teaspoon thai chili
    • ¼ teaspoon turmeric
    • 2 teaspoons coriander seeds
    • ½ teaspoon kosher salt
  4. Put pan back to high heat and bring to boil.
  5. Let boil for a minute or two then lower the heat to a simmer.
  6. Periodically stir the pan to make sure the green beans is not sticking/burning and after 15 minutes you can taste.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons garlic
      • pinch of thai chili
      • ¼ teaspoon kosher salt

Corn Shaak

Cameron Patel Tags: , , , , , , , , , , , , , , , , , , , Leave a comment

MakesCorn Shaak

8 servings

Nutrition of Each Serving

  • 182 calories
  • 5g fat
  • 0mg cholesterol
  • 36mg sodium
  • 29mg potassium
  • 35g carbohydrate
    • 4g fiber
    • 13g sugar
  • 6g protein

Ingredients

  • 8 ear’s of corn
  • 2 tablespoons peanuts
  • ¼ teaspoon fresh ginger root
  • ¾ teaspoon garlic
  • 2 tablespoons raisens
  • 1½ teaspoon canola oil
  • 1 tablespoon sesame seeds
  • ½ teaspoon mustard seeds
  • ¼ teaspoon turmeric
  • ¼ teaspoon kosher salt
  • ¼ teaspoon thai chili
  • optional: ½ cup water

Equipment

  • grater
  • large bowl
  • spatula
  • large pan with lid

Steps

Preparation

  • Grate the corn off the cob and keep all the liquid
    • 8 ear’s of corn
  • Coarsely chop
    • 2 tablespoons peanuts
  • Mince
    • ¼ teaspoon fresh ginger root
    • ¾ teaspoon garlic
    • ¼ teaspoon thai chili
  • Measure
    • 1½ teaspoon canola oil
    • ½ teaspoon mustard seeds
    • 2 tablespoons raisens
    • 1 tablespoon sesame seeds
    • ¼ teaspoon turmeric
    • ¼ teaspoon kosher salt
    • optional: ½ cup water

Cook

  1. Bring large pan to medium heat and add:
    • 1½ teaspoon canola oil
    • ½ teaspoon mustard seeds
  2. Cover with lid until mustard seeds begin to pop.
  3. Remove from heat and add:
    • 8 grated corn with all liquid
    • ¼ teaspoon fresh ginger root
    • ¾ teaspoon garlic
    • ¼ teaspoon thai chili
    • 2 tablespoons peanuts
    • 2 tablespoons raisens
    • 1 tablespoon sesame seeds
    • ¼ teaspoon turmeric
    • ¼ teaspoon kosher salt
  4. Put pan back on medium heat and bring to a simmer.
    • Pro-Tip: If your corn is beginning to stick lower the heat or if your corn was really dry add ½ cup of water
  5. Periodically Stir the pan to make sure the corn is not sticking/burning and after 15 minutes you can taste.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons garlic
      • ¼ teaspoons ginger root
      • pinch of thai chili
      • ¼ teaspoon kosher salt

Saag Bhaji

Cameron Patel Tags: , , , , , , , , , , , , , , Leave a comment

Screen Shot 2020-07-10 at 2.10.12 PMMakes

4 sides

Nutrition of Each Side Serving

  • 112 calories
  • 8g fat
  • 0mg cholesterol
  • 232mg sodium
  • 695mg potassium
  • 9g carbohydrate
    • 3g fiber
    • 2g sugar
  • 4g protein

Ingredients

  • ½ teaspoon kosher salt
  • ¼ teaspoon turmeric
  • 2 tablespoon canola oil
  • 1 teaspoon mustard seeds
  • 16 oz frozen spinach
  • 1 cup yellow onion
  • 1 teaspoon garlic
  • 2 teaspoon jalapeno

Equipment

  • medium sauce pan
  • spatula

Steps

Preparation

  1. Measure
    • ½ teaspoon kosher salt
    • ¼ teaspoon turmeric
    • 2 tablespoon canola oil
    • 1 teaspoon mustard seeds
  2. Finely dice
    • 1 cup yellow onion
  3. Thaw
    • 16 oz frozen spinach
  4.  Mince
    • 1 teaspoon garlic
    • 2 teaspoon jalapeno

Cook

  1. Bring medium pan to medium heat and add
    • 2 tablespoon canola oil
    • 1 teaspoon mustard seeds
  2. Once the mustard seeds have begun to pop turn the heat to low and add:
    • 1 cup yellow onion
    • 1 teaspoon garlic
    • 2 teaspoon jalapeno
    • 16 oz frozen spinach
    • ½ teaspoon kosher salt
    • ¼ teaspoon turmeric
  3. Bring medium pan back to medium heat and cook for 10 minutes and constantly stir to avoid burning the spinach.

Garlic Paratha

Cameron Patel Tags: , , , , , , , , , , , , , , , Leave a comment

Makes

7 garlic paratha

Nutrition of Each Serving

  • 130 calories
  • 4g fat
  • 6mg cholesterol
  • 44mg sodium
  • 31mg potassium
  • 20g carbohydrate
    • 1g fiber
    • 0g sugar
  • #3g protein

Ingredients

  • 1½ cup all purpose flour
  • 4 teaspoons all purpose flour
  • 1½ teaspoon canola oil
  • ¼ teaspoon of kosher salt
  • ¾ cup warm water (80°F)
  • 4 teaspoons butter
  • 2 teaspoons fresh garlic
  • 2 cups fresh cilantro
  • ½ teaspoon red chili powder

Equipment

  • medium bowl
  • small bowl
  • rolling pin
  • large pan

Steps

Preparation

  • Measure
    • 1½ cup all purpose flour
    • 1 teaspoon canola oil
    • ¼ teaspoon of kosher salt
    • ¾ cup warm water (80°F)
    • ½ teaspoon canola oil
    • 4 teaspoons melted butter
    • 2 teaspoons fresh garlic
    • 4 teaspoons all purpose flour
    • ½ teaspoon red chili powder
  • De-steam and Mince
    • 2 cups cilantro

Paratha Dough

  1. Mix the following ingredients in a medium bowl:
    • 1½ cup all purpose flour
    • 1 teaspoon canola oil
    • ¼ teaspoon of kosher salt
    • ¾ cup warm water (80°F)
  2. Once the dough is play-dough like roll the dough into a ball and coat the exterior of the dough in ½ teaspoon canola oil.
  3. Then place the dough into a bowl and cover the bowl to keep the dough moist.

Garlic Paste

  1. Mix the following ingredients in a small bowl until you get a paste like consistency
    • 4 teaspoons melted butter
    • 2 teaspoons garlic
    • 4 teaspoons all purpose flour
    • 2 cups de-steamed minced cilantro
    • ½ teaspoon red chili powder

Paratha Making:

  1. Cut the paratha dough ball into 7 even smaller dough balls
  2. Coat the 7 dough balls in all purpose flour
  3. Repeat the following steps for each of the 7 dough balls:
    1. Using a rolling pin roll the dough balls as flat as possible (should be around 6″ in diameter)
    2. Cover the flattened paratha dough with the garlic paste
    3. Fold the dough into long pleats until the dough is in a rectangle shape folded on top of itself.
      • Screen Shot 2020-06-09 at 10.15.24 AM
    4. Then tightly roll the short end of pleated dough to create a circle
      • Screen Shot 2020-06-09 at 10.15.45 AM
    5. Then flatten the dough with your palms and coat all side with all purpose flour
    6. Using a rolling pin roll the dough balls as flat as possible (should be around 6″in diameter)
    7. Place the ready paratha on a plate and cover with a paper towel
  4. Bring a large pan to medium heat
  5. Once the pan is warm place one of the paratha into the pan cook on one side for a few minutes then flip to cook the other.
  6. Remove from heat once the paratha is crispy and brown on both sides.

Baingan Bharta

Cameron Patel Tags: , , , , , , , , , , , , , , , , , , , , , Leave a comment

IMG_4088Makes

4 servings

Nutrition of Each Serving

  • 291 calories
  • 18g fat
  • 0mg cholesterol
  • 370mg sodium
  • 1159 mg potassium
  • 31g carbohydrate
    • 7g fiber
    • 5g sugar
  • 10g protein

Ingredients

  • 2 teaspoons cumin seeds
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • 2 teaspoons coriander
  • ½ teaspoon turmeric
  • ½ cup warm water (~80°F)
  • 1½ cup yellow onion
  • 1½ cup tomato
  • 1 tablespoon fresh garlic
  • 1 teaspoon fresh ginger root
  • 1 jalapeño

Equipment

  • large pan with lid
  • spatula

Steps

Preparation

  • Measure
    • 2 teaspoons cumin seeds
    • 2 tablespoons canola oil
    • 1 teaspoon kosher salt
    • 2 teaspoons coriander powder
    • ½ teaspoon turmeric
    • ½ cup warm water
  • Dice
    • 1½ cup yellow onion
    • 1½ cup tomato
  • Mince
    • 1 tablespoon garlic
    • 1 teaspoon ginger
    • 1 jalapeño

Cook

  1. Preheat the oven at 400°F
  2. Place the 2 eggplants on a baking sheet into the 400°F oven for 45 minutes.
  3. Once the eggplants are shriveled and soft remove them from the oven and let them cool.
  4.  Once the eggplant has cooled, discard the skin and dice the eggplant into cubes. Place to the eggplant cubes into a bowl and set to the side.
  5. Put a large pan on medium heat and add:
    • 2 tablespoons canola oil
    • 2 teaspoons cumin seeds
  6. Once cumin seeds have roasted (turned dark brows) turn the heat to low and add 1½ cup of diced yellow onion.
  7. On medium wait until the yellow onion is fully cooked (turned clear) then add:
    • ½ cup warm water
    • 1 tablespoon minced garlic
    • 1 teaspoon kosher salt
    • ½ teaspoon turmeric
    • 1 teaspoon minced ginger
    • 1½ cup diced tomato
    • 1 minced jalapeño
  8. On medium wait until the tomato’s are soft then add:
    • 2 roasted, peeled, chopped eggplant with all the juice
  9. Mix together for 5 minutes then cover for 15 – 20 minutes.
    • Note: Make sure to periodically check on the dish and stir so the ingredients do not burn.
  10. Once the eggplant is fully broken down, taste and add:
    • 2 teaspoons coriander powder
    • Note: If you want to add any additional spices I would recommend to taste and add them here.
  11. Cook for another 5 minutes if there is excess water cook on high heat and stir to avoid burning the eggplant.

Moong Dal

Cameron Patel Tags: , , , , , , , , , , , , , , , , , , , , , 1 Comment

Makes

4 servings

Nutrition of Each Serving

  • 152 calories
  • 8g fat
  • 0mg cholesterol
  • 235mg sodium
  • 211mg potassium
  • 14g carbohydrate
    • 3g fiber
    • 3g sugar
  • 4g protein

Ingredients

  • 1 cup moong dal (yellow lentil)
  • 2 tablespoons canola oil
  • 1 teaspoon mustard seeds
  • ¾ teaspoon kosher salt
  • 2¼ cup water
  • ¼ teaspoon turmeric
  • ½ teaspoon garlic clove
  • ½ teaspoon fresh ginger root
  • 1 teaspoon jalapeño
  • 1 cup red onion
  • 1 cup roma tomato
  • 1 cup spinach

Equipment

  • medium sauce pan
  • large pan
  • spatula

Steps

Preparation

  • Soak in water overnight. Rinse/strain with water until the water runs clear.
    • 1 cup moong dal
  • Measure
    • 2 tablespoons canola oil
    • 1 teaspoon mustard seeds
    • ¾ teaspoon kosher salt
    • 1¾ cup water
    • ½ cup water
    • ¼ teaspoon turmeric
  • Mince
    • ½ teaspoon fresh garlic
    • ½ teaspoon fresh ginger
    • 1 teaspoon jalapeño
  • Dice
    • 1 cup onion
    • 1 cup tomato
    • 1 cup spinach

Cook

  1. In a medium sauce pan add:
    • 1 cup soaked/rinsed moong dal
    • 1¾ cup of water
  2. Let moong dal simmer for 30 minutes. Periodically check in and stir to make sure the moong dal does not burn.
    • Note: You might need to add more water to avoid from burning. The goal is to breakdown the moong dal into an oatmeal like consistency.
  3. In a large pan on medium heat add:
    • 2 tablespoons canola oil
    • 1 teaspoon mustard seeds
  4. Cover the large pan, once the mustard seeds pop and brown remove the lid.
  5. Turn the heat to low and add:
    • 1 cup onion
  6. Bring the large pan back to medium heat and add:
    • ¾ teaspoon kosher salt
    • 1 cup tomato
    • ½ cup water
    • ¼ teaspoon turmeric
    • ½ teaspoon fresh garlic
    • ½ teaspoon fresh ginger
    • 1 teaspoon jalapeño
    • 1 cup spinach
  7. Bring the large pan to a boil for a few minutes then add the cooked moong dal (oatmeal like consistency).
  8. Taste the dish to see if any additional flavor is needed.
  9. Bring the large pan to a boil for a few minutes and remove from heat.

Dry Moong Dal

Cameron Patel Tags: , , , , , , , , , , , , , , , , , , Leave a comment

Makes

4 servings

Nutrition of Each Serving

  • 83 calories
  • 3g fat
  • 0mg cholesterol
  • 108mg sodium
  • 6mg potassium
  • 9g carbohydrate
    • 2g fiber
    • 0g sugar
  • 3g protein

Ingredients

  • 1 cup moong dal (yellow lentil)
  • 2 teaspoons canola oil
  • 1 teaspoon mustard seeds
  • 2 cups water
  • 1 teaspoon garlic
  • 1½ teaspoon jalapeño
  • ¼ teaspoon turmeric
  • ⅓ teaspoon kosher salt

Equipment

  • medium sauce pan
  • spatula

Steps

Preparation

  • Rinse until water runs clear
    • 1 cup moong dal
  • Measure
    • 2 teaspoons canola oil
    • 1 teaspoon mustard seeds
    • 2 cups water
    • ¼ teaspoon turmeric
    • ⅓ teaspoon kosher salt
  • Mince
    • 1½ teaspoon jalapeño
    • 1 teaspoon garlic

Cook

  • Bring medium sauce pan to medium heat and add:
    • 2 teaspoons canola oil
    • 1 teaspoon mustard seeds
  • Once mustard seeds are popping and fully brown put the sauce pan on low. Then add:
    • 1 cup of moong dal
    • 2 cups water
    • 1 teaspoon garlic
    • 1½ teaspoon jalapeño
    • ¼ teaspoon turmeric
    • ⅓ teaspoon kosher salt
  • While stirring bring the medium sauce pan to a boil.
  • Boil for a few minutes then bring to a simmer. Constantly stir to avoid burning the moong dal. Taste to see if any additional flavor is needed.
    • Note: Add a teaspoon of water if the lentils are still hard.
  • ~15 minutes later once moong dal is soft and the dish has rice like consistency you can remove from heat.
    • Note: You may need to burn off any excess liquid.