Tag: vegan
Bengali Cholar Dal
Bengali Cholar Dal
Bengali cholar dal is traditionally eaten during celebrations. Chana dal is used in it’s preparation. Chana dal is actually a yellow split pea. When cooked and mashed, it adds a creaminess to the dal. It is also full of complex flavors from the coconut, golden raisins, cardamom, and chilies. Serve this dal with puris, which are kinda like mini fried pita, or parathas.
Servings: 4
Equipment
- Spice grinder
- bean masher
Ingredients
- 1 1/3 cup chana dal
- 5 cups water
- 3 whole cloves
- 1 tsp turmeric
- 1 tsp sugar
- salt to taste
- 2 tbsp vegetable oil
- 1 bay leaf
- 1 tsp cumin seeds
- 2 green bird’s eye chilies slit length wise
- 1/3 cup coconut grated
- 1 tbsp golden raisins
Spice Mix
- 1 cinnamon stick 1”
- 6 green cardamom seeds
- 2 dried Kashmiri chilies
Garnish
- 2 tbsp chopped cilantro
Instructions
- Pour the water into a pot with the chana dal. Bring to a boil over medium heat.
- Add in the turmeric, cloves, salt, and sugar. Simmer for 75 minutes, occasionally stirring.
- Turn off the heat. Mash with a bean masher.
- The dal doesn’t have to be completely smooth as a purée. It is good to have a little texture. Set aside.
- In a small skillet over medium heat, lightly dry toast the spice mix spices for 5 minutes.
- Grind in a spice grinder and set aside.
- Heat up cooking oil in a pot over medium heat. Sauté the cumin seeds, bay leaf, and green chilies for 30 seconds.
- Add in the coconut and fry for a minute.
- Pour in the dal. Give it a stir. Bring to a boil. Add in the spice mix and golden raisins. Cover and simmer for 10 minutes.
Indian-Style Basmati Rice (Instant Pot)
Indian-Style Basmati Rice (Instant Pot)
Here is another really simple Indian-style basmati rice recipe that goes great with curries and dal. Using the Instant Pot significantly cuts down on the cooking time. Sauté the whole spices for a minute, then the onions for 10 minutes, and the rice for 3 minutes. Pour in the water and set the function to Pressure Cook on high for 4 minutes. That’s it. Make sure to take out the whole spices before serving.
Equipment
- instant pot
Ingredients
- 2 cups basmati rice soaked for 20 minutes
- 2 tbsp vegetable oil
- 1 cinnamon stick
- 2 green cardamom pods
- 2 whole cloves
- 1 tbsp cumin seeds
- 1 small onion finely chopped
- salt to taste
- 2 cups water
Instructions
- Turn your Instant Pot function to Sauté on medium heat for 15 minutes. Heat up the cooking oil. Add in the whole spices, frying in the oil for 1 minute.
- Add in the onions, seasoning with salt. Sauté for 10 minutes until browned.
- Add in the soaked basmati rice and fry for 3 minutes.
- Pour in the water. Turn the Instant Pot function to Pressure Cook on high for 4 minutes. Put on the lid and push start.
- Once the 4 minutes are up, release the pressure. Fluff the rice with a fork. Take out the whole spices.
Shorbit Adas (Lentil Soup)
Shorbit Adas (Lentil Soup)
Lentil soup is the most popular soup in Syrian cuisine. It is a staple to have with every meal. There are many different variations of lentil soup. This is the basic traditional soup that you would find at restaurants and street stands in Syria. Simply sauté the onions for 10 minutes. Add in the lentils and water. Bring to a boil, then reduce the heat to low and simmer for 45 minutes. Season. That’s it. Serve this soup with ojji (Syrian omelettes).
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 5 cups water
- 1 cup red lentils
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
Instructions
- Heat up olive oil in a pot over medium high heat. Sauté the onions for 10 minutes.
- Pour in the water and lentils. Bring to a boil. Reduce the heat to low and simmer for 45 minutes.
- Season the soup with salt, pepper, and cumin.
