Vegan/Vegetarian Indian Cooking Class

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What a great meal we enjoyed today!!  Thank you so much Shubhangi!!

As promised, here are the notes and photos that will hopefully help us to recreate this meal at home.

Dal:

Cook mung beans in pressure cooker to save time, or in a regular pot allowing more cooking time.

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Add water (1-2 c.) to get the right consistency.  Add about 1/2 t. tumeric (too much will make dal bitter). Set aside.

In a skillet, heat vegetable oil.  Add about 1 teaspoon whole cumin seed to the hot oil, stir.

After the cumin starts to crackle, add:

1 inch piece of fresh ginger root, chopped.

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4-5 green chiles with seeds (remove seeds only if you want mild spice)

1 large onion, diced

About 1 T Dal Makhani Masala Seasoning (or more to taste) In the photo below, it’s the spice mix on the right.

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Sautee until the onion are translucent.

Add mung beans to skillet.  Salt to taste.

Add the juice of two small limes (key lime size).

Garish with cilantro.

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Rice Pilau:

Soak Basmati rice for about 15 minutes, drain.  Place in rice cooker along with 1 1/2 cups water for each cup of rice.

Heat vegetable oil in skillet.

Add about 1 t. black cumin seeds

1 chopped onion

5-6 whole black cardamom seeds (optional)

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Salt to taste.

Sautee until onions are clear.

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Add 1 T ginger/garlic paste.

1/2-1 cup chopped fresh mint

Frozen veggies about 1/2 large bag (adjust depending on how much rice you make)

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2 T or so Bombay Biryani spice mix (on the left in the earlier photo)

Add mix to rice cooker.

Add more salt as necessary. (1-2 t.)

Cook on white rice setting.

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Green Beans:

Heat vegetable oil in skillet on high. Add 1 t. whole mustard seed and 1 t. whole cumin seed. Cook until it crackles.

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Add 1 large onion, chopped, and 10-12 curry leaves.

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Add 1/2 t. turmeric and salt to taste.

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Add fresh green beans, chopped. (Can buy pre-chopped at Indian Markets.)

Lower heat to medium.

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Add about 1 t. red pepper flakes and 1/2 c. fresh grated coconut (optional).  It can be purchased frozen.

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When finished cooking, add 4 cloves of garlic, minced.

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Garnish with chopped cilantro.

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Raita:

1 tub of plain yogurt (use soy yogurt for vegan version)

Milk to thin to desired consistency (can substitute soy or almond milk, unsweetened plain works best)

Add toasted ground cumin, salt and red chili powder  (about 1 t. each, adjust to taste).

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1 red onion, chopped

chopped cilantro

Boondi or cucumber

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The result is a great cool salad to compliment the spiciness of the other dishes.

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Other sides:

Pappadam made from rice or lentil flour.  The ones in the photo are deep fried, but you can also microwave them. (It will take a little practice to get the time right depending on your microwave.)

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Chapati can be purchased from any Indian grocery or bakery.  They are a flat bread somewhat like tortillas. In the picture below they are in the upper right behind the raita.

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Thank you everyone for participating!  I had a great time and can’t wait to try these dishes at home.  A special thanks to Shubhangi for hosting and sharing with us her recipes!!

For those of you that are interested, Royce and Stephanie have agreed to teach a gardening class soon, so stay tuned for more info!!  🙂

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