(adapted from http://www.twosleevers.com)
This recipe easily doubles, however, I use a little less than 2x the water.
Place in Instant Pot:
- 1/2 cup whole black urad dal, washed and picked through for stones, etc
- 2 bay leaves
- 1 Tbsp minced garlic
- 2 tsp minced ginger
- 1 1/2 cups water
Set manually at high pressure, for 30 minutes. Let the pressure release naturally. When pressure has returned to normal, remove the lid and lightly mash some of the dal (to your preference). Do not drain the dal.
While the dal is cooking, in a small bowl whisk together, and set aside:
- 1/4 cup Greek yogurt
- 1/2 cup half-and-half, whipping cream, or cashew cream
- 1 tsp salt
In a small frying pan or saucepan, melt:
In the hot ghee, gently toast:
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cumin
- 1 tsp whole cumin seeds
To the pan, add, cook, and stir:
When the tomato paste has absorbed the ghee, remove from heat to cool a little. Whisk this mixture into the yogurt/cream mixture.
Add the yogurt/spices mixture to the cooked dal in the Instant Pot, and stir gently until combined.
Add a small handful of:
Stir gently, and let the cilantro heat through.
Serve with brown basmati.
- 2 Tbsp cider vinegar
- 1 Tbsp vegetable oil
- 2 tsp finely chopped canned chipotle chile in adobo sauce
- ¼ tsp salt
- 2 cups shredded red cabbage (or use shredded kale)
- 1 medium carrot, shredded
- ¼ cup chopped fresh cilantro
- 1x 15-ounce can white beans, rinssed and drained
- 1 ripe avocado
- ½ cup shredded sharp Cheddar cheese
- 2 Tbsp minced red onion
- 4x 8- to 10-inch whole wheat wraps or tortillas
- Whisk venegar, oil, chopotle chile and salt in a medium bowl. Add cabbage, carrot, and cilantro. Toss to combine.
- Mash beans and avocado in another medium bowl with a potato masher. Stir in cheese and onion.
- To assemble the wraps, spread about ½ cup of the bean-avocado mixture onto a wrap and top with about ⅔ cup of the cabbage-carrot slaw. Roll up burrito style, or like a jelly roll. Repeat with remaining ingredients. Cut the wraps in half to serve.
This is Habeeb Salloum’s recipe, with a tweak or two. Please note that this is a BIG recipe, and serves 8 to 10 people! To halve an egg, just whisk it up, then pour out half. It is truly delicious, as are all of the recipes that I have used from his beautiful history/cook book.
- 2 cups dried chickpeas, soaked overnight OR cover generously with water, bring to a boil for two minutes, then sit for at least 2 hours
- 1 egg
- 4 cloves garlic, crushed
- ½ cup chopped fresh cilantro
- ½ cup chopped green onions
- ½ cup chopped parsley
- 2 tsp salt
- 1 tsp cumin
- 1 tsp ground black pepper
- ¼ tsp cayenne pepper
- 1 ½ tsp baking soda
- oil for frying
Place soaked chickpeas in a food processor (they do not get cooked until soft, just soaked), then process until a semi-dough is formed. Add the remaining ingredients, except oil, then process further until a smooth dough is formed. I need to add water until it’s the correct consistency. Form into small flat patties, then set aside.
Heat oil in a saucepan/frying pan then fry patties over medium heat until golden brown. Remove and drain on paper towels, then serve hot.
I like to make a diced “salad” of cucumber, tomato, and sweet onion and toss it with olive oil, lemon juice, salt and pepper, and Tabasco – wrap up the falafel in a good pita with the salad, lettuce, and tahini sauce. Try to avoid “westernized” pita at all costs! 😉
NOTE: I recently tried freezing uncooked falafel mixture, as I just had too much for the meal. This week, we thawed and then cooked up the falafel mixture as usual, and it was just fine! So, freeze extra — uncooked — mixture if the recipe makes too much.
- 2 cloves garlic, chopped roughly
- 1 19 oz can of chickpeas, drained and liquid reserved
- 2 Tbsp tahini
- juice of one lemon (about 1/4 cup)
- pinch of cayenne pepper
- 1/2 tsp basil
- 1/2 tsp cumin
- a few twists of black pepper
- salt, about 1/2 tsp or to taste
In a blender or food processor, puree with some of the reserved liquid (or water), until creamy. To serve, sprinkle with olive oil, or make a well in the centre to hold a puddle of olive oil.
- 2 x 15oz tins of chickpeas, drained (or 2 cups dried, soaked and cooked)
- 5 to 6 cups chopped, peeled potatoes (just under 2 lbs, or 5 to 6 medium)
- 1 to 2 tsp turmeric
- 2 large onions, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 to 2 tsp grated or chopped ginger
- 2 to 3 tsp curry powder
- 2 tbsp vegetable oil
- 4 tomatoes, chopped
- Salt to taste
Boil potatoes, turmeric, and salt to taste in water until tender; drain. Sauté onions, garlic, pepper, and ginger in a large frying pan or dutch oven. Add curry powder, and sauté for one minute. Add chickpeas, cooked potatoes, tomatoes and salt, and gently combine. Simmer until desired consistency is reached. Serve over rice. Makes 8 servings
- ½ lb low salt bacon (in a box “pre-cooked” and vacu-packed)
- 1 medium onion, chopped finely
- 2 cloves garlic, minced
- 2 jalapeno peppers, minced (optional)
- 1 – 1 ½ tsp ground cumin
- 1 tsp ground coriander seeds
- Small tomato, chopped (optional)
- 1 tin black beans, drained (rinsed, if desired)
- Water for consistency
- Salt and pepper
In a large frying pan, cook bacon over medium heat until the fat renders. Add onions, garlic, and jalapenos and sauté, preferably until golden, or at least until softened. Add tomatoes and cook until “loose” and softened. Stir in cumin, coriander and toast for a minute or two.
Pour in black beans, stir with mixture in pan, then mash with a potato masher. Add water until it is a little wetter and looser than you like it. Cook, stirring occasionally, until bean mixture has thickened to the consistency you prefer. Add salt and pepper to taste.
Use as burrito filling, as a dip for tortilla chips, etc.
- 1 tsp lime zest
- 6 tbsp lime juice
- 1 tsp cumin
- 1 jalapeno, seeded and finely diced
- 1/4 cup vegetable oil
- Sea salt
- 1 – 19 oz. (540 ml) tin black beans, rinsed very well and drained
- 1 – 19 oz. (540 ml) tin mixed beans (pintos, chickpeas, etc) rinsed and drained
- 1 cup of fresh corn, blanched (or frozen corn, thawed)
- 1/2 small red or sweet white onion diced
- 1 small sweet red pepper, seeded and diced
- 1/4 cup finely chopped cilantro
1. Make the dressing by combining the lime zest, juice, cumin, jalapeno and vegetable oil. Whisk to combine. Season with salt, to taste. Set aside
2. Combine all the salad ingredients in a bowl. Add the dressing and toss.
3. Season with additional salt if needed and serve.