Day10! I homemade from scratch stir fried leek and veggie cauliflower rice with dal for dinner. Leftover sweet and spicy cauliflower that my mom made, with fresh steamed beets, plantains and sautéed spinach for lunch. Well everything was homemade except the veggie bowl from @amaizeyou . Ixnay on the arepa place if you’re looking for quantity. We went for the third time to try their special and there was like NOTHING IN THE BOWL as you can tell, I hadn’t taken one bite in this photo. Nothing was eaten or moved around. Sad day, you can honestly just go to Chipotle for the same thing but bigger or any other place that sells salad or as they put it veggie bowl. So saddened by this as we were told their new to the location and that my last order was actually made incorrectly. Guess we won’t be going there anymore. Vegetarians, vegans, or even salad waters beware te food is tasty but you will leave hungry. Anyway enough venting lol. .
Tried out one of the Forks Over Knives grain kits. This was the Indian Rice and Dal Kit. All the rice, lentils, and spices are included in this and I just had to put that into a pan with water, cauliflower, and potatoes then garnish it with some fresh cilantro 😋 I also added in some tofu. It was good for a quick meal 👌
Not a great photo, just back from London was starving, I had some leftover dal, I scrambled some eggs then added dal to it with lots of chillies! My mum used to make this when she needed to use the leftover dal. This is was the best simple dinner I had for a while. I had some dough left over from the samosas this morning, made a chapatti from it . Served with pickled gherkins, mango pickle and radishes!
Did anyone else’s mum did this in India with left over dal.
Kickstarting the #humbledbydal series with this adaptation of Haryana Dal Maharani by Krishna Dutta. I have not found any recipe on the internet that shares a recipe similar to this as a Haryanvi recipe so any inputs would be super appreciated! I made a couple of minor twists to the original recipe.
I used (tweak as per your taste): Toor dal + masoor dal; ginger, garlic, tomatoes, onions, asafoetida/hing, chilli powder, turmeric powder, about 2 tbsp yoghurt mixed with a pinch of brown sugar/ jaggery (you can skip it if sweetness isn’t your thing), green and/or red chillies, cumin, butter/ghee.
I did: Cook dal in a deep saucepan, remove the froth/ scum that rises to the surface. Reduce heat, cover and simmer until it cooks. Heat butter/ghee, splutter cumin, saute half ginger garlic, a couple of chillies, add onions and fry until light brown. Add asafoetida and give it a mix. Add rest of ginger-garlic and mix for a minute. Add tomatoes, chilli powder, turmeric powder and fry until aromatic. Now tip the cooked lentils into this, mix well and simmer for 8-10 minutes. Turn off, add the yoghurt blended with sugar/ just yoghurt and give it a good whisk. Garnish with sauteed chopped green chillies and a bit of garlic. We had ours with rice and some tortilla wraps. Paired well with both.
Missing my old fashioned #curry in #Hamburg - so I spent the weekend whipping up my own! #vegetarian#dal and #saagaloo https://lewishambles.wordpress.com/2018/08/19/indian-summer-recreating-black-dahl-and-saag-aloo/