The Indian Vegan Kitchen (27 page)

2. (For best results, cook in a skillet. To cook in a pressure cooker, see Note below.) In a medium skillet, combine washed dal, water, ½ teaspoon salt, and turmeric. Bring to a boil. Reduce heat to a low boil and simmer for 20 to 25 minutes. The dal should be tender. Do not overcook.

3. While dal is cooking, heat oil in a large nonstick fry pan on medium-high heat to near smoking point. Add the asafetida, cumin seeds, and red chiles. Cook for a few seconds until seeds are golden brown. Add onion and cook for 2 to 3 minutes until onions are light brown, stirring frequently. Add garlic and ginger, and stir for a few seconds.

4. Add thawed spinach, coriander, garam masala, and remaining ½ teaspoon salt. Stir well. Cook for 5 minutes until spinach is cooked and most of the water is absorbed.

5. Add the cooked dal and mix well. Cook for about 5 minutes. Serve hot.

NOTE:
To cook in a pressure cooker:
Wash dal as in step 1 above. In a pressure cooker, combine dal, 2 cups of water, ½ teaspoon salt, and turmeric. Cover with a pressure cooker lid and put the pressure weight in place. Once pressure develops, reduce heat to medium and cook under pressure for 4 minutes. Cool the cooker until all the pressure is removed. Open the lid carefully and check for doneness. The dal should be tender but not falling apart. Follow steps 3 to 5 to finish the dal.

GF, LF

SEASONING (
CHOUNK
)

1. Combine dals and wash in 3 to 4 changes of water. Soak for 2 hours or longer. (Dal can be cooked without soaking if you are using the pressure cooker.) Drain the soaking water.

2. (For best results, cook in a pressure cooker. To cook in a skillet, see Note below.) In a pressure cooker, combine drained dal, water, ginger, turmeric, and salt. Cover with a pressure cooker lid and put the pressure weight in place. Once pressure develops, reduce heat to medium and cook under pressure for 5 minutes. Cool the cooker until all the pressure is removed.

3. Return dal to stove, and simmer for about 10 minutes.

4.
Prepare seasoning:
In a small fry pan, heat the oil on medium-high. Add the asafetida and cumin seeds. Cook for a few seconds until cumin seeds turn golden brown. Remove from heat and add coriander and cayenne pepper.

5. Add seasoning to the cooked dal. Transfer to a serving bowl.

NOTE:
To cook in a skillet:
Follow step 1 above to wash and soak dals. Combine drained dal, 5 cups of water, salt, and turmeric. Bring to a boil on medium-high heat. Reduce heat and simmer for 20 to 30 minutes, until the beans are very soft. Follow steps 4 to 5 to finish cooking.

GF, LF

PASTE

1. Combine toor dal, mung dal, and lentils. Wash in 3 to 4 changes of water and drain.

2. (For best results, cook in a pressure cooker. To cook in a skillet, see Note below.) In a pressure cooker, add dal, 2 cups of water, turmeric, salt, squash, and eggplant. Cover with the lid and put the pressure weight in place. Once pressure develops, reduce heat, and cook under pressure for 5 minutes. Cool the cooker until the pressure is removed. Open the lid carefully. The beans and vegetables should be very soft. Stir a few times.

3.
In the meantime, prepare paste:
In a blender, combine garlic, ginger, tomatoes, cumin seeds, garam masala, coriander, cayenne pepper, fenugreek seeds, fennel seeds, cilantro, mint leaves, tamarind paste, and water. Grind to a smooth paste. Set aside.

4. In a large fry pan, heat oil on medium-high heat. Add onion and fry 2 to 3 minutes until golden brown. Add the paste and fry until oil separates, about 5 minutes, stirring frequently.

5. Add the dal mixture to the onion paste. Stir to coat dal mixture with the spices. Add ½ cup water, or more as needed, for desired consistency. (Mixture should have a thick, stew-like consistency.) Bring to a boil, reduce heat to a low boil, cover, and simmer for 10 minutes.

6. Serve hot over a bed of rice.

NOTE:
To cook in a skillet:
After washing dals as instructed in step 1 above, soak the dals for 2 hours or longer. Drain dals. Combine drained dals, 4 cups of water, salt, turmeric, squash, and eggplant. Bring dal to a boil, reduce heat, and simmer for 25 to 30 minutes, until the dals and vegetables are very soft. Stir to smooth consistency. Follow steps 3 to 6 to finish cooking.

GF, LF

SEASONING (
CHOUNK
)

1. Combine all the dals and wash in 3 to 4 changes of water. Soak for about 2 hours. (Dal can be cooked without soaking if you are using the pressure cooker.) Drain the soaking water.

2. (For best results, cook in a skillet. To cook in a pressure cooker, see Note below.) In a medium saucepan, combine washed lentils, water, ginger, turmeric, and salt. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes, until the lentils are completely soft and soupy.

3.
Prepare seasoning:
In a small fry pan, heat oil on medium-high heat. Add the asafetida and cumin seeds. Cook for a few seconds until cumin seeds are golden brown. Add garlic and cook for a few seconds. Remove from heat and add cayenne pepper.

4. Add seasoning to the dal. Stir in lemon juice and transfer to a serving bowl. Serve hot.

NOTE:
To cook in a pressure cooker:
Follow step 1 above. Add drained dals, 2 cups of water, ginger, turmeric, and salt. Cover with a pressure cooker lid and put the pressure weight in place. Once pressure develops, reduce heat to medium and cook under pressure for 2 minutes. Cool the cooker until all the pressure is removed. Open the lid carefully. Follow steps 2 to 4 as above.

GF, LF

SEASONING (
CHOUNK
)

1. Wash lentils in 3 to 4 changes of water. Soak for 1 hour or longer. (Dal can be cooked without soaking if you’re short on time, though the cooking time will take longer.) Drain the dal.

2. (For best results, cook in a saucepan. To cook in a pressure cooker, see Note below.) In a medium saucepan, add washed lentils, ginger, turmeric, and salt. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes, until the lentils are completely soft.

3. Add the chopped tomatoes and spinach. Bring to boil. Reduce heat and simmer for 8 to 10 minutes.

4.
Prepare seasoning:
In a small fry pan, heat the oil on medium-high heat. Add the asafetida and cumin seeds. Cook for a few seconds, until cumin seeds are golden brown. Remove from heat and add coriander and cayenne pepper.

5. Add seasoning to the dal. Stir in lemon juice and transfer to a serving bowl. Serve hot.

NOTE:
To cook in a pressure cooker:
Wash lentils as in step 1 above (there is no need to soak them). In a pressure cooker, combine washed lentils, 2 cups of water, ginger, turmeric, and salt. Cover with a pressure cooker lid and put the pressure weight in place. As soon as full pressure develops, remove from heat. Cool the cooker to remove pressure. Open the lid carefully. Follow steps 2 to 4 as above.

GF, LF

SEASONING (
CHOUNK
)

1. Wash dal in 3 to 4 changes of water. Soak for 2 hours or longer. Drain the soaking water. (If you are using a pressure cooker, dal can be cooked without soaking. If cooking in a saucepan, you should soak the dal.)