Ingredients:

• 2 cups chana dal (bengal split gram)
• 1/2 teaspoon turmeric
• 1 tablespoon raw cane sugar
• 1 serrano chili, chopped finely
• 2 tablespoons canola oil
• 1 chile de arbol
• 1 dried bay leaf
• 2 teaspoons cumin seeds
• 1 teaspoon fennel seeds
• salt and pepper to taste
• 1/2 cup thawed frozen coconut slices, chopped into 1/4 inch pieces

Directions:

1. Combine dal, turmeric, raw sugar, and chili in a pot.  Add 6 cups of water, bring to a boil, and then simmer for 20 minutes.
2. Heat oil.  Add chile, bay leaf, cumin, and fennel.  Let splutter.  Add to dal mixture along with salt, pepper, and coconut.  Let boil for another 10 minutes.  Enjoy with roti or puri (Indian wheat breads)!

Comment |

Ingredients:

• Canola oil for deep frying
• 1.5 cups split Bengal gram lentils, soaked 5-6 hours
• 1 serrano chili
• salt and pepper to taste
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon asafetida
• 1 teaspoon raw demerara sugar

Directions:

1. Heat oil to 350 degrees Fahrenheit.
2. Blend lentils with chili, salt, pepper, and 3/4 cup of water or as needed to make a smooth cake batter-like consistency.
3. Stir in rest of ingredients and then whip with a whisk to make batter slightly airy.  Fry for 3 minutes.  Let cool slightly, flatten with fork, and fry at 375 degrees Fahrenheit for another minute or until golden brown.  Serve by itself or with a sauce made with blending equal parts apricot jam and hot sauce.  Enjoy!

Comment |

Ingredients:

• 1 cup mung beans, soaked overnight
• 1.5 cups carrots, shredded and chopped
• 3/4 cup thawed frozen coconut slices, cut into small pieces
• 2 cups black rice, cooked
• 1/2 cup raw cashews, split
• 1/2 cup dried cranberries
• salt and pepper to taste
• 1 tablespoon canola oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 12 fresh curry leaves
• 1 serrano chili, chopped
• 1 tablespoon apple cider vinegar

Directions:

1. Bring water to a boil.  Add mung beans and cook for 15-20 minutes or until tender.  Set aside.
2. Combine mung beans, carrots, coconut, black rice, cashews, cranberries, salt, and pepper.
3. Heat oil.  Add spices and chili.  Allow to splutter.  Add vinegar off heat.  Add one tablespoon cold water.  Blend into smooth mixture.  Mix into rest of ingredients.   Enjoy!

Comment |

Ingredients:

• 2/3 cups unsalted peanuts
• 1 tablespoon canola oil
• 1 tablespoon garlic, minced
• 1 cup red onion, sliced
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1 fresno chili, cut into rings
• 1 serrano chili, cut into rings
• Salt and pepper to taste
• 4 tablespoons liquid aminos (soy sauce substitute)
• 2 tablespoons light muscabado sugar
• 1 tablespoon corn starch
• 1 pound boneless skinless chicken breast tenderloins, cut into thin strips

Directions:

1. Boil peanuts in a pot of water for 25-30 minutes or until semi-tender.  
2. Meanwhile, heat oil.  Add garlic.  When fragrant, add onion, bell peppers, and chilis along with some salt and pepper.  Saute on high until onions turn lightly brown on edges.
3. Meanwhile whisk together rest of ingredients with 1/4 cup of cold water.  Set aside.
4. Add chicken to peppers and onions.  Cook on high heat until chicken is cooked through.  Add soy sauce mixture and drained peanuts.  Bring to a boil and cook for 1-2 minute until all ingredients are well glazed.  Enjoy atop of any whole grain!

Comment |