Documente Academic
Documente Profesional
Documente Cultură
Recipe:
Masala-Spiced Yellow Dal
Serves 4 to 6 Dals, which refer to all manner of preparations for stewed lentils, are popular accompaniments at Indian meals. This is a traditional one, flavored with onions, garlic and garam masala. Ingredients 1 cup yellow split peas 3 cups water 1/2 teaspoon sea salt, more to taste 2 cups chopped yellow onion, divided 2 tablespoons olive oil 3 cloves garlic, finely chopped 2 teaspoons garam masala Freshly ground black pepper to taste Method Rinse peas and soak in water for 10 minutes. Drain, rinse and place in a medium saucepan with water, salt and 1/2 cup of the onion. Bring to a boil, reduce the heat, cover, and simmer until the peas are tender, 45 to 50 minutes. While the split peas are cooking, heat oil in a skillet and saut the remaining onion with garlic and garam masala over medium heat, stirring occasionally, until they are golden, soft, and just beginning to brown, 10 to 15 minutes. Add the onion mixture to the cooked peas, stirring to combine. Simmer 10 to 15 minutes to blend
Lynn from Missouri first tasted this soup many years ago and wanted to learn to make it at home. Cardamom and garam masala add subtle spice to split peas and sweet potatoes. Lynn uses a slow cooker to make this soup with great results. Ingredients 1 cup yellow split peas 1 quart vegetable broth 1 medium sweet potato, peeled and cut into 1/2-inch slices 7 whole green cardamom pods 1 to 2 tablespoons ghee (clarified butter) or canola oil 1 medium yellow onion, chopped 1 teaspoon garam masala 1/2 to 1 teaspoon ground cumin Lemon juice Cayenne pepper 1/8 teaspoon sea salt Ground black pepper to taste Method Stovetop method: Soak the peas in water to cover overnight. Drain and rinse. Bring vegetable broth to a boil in a medium pot. Add soaked peas, sweet potato slices and cardamom pods. Reduce heat to a simmer and cover. Simmer for an hour.
Heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook for 10 minutes, stirring often. When sweet potatoes and peas are tender, add the spiced onions to the pot. Stir and cook 5 minutes more. Remove cardamom pods and season the soup with lemon, cayenne, salt, and pepper to taste. Slow Cooker method: Place peas, broth, sweet potato and cardamom pods in a slow cooker. Cook on high for 4 to 6 hours or on low for 6 to 8 hours, adding additional broth or water to thicken if needed. When ready to serve, heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook 10 minutes, stirring often. Add the spiced onions to the slow cooker. Stir, cover and cook 15 minutes longer on high heat. Remove cardamom pods and season the soup with lemon, cayenne and pepper. Home Stores Product Info Recipes Health Starts Here Values Company Shop Online
Recipe:
Collards with Lentils, Tomatoes and Indian Spices
This recipe has no customer images yet. Click here to upload a photo. Email recipe | Print recipe | |
Object 1
|
Object 2
Rated
by 23 people
Rate this | Add your comment Serves 4 Garam masala (a blend of Indian spices) enriches these greens with a warm flavor that pairs well with
tomatoes and lentils. Ingredients 1 medium onion, chopped 4 cloves garlic, thinly sliced 2 teaspoons garam masala 1 (15-ounce) can no-salt-added diced tomatoes 1 bunch collard greens, thick stems removed and leaves sliced into 1-inch-thick ribbons 1 cup red lentils Method Bring 1/2 cup water to a simmer in a large deep skillet over medium-high heat. Add onion and garlic and cook 5 minutes or until onion is translucent. Stir in garam masala and cook 1 minute. Add tomatoes and their juices with 1 cup water and bring to a boil. Reduce heat to medium-low and stir in collards. Cover and simmer 20 minutes. Meanwhile, combine lentils and 2 cups water in a medium pot. Bring to a boil. Reduce heat to a simmer and cook about 8 minutes or until lentils are tender. Stir lentils into skillet with collards and serve.
Home Stores Product Info Recipes Health Starts Here Values Company Shop Online
Recipe:
Indian Spiced Garbanzos and Greens
Indian Spiced Garbanzos and Greens Report abuse Submitted by: FeedMeGood See all customer images Recommend Upload a photo
Object 3
|
Object 4
Rated
by 15 people
Rate this | Add your comment Serves 4 Inspired by the popular Indian dish, Chana Masala, this is a satisfying mixture of seasoned greens and beans. Substitute spinach or Swiss chard for the collards, if you like. Ingredients 1/2 cup low-sodium vegetable broth 1 medium yellow onion, chopped 2 cloves garlic, finely chopped 1 teaspoon grated fresh ginger 1 jalapeo pepper, seeded and finely chopped 1 teaspoon curry powder 1/2 teaspoon garam masala 1 (15-ounce) can no-salt-added diced tomatoes 2 (15-ounces each) cans no-salt-added garbanzo beans, rinsed and drained 1 bunch collard greens, stems removed and leaves thinly sliced 1/4 cup chopped fresh cilantro leaves (optional) 1 tablespoon fresh lemon juice Method Heat broth to a simmer in a large, high-sided skillet over medium-high heat. Add onion, garlic, ginger and jalapeo and cook until onion is tender and translucent, 5 to 6 minutes, stirring occasionally. Stir in curry and garam masala and cook 1 minute. Add tomatoes, garbanzos and 1 cup water and bring to a simmer. Reduce heat to medium and simmer 15 minutes. Stir in collards, cover and cook 10 minutes more, stirring occasionally, until greens are tender. Stir in cilantro and lemon juice and serve. This dish is spiced with garam masala, a blend of aromatic spices such as cardamom, cloves and cinnamon. Serve with naan or other soft flatbread. Since tofu sometimes sticks to the skillet when panfried, use a nonstick skillet if you have one on hand. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands. Ingredients 3 tablespoons canola oil, divided 1 (14-ounce) package extra firm tofu, drained, patted dry and cut into 1/2-inch cubes* 3 tablespoons cornstarch 2 yellow onions, very thinly sliced 1 tablespoon finely chopped fresh ginger 1 tablespoon garam masala* 1 (28-ounce) can diced tomatoes, with their liquid* 1/4 to 1/2 cup water or vegetable broth 1 (1-pound) bag frozen green peas, thawed* Salt and pepper to taste 1 (1-pound) package frozen cooked jasmine rice, prepared according to package directions*
Method Heat 2 tablespoons oil in a large skillet over medium high heat. Working in batches, toss tofu with cornstarch to coat, shake off any excess and cook, tossing occasionally, until golden brown. Using a slotted spoon, carefully transfer to a paper towel-lined plate to drain. Heat remaining 1 tablespoon oil in skillet, add onions and ginger and cook, stirring often, until golden brown. Add garam masala and tomatoes and simmer for 5 minutes. Add water or broth, peas and tofu, reduce heat, cover and gently simmer for 10 minutes more. Season with salt and pepper, then spoon over rice and serve.
Ingredients 2 tablespoons finely chopped ginger 2 tablespoons finely chopped garlic 2 teaspoons crushed red pepper flakes 2 tomatoes, chopped 2 tablespoons curry powder 2 tablespoons garam masala 1 cup nonfat yogurt 1/2 bunch cilantro, chopped 1 pound chopped cooked turkey 1 tablespoon extra virgin olive oil 1 small yellow onion, chopped 1 pound chopped cooked sweet potatoes 3 tablespoons brown sugar 2 tablespoons half-and-half (optional) Method Put ginger, garlic, pepper flakes, tomatoes, curry powder, garam masala, yogurt and cilantro into a deep bowl and stir to combine. Add turkey, toss well, cover and refrigerate overnight. Heat oil in a large skillet over medium heat. Add onions and cook until translucent. Stir in turkey and marinade, sweet potatoes, sugar and half-and-half and cook until heated through. Transfer to a large bowl and serve.
the chicken until it is cooked through, about 4 minutes per side, then serve immediately.
Ingredients Spiced Applesauce 3 medium sweet-tart apples, peeled, cored and cut into chunks 1 tablespoon apple juice 1/2 teaspoon tamarind concentrate 1 teaspoon brown sugar Pinch of ground cloves Pinch of cayenne 1 teaspoon expeller-pressed peanut oil 1/2 teaspoon cumin seeds Salt to taste Sweet Potato Samosas 2 tablespoons expeller-pressed peanut oil 1 teaspoon black mustard seeds 1 teaspoon finely grated ginger 1/2 teaspoon ground turmeric 1/2 teaspoon garam masala 1 pound sweet potatoes, peeled and cut into 1/4-inch chunks Salt to taste 1 cup frozen green peas, thawed 1 teaspoon lemon juice 1 (14-ounce) package puff pastry, thawed according to package directions 1 egg, lightly beaten Method For the applesauce, put apples into a medium saucepan with 1/4 cup water. Cover and simmer for 10 minutes. Uncover and cook another 5 to 8 minutes, or until apples are tender but not mushy. Mash apples with a fork, leaving small chunks intact. Allow applesauce to cool. Meanwhile, stir together apple juice, tamarind concentrate, sugar, cloves and cayenne in a small bowl; set aside. Heat oil in a small skillet over medium high heat. Add cumin seeds and cook until seeds begin to sizzle and pop. Add apple juice mixture to skillet and cook for 20 seconds, stirring, then pour into applesauce and stir well to combine. Season with salt and set aside. For the samosas, heat oil over medium high heat in large nonstick skillet. Add mustard seeds and cook until seeds begin to sizzle and pop. Add ginger, turmeric and garam masala and cook for about 1 minute, stirring frequently, until fragrant. Add sweet potatoes and toss to coat with spices. Add 1/4 cup water and salt, cover and cook over medium low heat until potatoes are tender, 15 to 20 minutes. Uncover, add peas and cook 2 minutes longer. Season with lemon juice and salt, then lightly mash sweet potatoes with the back of a fork. Preheat oven to 375F. To assemble samosas, unfold puff pastry and cut it into 5-inch rounds. Cut each round in half and brush with beaten egg. Bring the two ends of the straight side of each piece of pastry together to make a cone. Fill each cone two-thirds full with sweet potato mixture, then pinch and fold the two open edges together to seal. Pinch edge with fingers to make a decorative pleat. Place samosas as done on a parchment-lined baking sheet and brush tops with additional beaten egg. Bake until golden brown, 18 to 20 minutes. Serve samosas warm, with applesauce on the side.