Carrot Kootu | Carrot and Lentil Curry
by Jiya Jesh ·
Carrot Kootu – comforting South Indian style stew of carrots and lentils in a coconut based gravy.
Ingredients
1 cup chopped carrots
1/3 cup toor dal ( split pigeon pea / thuvaram paruppu )
1 onion small
1 tomato medium-sized
2 large garlic cloves
1/4 tsp turmeric powder
5 tbsp grated coconut
1-2 green chillies
1/2 tsp mustard seeds
1/2 tsp split urad dal (without skin)
A few curry leaves
1 tsp oil
Instructions
Wash toor dal and soak the dal in enough water for 30 minutes.
Meanwhile peel the skin of carrots and chop them into small cubes. Also, finely chop onions, garlic and tomatoes.
Grind the grated coconut along with chopped green chillies to a fine paste by adding little water and set this aside.
Drain the soaked water from dal. Pressure cook the soaked dal along with chopped onions, garlic, tomatoes, carrots and turmeric powder with 1 cup water for 2 whistles on a medium flame.
Once the pressure gets released from the cooker, remove the lid of the cooker and mash the dal slightly.
Heat oil in a kadai or pan. Add mustard seeds. When the seeds splutter, add urad dal and curry leaves.
Once dal turns brown, add the cooked dal-vegetable mixture and mix.
Add the ground coconut paste and salt and mix well.
Add 3/4 cup water and let the gravy simmer on low heat for 4-5 minutes.
Once the gravy thickens to desired consistency, remove from heat.
Carrot kootu is now ready to be served.
Notes
The curry will thicken with time. So cook to consistency required.
Carrot kootu tastes great when served with rice and a dollop of ghee. Add ghee when you are serving to kids. It tastes good when served with rotis / chapathis too.
Radish Greens Dal | Mullangi Keerai Kootu Recipe
by Jiya Jesh · Updated on August 16, 2022 Curries/ Gravies
Radish greens dal recipe is an easy Indian style curry of radish greens with lentils. Radish greens and split yellow lentils / moong dal come together in this simple dish.
I was able to get hold of some radishes with their leaves and got to make this curry. This dish can be served with rice or rotis / chapathis.
Radish leaves are edible and have a peppery taste. They remain fresh for only a couple of days in the refrigerator.
They are nutritious as they are a great source of vitamin C and vitamin A. These leaves are also a good source of calcium and are low in calories.
Radish greens do have a slightly bitter taste. Combining them with lentils does mask the bitterness slightly. So next time don’t throw away the radish leaves and instead try this delicious dal.
Category:Side Dish
Cuisine:Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
A simple and healthy recipe of radish greens with split yellow lentils ( moong dal ).
Ingredients
2 cups chopped radish leaves
1/2 cup moong dal / split yellow lentils / pasi paruppu
1 small onion
1 small tomato
2 green chillies
1/2 tsp finely chopped ginger
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds / jeera
A few curry leaves ( optional )
1 tbsp oil
Salt to taste
Instructions
Wash the radish leaves thoroughly. Then finely chop the washed leaves and set aside.
Wash moong dal. Pressure cook the dal with 1 1/2 cups water along with salt and turmeric powder for 2-3 whistles.
Once the pressure gets released, mash the cooked dal slightly.
Meanwhile, finely chop onions and tomatoes. Slit the green chillies lengthwise.
Heat oil in a pan. Add mustard seeds. When mustard seeds splutter, add cumin seeds.
When cumin seeds start to crackle and slightly change color, add in the chopped onions, chopped ginger, slit green chillies and curry leaves.
Saute till onions turn light brown in color.
Then add in the chopped tomatoes and fry for a minute.
Add the chopped radish leaves and salt.
Cover with a lid and cook on medium low flame for 2 minutes.
Now add the cooked dal along with 1/2 cup water.
Let the dal cook on a medium low flame for 4-5 minute or until the gravy reaches desired consistency. Remove from heat.
Radish greens dal is ready to be served hot with rice or rotis.
Notes
Moong dal gets cooked fast. So instead of pressure cooking moong dal you can even cook it with enough water and then use in the recipe.
Eggplant Recipe:Early Autumn Ratatouille & Polenta Bowls
recipe adapted fromDishing Up the Dirt
Prep Time: 20 minutes Cook Time: 45 minutes Serves: 6-8
Ratatouille (we have made this recipe without eggplant (sub more zucchini) and still find it DELIGHTFUL!)
1 large heirloom tomato, roughly chopped-- 0 miles
2 cups chopped tomatoes, or cherry tomatoes left whole
3 Japanese eggplants or 1 large Italian eggplant, cut into 1/2 inch pieces (no need to peel)-- 0 miles
2 zucchini or summer squash, cut into 1/2 inch moons-- 0 miles
1 large sweet pepper, seeded and coarsely chopped-- 0 miles
1 yellow onion, chopped-- 0 miles
4 large cloves of garlic, roughly chopped-- 0 miles
1/8 teaspoon crushed red pepper flakes -- 20 miles
1/3 cup olive oil-- 105 miles
2 1/2 tablespoons balsamic vinegar-- 105 miles
1 1/2 teaspoons salt-- 157 miles
freshly ground black pepper -- not sure of the milage
Minced parsley for serving-- 0 miles
Polenta Bowls
4 1/2 cups water or stock
1 cup corn meal-- 125 miles (roughly)
2 tablespoons butter-- 81 miles
1/2 cup freshly grated cheese--39 miles (you can use any hard cheese)
hefty pinch of fine sea salt-- 157 miles
Preparation
Preheat the oven to 400F. In a large roasting pan, toss all the veggies with the red pepper flakes, oil, vinegar, and salt. Stir well. Season the mixture with a few good grinds of black pepper and bake it for 45-55 minutes, or until the vegetables are tender and lightly browned, and the tomatoes have released their juices. Stir the veggies halfway through cooking.
Meanwhile, prepare the polenta by bring the water to a boil in a large pot. Slowly add the grits to the boiling water and whisk vigorously until their are not more clumps. Reduce the heat to low, and simmer until the polenta thickens up a bit. Cover the pan and cook for about 30 minutes (the time will very depending on the brand of grits you use so see package directions for times) and use a wooden spoon to stir the mixture every 5 minutes or so until the polenta is creamy and the individual grains are tender. Add the butter and cheese and stir to combine.
Divide the polenta between bowls and top with the ratatouille. Sprinkle with minced parsley and additional grated cheese.
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary *Cooking times will very from kitchen to kitchen
Zucchini Fritters
Zucchini Fritters — we love these in the summer time, and they’re kid friendly too. We dip them in mayo mixed with finely chopped basil and fresh lemon juice/zest. yum!
Yield: 4 servings
prep time: 15 minutes
cook time: 10 minutes
total time: 25 minutes
Ingredients:
1 1/2 pounds zucchini and/or summer squash (including patty pans), grated
1 teaspoon salt
1/4 cup all-purpose flour
1/4 cup grated Parmesan
2 cloves garlic, minced
1 large egg, beaten
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
Directions:
Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
Serve immediately.
Caramelized Onions, Roasted Eggplant, and Tomato Penne Pasta
Prep Time: 15 mins
Cook Time: 40 mins
Total Time
55 mins
The sweetness of the onions, combined with oven roasted eggplant, and tangy homemade tomato sauce makes for the ultimate comfort Italian dish!
Servings: 6 servings
Author: Anjali Lalani
Ingredients
6 cups diced eggplant , ~ 1 large Italian, or Black Beauty Eggplant
1.5 large white onion , peeled, halved, and thinly sliced
1 lb. penne pasta , for gluten-free, use brown rice pasta
splash of cooking wine
salt
vegan Parmesan cheese , optional (I use Follow Your Heart brand)
For Sauce:
8 cloves garlic , minced
28 oz. can diced tomatoes (or fresh tomatoes chopped!)
1/2 cup basil , chopped + some for garnish
crushed red pepper
salt
sugar , a little if needed
Instructions
To Prepare the Roasted Eggplant:
Preheat oven to 400 degrees.
Toss the diced eggplant with some olive oil (enough to coat the eggplant).
Line a baking sheet with parchment paper and place the eggplant in a single layer on the parchment paper. Bake for about 25 minutes until cooked and fully roasted (slightly browned, but not burned).
To Make the Caramelized Onions:
Heat 2-3 tbsp olive oil on a non-stick large pan on low-medium heat. Add the thinly sliced white onions and an pinch of salt, and saute until they become completely translucent, slightly brown, and just caramelized (~25 minutes). Be sure to mix frequently. If you find that the onions start sticking to the bottom of the pan or start to burn, feel free to add a little more olive oil.
Once the onions are caramelized, de-glaze the pan by adding a slash of cooking wine to the pan.
To Make the Sauce:
Heat 3 tbsp of oil in a medium sized pot on medium heat.
Add 8 cloves minced garlic and some dried red crushed peppers (more or less to taste depending on spice preference). Fry for ~30 sec. until fragrant. Be careful not to burn them.
Add the can of diced tomatoes. Once the sauce is simmering, reduce the heat to low-medium and simmer uncovered for about 15-20 minutes or until the sauce thickens and reduces to about 2 cups.
Add the chopped basil. Season to taste with salt, pepper, and white sugar (if needed). Cook for another 5 minutes. Turn off the heat and set aside (note: if you are almost done with the recipe, feel free to keep heating the sauce at lowest setting possible to keep the sauce hot until the pasta is ready).
To Assemble the Pasta:
Set a large pot of water to boil. Add a generous pinch of salt and a drizzle of olive oil. Once the water is boiling, add the penne pasta and cook al dente.
Add the roasted eggplant to the de-glazed pan with caramelized onions.
Add the hot tomato sauce and cooked penne pasta. Toss everything to combine.
Season with salt and pepper to taste. Garnish with some freshly chopped basil.
Top with some fresh Parmesan cheese (omit for vegan option), and serve hot!
White Beans & Greens
Ingredients
2 cups dried cannellini beans
2 shallots, peeled and quartered
1 garlic bulb, top evenly sliced off
1 fennel bulb, chopped, stalks and fronds cut into large 4-inch pieces (the tops will be removed toward the end)
1 teaspoon sea salt, plus more to taste
1 (3-inch) piece kombu, rinsed, optional*
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 tablespoons fresh lemon juice, plus more to taste
Red pepper flakes, optional
1 bunch Swiss chard, stems removed, leaves torn
Crusty bread, for serving
2 tablespoons chopped fresh parsley
Instructions
Place the beans in a large bowl. Sort through them and discard any stones or debris. Cover with 2 to 3 inches of water and discard any beans that float. Soak at room temperature for 8 hours or overnight. Drain and rinse well.
Place the beans in a large pot and cover with 2 inches of water. Bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes. Skim any foam off the top, then add the shallots, garlic, fennel bulb and stalks, salt, lots of freshly ground black pepper, and the kombu, if using. Continue simmering until tender, up to 2 more hours, stirring occasionally. The timing will depend on the type and freshness of your beans (older beans will take longer than fresher beans). I typically check them every 30 minutes. Add more water to the pot, as needed, as it starts to evaporate.
When the beans are tender, remove the garlic, fennel stalks, and kombu. Discard the garlic papers. Use the back of a knife to mash the soft garlic cloves into a paste, then return it to the pot. Stir in the olive oil and lemon juice and season to taste. I like to add ½ to 1 teaspoon more salt, more pepper, and a pinch of red pepper flakes.
Add the chard leaves and cook until the chard is just wilted. Season to taste and serve in bowls with drizzles of olive oil and crusty bread. Sprinkle with parsley.
Notes
*The kombu is optional, but it helps the beans become more digestible. Kombu can get bitter if boiled, so be sure to keep the beans cooking at a gentle simmer after you add it.
Chickpea & Tatsoi Coconut Curry
Chickpea & Tatsoi Coconut Curry
Recipe Courtesy of Andrea Bemis dishingupthedirt.com
Prep Time: 10 minutes Cook Time: 40 minutes Serves: 4
1 cup basmati rice (or rice of choice)
2 Tablespoons coconut oil
1 medium sized onion, diced
3 cloves of garlic, minced
2 teaspoons curry powder (We mix our own with cumin, coriander, fenugreek, turmeric, ginger)
1/4 teaspoon crushed red pepper flakes
salt and pepper freshly ground black pepper
1/2 cup vegetables stock (or water)
1 (15 ounce) can of chickpeas, drained
1 (15 ounce) can full-fat coconut milk
1 Tablespoon fresh lime juice
2 to 3 cups roughly chopped tatsoi or bok choy (use whole plant, stems included!)
Preparation
Cook the rice according to specific instructions on the package.
Heat the oil in a large dutch oven or soup pot over medium heat. Add the onion and cook, stirring occasionally until fragrant, about 5 minutes. Add the garlic, curry powder, red pepper flakes and a healthy pinch of salt and pepper. Cook for 1 minute longer, stirring often to coat the onion and garlic in the spices.
Add in the vegetable stock, chickpeas and coconut milk. Bring to a boil. Reduce the heat and simmer for 10 minutes. Turn off heat, Add the lime juice and tatsoi and stir in. Season to taste with additional salt and pepper. Eat immediately!
Serve the soup with a scoop of rice and enjoy.