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Gratitude & my Chana Dal recipe

Happy Mindful & Meatless Monday!
Thankful the flu bug that had us housebound the past two weeks is finally gone.
I found some time to get back in the kitchen and work out the kinks for a chana dal recipe that I think you’re going to really enjoy. It’s got enough going on with the spices to make it exotic, but then again it’s tamed enough by the coconut milk that everyone can enjoy it. You can skip over my ramblings to find the recipe below. 🙂

As I mentioned above not a whole lot was going on in the Sheli household except for “cabin fever” last week. “Thank the maker” for Amazon Prime…my first ever Kindle arrived and made being “stuck” in the house far less painful. If you are a reader and sitting on the fence about getting one – get one.
I’m not always comfortable using my phone when the twins (4 yrs) are around, but the Kindle – no problem. I just say “I’m reading a book.”, and they come check it out and then go about their business.
It’s compact and lightweight too – fits in my purse.
I burned through Carrie Fisher’s “The Princess Diarist” in two evenings. I was excited to get my hands on this book (so to speak) from the moment it came out. If you don’t already know, I am a total Star Wars geek.

Check out my t-shirt I got from my oldest girl over the holidays:

Anyway, this book was more than just a peek into behind the scenes of the movie (which made me seriously giddy), there were some real life issues (that many of us can relate to) up close and personal.
#1 Carrie is a child of divorce (like me and I suspect many of you) and at one point in the book she says “So it stood to reason that if I could disappoint my own father – if I couldn’t get my own father to love me enough to stick around or, God forbid, visit more often than one day a year – how was I ever going to get a man who didn’t have to love me like daddies were supposed to?” How f’ing deep is that? Went straight to the bone for me.
Having that lack of having my father in my life definitely shaped me into the person I became as a young woman and the choices I made in men back then. I’m ever grateful for therapy, a bit of luck and divine intervention that for marriage number two I made a beautiful choice in a wonderful, caring, and kick-ass husband.
#2 Age, cameras, and loving your body right now.
My hubby and I were watching an episode of “The Crown” this week and “Winston Churchill” was distraught by the image of himself an artist had painted. It was not the image of him in his prime, but of who he was right then and there in that moment of his life. He didn’t want to see himself that way, it was uncomfortable and distressing – he eventually burns the image.
So, then I’m reading Carrie Fisher’s book and in it she talks about this image thing.
“I didn’t like my face when I should have and now that it’s melted, I look back on that face fondly.”
Hello yes, I could totally relate!
Especially that ex-model part of me. The perfectionist me. The I’ve had 4 kids and ain’t nothing going to ever look the same part of me.
So, thanks to Carrie for being so kind as to bring things out into the light that many of us are feeling/thinking but don’t have the balls or self awareness to say ourselves.

Which brings me to “gratitude”.
I was looking for a way to practice gratitude with the twins (4yrs) and after a Google search for “practicing gratitude”, many things came up – but these jars really caught my eye.
I thought what a great concept, something tangible for the twins to help them focus on what is good in their lives – as well as a fantastic tool for us grown folks to create an awareness of what we are grateful for in our lives. I can’t wait to look back at the end of the year and read all the little slips of paper.

My sweetheart of a 16 year old found this great jar for us:

Finally we get to the Chana Dal recipe. Soaking the dal overnight, or at least an hour if you can swing it cuts the cooking time. This dal maintains a bit of it’s texture unlike some of the others that tend to “melt” during the cooking process. The term “tadka” means spices fried in oil/ghee (to enhance their flavor). My recipe calls for 1 dried red chili, you can add more if you like it spicy. I discard the chili after the cooking process.

Chana Dal
1 cup Chana dal (Desi Chickpeas or Bengal Gram) soaked overnight, or for 1 hour
6 cups vegetable broth
1 tbl ginger grated with a microplane
3 cloves of garlic, minced
1/2 tsp turmeric
1 tsp salt

For the Tadka
1/2 tsp fenugreek powder
2 teaspoons cumin powder
1 tsp coriander powder
Mix above 3 ingredients with just enough water to form a paste
3 tbl coconut oil (melted)
1 dried red chili (or more if you like heat)
1/2 cup onions, diced

Finishing
1 can coconut milk (I used Trader Joe’s organic)
1/4 cup packed cilantro

Rinse soaked dal, drain and set aside.
Bring 6 cups of vegetable broth to boil in a medium pot.
Add dal, ginger, garlic, turmeric, and salt.
Stir.
Reduce heat to medium-low.
Cook for roughly one hour (stirring occasionally) until dal mashes easily between your fingers.
Tadka:
In a small skillet heat coconut oil over medium heat.
Add red chili, and onions.
Sauté stirring frequently until onions are golden brown.
Add spice paste and stir constantly for 30 seconds, remove from heat.
Add onion spice mixture to the cooked dal.
Stir in the coconut milk.
Stir in the cilantro.
Serve over rice, with tortillas or an Indian flatbread, or on it’s own. Enjoy!

Have a great week!
Peas & Love,
Sadhna

Vegan Vegetarian

Meatless Monday – Avocado Pesto with Peas & Gemelli Pasta

Happy Meatless Monday! Today I was craving something rich & decadent, but I didn’t want something heavy that I had to feel guilty about later. This pasta hit the spot. The avocado with it’s creamy texture really tastes and feels like cream, and the lemon adds that tangy note which somehow makes you forget there is no cheese in here. Be sure to use fresh basil, lemon, and nice ripe avocado for this – and be generous when salting your pasta water. Comes together super quick & easy. Although this is best eaten immediately, I store leftovers in the fridge and eat it as a cold creamy pasta salad. Enjoy!

Ingredients

2 cups Gemelli pasta

1 cup fresh avocado

1 cup packed fresh basil leaves, rinsed and dried

2 tablespoons dry toasted pine nuts (I got mine at Trader Joes)

1 clove garlic

4 tablespoons fresh squeezed lemon juice

2 tablespoons extra virgin olive oil

3/4 cup frozen peas

Salt & black pepper to taste

Instructions

1. Cook pasta according to package directions in well salted water. Drain and set aside in a large bowl.

2. In a small saucepan cook peas according to package directions – do not overcook. (My peas were ready in 4 minutes-package said 8 minutes, so keep an eye on them.) You want them just tender, not mushy. Drain and rinse with cold water in a colander – set aside.

3. In the meantime place avocado, basil, pine nuts, garlic, lemon juice, and extra virgin olive oil in food processor. Process until smooth and creamy.

4. Place avocado pesto and peas in the large bowl with the pasta. Stir until combined.

5. Serve immediately.

6. Enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support.

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Indian Vegan Vegetarian

Meatless Monday – Cabbage with Black Cumin Seeds and Golden Raisins

This is one of those super quick and delicious ways to prepare cabbage.
Love this served over a bed of brown rice, or with lentils on the side. Spices are mild, just enough to give a boost of flavor. Enjoy!

Ingredients

1 tablespoon Ghee
1/4 teaspoon black cumin seeds
1/4 of a serrano chili pepper deseeded (optional)
1 10oz bag shredded cabbage (I got mine at Trader Joe’s)
1/2 teaspoon ginger, grated with a microplane
1/4 cup golden raisins
1/4 teaspoon turmeric
Salt to taste
1/4 cup fresh cilantro, roughly chopped

Instructions

1. In a large skillet heat ghee over medium heat.
2. Add cumin seeds, chili, cabbage, and ginger. Stir.
3. Add raisins, turmeric, and salt to taste. Cook 2 minutes.
4. Add cilantro, stir.
5. Cook one minute, stirring occasionally.
6. Serve and enjoy!

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Salads Vegan Vegetarian

Meatless Monday – Fall Salad with Orange-Maple dressing

Happy Fall y’all! This salad is making it’s way to our table at least once a week. The addition of maple syrup to the orange dressing gives it a wonderful sweetness, richness, and depth. The salad is fresh and crisp and makes good use of what’s in season at this time of year. Enjoy!

Ingredients

For the dressing:
2 tablespoons Extra virgin olive oil
1 tablespoon of vinegar (apple cider or Trader Joe’s Gourmet Orange Muscat Champagne Vinegar)
2 heaped tablespoons of frozen orange juice concentrate
2 tablespoons maple syrup
Squirt of yellow mustard
Dash of garlic powder, or one small clove of fresh garlic pushed through a garlic press
Salt and pepper to taste
For the salad:
3 cups Sweet lettuce (loosely packed), tough stems removed and leaves roughly chopped
**sweet lettuce is similar to romaine
3 Rainbow carrots, peeled into strips (using a vegetable peeler)
1 cup mixed cherry tomatoes, halved
One bell pepper (red, yellow, or orange), finely chopped
2 Persian cucumbers, finely chopped
1/4 to 1/2 cup of candied Pecans, roughly chopped into small pieces

Instructions

Place ingredients for salad dressing into a mason jar fitted with a lid. Shake vigorously and set aside.
Toss lettuce and carrots together in a large bowl.
Add tomatoes, bell pepper, and cucumbers to the lettuce salad mixture.
Sprinkle pecans on top.
Give dressing another shake and pour desired amount of dressing over salad.
Toss and serve.

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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Indian Vegetarian

Meatless Monday – Spinach with Garbanzo Beans, Indian Style

I typically have frozen spinach and cans of garbanzos in my pantry, making this an easy fix for me. It’s just kissed with exotic spices to add flavor, and makes a hearty meal. You can eat it on it’s own, with rice, tortillas or flatbreads. Enjoy!

Ingredients
3 tablespoons melted ghee
1 teaspoon cumin seeds
1 cup onions, finely chopped
1 teaspoon fresh ginger grated with a microplane
1 16 oz package of frozen spinach
1 teaspoon cumin
1/4 teaspoon turmeric
Dash of cayenne pepper
3 cloves of garlic, put through a garlic press, or finely minced
1 15oz can of garbanzo beans, rinsed (cold water) and drained in a colander

Instructions
1. In a large skillet heat ghee over medium heat.
2. Add cumin seeds.
3. When the cumin seeds start to “crackle” add onions.
4. Saute onions until golden.
5. Add ginger, stir
6. Add spinach, cumin, turmeric, cayenne, and garlic, stir to combine.
7. Add garbanzos, stir.
8. Add salt to taste.
9. Cook for roughly 7 to 10 minutes, stirring occasionally, until spinach is wilted and cooked through.
10. Serve and enjoy!

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Salads Vegan Vegetarian

Meatless Monday – Sumi Salad

The summer heat has me craving salads, so today I made my longtime friend Audrey’s Mom’s Sumi Salad recipe (wow that was a mouthful). I’ve been enjoying this salad for over 20 years now! The dressing is a cinch to make and has that perfect salty-sweet balance. (It makes a great marinade for grilled veggies as well) Love the crunchiness of the cabbage, combined with the juicy mandarin oranges and the sesame flavor just makes me oh so happy. This salad can sit for a while without getting soggy, which is great for BBQ’s, picnics, etc. Feel free to play around with the veggies, I have added avocado to this with creamy delicious results. Enjoy!

Ingredients
For the dressing:
⅛ cup organic sugar
½ teaspoon black pepper
½ teaspoon sea salt
½ cup mild tasting oil
3 Tablespoons rice vinegar
½ tablespoon sesame oil
⅛ cup toasted sesame seeds

For the salad:
3 cups shredded green cabbage (I got mine prepackaged at Trader Joe’s)
1 cup purple shredded cabbage (I bought prepackaged)
½ cup grated carrots
1 Persian cucumber, skin on and finely chopped
8 sugar snap peas (edamame is great too), finely chopped
1 small red pepper, finely chopped
3 green onions, green parts only finely chopped
1 11oz can of mandarin oranges, drained
Handful of shelled roasted and salted sesame seeds
Handful of dry toasted sliced almonds

Instructions
1. Place sugar, pepper, salt, oil, vinegar, sesame oil, and sesame seeds in a mason jar fitted with a lid and shake like crazy. Set aside.
2. Add cabbages, carrots, cucumber, snap peas, red pepper, green onion, oranges, sesame seeds, and almonds in a large bowl.
3. Give the dressing another shake and pour over salad. (Pour as much or little dressing as you desire)
4. Toss until salad is well coated with dressing. Enjoy

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Vegetarian

Meatless Monday – Basil-Kale Pesto

Happy Monday! Starting off the week here with one of the pastas that is always in heavy rotation at our house. It’s a kid and adult pleaser. The addition of baby kale is pretty much undetectable in the sauce, as the basil is still the star here. This pasta would happily accept the addition of any grilled veggies stirred in at the end. Enjoy!

Ingredients

2 cups packed, rinsed and dry fresh basil leaves
1 cup packed, rinsed and dry fresh baby kale
1 clove garlic
1⁄2 cup Parmesan cheese, plus extra for garnish
2 heaping tablespoons roasted and salted Marcona almonds (Trader Joe’s carries these), or any roasted and salted almonds
1⁄2 cup extra virgin olive oil
1 lb pasta of your choice (I used medium shells), cooked according to package directions
2 to 3 tablespoons unsalted butter

Instructions

Pulse basil, kale, garlic, Parmesan, almonds, and olive oil in a food processor until smooth. Set aside.
In a large pot cook pasta according to package directions in salted water. Drain.
Return pasta to pot and stir in 2 to 3 tablespoons of butter, to coat pasta. (Whole wheat and multigrain type pastas may require 3 tablespoons, but you don’t want it overly greasy)
Add pesto to pasta and stir to combine and coat pasta completely with basil mixture.
Serve immediately. Garnish with extra Parmesan cheese if desired.
Enjoy!

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Salads Vegetarian

Meatless Monday – Panzanella (Tuscan Bread Salad)

Panzanella, what used to be considered a “poor man’s salad”, has in recent years become hip and trendy. My version features pieces of crusty bread, juicy tomatoes, and fresh basil, with cubes of creamy soft mozzarella cheese. I used a balsamic vinegar in the dressing, adding some darkness, earthiness and sweetness to this summer salad. If you don’t like the bread a bit moist, add it last (after the dressing) and serve immediately. Enjoy! 🙂

Ingredients

3 cups stale crusty bread (I used baguette)
2 tablespoons extra virgin olive oil
4 springs fresh rosemary
1 teaspoon fresh thyme
Dash of garlic powder
Salt and pepper to taste

For the dressing:
1⁄4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon dark brown sugar
1 clove garlic
Salt and black pepper to taste

For the salad:
3 cups cherry or grape tomatoes, halved
1 cup soft mozzarella cheese, cut into bite sized cubes
1⁄2 cup fresh basil, roughly chopped
1 teaspoon capers
1⁄4 cup kalamata olives, pitted and sliced in half

Instructions

Preheat oven to 375.
Prepare a cookie sheet with a silpat, or nonstick tin foil.
Place bread in a large bowl, and drizzle with olive oil.
Add rosemary, thyme, garlic, salt and pepper and toss to combine.
Spread bread into a single layer onto prepared cookie sheet and bake for roughly 15 minutes, or until bread is slightly golden and crunchy.
In a medium sized bowl whisk together olive oil, balsamic, sugar, garlic, salt and pepper.
In a large bowl combine tomatoes, mozzarella, basil, capers, and olives.
Add bread, and drizzle with desired amount of dressing.
Toss and serve.
Enjoy!

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Salads Vegetarian

Meatless Monday – Summer Salad with Quinoa and Citrus dressing

Hi there! I’ve got a fun Summer salad here for you. Some of you may not be huge quinoa fans, but it’s pretty well hidden in this salad and oh so good for you – so give it a try! I love the earthiness and texture the quinoa adds to the salad, coupled with the brightness of the citrus here. Vegans can use maple syrup instead of honey, and omit the goat cheese. Quinoa and dressing can be made the night before and stored in the fridge. Enjoy!

Ingredients

For the dressing:
1⁄4 cup olive oil
2 tablespoons fresh lime juice
2 tablespoons frozen orange juice concentrate (thawed)
2 tablespoons honey
Small squirt of yellow mustard
1 teaspoon dill, finely chopped
1 teaspoon mint, finely chopped
1 teaspoon parsley, finely chopped
1 small clove garlic, finely minced

For the salad:
1⁄3 cup cooked quinoa (room temperature)
2 heaped cups loosely packed fresh spinach leaves
2 heaped cups loosely packed baby spring lettuce mix
1⁄2 cup fresh blueberries
5 large strawberries, finely chopped
1⁄2 cup Granny Smith apple, finely chopped
1⁄4 cup mandarin oranges (juice drained)
Handful of raw sliced almonds
1 to 2 tablespoons goat cheese

Instructions

Cook quinoa according to package directions. Set aside to cool.
Place olive oil, lime juice, orange juice concentrate, honey, mustard, dill, mint, parsley and garlic in a mason jar fitted with a lid and shake until well combined. Set aside.
In a large bowl combine quinoa, spinach, lettuce, blueberries, strawberries, apple, and oranges.
Add desired amount of dressing and toss to combine.
Sprinkle almonds and goat cheese on top of salad mixture and serve.
Enjoy!

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Vegetarian

Meatless Monday – Rigatoni with Swiss Chard & Ricotta

I knew I had a hit here when my oldest daughter said after the first bite, “Yum, it tastes like healthy Mac & Cheese!” You could easily substitute the Swiss chard for spinach, or even peas would taste great. Simple recipe, that comes together quickly. Enjoy!

Ingredients
1 lb box of Rigatoni noodles
1⁄2 cup vegetable broth, hot
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 clove garlic, minced or put through a garlic press
1 large bunch Swiss Chard, leaves only – chopped into bit sized pieces
1⁄2 cup parmesan cheese, grated (more for topping if desired)
1⁄2 cup ricotta cheese (I used whole milk from Trader Joe’s)
Salt and black pepper to taste

Instructions
1. Cook rigatoni according to package directions in generously salted water, drain and set aside.
2. Heat vegetable broth in a small saucepan over low heat. Keep hot until ready to use.
3. Heat olive oil and butter over medium heat.
4. Add garlic, stir.
5. Add swiss chard leaves, stir.
6. Cook for 3 to 4 minutes until chard is wilted.
7. Stir in 1⁄4 cup hot vegetable broth.
8. Cook for 2 minutes.
9. Remove from heat, and stir into rigatoni.
10. Add parmesan to rigatoni mixture, stir.
11. Add ricotta to rigatoni mixture, stir.
12. If the rigatoni seems dry at this point, add small amounts of vegetable broth until desired creaminess is reached.
13. Season with salt and black pepper to taste.
14. Serve immediately, top with extra parmesan if desired.
15. Enjoy!

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