Vegan Recipe Collection Over 800 Vegan Recipes

cooked papaya and chana dal and serve hot.
Nadan Parippu
200g/7oz moong dal (aka green lentils)
1 green chilli finely chopped
a few curry leaves
salt
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
For the spice paste:
50g/2oz fresh coconut roughly chopped
1/4 tsp cumin seeds
Method
Wash the moong dal thoroughly and set aside to drain. To make the spice paste, place the coconut and
cumin seeds in a grinder with 225ml/8floz or water and process for 1 minute. Set the paste aside.
Half-fill a large saucepan with water and bring to the boil. Add the green chilli and some salt then the dal.
Cook for 15 minutes or until the dal is very tender. Drain off any excess water, leaving the dal in the pan
– you want the dal to be dry, thick and sticky, almost like mashed potato.
Add the coconut mixture to the cooked dal and stir well. Place over a low heat, bring to the boil and
simmer for 5 minutes. Add the curry leaves and stir until well blended.
Remove the saucepan from the heat and serve the dal straight away; do not try to reheat or serve the dal
a later stage, as the curry will become too starchy and thick if left standing.
Corn Bhaji
450g/1lb fresh or frozen sweetcorn kernels
100g/3 1/2 oz freshly grated or desiccated coconut
100g/3 1/2 oz raw cashew nuts
2 tbsp oil
1/2 tsp mustard seeds
3 green chillies, slit lengthwise
2.5cm/1 inch cube fresh ginger peeled and finely chopped
10 curry leaves
Page 483