Vegan Recipe Collection Over 800 Vegan Recipes

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¼ tsp turmeric
½ tsp salt
1 ½ tbsp vegetable oil (or mustard oil)
1 tbsp peeled minced fresh ginger
1 green chilli seeded and chopped
2 tsp black mustard seeds, ground to a powder, mixed with 4 tsp water and allowed to stand for 30
minutes
3 tbsp dried shredded or flaked sweetened coconut, ground in a blender to a coarse powder (or freshly
grated or shredded coconut mixed with ½ tsp sugar.
Bring water to boil. Lower heat slightly. Add split peas, bay leaf and turmeric and simmer covered until
peas are tender, 40 –45 minutes. During this period, uncover occasionally and stir, adding a tbsp or so of
hot water I the mixture sticks to the bottom of the pan. Add salt. Keep warm.
Meanwhile, heat oil in a skillet over medium low heat. Fry ginger and green chilli until ginger is lightly
browned, 1-2 minutes. Add mustard paste and fry for another minute, stirring occasionally (you may
need to keep the skillet partially covered for a few seconds if the spices start to splatter the cooking
area). Add coconut and stir several times. Remove from heat. Pour over the pea mixture and stir. Cover
and let stand for 15 minutes to develop the flavours. Garnish with cilantro.
Chholar Ghughni – Down home chick pea stew
2 ½ tbsp vegetable oil (mustard oil is preferred)
1 bay leaf
2 ½ cups (625ml) finely chopped onion
1 tbsp minced garlic
1 tbsp peeled, minced ginger
½ tsp turmeric
2 tsp ground cumin
2 tsp ground coriander
1 small fresh green chilli, seeded and chopped
½ cup (125ml) chopped tomatoes
¼ tsp salt
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