Vegan Recipe Collection Over 800 Vegan Recipes

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Method
Bring chana dal and the soaking water to boil in a large pan over medium heat. Add turmeric and whole
chilli. Simmer, covered, 1 hour, or until the dal is very tender and breaks easily when pressed between
thumb and index finger. During this period, uncover and stir often, adding 1-2 tbsp of water if the dal
starts to stick to the bottom. Discard whole chilli. Add salt and cumin. Remove from heat.
Puree 1 cup (250ml) of the dal mixture in a blender, adding a little water if necessary. Return to the pan.
Add raisins. Bring to simmer then keep warm.
Heat oil in a pan over medium low heat. Fry bay leaf and red chilli until the chilli darkens. Fry
cardamom, cinnamon and cloves for 5 seconds. Add kalonji and fry another few seconds. Turn heat to
low. Add chopped green chilli and coconut and cook for a few seconds, stirring constantly. Remove
from heat. Add this spice mixture to the dal. Simmer 2-3 more minutes. Remove dal from heat. Blend in
garam masala. Garnish with lemon wedges, sprinkle with whole cilantro leaves and serve.
Jhal Alu – Fiery Potatoes
2 tbsp vegetable oil (mustard oil is preferred)
½ tsp black mustard seeds
¼ tsp fenugreek seeds
1 tbsp peeled, minced fresh ginger
1 green chilli seeded and chopped
¼ tsp turmeric
½ tsp salt
a dash of ground red chilli or cayenne pepper (or to taste)
1 ½ lb (750g) cooked potatoes (about 5 medium) cut into 1-inch cubes (2.5 cm) at room temperature
¼ cup (60ml) dried flaked or shredded sweetened coconut ground in a blender to a coarse powder or
freshly grated or shredded coconut mixed with ½ tsp sugar
1 tbsp finely chopped fresh cilantro
heat oil in a skillet over a medium low heat. add mustard seeds. As soon as the seeds start popping add
fenugreek, ginger and chilli and turmeric, stirring often. Keep the skillet partially covered to prevent the
mustard seeds from flying out.
Add salt, red pepper and potatoes and fry for a minute or so, stirring constantly. Turn heat to low. Add
coconut and cilantro and mix well. Remove from heat. serve hot or at room temperature.
Siddha Alur Bhala – Spicy Home Fries
1 ½ lg (750g) unpeeled potatoes (about 5 medium) cut into 1 inch (2.4 cm) cubes
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