South Indian-Style Moong Dal and Vegetable Poriyal

If I had to choose....and really, when would I ever have to....I would have to say I prefer South Indian food to North Indian. I don't mean to offend; that's just my opinion. I love them both, obviously! It does seem to me that North Indian cuisine is more popular here in the states, at least judging from the menus at most Indian restaurants I've been to. But as for me, I'm in love with the powerful mango pickle, mustard seeds, curry leaves, spicy chiles, hearty lentils, tangy tamarind and sweet coconut that shine in South Indian cooking. And that's just a short list...did I mention dosa??? Anyway, here is my white girl attempt at capturing those wonderful flavors and techniques, while also using just what I had in my kitchen. I think I could make this every day. It's been three days in a row already! I served mine with homemade roti (whole wheat flatbread) and a yellow tomato and apple chutney I canned in the early fall. Try serving it with your favorite sides and condiments! South Indian-Style Moong Dal and Vegetable Poriyal (serves 4-6)
1 cup moong dal, rinsed
8 cups vegetable broth or water
2 Tbs vegetable oil
2 Tbs black mustard seeds
1/2 Tbs cumin seeds
2 tsp moong dal
12 curry leaves, roughly chopped
1 medium onion, diced
3 carrots, diced
1 red bell pepper, sliced into strips
6 cloves garlic, minced
4 green Thai chiles
2 cups shredded coconut (unsweetened)
2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper (or to taste)
1/2 tsp salt (or to taste)
1 tsp ground black pepper
12 curry leaves, roughly chopped
1 cup green peas, frozen or fresh

Bring moong dal and broth to a boil. Reduce to medium-low and let cook for 30 minutes, until the dal are tender but not mushy. Meanwhile, prepare the rest of the curry.
Combine the onions, carrots, bell pepper, garlic, chiles, coconut, turmeric, ground cumin, coriander, cayenne, salt, pepper, and curry leaves in a large bowl. Stir to combine well and set aside.
In a large wok or deep pan, heat vegetable oil over medium heat. Add the mustard seeds and let cook about 1 minute, until they start to sizzle. Add the cumin seeds and 2 tsp moong dal and cook for another 2-3 minutes. Add the curry leaves and cook 2 more minutes. Add the vegetable and spice mixture. Saute for 10-12 minutes, until the vegetables have begun to soften and the mixture has cooked down slightly. Add the cooked moong dal, with about 1 cup of its cooking liquid to the pan. Stir well and reduce to a simmer; cover and let cook for 10 more minutes. Fold in the peas, salt and pepper to taste and let cook 2 more minutes to warm the peas. Serve hot with roti or other flatbread, chutneys and pickles.

Southwest Black Bean Burgers

I know, everyone has their own veggie burger or black bean burger recipe...but I made this one up the other day and really liked it a lot! It is really similar to the black bean burger that was on the menu at Main Squeeze (where I work) a few years back, and customers went nuts for it! It is really simple to make and has a little bit of a zip to it from the chipotle powder, and it is really cheap for all the penny-pinchers out there--holla! I top these with some avocado, red onion, lettuce, and my "kickin' ketchup" (recipe below), and pile all that on a whole wheat bun! Serve it with some roasted veggies or chips 'n salsa, and dinner is served! Or lunch. Or breakfast, really.

Southwest Black Bean Burgers (serves 6)
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 Tbs olive oil
1 medium onion, minced
6 cloves garlic, minced
1 jalapeno pepper, minced
1/2 cup cornmeal
1/4 cup rolled oats
2 Tbs flaxseed meal, whisked with 1/4 cup warm water
juice of 1 lime (about 2 Tbs)
zest of 1 lime
1 tsp salt
1 tsp black pepper
1 tsp cumin
1 Tbs chipotle powder or chili powder
1 Tbs paprika
2 Tbs hot sauce...I like Frank's or Cholula brands
2 Tbs soy sauce or Bragg's Liquid Aminos
--1/2 cup whole wheat flour plus 1/2 tsp black pepper, for rolling

Preheat oven to 375 F and lightly oil a sheet pan.
In a large bowl, combine the beans, corn, and olive oil. Use a potato masher or fork to mash this all together, until the beans have been mostly smashed and this mixture reaches a paste-like consistency. Add in the rest of the ingredients, except the flour/pepper mixture, and mix together until well combined. In a small bowl, mix together the flour and black pepper. Measure out 1/2 cup of burger mixture and form it into a ball. Roll the ball in the flour mixture to coat. Place on the greased sheet pan and flatten into desired size/thickness. Repeat until all of the burger mixture is gone--this should make about six good-sized burgers.
Bake for 20 minutes. Let rest for 10-15 minutes before removing from sheet pan (this is crucial, folks!). To serve immediately, brown in a skillet and serve on a bun with kickin' ketchup (follows). To serve later, store in an airtight container and refrigerate. These will keep for about a week in the refrigerator.

Kickin' Ketchup (makes about 1/2 cup)
1/2 cup organic ketchup....no high fructose corn syrup!!!
1 tsp chipotle powder
1 tsp chili powder
1 tsp cumin
1/4 tsp black pepper
1 tsp hot sauce
1 Tbs lemon or lime juice
1 Tbs spicy brown mustard

Whisk all the ingredients together in a small bowl until well combined. Refrigerate in an airtight container. Will keep for several weeks.

Now any night can be burger night :)

Caribbean Black Beans with Coconut Quinoa

Hey! It's another day at the MoFo...I can't believe it it already day 20! Where has the time gone?? Anyway, I have been thinking about this recipe for a while now, so I finally decided to make it: Caribbean Black Beans with Coconut Quinoa. I have had the idea of what I wanted it to look and taste like, and what would go into it, but I finally stopped being lazy and went for it! This was really spicy, most likely due to the addition of habanero hot sauce my friend Sarah brought me from her trip to the Caribbean a while back....but you could adjust the heat to your liking! Plus, the coconut milk is a nice way to cool off your tongue after all that heat! Caribbean Black Beans with Coconut Quinoa (serves 4)
3 cups cooked (from 1 cup dry) black beans
1 Tbs olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 inch ginger, minced
1 stalk celery, diced
1 medium carrot, diced
1 medium red pepper, diced
1 cup cabbage, shredded
1/4 habanero pepper, or jalapeno if you're not into the hotness
1 mango, diced
1 avocado
1 Tbs allspice
1 tsp cinnamon
1/2 tsp cayenne
1 tsp thyme
pinch of salt and pepper
a few dashes of hot sauce, to taste
juice of 1 lemon
1 Tbs tamari

4 cups cooked quinoa (from 1 1/2 c uncooked)
1/2 cup coconut milk
1 tsp curry powder

To make black bean mixture: In a large pot, heat olive oil over medium heat. Add onion, celery, carrot, and red pepper, and saute for 5 minutes to soften. Add garlic, ginger, hot pepper of choice, cabbage, and spices, then saute for 2-3 more minutes. When everything has started to brown, add in the beans, tamari and lemon juice and reduce the heat, then simmer for 10 more minutes.
While that is cooking, prepare the quinoa: Add the coconut milk and curry powder to cooked quinoa and keep warm over low heat while finishing the black bean mix.
After simmering black beans, stir in diced mango, salt and pepper, and hot sauce to taste.
To serve: Ladle bean mixture over prepared coconut quinoa, and top with 1/4 sliced avocado per serving, sliced thinly and prettily. Now enjoy...but have plenty of water on hand to cool off your mouth!

And remember: you've now got two weeks to tell everyone you know to vote on November 4th!! Call, email, write, whatever....just get out the word about Obama and the need to get your vote on! thanxxx.