Lentil Rice With Vegetables and Greens

1 and 1/2 Cups Rice

3/4 Cup Toor Dal

Wash and soak rice and dal in water.

2 Tbsp Coconut oil

2 - 1" Cinnamon

1 Tsp Fennel Seeds

4 Clove

4 Cardamom

1 Star Anise

2 Bay Leaves

1 Cup Onion, Finely Chopped

6 Serrano Chilies, Chopped Lengthwise 

1/4 Cup Garlic, Chopped Lengthwise
1 Bunch Mint Leaves, Chopped

6 Mushrooms, Chopped
3 Large Radish, Chopped
2 Carrot, Chopped
10 Beans, Chopped

1 and 1/4 Cups Potato, Chopped (1 Medium)
1 and 1/2 Cups Cauliflower, Chopped
1 and 1/4 Cups Tomatoes, Chopped (2 Medium Tomatoes)

1/2 Tsp Turmeric Powder

1 and 1/2 Tsp Sambar Powder

3 and 1/2 Tsp Salt 

4 and 1/2 Cups Cups Water (1: 2 ratio of water)

Heat oil in a BIG pressure cooker, add all the spices, saute for few minutes. Add onion, chillies and garlic, saute until onion is translucent, about 2 minutes in medium flame. Add mint leaves and mix well.

Add all the veggies and tomatoes, mix well.

Add turmeric powder, sambar powder, salt, saute till tomatoes softens.

Add filtered rice, dal and mix well.

Add water and mix well.

Close the cooker, cook for 4 whistles and switch off the stove. Allow it to cool.

1 Tbsp Coconut Oil
1 Bunch Kale, Chopped
1/4 Tsp Salt

In a separate pan, heat oil in a pan, add kale stems and saute and close the pan and cook for 2 minutes in medium flame.

Add kale leaves, close the pan and leave it for 2 minutes.

Open the pan, mix well, add salt and mix well and switch off the stove.

Open the cooker, add sauted kale and mix well.

Source: combined Mom's, Simba's and Ammani's Arici Paruppu Satham and made my own

Serves: 5

Yields: ? Cups

Taste Note: Tastes AWESOME

Quinoa with Greens, Mushrooms, Tomato and Beans

1 and 1/2 Cups Quinoa (If doing with 2 bunches Musturd Greens)

3 Cups Water

Add quinoa and water, allow it to cook in medium for 15 minutes.

2 Tbsp Oil
2 Tsp Urad Dal
1/2 Tsp Mustard Seeds
1/4 Tsp Cumin Seeds
2 Red Chili, Broken

Heat oil in a pan, add urad dal, saute till the color of the dal changes. Add mustard seeds, when it starts to splutter, add cumin seeds and red chili, fry for few seconds.

1 Cup Red / White Onion, Chopped
4 Serrano Peppers, Chopped into Round Pieces

5 Mushrooms, Chopped
2 Tomatoes, Chopped

1/2 Cup Beans Beans, Overnight soaked, cooked with 1/4 Tsp Salt for 4 Whistles

2 and 1/2 Tsp Salt

Add onion, jalapeno peppers, fry till the color of the onion changes, about 3 minutes.

Add mushrooms, saute for 3 minutes.

Add tomatoes and saute for 2 minutes.

Add beans and mix well.

2 Bunch Mustard Greens, Chopped

Add mustard greens, mix well, close the pan and cook for 3 minutes in medium flame.

Add salt and mix well.

Switch off the stove.

Add quinoa and mix well.

Yields: 10 Cups with Mustard Greens
Taste Note: Tastes AWESOME

Greek Orzo Salad

1 and 1/2 Cup Orzo, Uncooked (3 Cups)

Prepare orzo as per package instruction, drain, rinse and transfer to a large bowl.

1 Tbsp Salt

Mix cooked orzo with salt and set aside to cool.

1/4 Cup Sun-Dried Tomatoes, Chopped
1/2 Cup Kalamata Olives, Chopped (Mediterranean Organic, Non-GMO from Whole Foods)
1/2 Cup Artichoke Heats, Chopped (6.5 oz 365 Marinated Non-GMO Artichoke Quarters, Glass Jar)
1/2 Cup Flat Leaf Parsley, Chopped
1 Cup Cherry Tomatoes, Chopped
1/4 Cup Pine Nuts, Roasted

All all the above to orzo and mix.

Tahini Vinaigrette

1 Tbsp Tahini
1 Tbsp White Wine Vinegar
1 Tbsp Olive Oil
2 Garlic Clove, Minced
1 Tbsp Lemon Juice
1/2 Tsp Cumin Powder
1 Tsp Salt
1/2 Tsp Black Pepper Powder

Blend all the above in blender

Add the tahini vinaigrette to orzo pasta and serve.

Taste Note: Tastes AWESOME
Serves: 2
Source: mydarlingvegan

Channadal Sundal

1 Cup Channadal (Make it with 3/4 cup next time and see how much it yields)
1/2 Tsp Salt
3 Cups Water

Cook channadal with salt and water for 3 whistles.

1 Tbsp Coconut Oil
1 Tsp Mustard Seeds
1 Tsp Urad dal

1/4 Cup Shallots, Chopped
2 Red Chilies, Broken
1 Sprig Curry Leaves
1/2 Tsp Salt

2 Tbsp Coconut, Grated

Heat oil in a pan, add mustard seeds, when it starts to splutter, add urad dal and saute till the color of the dal changes.

Add  shallots, red chilies, curry leaves and saute till the onion becomes light brown.

Add salt and mix well.

Add cooked channa dal and mix well.

Switch off the stove and add grated coconut and mix well.

Yields: 3 and 1/2 Cups
Taste Note: Tastes AWESOME

Boiled Peanuts

1 Cup Raw Peanuts

Overnight soak the peanuts in water.

1/2 Tbsp Salt
3 Cups Water

Cook peanuts with salt and water for 3 whistles in MEDIUM flame.

Yields: 2 and 1/2 Cups
Taste Note: Tastes AWESOME

Brown Channa Sundal

3/4 Cup Brown Channa

Overnight soak brown channa in water.

1 Tsp Salt
3 Cups Water

Cook Channa with salt and water for 2 whistles. Filter water.

1 Tbsp Coconut Oil
1/2 Tsp Mustard Seeds
1 Tsp Urad Dal

1/4 Cup Shallots, Chopped
3 Jalapeno Pepper, Seeded and Chopped
1 Sprig Curry Leaves

3/4 + 1/8 Tsp Salt

2 Tbsp Coconut, Grated

Heat oil in a pan, add mustard seeds, when it starts to splutter add urad dal, saute until the color of the dal changes.

Add shallots, jalapeño and saute till the color of the shallot changes. Add curry leaves and mix well.

Add salt and mix well.

Add the cooked brown channa and mix well. Add coconut and mix well.

Taste Note: Tastes AWESOME
Yields: 2 Cups

Lebanese Chickpeas Salad

1 Cup Chickpea

Overnight soak chickpeas

1/2 Tsp Salt
3 Cups Water

Add salt and water and cook for 3 whistles

1 Cup Roma Tomatoes, Chopped
1/2 Cup Cucumber, Chopped
1/2 Cup Onion, Chopped
1/4 Cup Parsley, Chopped
1/4 Cup Lemon Juice
2 Tbsp Olive Oil
2 Tbsp Mint, Chopped
1 Tbsp Za'atar
1 Garlic Clove, Grated
1/2 Tsp Salt
1/4 Tsp Pepper

Mix all the above with cooked chickpea.

Taste Note: Tastes
Yields: Cups
Source: thelemonbowl