Days 18 & 19:
Feeling sick today. It hit me hard. I thought I was a little tired, but no, very sick. I can barely concentrate on things.
Food: Some Indian leftovers, potatoes with rice and salsa (for lunch I added green beans and beans), for tonight I've thrown Sambar into the slow cooker. If it works out I'll post the recipe. Ah, I'll post my recipe anyways and I'll late note if it works in a slow cooker.
Get Â½ to Â¾ cup split urad dal lentils. Rinsed VERY well (At least 3 or 4 washes). ** note
2 onions, minced
3 tbsp ginger-garlic puree (That is, ginger and garlic that has been pureed together. You can make a big batch in advance and freeze in ice cube trays.
1-3 chilis, steams removed then minced, no need to remove seeds.
Â¼ cup tamarind, stringy stuff and seeds removed, soaked in hot water and then pureed.
6 cups of a mixture of the following vegetables (finely cut): Cauliflower, okra, carrots, peas, spinach, green beans, and eggplant. Just pick and choose what you like.
1 28 oz. Can of no-salt diced tomatoes.
2 tbsp sambar powder
Â½ tsp brown or black mustard seeds
Â½ tsp whole cumin seeds
2 tsp coriander seeds
Â½ tsp fenugreek
Â¼ tsp turmeric
Â¼- Â½ tsp cayenne pepper
4-5 dried curry leaves
Â½ tsp garam masala
Salt, to taste
6 cups water
Juice of one lemon
Â½ cup chopped fresh cilantro
Add the lentils to a pot, cover with 1 inch of water and bring to a boil. Let simmer for twenty minutes. Drain and rinse the lentils.
Add the onion, ginger, garlic, and chilis to a pan, add enough water to barely cover. After they have steamed, throw them in a pressure cooker or slow cooker.
Toast the mustard seeds and then add them to the cooker.
Toast the cumin, coriander, and fenugreek. Grind them and add them to the cooker.
Add the rest of the spices (except garam masala), vegetables (except peas if using), tomatoes, and water to the cooker.
Pressure cooker method: Bring contents to a boil, then cover and let come to pressure. Let cook for about 15-20 minutes, until the vegetables are cooked through. When done, add the peas (if using), garam masala, lemon juice and cilantro. Stir well and serve.
Slow cooker method: Cook on low for 6-8 hours. In the last half hour of cooking, stir in the peas (If using), garam masala, and lemon juice. When it is done, stir in cilantro and serve.
**If you do not have split urad dal, or simply donâ€™t like them, you can use split masoor dal. Cook like it is instructed for the urad dal. You can also use red lentils, which you donâ€™t have to cook before-hand, just rinse very well.
Serve with rice or idli. Or both.