Ingredients

• 1c of split urad dal(skinned black lentils) soaked for at least 2 hours (buy at an Indian grocery store)
• 2 inches of grated ginger
• 1 tsp salt
• 3 sprigs of fresh curry leaves chopped (buy at an Indian grocery store)
• 2-4 whole red chilies chopped up
• 1/4 tsp of black peppercorns chopped up

Instructions

1. start heating the oil to 375 degrees
2. use a mixer grinder or high quality blender for this
3. drain the lentils well
4. combine the ginger, salt, and lentils into the blender and blend until smooth
5. stir in the curry leaves, peppercorns, and red chilies
6. wet both hands and form a ball into one hand and poke a hole in the middle of it with the other
7. quickly throw the ring into the frying oil, don't over-handle the batter
8. keep your hands wet and continue the process until there is one layer of vada floating on the oil
9. when they are starting to become golden, flip and fry a little longer
10. pull vada out and drain on paper towels

Ingredients

• 1 cup rice
• 2 cups boiling water
• 1 TSP salt
• 2 TBSP coconut oil
• 1 TBSP cumin seeds
• 8-10 fresh curry leaves
• 3 whole cloves

Instructions

1. Rinse rice.
2. Soak the rice for 20-30 minutes.
3. Heat the oil in a large pot with a tight-fitting lid. Add the cumin seeds, cloves, and curry leaves. Sauce until they snap and crackle.
4. Drain the rice and add it to the pot. Stir gently to coat all of the rice.
5. Add the boiling water and bring the pan to a boil. Put the lid on and simmer for 8 minutes.
6. Remove from heat and leave the rice to stand for 20 minutes or more.
7. Fluff up the rice prior to serving.

Ingredients

• 2 tbsp sunflower oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 red chili
• 4 cloves of crushed garlic
• 1 spring of curry leaves
• 1/2 tsp asafoetida powder
• 2c chopped fresh tomatoes
• 1/2 tsp turmeric
• 1 tsp salt
• 1 tbsp tamarind paste (Aunt Patty's)
• 1 tsp jaggery
• 3c water
• 1 spring of curry leaves
• some chopped fresh cilantro
For the powder
• 2 dry red chilies
• 1/4 tsp fenugreek seeds
• 1/2 tsp black peppercorns
• 1.5 tsp cumin seeds

Instructions

1. Dry roast the red chilis and fenugreek for a minute or so
2. Add cumin and pepper and continue roasting until the fenugreek darkens a bit
3. Set aside and grind into a powder when cool
4. Heat oil in a saucepan that can hold everything
5. Add mustard, cumin and red chili and roast until it crackles
6. Add garlic, curry leaves, and asafoetida powder and saute a little longer
7. Saute tomatoes, turmeric, and salt until the tomatoes turn mushy
8. Add ground power and cook another 2 minutes
9. Mix jaggery and tamarind paste with at least a cup of the water
10. Add water to the saucepan and bring to a boil then turn down the heat and simmer for 5 minutes
11. Add cilantro, cover the pan and turn off the heat
12. Serve with rice or medu vada

Ingredients

• 4c veggie broth
• 1c mansoor dal (red lentil)
• 1/3c coconut oil
• 2 dried chilies
• 2 tbsp corriander seed
• 1 tbsp cumin
• 1 inch piece of cinnamon
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tbsp mustard seeds
• 1/2 tsp fenugreek
• 1 tsp salt
• 2 c diced cauliflower
• 2 c diced carrots
• 4 cloves of garlic minced
• 2 tbsp minced ginger
• 1 can of coconut milk

Instructions

1. In a large pot, dry roast the cumin, corriander, chilies, fenugreek, and cinnamon
2. Grind those freshly roasted spices
3. Heat up the coconut oil and fry the mustard seeds
4. Add all spices, lentils, garlic, and ginger to the pot and fry for a few minutes while stirring
5. Pour in the veggie broth and bring to a boil
6. Reduce heat to lower and cover
7. Cook for 25 minutes
8. Add salt, canned coconut milk, and diced vegetables to the pot, stir well and cook for 5 more minutes

Ingredients

• 2 cans of kidney beans (well rinsed)
• 1 medium onion (diced)
• 5 crushed cloves garlic
• 3-5 dried red chilies
• 2" minced ginger root
• 1tsp mustard seeds
• 1/2tsp cumin
• 1tsp garam masala
• 4oz tomato paste
• 2c water
• 1/3c coconut oil
• 1tsp salt
• 1tbsp sugar

Instructions

1. Melt coconut oil in cast iron skillet
2. Fry onion, garlic, ginger, red chilies and mustard seeds until onion is translucent
3. Transfer all to blender and add all other ingredients aside from beans, then blend
4. Transfer sauce back to skillet, add beans and simmer for 15 minutes or more