Gongura Chana Dal

Gongura Chana Dal
Gongura Chana Dal

This Gongura Chana Dal is one gorgeous and tasty Indian recipe. Gongura grows wild in Livity Gardens. I planted many vegetables native to the Indian subcontinent and they grows extraordinarily well in Arizona. I have three gongura bushes that are at least four-feet high. The leaves are sour tasting and the hotter the place where they grow, the most sour they become.

Gongura is a plant grown for its edible leaves in India. It is a rich source of iron, vitamins, folic acid, and anti-oxidants. It is quintessential to Andhra cuisine, and Telegu call it Andhra Matha (mother Andhra) due to significance of the plant in their daily diet. In the Caribbean, the plant is used widely, especially around the Holidays, and is known as sorrel. It is also eaten by Acholi and Lango people in northern Uganda, where it is known as malakwang. How wonderful to discover plants that are used in many cultures, all over the world.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

You may serve this dish with an assortment of other Indian dishes for a wonderful spread when you have company. You may want to check out this South Indian Eggplant Fry (Brinjal Fry) and this Cauliflower Keema.

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Gongura Chana Dal

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
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Ingredients

  • 2/3 cup Indian split chickpeas (chana dal), rinsed and soaked 30 minutes in warm water
  • 3 tablespoons grapeseed oil
  • 1 onion, chopped
  • 1 jalapeño chili, chopped
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 34 curry leaves
  • 1/2 teaspoon turmeric
  • 2 cups gongura leaves (you may use spinach)
  • 2 pods dried sweet tamarind, shelled, insides soaked in 1/2 cup hot water
  • 1 teaspoon red chile pepper powder
  • Sea salt, to taste

Instructions

In a large saucepan, heat the oil over medium-high heat. Add the mustard seeds, cumin seeds, and curry leaves. Let sizzle for 1 minute. Add the onion and the jalapeño chili and sauté for 2 minutes. Add the turmeric and cook, stirring often, until the onion is translucent, about 4-5 minutes. Add the chana dal and 1 1/2 cup of water. Cover and cook until the chana dal is halfway cooked, about 5-10 minutes. Drain tamarind reserving water. Using your fingers, remove the flesh from the pods and add to dal, along with soaking water. Add gongura, salt and chili powder, and more water, as needed. Cover and cook 5-10 minutes more, until fully cooked. Bon appétit!

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Chana dal de gongura

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 portions 1x
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Ingredients

  • 2/3 tasse de pois cassés indiens (chana dal), rincés et trempés dans l’eau chaude pendant 30 minutes
  • 3 c. à soupe d’huile de pépin de raisin
  • 1 oignon, haché
  • 1 piment jalapeño, haché
  • 1 c. à thé de graines de moutarde noire
  • 1 c. à thé de graines de cumin
  • 3 à 4 feuilles de cari
  • 1/2 c. à thé de curcuma
  • 1 botte de gongura (ou d’épinards)
  • 2 gousses de tamarin séché, écaillées et les graines trempées dans 1/2 tasse d’eau chaude
  • 1 c. à thé de poudre de chili rouge
  • Sel de mer, au goût

Instructions

Dans une grande casserole, chauffer l’huile à feu moyen-élevé. Ajouter les graines de moutarde, les graines de cumin, et les feuilles de cari. Laisser griller pendant 1 minute. Ajouter l’oignon et le piment jalapeño et faire revenir pendant 2 minutes. Ajouter le curcuma et cuire, en remuant souvent, jusqu’à ce que l’oignon soit translucide, environ 4 à 5 minutes. Ajouter les pois cassés et 1 1/2 tasse d’eau. Couvrir et cuire jusqu’à ce que les pois soient mi-cuits, de 5 à 10 minutes. Égoutter le tamarin et verser l’eau de trempage dans la casserole. Retirer la chair des noyaux avec les mains et incorporer aussi à la casserole. Ajouter le gongura ou les épinards, le sel de mer, et la poudre de chili rouge, et plus d’eau si nécessaire. Couvrir et cuire pendant 5 à 10 minutes de plus, jusqu’à ce que les pois soient tendres. Bon appétit!

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Toor Dal with Brussels Sprouts

Toor Dal with Brussels Sprouts
Toor Dal with Brussels Sprouts

I’m sharing another Indian treasure today. My mother-in-law showed me how to make this Toor Dal with Brussels Sprouts last time she was in Arizona. I thought it was such a wonderful way to make Brussels sprouts. Serve with naan and raita for a taste of India, right in your kitchen.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For another fabulous dal recipe, check out this Toor Dal with Spinach.

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Toor Dal with Brussels Sprouts

  • Author: livitygardens
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 68 servings 1x
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Ingredients

  • 1 cup toor dal, rinsed and drained
  • 2 lbs Brussels sprouts, trimmed and halved, steamed 2 minutes
  • 1/4 cup grapeseed oil
  • Small handful curry leaves
  • 1/2 teaspoon black mustard seeds
  • 2 teaspoons cumin seeds, divided
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoon sea salt, or to taste
  • 3 cloves garlic
  • 1 1/2 teaspoon red chili powder
  • Cilantro for garnish

Instructions

Cook the toor dal half way in a medium pot, in 2 cups of water, about 20 minutes. Drain and set aside. In a large skillet, heat the oil over medium-high heat. Add the mustard and 1 teaspoon cumin seeds and sauté 1 minute. Add curry leaves, sauté 1 minute. Add the steamed Brussels sprouts and mix well. Add turmeric and salt, cover and cook for 5 minutes. Using a mortar and pestle, pound the garlic with 1 teaspoon cumin seeds. Add to the skillet, along with the toor dal and red pepper powder. Mix well, sauté 5 minutes and serve, garnished with fresh minced cilantro. Bon appétit!

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Toor dal avec choux de Bruxelles

  • Author: livitygardens
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 à 8 portions 1x
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Ingredients

  • 1 tasse de lentilles toor dal ou pois jaunes cassés, rincées et égouttées
  • 2 livres de choux de Bruxelles, parés et coupés en deux, blanchis
  • 1/4 tasse d’huile de pépins de raisin
  • Petite poignée de feuilles de cari
  • 1/2 c. à thé de graines de moutarde noires
  • 2 c. à thé de graines de cumin, séparées
  • 1/2 c. à thé de curcuma
  • 1 1/2 c. à thé de sel de mer, ou au goût
  • 3 gousses d’ail
  • 1 1/2 c. à thé de poudre de chili
  • Coriandre fraîche pour garnir

Instructions

Cuire les lentilles toor dal dans 2 tasses d’eau, dans une casserole moyenne, à couvert, pendant 20 minutes. Égoutter et réserver. Dans une grande poêle, chauffer l’huile à feu moyen-élevé. Ajouter les graines de moutarde et 1 c. à thé de graines de cumin. Sauter pendant 1 minute. Ajouter les feuilles de cari et cuire 1 minute. Ajouter les choux de Bruxelles blanchis et bien mélanger. Ajouter le curcuma et le sel de mer, couvrir et cuire pendant 5 minutes. À l’aide d’un mortier et pilon, écraser les gousses d’ail et 1 c. à thé de graines de cumin. Ajouter à la poêle, ainsi que les lentilles et la poudre de chili. Bien mélanger et cuire pendant 5 minutes. Servir garni de coriandre fraîche. Bon appétit!

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Mung Bean Curry

Mung Bean Curry
Mung Bean Curry

This Mung Bean Curry will warm up the coldest of nights! It’s really easy to put together, and if you have built your Indian pantry and tried my other recipes, like this South Indian Eggplant Fry (Brinjal Fry) or this Toor Dal with Brussels Sprouts, you’ll have pretty much everything you need to recreate this dish. That is actually how this all started. I had mung beans in the pantry and was looking for a flavorful way to make them. Then I thought that Indian spices would be a fabulous way to go. Serve this with white rice and you have dinner ready!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Mung Bean Curry

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
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Ingredients

  • 2 tablespoons grapeseed oil
  • 1/2 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 2 curry leaves (optional)
  • 1 onion, chopped
  • 1/2 teaspoon turmeric
  • 1 cup mung beans, soaked overnight or one hour in hot water, rinsed and drained
  • 2 cups tomatoes, diced
  • 1 1/2 teaspoon sea salt
  • 1/2 teaspoon chili powder (or to taste)
  • 1 teaspoon garlic-ginger paste
  • 2 teaspoons garam masala
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • Squeeze of lemon or lime juice

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the mustard seeds and let cook 2 minutes. Add the cumin seeds and curry leaves, if using, and sauté 1 minute. Add the onion and sauté while stirring for a minute. Add the turmeric, sauté, stirring frequently, about 3 minutes, until the onion is translucent. Cover and cook, stirring regularly, until the onion is golden and caramelized, 7-8 minutes.

Add the mung beans to the skillet. Mix thoroughly until they are coated with the spice and onion mixture. Add the tomatoes and the sea salt, stir well, and continue cooking, covered, for an additional 4-5 minutes. Add the chili pepper and the garlic-ginger paste, if using, and stir well. Add the garam masala and continue cooking for one minute. Add the vegetable broth and bring to a boil. Reduce the heat to medium-low, cover and cook until the beans are tender, about 35-40 minutes. Add the coconut milk and adjust spices and salt. Let reduce until the desired consistency, over a medium flame. Remove to a serving bowl. Garnish with fresh cilantro and lemon or lime juice. Bon appétit!

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Curry aux haricots mungo

Réchauffez-vous avec cette recette aux saveurs indiennes! C’est une recette facile à réaliser, et si vous avez essayé mes autres recettes indiennes, vous aurez presque tous les ingrédients dans le garde-manger. C’est en fait de cette façon que le repas a pris forme. J’avais des haricots mungo et me demandais bien quoi en faire. Alors pourquoi pas des épices goûteuses et exotiques! Servez avec du riz ou du naan.

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 portions 1x
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Ingredients

  • 2 c. à soupe d’huile de pépin de raisin
  • 1/2 c. à thé de graine de moutarde noires
  • 1 c. à thé de graines de cumin
  • 2 feuilles de cari (optionnel)
  • 1 oignon, en cubes
  • 1/2 c. à thé de Safran des Indes (curcuma)
  • 1 tasse d’haricots mungo, trempés toute une nuit ou une heure dans l’eau chaude, rincés et égouttés
  • 2 tasses de tomates, en cubes
  • 1 1/2 c. à thé de sel de mer
  • 1/2 c. à thé de poudre de chili (ou au goût)
  • 1 c. à thé de pâte d’ail et gingembre
  • 2 c. à thé de garam masala
  • 4 tasses de bouillon de légumes
  • 1 tasse de lait de coco
  • Filet de jus de citron ou de lime et coriandre fraîche pour servir

Instructions

Chauffer l’huile dans une grande poêle à feu moyen-élevé. Ajouter les graines de moutarde, les graines de cumin et les feuilles de cari, et sauter pendant 1 minute. Ajouter l’oignon et sauter pendant 1 minute de plus. Ajouter le curcuma, sauter pendant 3 minutes, jusqu’à ce que l’oignon soit translucide. Couvrir et cuire en brassant quelques fois jusqu’à ce que l’oignon soit doré et caramélisé, environ 7-8 minutes.

Ajouter les haricots mungo et bien mélanger. Ajouter les tomates et le sel de mer et continuer de cuire, à couvert, pendant 4 à 5 minutes. Ajouter la poudre de chili et la pâte de gingembre et ail. Bien mélanger. Ajouter le garam masala et continuer de cuire pendant 1 minute. Ajouter le bouillon de légumes et porter à ébullition. Réduire le feu, couvrir et cuire pendant 35 à 40 minutes, jusqu’à ce que les haricots soient cuits.

Ajouter le lait de coco et ajuster le sel et les épices. Laisser réduire jusqu’à la consistence désirée, à feu moyen. Placer dans un bol de service, ajouter un filet de jus de citron ou de lime, et garnir de coriandre fraîche. Bon appétit!

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Indian Eggplant Dip

Indian Eggplant Dip
Indian Eggplant Dip

This Indian Eggplant Dip is my new favorite dip! In India, they would refer to this as a “pickle”. It’s a side dish, usually very spicy, that you use as a garnish to rice and curries. But this recipe is so good, I made a dip out of it. It’s fabulous with crackers. But no worries, I also serve it with rice and curries. This Indian Eggplant Dip is simple, quick, and satisfying.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

If you enjoy eggplant in Indian recipes, try this Brinjal Fry (Indian Sautéed Eggplant).

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Indian Eggplant Dip

  • Author: Karine K
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Ingredients

  • 4 tablespoons grapeseed oil
  • 2 medium eggplants (about 4 cups), roughly chopped
  • 12 serrano peppers, depending on the heat desired, chopped
  • 1 1/2 teaspoon sea salt (or to taste)
  • 45 cloves garlic, chopped
  • 1 teaspoon cumin seeds
  • Juice of 1 lemon
  • 1/4 cup fresh cilantro, minced

Instructions

Rinse eggplant cubes and drain very well. Heat the grapeseed oil in a large sauté pan over medium-high heat. Add the eggplant, mix well to coat in oil, cover and cook 5 minutes, stirring occasionally. Add serrano peppers and salt, mix well, cover and cook for an additional 10 minutes, stirring occasionally, making sure to adjust the heat accordingly. Remove to a food processor. Add the garlic, the cumin seeds, and the lemon juice. Process until desired consistency. I personally like having little chunks. Remove to a bowl and fold in the cilantro. You can garnish with more lemon juice and some fresh minced onions. You can serve along with a spread of curries and other Indian dishes, but I love my pickle the most with naan or as a condiment with my Vegetable Biryani.

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Trempette d’aubergine à l’indienne

Ma nouvelle recette préférée! Ce plat, fait avec des aubergines du jardin bien chaudes de soleil et presque juteuses, est un rêve. Pendant les vacances des fêtes, j’en avais encore cinq ou six belles aubergines dans le jardin, qui tentaient tant bien que mal de se protéger du premier froid. Mes beaux-parents étaient à la maison et ma belle-mère a toujours une sublime recette à partager. Chacune est un trésor en elle-même, mais celle-ci, si simple et savoureuse, a gagné mon coeur. Vous voudrez la manger avec et sur tout. Promis.

  • Author: Karine K
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Ingredients

  • 4 c. à soupe d’huile de pépin de raisin
  • 2 moyennes aubergines (environ 4 tasses), hachées grossièrement
  • 12 piments serrano, selon la tolérance, hachés
  • 1 1/2 c. à thé de sel de mer (ou au goût)
  • 56 gousses d’ail, hachées
  • 1 c. à thé de graines de cumin
  • Jus de 1 citron
  • 1/4 tasse de coriandre fraîche, émincée

Instructions

Rincer les cubes d’aubergine et bien égoutter. Dans une grande poêle, chauffer l’huile à feu moyen-élevé. Ajouter l’aubergine, bien mélanger, couvrir et cuire pendant 5 minutes, en remuant de temps à autre. Ajouter les piments serrano et le sel de mer, mélanger, couvrir et cuire à nouveau 10 minutes de plus, en remuant occasionnellement. S’assurer d’ajuster la température du feu pour s’assurer des légumes dorés, mais pas brûlés. Retirer du feu et transférer dans le bol d’un robot culinaire. Ajouter l’ail, les graines de cumin et le jus de citron. Pulser jusqu’à l’obtention d’un mélange homogène, mais grossier. Transférer dans un bol et incorporer doucement la coriandre fraîche. Vous pouvez garnir de plus de jus de citron et d’oignon cru haché finement, si désiré. Vous pouvez servir en accompagnement avec autres plats indiens. Personnellement, j’aime mon pickle avec du naan ou avec mon Biryani aux légumes.

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Quick, simple and delicious Indian Eggplant Pickle

Vegetable Pulao

Vegetable Pulao
Vegetable Pulao

This is it! The meal of all meals, the ultimate rice dish: the Vegetable Pulao! You will often hear people using the word pulao to describe this dish. Some people say there is a difference between the two, some people say they’re fundamentally the same, but now present regional differences. Either way, the dish is fragrant and fabulous, like most Indian dishes, and is made using only one pot, which is pretty cool, if you want my opinion!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Try these other wonderful Indian recipes: Brinjal Fry (Indian Sautéed Eggplant), Mung Bean Curry, Curry Fried Potatoes with Heirloom Tomato Sauce.

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Vegetable Pulao

  • Author: Karine K
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Ingredients

  • 1/4 cup coconut oil
  • 6 green cardamom pods, cracked open
  • 5 cloves
  • 4 star anise pods
  • 1 cinnamon stick, broken in half
  • 1 whole nutmeg seed, smashed
  • 2 jalapeño peppers, cut in half
  • 1 medium onion, diced
  • 1 bay leaf
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon sea salt
  • 5 cups mixed vegetables (here I had potatoes, carrots, greens beans, and sweet peas)
  • 1 tablespoon garlic-ginger paste
  • 6 cups water
  • 1 can coconut milk
  • 1/2 bunch cilantro, minced
  • 2 tablespoons garam masala
  • 4 1/2 cups basmati rice, rinsed and drained

Instructions

Preheat oven to 400°. In a large oven-roof soup pot with a lid, or large Dutch oven, heat the coconut oil over medium-high heat. Add the cardamom pods, cloves, star anise pods, cinnamon, nutmeg, and jalapeño peppers, and sauté until fragrant, about 2 minutes.

Add the onion and the bay leaf, and sauté until the onion is translucent, about 4 minutes. Add the turmeric and sea salt, and continue cooking for two more minutes.

Add the vegetables, garlic-ginger paste, 6 cups water, coconut milk, cilantro, and garam masala, and bring to a boil. Taste the broth and adjust seasonings, if necessary. Add the rice and return to a boil while stirring. Cover, transfer to the oven, and cook for 45 minutes. Remove from the oven and let steam 10 minutes. Serve with fresh cilantro, raita, and other curries.

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Pulao aux légumes

  • Author: Karine K
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Ingredients

  • 1/4 tasse d’huile de coconut
  • 6 gousses de cardamome verte, ouvertes
  • 5 clous de girofle
  • 4 gousses d’anis étoilé
  • 1 bâton de cannelle, coupé en deux
  • 1 noix de muscade, écrasée
  • 2 piments jalapeño, coupés en deux
  • 1 oignon moyen, coupé en dés
  • 1 feuille de laurier
  • 1/2 c. à thé de poudre de curcuma
  • 1 c. à soupe de sel de mer
  • 5 tasses de légumes mélangés (j’utilise habituellement des pommes de terre, des carottes, des fèves vertes (en saison) et des pois verts)
  • 1 c. à soupe de pâte gingembre et ail
  • 6 tasses d’eau
  • 1 boîte de lait de coconut
  • 1/2 botte de coriandre fraîche, émincée
  • 2 c. à soupe de garam masala
  • 4 1/2 tasses de riz basmati, rincé et égoutté

Instructions

Préchauffer le four à 400°. Dans une grande soupière allant au four ou une cocotte, faire chauffer l’huile de coconut à feu moyen-élevé. Ajouter les gousses de cardamome, les clous de girofle, l’anis étoilé, la cannelle, la muscade, et les piments jalapeño, et faire revenir pendant 2 minutes.

Ajouter les oignons et la feuille de laurier, et faire revenir jusqu’à ce que l’oignon soit translucide, environ 4 minutes. Ajouter le curcuma et le sel de mer, et continuer de cuire pendant deux minutes de plus.

Ajouter les légumes, la pâte de gingembre et ail, 6 tasses d’eau, le lait de coconut, la coriandre, et le garam masala, et porter à ébullition. Goûter et ajuster les saveurs, au besoin. Ajouter le riz et porter à ébullition à nouveau. Couvrir, placer au four et cuire pendant 45 minutes. Retirer du four et laisser reposer, couvert, pendant 10 minutes. Servir avec de la coriandre fraîche, de la raita et différents currys, si désiré.

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Simple Potato Korma

Simple Potato Korma
Simple Potato Korma

This Simple Potato Korma will satisfy this craving for Indian food. Kormas have always been one of the first things I would put on my plate when eating with the family. I liked the richness and tanginess brought forth by the always-homemade yogurt. My mother-in-law couldn’t believe it when we cooked her potato korma recipe, but added my coconut yogurt at the end. The result was so remarkable, she declared the plant-based one to be the creamiest. Epic success!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For more fabulous Indian recipes, please check out these links: Brinjal Fry (Indian Sautéed Eggplant), Indian Eggplant Dip, and Toor Dal with Brussels Sprouts.

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Simple Potato Korma

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
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Ingredients

  • 1/3 cup grape seed oil
  • 7 whole cloves
  • 5 cardamom pods, cracked open
  • 1 cinnamon stick, broken in half
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 onion, chopped
  • 1/2 teaspoon turmeric
  • 2 small tomatoes, chopped
  • 1 tablespoon sea salt
  • 1 tablespoon garlic-ginger paste
  • 3 large Russet potatoes, cooked through*, peeled, and cubed
  • 1 teaspoon chili powder
  • 1 cup coconut yogurt
  • 1 tablespoon garam masala
  • Garnish: fresh cilantro

Instructions

Heat oil in large straight-edge sauté pan over medium-high heat. Add the cloves, cardamom pods, cinnamon, cumin seeds, and mustard seeds and sauté until spices are fragrant, 1-2 minutes. Add the onion and sauté until soft and translucent, about 6-8 minutes. Add the turmeric and sauté, while stirring, 2 minutes more. Add the tomatoes, sea salt, and ginger-garlic paste. Sauté until the tomatoes are saucy, about 2 minutes. Add the cooked potatoes and chili powder, and mix well to ensure the potatoes are well coated with the sauce. Bring the heat to low, add the yogurt, and garam masala. Mix well, heat through gently, and remove from the heat. Garnish with fresh cilantro and serve with rice, lime wedges, naan, or chapati, and raita. Bon appétit!

Notes

*I usually boil my potatoes whole until they are cooked through. You can check with a fork. I then let them cool off before peeling them with my hands. You can then cut them in cubes, ready for your recipe.

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Korma de pommes de terre tout simple

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 portions 1x
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Ingredients

  • 1/3 tasse d’huile de pépin de raisin
  • 7 clous de girofle
  • 5 gousses de cardamome, ouvertes
  • 1 bâton de cannelle, coupé en deux
  • 1 c. à thé de graines de cumin
  • 1 c. à thé de graines de moutarde noire
  • 1 oignon, haché
  • 1/2 c. à thé de curcuma
  • 2 petites tomates, hachées
  • 1 c. à soupe de sel de mer
  • 1 c. à soupe de pâte ail et gingembre
  • 3 grosses pommes de terre Russet, cuites*, pelées et coupées en cubes
  • 1 c. à thé de poudre de chili
  • 1 tasse de yogourt de coconut
  • 1 c. à soupe de garam masala
  • Garniture: coriandre fraîche

Instructions

Chauffer l’huile dans une grande poêle à rebords hauts. Ajouter les clous de girofle, les gousses de cardamome, la cannelle, les graines de cumin, et les graines de moutarde, et faire revenir pendant deux minutes. fragrant, 1-2 minutes. Ajouter l’oignon et faire revenir jusqu’à ce qu’il soit tendre et translucide, de 6 à 8 minutes. Ajouter le curcuma et continuer de cuire 2 minutes. Ajouter les tomates, le sel de mer et la pâte ail et gingembre. Faire revenir jusqu’à ce que les tomates soient en sauce, environ 2 minutes. Ajouter les pommes de terre cuites et la poudre de chili. Bien mélanger. Réduire le feu, ajouter le yogourt et le garam masala. Bien mélanger, réchauffer et retirer du feu. Garnir de coriandre fraîche, servir avec du riz, des quartiers de lime, naan, ou chapati, et de la raita. Bon appétit!

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Indian Potato Cakes

Indian Potato Cakes
Indian Potato Cakes

These Indian Potato Cakes are decadent and so versatile. I eat them on top of a fresh salad or in a burger bun. The kids love them, too. After watching one of Bosh!‘s videos about Curry Potato Cakes, I figured I would apply the typical Indian cooking technique and make them the Livity Gardens’ way.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Indian Potato Cakes

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 cakes 1x
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Ingredients

  • 2 tablespoons grapeseed oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black mustard seeds (optional)
  • 3 large shallots, sliced thin
  • 1/2 teaspoon turmeric
  • 3 cups spinach
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons water
  • 1 tablespoon garlic-ginger paste
  • 2 1/2 cups mashed potatoes (68 potatoes)
  • 1 cup frozen peas
  • 1 teaspoon sea salt
  • 1 teaspoon garam masala
  • Flour for dusting the cakes

Instructions

In a large sauté pan, heat 1 tablespoon of the grapeseed oil over medium-high heat. Add the cumin and mustard seeds, and cook for one minute. Add the shallots and sauté while stirring for 2 minutes. Add the turmeric and cook covered, stirring often, about 4-5 minutes, until the shallots are golden and caramelized.

Add the spinach and the cilantro and cook, stirring, until the spinach is wilted, about 2 minutes. Add the water, the garlic-ginger paste, and the sea salt. Stir until well-combined. Add the potatoes, the peas, and the garam masala. Mix well until well-combined. Taste and adjust seasonings.

In a large skillet, heat the remaining tablespoon of grapeseed oil over medium-high heat. Roll out cakes using your hands and dredge in flour. Cook the cakes until a nice golden crust is formed on both sides, about 3 minutes per side. This should give you about 6 cakes. Bon appétit!

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Galettes de pommes de terre à l’indienne

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 galettes 1x
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Ingredients

  • 2 c. à soupe d’huile de pépin de raisin
  • 1 c. à thé de graines de cumin
  • 1/2 c. à thé de graines de moutarde noire (en option)
  • 3 grosses échalotes françaises, tranchées mince
  • 1/2 c. à thé de curcuma
  • 3 tasses d’épinards
  • 1/2 tasse de coriandre fraîche, hachée
  • 2 c. à soupe d’eau
  • 1 c. à soupe de pâte gingembre et ail
  • 2 1/2 tasses de pommes de terre pilées (6 à 8 pommes de terre)
  • 1 tasse de pois verts surgelés, décongelés
  • 1 c. à thé de sel de mer
  • 1 c. à thé de garam masala
  • Farine pour enfariner les galettes

Instructions

Dans une grande poêle, chauffer 1 c. à soupe de l’huile de pépin de raisin à feu moyen-vif. Ajouter les graines de cumin et de moutarde noire, et cuire pendant 1 minute. Ajouter les échalotes et faire revenir pendant 2 minutes. Ajouter le curcuma et continuer de cuire, à couvert et en brassant souvent, pendant 4 à 5 minutes, jusqu’à ce que les échalotes soient caramélisées.

Ajouter les épinards et la coriandre, et cuire pendant 2 minutes. Ajouter l’eau, la pâte gingembre et ail, et le sel de mer. Ajouter les pommes de terre, les pois et le garam masala. Bien mélanger. Goûter et ajuster les assaisonnements.

Dans une grande poêle, réchauffer l’autre cuiller à soupe d’huile de pépin de raisin à feu moyen-vif. Former des galettes en utilisant les mains, saupoudrer légèrement de farine. Cuire les galettes jusqu’à ce qu’une couche dorée se forme, environ 3 minutes par côté. Bon appétit!

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Toor Dal with Spinach

Toor Dal with Spinach
Toor Dal with Spinach

My Mother-in-law made this dal while at my mom’s house in Montréal, over the summer. I did the measuring of everything as she was going, and noted the steps. I cooked it again this morning and it delivered! Dishes like this Toor Dal with Spinach offer such warmth and provide the palate with a rich balance of flavors. You get the heat from the peppers, the bitterness from the lime. It makes for something calming, yet vibrant. Check it out for yourself!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For other heavily tried, tested and approved Indian spices, check out this Brinjal Fry (Indian Sautéed Eggplant) and this Mung Bean Curry.

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Toor Dal with Spinach

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
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Ingredients

  • 1 cup toor dal (split pigeon peas), rinsed well
  • 5 cups water (plus more, if needed)
  • 1 large onion, diced finely
  • 2 cups tomatoes, diced finely
  • 12 serrano peppers, minced
  • 1/2 teaspoon turmeric
  • 2 teaspoons sea salt
  • 2 large handfuls of spinach (hard stems removed)
  • Lime juice, to taste (I usually use a whole juicy lime)

For the tempering:

  • 2 teaspoons grapeseed oil
  • 3 cloves garlic, chopped
  • 1 1/2 teaspoon cumin seeds
  • 34 curry leaves (optional, but nice)
  • 1 1/2 teaspoon black mustard seeds (optional, but nice)

Instructions

In a large pot, bring the toor dal and 3 cups water to a boil. Reduce the heat to medium-high and simmer until the peas have lost their crunch, but still needing additional cooking, about 20-30 minutes. Then add the onion, tomatoes, serrano peppers, turmeric, salt, and 2 more cups of water. Cook for an additional 20-25 minutes, until the onion is cooked through, and the peas are soft. Add the spinach and heat through over low heat for 5 minutes. While the spinach is cooking, make the tempering.

Heat the grapeseed oil up to almost the smoke point. Add the garlic and spices, making sure they sizzle on contact with the oil. Some will pop. This can take 1-3 minutes depending on your pan and oil used. Don’t burn the garlic, just a golden touch. Add the tempering to the dal. It will make a sound! Stir well, while heating gently for a few minutes. Add the lime juice, taste and adjust. Bon appétit!

Notes

You can switch out the spinach for pretty much any other vegetable you want. Vegetables such as chayote, squash, chard, even cucumbers are sublime in here! Just add them earlier, shortly after the onion, tomatoes and peppers. Cook until you like their consistency.

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Toor Dal aux épinards

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour
  • Yield: 6 portions 1x
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Ingredients

  • 1 tasse de pois cajan cassés, rincés et égouttés
  • 5 tasses d’eau (ou plus si nécessaire)
  • 1 gros oignon, haché finement
  • 2 tasses de tomates, hachées
  • 1 ou 2 piments serrano, émincées
  • 1/2 c. à thé de curcuma
  • 2 c. à thé de sel de mer
  • 2 grosses poignées d’épinards
  • Jus de lime frais, au goût

Pour le tempering:

  • 2 c. à soupe d’huile de pépin de raisin
  • 3 gousses d’ail, hachées
  • 1 1/2 c. à thé de graines de cumin
  • 3 à 4 feuilles de cari fraîches
  • 1 1/2 c. à thé de graines de moutarde noire

Instructions

Dans une grande casserole, porter à ébullition les pois cajan et 3 tasses d’eau. Réduire le feu à moyen-vif et laisser mijoter jusqu’à ce que les pois soient mi-cuits, environ 20 à 30 minutes. ajouter ensuite les oignons, les tomates, les piments serrano, le curcuma, le sel de mer, et deux autres tasses d’eau. Laisser mijoter pendant 20 à 25 minutes de plus, jusqu’à ce que les pois soient tendres. Ajouter les épinards, retirer du feu et laisser reposer.

Pendant ce temps, chauffer l’huile de pépin de raisin à feu vif. Ajouter l’ail et les épices. Laisser les épices grésiller pendant 1 à 3 minutes, sans brûler l’ail. Ajouter le tempering au dal (vous devriez entendre un bruit!) Bien mélanger, ajouter le jus de lime et ajuster les épices, si nécessaire. Bon appétit!

Notes

Vous pouvez remplacer les épinards par tout autre légume vert, comme de la bette à carde, de la chayote, des courgettes, ou même du concombre. Ajouter les légumes plus tôt pendant la cuisson, si nécessaire.

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My Mother-In-Law’s Garam Masala

My Mother-In-Law's Garam Masala
My Mother-In-Law’s Garam Masala

I cook Indian food often. I love it. And when I started, my mother-in-law gave me some garam masala and some ginger-garlic paste, while explaining to me that those two are essential to Indian cooking, besides all the spices, obviously. Then when I was out of garam masala, I bought some at the grocery store. UGH. Once you try homemade, you really can’t go back to store-bought.

I am sharing the directions and ratios for My Mother-In-Law’s Garam Masala. Not only is it very easy to make, it also keeps nicely in the fridge. You can take some out when needed. These are approximate directions, and as I mentioned before, my mother-in-law doesn’t cook with measuring cups and spoons.

Garam masala (garam (“hot”) and masala (a mixture of spices)) is a blend of spices found throughout India, Pakistan, and other South Asian cuisines. The word garam refers to “heat” in the Ayurvedic sense of the word, meaning “to heat the body” as these spices elevate the body temperature. The ground spices used for garam masala, as well as their quantities, vary greatly by region. You will love the sweet aroma of this traditional spice mixture, as well as its distinct, spicy flavor.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

You will find this garam masala in many of the recipes on Livity Gardens, including this Brinjal Fry (Indian Sautéed Eggplant), this Mung Bean Curry, and these Curry Fried Potatoes with Heirloom Tomato Sauce.

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My Mother-In-Law’s Garam Masala

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 10 minutes
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Ingredients

  • 1/2 cup coriander seeds
  • 1 1/2 stick cinnamon
  • 3032 whole cloves
  • 1820 green cardamom pods

Instructions

Place the whole spices in a skillet and toast for a minute or two, until fragrant. Transfer to a coffee grinder/spice mill. Grind until fine. Store in an airtight container in the fridge. Bon appétit!

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Garam masala traditionnel de ma belle-mère

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 7 minutes
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Ingredients

  • 1/2 tasse de graines de coriandre
  • 1 1/2 bâton de cannelle
  • 30 à 32 clous de girofle
  • 18 à 20 gousses de cardamome

Instructions

Placer les épices dans une petite poêle à feu moyen et rôtir environ 2 minutes, jusqu’à ce qu’elles soient aromatiques. Transférer dans un moulin à café ou à épices et réduire en poudre. Conserver dans un contenant hermétique au réfrigérateur. Bon appétit!

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