Brussels Sprouts Kulambu (Brussels in a Spicy Tomato Sauce)

Brussels sprouts might not be native to India, or that commonly used there to this day, but their rather strong and earthy flavor is perfectly complemented by Indian spicing. I had some brussels on hand in the fridge that originally I was simply going to steam and slather with some butter and salt and pepper, but when I got to thinking about a side that would compliment some fried dal cakes, I couldn't resist dressing them up with some tomato, tamarind and spices. This dish is ideal served over rice, along with appetizers and a legume main.

Kulambus — or kuzhambus — are native to South India and Sri Lanka. Usually made with dals, this dish features vegetables as the starring ingredient in a tomato-based curry.

Brussels Sprouts Kulambu (Brussels in a Spicy Tomato Sauce)

Recipe by Lisa Turner Cuisine: South Indian Published on March 30, 2015 Brussel sprouts simmered in tangy and zesty tomato and tamarind curry sauce Print this recipe Ingredients: 2 tablespoons coconut, olive or sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 1/2 teaspoons split skinned ural dal, rinsed 1/4 teaspoon asafetida small handful of dried curry leaves, crumbled 1 large shallot, diced 3 medium tomatoes, seeded and diced 1/2 teaspoon turmeric 2 teaspoons sambar powder 1 teaspoon sea salt, or to taste 1 teaspoon tamarind paste 3/4 to 1 cup water, as needed 2 cups brussels sprouts, halved or quartered Instructions: Heat the oil over medium heat in a large saucepan . When hot, add the mustard seeds, cumin seeds, fenugreek seeds, urad dal, asafetida and curry leaves, and fry, stirring occasionally, until the mustard seeds turn grey and begin to splutter and pop. Add the shallot, tomatoes, turmeric, sambar powder and salt, and simmer to thicken, stirring occasionally, for about 5 to 7 minutes. Add 3/4 cup water to the pot along with the tamarind, and simmer for another 5 minutes. Raise the heat slightly, bring to a boil, and stir in the brussels sprouts. Reduce the heat to medium-low, cover, and cook until the brussels are tender — about 10 minutes. Add a bit more water if necessary, if the curry is too thick. Serve hot with fresh cooked white rice. Makes 4 servings

Other recipes featuring brussels sprouts:
Brussels Sprouts and Mushroom Gratin with a Dijon Mornay Sauce
Brussels Sprouts Lasagna
Brussels Sprouts Risotto

On the top of the reading stack: various cookbooks

Audio Accompaniment: Biosphere and Deathprod - Stator

Guacamole Omelette

I asked my husband to cook me a nice breakfast for my birthday a few weeks ago. He doesn't ordinarily have to cook at all as I take care of pretty much all the food around the house. I don't mind — in fact, I enjoy cooking and frequently find myself looking at recipes when there's no cooking to be done — but I thought that it would be nice to have someone cooking for me for a change.

While he doesn't have a grand imagination in the kitchen, he did come up with the idea of this guacamole omelette and cooked it for me too. So this is actually his dish, but I'm claiming it for my own because he did use my own homemade guacamole recipe. Spicy, tangy and creamy fresh guacamole snuggled up in eggs is absolutely delicious, and easy enough for my husband's talents in the kitchen. Best of all, making a batch of guacamole ahead of time left plenty over after the omelette to snack on.

Guacamole Omelette

Recipe by Lisa Turner Cuisine: Mexican Published on March 28, 2015 Spicy, tangy and creamy guacamole in a four-egg omelette for a simple breakfast for two Print this recipe Ingredients: 4 eggs pinch of dried red chili flakes or chili powder sea salt and black pepper to taste 1 tablespoon butter or olive oil 1 cup guacamole chopped green onion or cilantro for garnish (optional) Instructions: Break the eggs into a bowl, season with dried red chili flakes or chili powder and salt and pepper to taste, and beat lightly with a fork. Heat the butter or olive oil in a large 9 or 10 inch non-stick skillet over medium heat. When hot, pour in the eggs and stir gently with the back of a fork for 30 seconds. Cook for 2 to 3 minutes or until the eggs are almost set, loosening the edges occasionally with a spatula and tilting the pan to let the uncooked eggs reach the surface of the pan. Spoon the guacamole over half of the eggs and cook for another 30 to 60seconds until the eggs are set. Tap the handle of the pan sharply with your fist to loosen the omelette and then fold it over with a fork or spatula. Slide the omelette onto a plate and scatter chopped green onions or cilantro over top if desired. Serve right away. Makes 2 servings

More breakfast egg ideas you may enjoy:
Greek Omelette
Jalapeño Breakfast Burritos
Huevos Rancheros Con Frijoles
Chili Tortilla Scramble

On the top of the reading stack: the newspaper

Audio Accompaniment: Marsen Jules - The Empire of Silence

Portobellos Stuffed with Spinach and Sun-Dried Tomatoes

This succulent mushroom-centered presentation could easily be classified as a salad I suppose. A side dish perhaps, but honestly, the mushroom and spinach steal the show and deserve to serve as the centerpiece of a meal. Nutritional yeast lends a cheesy element to this dish and then there are the robust flavors of sun-dried tomatoes and black olives, complete with the meaty texture of the portobellos. Serve with a creamy vegetable lentil soup and a side of brown rice for a completely satisfying meal.

Portobellos Stuffed with Spinach and Sun-Dried Tomatoes

Recipe by Lisa Turner Adapted from The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More Published on March 25, 2015 Plump juicy roasted portobellos stuffed with a savory filling of wilted spinach, sun-dried tomatoes and olives Print this recipe Ingredients: 1/4 cup sun-dried tomatoes 6 medium portobello mushrooms 2 tablespoons melted coconut oil 2 teaspoons balsamic vinegar 2 tablespoons coconut flour 1/2 cup water 2 tablespoons nutritional yeast 1 shallot, finely chopped 1 to 2 green chilies, seeded and minced 6 cups (6 oz) baby spinach, trimmed and roughly chopped 4 tablespoons Kalamata or black olives, pitted and finely chopped sea salt and fresh cracked black pepper to taste Instructions: Soak the sun-dried tomatoes in hot water for 20 minutes, then drain and finely chop. Set aside. Line a baking pan with foil and lightly grease with coconut oil. Preheat an oven to 450°. Clean the mushrooms and remove the stems. Finely chop the stems and set aside. Gently scoop out much of the inner part of the mushrooms, taking care not to puncture the bottoms and sides, and discard — you'll want to leave some of the mushroom interior so they retain their meatiness and shape. Transfer the mushroom caps to the prepared pan, hollow side down, and brush with a mixture of 1 tablespoon of the melted coconut oil and the balsamic vinegar. Bake for about 5 minutes until the mushrooms just begin to release their juices. Remove from the oven and wipe any excess juices from the pan. In a small bowl, whisk together the coconut flour and water. Let sit for 5 minutes, then whisk in the nutritional yeast. In a large frying pan, heat the remaining tablespoon of coconut oil over medium heat. When hot, add the shallots, chilies and mushroom stems, and stir for a few minutes to soften. Add the spinach a few handfuls at a time, stirring until wilted. Stir in the coconut flour mixture, sun-dried tomatoes, olives, and salt and pepper to taste. Cook for another few minutes, stirring frequently. Flip the mushrooms over on the pan and distribute the filling evenly among the mushrooms. Bake in a 400° oven for 5 to 7 minutes until the filling begins to brown. Place under a broiler for a few minutes to brown the mushrooms and filling further. Makes 4 to 6 side servings or 2 to 3 main servings

Other stuffed delights from Lisa's Vegetarian Kitchen:

Stuffed Eggplant Poriyal
Quinoa Stuffed Tomatoes
Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives
Samosa-Style Stuffed Baked Potatoes

On the top of the reading stack: Sweetly Raw Desserts: Raw Vegan Chocolates, Cakes, Cookies, Ice Cream, and More

Audio Accompaniment: Marsen Jules

Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce

I will admit that I have a hard time keeping up with all of the different names for Indian dishes, as the cuisine varies so much depending on every region's unique traditions and influences. Indian savories often have me a bit confused, even though I started cooking Indian food soon after adopting a vegetarian diet, and that was over twenty years ago.

One thing I do know is that Indian appetizers have always been one of my favorite aspects of dining out, and since growing keen on experimenting in my own kitchen, there is no match for homemade preparations. With some research and control over the quality of your ingredients and process, eating out will in all likelihood pale in comparison. I now find most of the offerings from local establishments greasy and bland in comparison to homemade. The only drawback is that many breads, patties, balls and fritters can take time and be a bit messy. It really is worth the effort though and oftentimes the savories, such as these chana dal patties complete with some tamarind sauce in this instance, easily make up the main portion of a lighter meal if the temptation to indulge doesn't overwhelm.

Vadas seem to be a new favorite of mine. Popular in South India traditionally, vadas are fried savories usually made with dal and spices that are now popular in many parts of India and beyond. Often disc or doughnut shaped, this popular street food can be eaten for breakfast or as a snack with any variety of chutneys, and are a fine feature of any celebratory meal.

These chana dal and peanut vadas came together in very little time at all, and instead of the usual deep-frying method I shallow fried them for a healthier appetizer or meal accompaniment. I adore little bites and I'm always happy to serve them up as the star of the meal. Serve with rice and a side vegetable curry and rest assured no one will leave the table hungry. The peanuts not only provide extra protein and nutty flavor but also serve to help bind the cake together, without any need for excess oil, eggs or flour. I was pleasantly surprised how well they held together when frying and after they were gone, I was eager to make up another batch. The thick, creamy coconut milk, tamarind and chili sauce that I served them with was the crowning glory.

I adapted this recipe from Raghavan Iyer's comprehensive guide to Indian cooking, 660 Curries. His book occupies a treasured space on a prominent bookshelf in my kitchen, and with so many ideas, including fusion-style dishes, I never get bored of exploring his tried and tested recipes and exploring new delights awaiting the curious and eager cook. Whether a novice or an experienced cook, I'm certain anyone with a keen interest in Indian cooking will embrace this book as I have for many years and many more to come.

Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on March 23, 2015 Shallow-fried Indian spiced chana dal and peanut patties served with a tangy, creamy and zesty tamarind, chili and coconut milk sauce Print this recipe Vadas: 1 cup dried split chana dal or yellow split peas 1/4 cup unsalted peanuts 1/2 cup unsweetened dried grated coconut, soaked in 1/2 cup boiling water for 15 minutes and drained 4 green chilies, seeded and chopped 1-inch piece ginger, finely sliced 1/2 cup fresh cilantro leaves, finely chopped 1 1/2 teaspoons sea salt, or to taste 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon asafetida 2 tablespoons coconut oil or other cooking oil for frying Sauce: 1 teaspoon tamarind paste 2/3 cup coconut milk 2 teaspoons garam masala 1/2 teaspoon sea salt 2 dried whole red chilies, crushed 2 tablespoons fresh cilantro, finely chopped Instructions: Thoroughly rinse the chana dal or yellow split peas. Transfer to a medium bowl, add the peanuts, and soak for 2 hours in several inches of water. Meanwhile, soak the grated coconut in 1/2 cup boiling water for 15 minutes, then drain and set aside. Drain the dal or split peas and transfer to a food processor. Add the coconut, chilies and ginger. Process until the mixture is well blended and turns into a fairly thick paste. Transfer to a medium bowl and stir in the cilantro, sea salt, turmeric, cumin, paprika and asafetida. Cover the bowl with plastic wrap and place in the refrigerator for about 30 minutes. Meanwhile, make the sauce. Whisk together the tamarind paste, coconut milk and about 1/4 cup water in a small saucepan. Stir in the garam masala, salt, chilies and cilantro. Bring to a gentle boil, reduce the heat to medium, and stir occasionally until the sauce is thickened, about 10 minutes or so. Set aside until ready to serve the patties. Shape about 1 to 2 tablespoons of the vada mixture into small patties about 1/2 inch thick and 1 1/2 to 2 inches wide, and place on a plate. Line a few plates with paper towel and heat the oil in a large non-stick skillet over medium heat. When hot, fry the patties in batches, taking care not to overcrowd the pan. Cook for about 5 minutes on each side, until golden brown. Remove from the pan with a slotted lifter and let drain on the towel-lined plates. Repeat until all the patties are cooked. To serve, place a few of the prepared patties on a plate and drizzle with sauce. Makes 15 to 18 vadas

I'm sharing this with Jacqueline's bookmarked recipe event and also My Legume Love Affair, a monthly event celebrating all things legumes, started by lovely Susan of The Well Seasoned Cook, now administered by me and kindly hosted this month by Siri. There is still time to submit a recipe to both of these vegetarian recipe roundups.

Other little bites you are sure to enjoy from Lisa's Kitchen:
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Chickpea Potato Koftas with Ricotta Cheese
Paneer Tikka Masala
Vegetarian Samosa Cakes with Tamarind Chutney

On the top of the reading stack: Sweetly Raw Desserts: Raw Vegan Chocolates, Cakes, Cookies, Ice Cream, and More by Heather Pace

Audio Accompaniment: chirping birds

Urad and Toor Dal with Fresh Fenugreek

Sometimes a gentle Indian meal with split dal is just the thing I crave. I adore the creamy texture and mellow yet unique flavor of urad dal mixed with toor dal and smoky, aromatic spices. Fresh fenugreek is a must in this dish and it was a delight to find some at my local Indian grocery store. It imparts a slight bitterness and pepperiness but a highly pleasing and subdued contrast to the tomato and spice components of the dal. I served it with hot white basmati rice, but it certainly would go well with naan or any other Indian flat bread and a side vegetable dish to complete the meal.

I'm reposting this recipe from the archives with some updated photos and revisions.

Urad and Toor Dal with Fresh Fenugreek

Recipe by Lisa Turner Cuisine: Indian First published on April 23, 2010 Simple dal and tomato curry seasoned with fresh peppery fenugreek leaves Print this recipe Ingredients: 2/3 cup skinless split urad dal, rinsed 1/3 cup toor dal, rinsed 1 2/3 cups water 1 teaspoon turmeric 1 cup fresh fenugreek leaves, chopped 2 teaspoons coconut oil, sesame oil or ghee 1-inch piece ginger, finely chopped 3 green chilies, seeded and finely chopped 2 large tomatoes, finely chopped 1 to 2 teaspoons sea salt, or to taste Tempering: 1 tablespoon coconut oil, sesame oil or ghee 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1/2 teaspoon asafetida 1/2 teaspoon chili powder 1/2 teaspoon amchoor powder (optional) Instructions: Soak the urad dal and toor dal in enough water to cover for at least 1 hour. Drain, transfer to a medium saucepan, and add 1 2/3 cups of water and the turmeric. Bring to boil, reduce the heat to low, cover, and simmer until the dals are soft, stirring occasionally to ensure the water does not boil away, about 30 to 40 minutes. Add the fenugreek leaves to the pot and stir. Heat the oil or ghee in a frying pan over medium heat. When hot, toss in the ginger and chilies and stir for a few minutes. Add the tomato and salt to the pan and cook until the tomato begins to soften and thicken. Add the tomato to the dals, bring to a boil again, reduce the heat to low, and simmer for another 5 to 10 minutes, whisking occasionally. Turn off the heat. For the tempering, wipe the frying pan down and heat the oil or ghee over medium heat. When hot, add the mustard seeds, cumin seeds and fenugreek seeds. Stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the asafetida, chili powder and amchoor if using, stir a few times, and then immediately pour into the dal. Stir once and cover immediately. Let stand for 5 minutes to let the smoky flavor of the tempering diffuse into the dal. Stir well to combine and serve hot. Makes 4 to 6 servings

More urad dal recipes from Lisa's Vegetarian Kitchen:
Urad Dal with Tomatoes
Fennel Flavoured Ural Dal Soup
Urad Dal with Tomatoes, Spices and Coconut

Audio Accompaniment: Arc of Passion by Steve Roach

Raw Peanut Butter Chocolate Nut Squares

Over the past few years I've become especially smitten with raw treats, often packed with nuts and seeds, sometimes dried fruits, nut butters and coconut oil. Naturally sweetened, featuring quality ingredients, raw treats move beyond dessert and are an ideal way to pack some wholesome nutrition into a power snack for breakfast, lunch or a little after dinner treat.

Peanut butter is a weakness of mine, though I have no reason to feel guilty for that, and here it stars with walnuts, almonds, cashews, and coconut all topped with a thin layer of dark chocolate. I don't think I need to go into the blissful experience that a combination of peanut butter, nuts, chocolate and vanilla ensures. Naturally sweetened with maple syrup, you only need one small square to feel satisfied, though the temptation to eat more than you actually need is one that is hard to resist. You have been warned.

Raw Peanut Butter Chocolate Nut Squares

Recipe by Lisa Turner Published on March 18, 2015 Bars of raw walnuts, almonds, cashews, peanut butter and coconut topped with a thin layer of dark chocolate for a wholesome and none-too-sweet treat Print this recipe Ingredients: 1/2 cup walnut pieces 1/2 cup raw almonds 1 cup raw cashews 1 cup unsweetened dried grated coconut 2/3 cup natural chunky peanut butter 1/3 cup coconut oil, melted 1/3 cup maple syrup or honey 1 tablespoon vanilla 1/2 teaspoon sea salt Topping: 1/2 cup dark chocolate chips 1 teaspoon coconut oil Instructions: In a food processor, blend the walnuts, almonds and cashews until the mixture is reduced to coarse crumbs. Add the coconut, peanut butter, coconut oil, maple syrup or honey, vanilla and sea salt. Process until the mixture is well blended and begins to hold together. Transfer this mixture to a 8 × 8 inch pan, and press down evenly and firmly into the pan. Refrigerate for 30 minutes or longer. To complete the top layer, melt the chocolate chips in a small saucepan with a teaspoon of coconut oil over medium-low heat, stirring often. Spread the chocolate evenly over the bottom layer of the squares and return to the refrigerator until set. Cut into 2 inch squares and enjoy. These will keep well covered in the refrigerator for at least a week, though it is doubtful they will last that long. Makes 16 2-inch squares

Other raw delights to enjoy from Lisa's Kitchen:
Raw Peanut Butter Truffles
Mini Tahini Cups with a Creamy Coffee Date Filling
Cocoa Fruit Energy Bites
No Bake Coconut Oil Fudge

On the top of the reading stack: Thug Kitchen: Eat Like You Give a F*ck

Audio Accompaniment: Sebastian Mullaert

Roasted Red Pepper, Tomato and Lentil Soup with Dates and Lime

Soups figure in my kitchen year round. In addition to the comfort they provide on a cold winter's day, or relief on warmer days, they are an ideal way to serve up a healthy and delicious dose of valuable vegetable goodness. Extra produce that you may have on hand needing attention also may find the way into a pot of vegetable soup. Really soups are a blank canvas for the chef in you to explore.

One of the latest soups to grace my table was this rich and robust vegetable soup with roasted red pepper, tangy tomato and delicate red lentils, with a subtle but not understated spiciness and an underlying sweetness from dates and zestiness from lime. The layering of flavors and textures is an experience as a whole, yet each mouthful is slightly different making this soup all the more interesting and satisfying.

As with most soups, this one tastes even better the day after and it makes a good sized pot, so there will be some left for lunch or as accompaniment to the next day's dinner. Serve with crusty bread or, as I did, some quinoa flat breads with butter bean hummus and spicy avocado salsa. That recipe will be coming soon to this space.

Roasted Red Pepper, Tomato and Lentil Soup with Dates and Lime

Recipe by Lisa Turner Published on March 16, 2015 Thick flavorful vegetable and lentil soup with sweet dried dates and roasted red peppers Print this recipe Ingredients: 2 large red bell peppers 4 to 6 sun-dried tomatoes 1 tablespoon coconut or other cooking oil 1 medium onion, diced 1-inch piece ginger root, grated or finely chopped 1 to 2 jalapeños, seeded and finely chopped 1 large carrot, diced 1 celery stalk, diced 1 large leek, finely chopped 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 2/3 teaspoon ground cinnamon 2 large tomatoes, finely chopped 2/3 cup red lentils, rinsed 4 to 6 dried dates, pitted and chopped 4 cups vegetable stock 2 teaspoons sea salt, or to taste juice from 1 lime (2 tablespoons) Instructions: Begin by roasted the red peppers. Line a baking sheet with parchment paper or foil and preheat the broiler. Move the rack up to the second highest placement. Place the whole peppers on the prepared sheet and roast under the broiler, turning the peppers every 5 minutes or so, until the skin is charred — about 15 to 20 minutes. Remove from the oven, place in a medium bowl, and cover with plastic wrap. Let sit for 15 minutes. When the pepper is cool enough to handle, remove the skins, stem and seeds. Roughly chop and set aside. Meanwhile, soak the sun-dried tomatoes in 1 cup hot water for 30 minutes. Drain, reserving the soaking water, and chop. Set the tomatoes and water aside. In a large heavy-bottomed pot, heat the oil over medium heat. When hot, add the onion to the pan and sauté for 5 minutes until softened. Add the ginger, jalapeños, carrot, celery and leek, and cook, stirring often, until the vegetables begin to soften and the onion begins to brown. Add the ground spices to the pan and stir for a minute or so, until fragrant. Now add the fresh tomato and sun-dried tomatoes to the pan and cook for another few minutes. Stir in the lentils, dates, red peppers, reserved sun-dried tomato soaking water, and vegetable stock. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the lentils are cooked and the vegetables are tender — 20 to 30 minutes. Add more vegetable stock or water if the soup is too thick. Stir in the lime juice and salt and remove from the heat. The soup can be blended for a smooth consistency if desired or leave as is for a chunky version. Garnish with thin slices of jalapeño and finely chopped dates if desired. Makes 6 servings

I'm sharing this with No Croutons Required, a monthly vegetarian soup and salad event, co-hosted by Jacqueline and myself. It's my turn to host this month.

Other vegetable soups from Lisa's Vegetarian Kitchen you are sure to enjoy:
Indian Curried Vegetable Soup
Spicy Curried Millet and Vegetable Soup
Beet, Lentil and Vegetable Soup
Thai Red Curry Vegetable Soup

On the top of the reading stack: Prashad Cookbook by Kaushy Patel

Audio Accompaniment: morning silence

Avocado and Tomato Salsa with Chipotle

One can never have enough ideas for salsas as far as I am concerned. Not only do they feature as a condiment or dip, they sometimes occupy a central role in the main dish. This salsa is perfected suited as an appetizer and accompaniment. As creamy chunks of avocado fill out this salsa, it was the star of a recent meal as a topping for hummus served with some flat breads. The chipotle adds a fairly intense and smoky heat that lingers all the while cooled and tempered by the chunks of refreshing avocado. It's snap to whip up too and requires no cooking time at all. I do recommend the fresh herbs here for additional flavor and freshness. Certainly some Kalamata olives would be a fine addition, and next time I make this a handful will be included in the mix.

Note: Chipotles are very hot, so be sparing with them if you are sensitive to heat. This recipe calls for one avocado, but last time I made it I used two. Adjust to suit your preferences.

Avocado and Tomato Salsa with Chipotle

Recipe by Lisa Turner Cuisine: Mexican Published on March 12, 2015 Simple, colorful and vibrant no-cook avocado and tomato salsa with herbs and smoky chipotles Print this recipe Ingredients: 1 to 2 dried chipotle chilies 1-inch piece ginger, grated or finely chopped 1 large shallot, finely chopped 1/4 cup fresh mint leaves, finely chopped 1/4 cup fresh cilantro, finely chopped juice from 1 lime (2 tablespoons) 1/2 teaspoon ground cumin dash of paprika 1 tablespoon olive oil 2 teaspoons white wine vinegar a few pinches of sea salt 1 pint (2 cups) cherry tomatoes, halved or quartered 1 avocado, pitted and chopped Instructions: Soak the chipotle chilies in hot water for 30 to 40 minutes until softened. Drain and finely chop. In a medium bowl, mix together the chilies, ginger, shallot, mint, cilantro, lime juice, cumin, paprika, olive oil, vinegar and salt. Toss in the tomatoes and then stir in the avocado. Makes about 3 cups

Other delightful salsas to enjoy:
Mexican Tomato and Jalapeño Salsa
Feta and Olive Salsa
Black-Eyed Pea Salsa
Avocado Pomegranate Salsa

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More

Audio Accompaniment: Biosphere

Bangalore Sambar with Toor Dal and Lima Beans

Sambars have been an ideal meal solution these days, especially those made with earthy toor dal and sweet tangy tamarind. Warming and satisfying, I took refuge from the bitter cold hovering over a bowl of this sambar that featured as the main course of the meal. This time, I added some cooked lima beans to the creamy toor dal for some meaty texture and seasoned it with my favorite south Indian spices. A little unconventional I suppose, but very authentic tasting with the more traditional spicing.

It all came together just right in very little time at all. Because this sambar is more filling and substantial than most of the sambars I am accustomed to, very little is needed to complete the meal. Serve the sambar with a vegetable side, some basmati rice and some savory Indian flat breads if you please. The dining experience would be enhanced with a soupy rasam served as a first course.

Note: sambar powder, along with the other ingredients in this recipe, is easily available at any Indian grocer, but you can make your own fresh spice blend from scratch using this recipe.

Bangalore Sambar with Toor Dal and Lima Beans

Recipe by Lisa Turner Cuisine: South Indian Published on March 10, 2015 Plump tender lima beans simmered in a traditional tangy and spicy south Indian curry Print this recipe Sambar: 1/3 cup dried lima beans (1 cup cooked) 2 tablespoons tamarind paste 3/4 cup toor dal, rinsed 1/2 teaspoon turmeric 1 medium potato, cubed 1 tablespoon ghee or oil 1 teaspoon brown mustard seeds 2 teaspoon cumin seeds 1 teaspoon split skinned urad dal, rinsed 3 dried whole red chilies, broken into pieces handful of dried curry leaves 1/4 teaspoon asafetida 2 teaspoon ground coriander 2 teaspoons sambar powder 1 medium tomato, partially seeded 2 fresh red or green chilies, seeded and finely chopped 1/3 cup dried unsweetened grated coconut 1 teaspoon sea salt, or to taste fresh chopped cilantro for garnish (optional) Instructions: Rinse the lima beans and soak for 8 hours or overnight in several inches of water. Drain and rinse then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer until tender but not falling apart — 35 to 40 minutes. Drain and set aside. Meanwhile, soak the tamarind paste in 1 cup of hot water for 30 minutes. Place the toor dal in a large saucepan and add 3 cups of water and the turmeric. Bring to a boil, reduce heat to medium-low, and simmer until the dal begins to break apart — about 40 minutes. If desired, whisk the cooled dal for a creamier texture. Now add the potato, tamarind paste and its soaking water, and the cooked lima beans. Pour in another cup of water and simmer for 15 minutes until the potatoes are tender. Stir occasionally, adding more water as needed. Heat the ghee or oil in a small frying pan or saucepan over medium heat. When hot, toss in the mustard seeds, cumin seeds, ural dal, dried chilies and curry leaves. Stir and fry until the mustard seeds turn grey and begin to splutter and pop. Add the asafetida, stir once, and then add the ground coriander and sambar powder and stir for another 30 seconds. Add the tomato, fresh chilies, coconut and salt. Simmer until the mixture is thickened — about 5 minutes. Transfer to the cooked sambar, stir, and cover. Let stand for 5 minutes to allow the flavors to blend. Serve hot over fresh cooked white rice, garnished with chopped cilantro if desired. Alongside your favorite Indian flat bread you have a complete and satisfying meal. Makes 4 to 6 servings

Other sambars to enjoy from my kitchen:
Vegetable Coconut Sambar
Tamarind Sambar
Black-Eyed Pea and Mung Bean Sambar
Drumstick Sambar with Seared Eggplant

On the top of the reading stack: Super Paleo Snacks: 100 Delicious Low-Glycemic, Gluten-Free Snacks That Will Make Living Your Paleo Lifestyle Simple & Satisfying

Audio Accompaniment: Marsen Jules