Heat
oil in a pan
add garlic cloves, red chilly, mustard
seeds,
cumin seeds,
black gram, curry leaves and fry till mustard starts splitting.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive
oil; once the
oil is hot,
add in the onion, and saute for about 2 minutes; next,
add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned,
add in a couple of pinches of salt and pepper, the garlic, the
cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next,
add to the beef the cooked brown rice, the
black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower
seeds and the orange zest, and combine the ingredients very well;
add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
1) Heat the
oil in a non-stick pan before
adding the mustard, curry leaves, chilies,
cumin seeds, mustard
seeds and allow them to crackle 2) stir in the onion and shallow fry until softened and transparent 3) Introduce the scrambled tofu and then mix thoroughly 4)
Add the
black pepper, curry powder, salt, coriander powder and cook for 3 - 4 minutes 5) stir in the tomato puree before turning off the heat
Black mustard
seeds, caraway, cloves,
cumin, fenugreek and fennel
seeds are usually tempered in hot
oil and
added to stews, vegetables, seafood, poultry and meats.
I just started supplementing a little
black cumin seed oil daily and am wondering if I should
add in another shot of fat and protein between lunch and dinner?