Not exact matches
1/4 cup + 1 tbsp red lentils 1/4 cup + 1 tbsp chana dal 1/4 cup + 1 tbsp moong dal (hulled, split mung beans) 1/4 cup + 1 tbsp toor dal (split pigeon peas) 5 cups of water 1/2 teaspoon turmeric 1/4 tsp Aleppo chili flakes, or to taste (this was not spicy) 1
tablespoon vegetable oil 1 large onion, chopped 1
tablespoon minced or pressed garlic (6 cloves) 1 teaspoon cumin seed 1 teaspoon garam masala 2 large tomatoes, chopped (I used 14 cocktail tomatoes,
around 1 lb) 3/4 teaspoon salt, or to taste
Ingredients For the
vegetables 2 spring onions, cleaned and sliced 4 - 5
tablespoons extra virgin olive
oil 450 - 500 g fresh asparagus, cleaned and chopped freshly ground black pepper, to taste filtered water
around 70 g vegan ham, chopped For the muffin batter 200 g semi-whole wheat flour 100 g fine cornmeal half a teaspoon whole sea -LSB-...]
1 to 2
tablespoons of Sichuan peppercorns
vegetable oil (or other neutral
oil) 1 onion 1 or 2 carrots 1 or 2 cloves of garlic
around 5 cups of cooked beans (pressure cooker instructions here) 1 14 - oz can of crushed or diced tomatoes chili powder (to taste, I used about a
tablespoon) 1/2 to 1 cup of quinoa (optional) salt & pepper sour cream, cashew cream, sliced herbs as garnish (optional)