Vegan Urad Dal Makhani (w cashew cream)

Soak 1/2 C raw unsalted cashews in 1 C of water for an hour.

Pressure cook 10 minutes at high:
1 C urad dal (split with skins on (looks black and white)  (no need to soak)
3 C water
Let pressure reduce naturally. Open pressure cooker, then strain off extra water. Reserve.

Meanwhile, saute in avocado or other neutral oil:
1 onion, chopped
1/4 tsp salt 
4 cloves garlic, minced
2 TB ginger, grated (microplane)
(I saute the onion and salt first until sweating, then add the garlic and then the ginger a few minutes later, since the onion needs more time. Get them nicely browned but not burnt).

Pour 1 can chopped tomatoes into blender. Add 1/2-1 C water (I use the water to rinse out the last drops of tomato from the can). Scoop the caramelized onion mixture into the blender. Blend until smooth.

In a hot pan with oil, add 1-2 tsp cumin seeds, stir for 60 seconds.
Now add and stir for another 30 seconds:
1 tsp garam masala
1 tsp ground coriander
1/2 tsp turmeric 
1 tsp chili powder 

Into the hot spice pan, pour the pureed tomato onion mix (be careful, it wants to splatter). Stir to scrape up the goodies at the bottom of the pan.  This is your curry sauce.

Now stir in the cooked urad dal from the prior step, plus:
1 can cooked kidney beans (drain off liquid first)
1 TB kasoori methi (fenugreek leaves) 
1/2 tsp amchur (sour mango powder) or lemon juice to taste
salt to taste

Let it simmer until combined and soft. The urad dal will break up a bit.

Make the cashew cream: drain off the soaking liquid. Combine the soaked cashews with 1/4 C fresh water in blender, blend until smooth (scraping down the sides of the blender to catch chunky bits).  (cashew cream recipe from https://www.thekitchn.com/how-to-make-the-ultimate-vegan-cashew-cream-242648)

Top dal with some cashew cream. Serve with rice.


inspiration links:
https://www.mamtaskitchen.com/recipe_display.php?id=13297
https://www.thecuriouschickpea.com/vegan-dal-makhani/
https://twosleevers.com/pressure-cooker-dal-makhani-buttery-lentils/

Chinese Egg & tomato

My friend introduced me to this dish, she said the restaurant didn't have it on the menu but was able to make it when she requested it. I had never seen anything like it and fell for it! It has a soothing flavor and is soft and easy to eat (ideal for tooth/jaw issues).

Adapted from the NY times recipe, adjusted for our tastes. I really enjoy the white pepper!

PREP

Microplane 1 tsp ginger
slice 2-3 green onions
slice 3 medium tomatoes (1 lb) into narrow wedges

Mix:
1 tsp cornstarch
1 tsp sugar 
1 TB ketchup 
2 TB water 

separately beat together:
6 eggs
2 TB Shaoxing wine 

1/2 tsp sesame oil
1/2 to 1 tsp salt 
1/4 -1/2 tsp white pepper

COOK

Heat a wide pan. Add 3 TB avocado oil.  Fry the green onions for 30 seconds. Pour in the egg, scramble until just set. Pour egg back out into a bowl.

Add 1 TB avocado oil to hot empty pan. Fry up the grated ginger for 30 seconds. Now add the sliced tomato, stir. Cook until the tomato is starting to come apart.

Add the cornstarch-ketchup mix. Now add the cooked egg back in, stir to combine. Take off heat.

Serve over steamed rice.