Dads' Chapatis, Vegan Korma, and Red Lentils with Curry Leaves

Freshly Baked Chapatis.
My dad is becoming quite the Indian Chef.
Chapati Recipe from  "The Indian Vegan Kitchen" by Madhu Gadia




We had kind of an "impromptu" family get together right after the Holidays.  I thought I was just going to see my 2 aunts (and folks), but their hubbies showed up too!  So great to see everyone.  Of course my father made an Indian Feast.  My 2 uncles aren't super crazy about Indian Food, but I think that the South Indian Lentils with Curry Leaves  passed the test.  One uncle wasn't crazy about cauliflower on it's own, but otherwise he might have even been okay with the Korma.  My mom loves Indian food, but I think she prefers the creamy dishes.  So I was happy that my dad made a Vegan Korma this time. Remember, if you use coconut milk, try to get a brand that does NOT use BPA's in the linings of their containers.   Any type of canned anything will most likely have BPA's.  Follow link to read about just a few companies and their status on BPA use.  It appears that Native Forest Brand may be safe, but I would always call first to confirm!  Changes in packaging can be made at any time.  Search Amazon.com for native forest coconut milk.  I know lots of people just shrug off BPA's but we tend to do that with everything until it is right up in our face about the dangers.  Canada has banned them.  I think I probably tax my endocrine system enough that it probably doesn't want anymore disruptions.  

Vegan Korma.  One of my mom's faves, but this time without the animal products.  He got the
recipe off of the internet and just "veganized" it.

Flattening the "bubbles" in the Chapati.

Dad, can you come cook for me??

South Indian Lentils with Curry Leaves
from Anupy Singla's "The Indian Slow Cooker" book.
Yes, they have been eating Indian for the last month also!

Love the black mustard seeds and the Curry Leaves creating texture.

Grapes, Apples, Walnuts, Spinach.

Can you believe it?  Dad made homemade bread also!

He is putting his Bosch to good use.  Although I
wish they would do more of the flax crackers and drop the
bread part.  

Why oh Why don't I eat gluten?
Freshly baked bread is the best!

Made with "Atta" flour.  Which can be bought very inexpensively at the
Indian Market (or online).

Vegan Black Lentils (Dal Makhani) from "The Indian Slow Cooker" book

Dal Makhani
"Black Lentils" from  The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes  book.


The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes

I finally made the first recipe in Anupy Singla's "The Indian Slow Cooker" book! The black lentils which can be turned into Dal Makhani with the addition of cream or yogurt. I rarely buy vegan Silk brand cream or vegan yogurts, as they are pricey and I would rather eat whole foods. But since I was trying to follow the recipe, I splurged yesterday and picked up some Silk half and half for two bucks at Straub's in the CWE when I was buying 6 bunches of cilantro!  Other options for milk, heavy cream or yogurts, Vegan Style.

Silk "Original" Creamer
I used this for my "Dal Makhani"
(Living it up!)

So Delicious Cultured Coconut Yogurt.  This rocks.

Coconut Milk in aseptic containers that can sit
on your shelf.  Love this because it has zero sugar.

Yes, you can keep the dried beans and all the basmati and spices in the world on hand but cilantro doesn't have a terribly long shelf life. So I was thrilled that Straub's carried it for 99 cents a bunch. And surprised that they had Silk brand creamer so had a moment of weakness and thought I would give it a shot. Well.....when I walked in the door of our house  I was totally blown away by this awesome aroma. I still can't get over come home to and it smelling like someone else has been cooking the whole day. That's pretty cool. Well this recipes calls for 2 bunches of cilantro and it was worth it. I had no fewer than 3 bowls of this stuff. And that was on top of our homemade Indian buffet of leftovers including Saucy Punjabi potatoes, Pigeon Peas with Garlic and Chilies, Amla Chickpeas and Goan Black Eyed Peas.



I used the "Urad Whole" or "Black Matpe Beans"
Make sure you get the right "Black Lentils" as there
are a couple black looking ones at Whole Foods in the bulk
but those are not "Urad Whole".

Serrano Peppers
Maybe a touch milder than the Thai Chilies.
Do not deseed if you like the heat.

That is what is so funny about vegan night at Gokul's too. These people seem to go endlessly to the buffet bar and they aren't fat! What also is funny about Gokul's is when vegans that are new to this place walk in, it always appears that they are having this conversation "is everything vegan?"  "is the Korma vegan?" Etc.....double Checking. And then it appears that the Indian people are walking in and the staff is explaining to them that it is all vegan and has no dairy and you can always see them deciding whether they want buffet or to order from the menu. It is always all vegetarian, but it's funny because they have such an allegiance to both communities and we all have our separate requests. But they make it work!  The vegan night rocks because everything is vegan but you can go there any day of the week and the buffet always has plenty of vegan goodies.  They even bring you vegan naan when they see you walk in!

Thai Chilies.
This is what Anupy Singla uses.
They are yummy AND they really aren't that spicy
with the long hours in the cooker.

What I notice also, is that the Indian people seem to love that "chaat" bar full of fried puris and papadums. It appears that they have a much more rounded meal consisting of appetizers, some main courses, and dessert while the Americans seem to pile their plates even with the knowledge that they can go up to the food bar 100 more times.

Whole Urad Dal, Kaali dal,
Whole Black Gram, Whole Matpe Beans
Lots of names!!
"The Mother's Lentils"

So rich in color and nutrients.

Anyway, this recipe totally "passes" for Indian food. It tastes like the real thing. I am not sure if it was the addition of so much fresh cilantro or my crazy splurge on the Silk creamer but it is AMAZING!!!!!!!! So far the only real problem I have encountered with this book is that I simply can't stop eating the dishes and then I get so so bloated that I swear I am doing Raw again, that is until I smell the food cooking. It's just hard to feel too guilty about eating lentils and brown rice. Trust me I have tried. I think the biggest reason I am am using this book every single day is just the total simplicity of it. It is super easy to have the ingredients on hand and requires such little effort and it's not like all my raw recipes where I have to round up super extra virgin coconut oil in a glass jars, etc.... I LOVE my raw recipes but there are the simple ones and there a the gourmet ones and I tend to favor the cheesecakes. I always wonder if it is really healthier if I am eating so much fruit sugar or so much fat. But here I am binging on beans but I am guessing that the fat and sugar content is negligible in the Indian food, well at least if you make it at home.  I will probably go back to a high raw diet after my "Bean Bender".    I am awaiting Ani's new book with the Asian theme!

Fresh Cilantro

Mustard Oil.
Available at International Grocers or your
Indian Store.  For you country folk, you can get it from Amazon
or any of the online Indian Grocers.

Anupy Singla is the author of "The Indian Slow Cooker" and her awesome blog is here.  Follow the link to "Indian as Apple Pie" to read a little about Diwali and get the Black Lentils recipe from her book.  The one on this page is identical to the one in her book.  This recipe is listed elsewhere on her blog and the only difference in the other one is that it only uses 2 cups of lentils to 8 cups water. The "Diwali" post has the published version.  Link to read Anupy's piece about Diwali that was published in the Wall Street Journal.  It seems the recession spiked attendance!  Maybe next year I will light my home and hope that Ganesh & Lakshmi will help me out a little.....
This dish is 5 stars.  I think it is my husband's favorite so far.

Vegan Goan Black-Eyed Peas

Goan Black-Eyed Peas
from "The Indian Slow Cooker"  book by Anupy Singla.

My mom loves this dish!  Her favorite Indian dishes are creamy kormas and milky sweets.  So I am happy that she can make a healthier version, vegan style, at home.  Like all of the recipes in The Indian Slow Cooker, this uses dried beans.  Black-eyed peas are available in the bulk section of Whole Foods.  If you are lucky enough to have a local coop, then buy them organic there.  I try to buy whatever I can organic and dried beans are cheap & easy to find.  I still haven't found a decent source of organic Whole Black Gram, Organic Urad Dal, Organic Black Chickpeas or Organic Pigeon Peas.  If anyone has some sources for these, please let me know!  I don't want to pay $5.00 a pound though (sometimes shipping gets crazy).  

Everything in the Slow Cooker.

Goan Black Eyed Peas in Crock Pot
They are much "soupier" than some of the other recipes.
Great on a cold night.
Know what we are making New Year's!

"So Delicious" Coconut milk.
Comes in "Aseptic" containers and can be kept on your shelf until opened!

You put the wet ingredients in the Cuisinart and then put everything in the crock-pot (excluding coconut milk).  Just before the dish is finished, you pour in the Coconut milk.  I use the aseptic packages of Silk Coconut milk.  There are a many varieties of canned coconut milk, but I believe that all of the cans are lined with BPAs.  The only brand that declares their cans BPA free is Eden and they don't make coconut milk.  If I had any balls, I would cut open my own baby coconuts, but this is also what is holding me back from making some of my favorite raw desserts.

Goan Black-Eyed Peas with Coconut Milk.
Amla Chickpeas & Curried Chickpeas on plate
with Brown Basmati rice.
Like our wine glasses?
Thick little Jelly Jars.  Perfect!