The Indian Vegan Kitchen (18 page)

GF, LF

These
dosa
are thin like crepes, but do not compare them to French crepes in taste or texture. This
dosa
is easy to make and has a very different taste than the traditional white
dosa
you may be familiar with. It is not fermented and thus requires less planning. I soak the mung beans and rice in the evening and make the
dosa
the next morning. Enjoy them plain or with a potato filling. Serve them with a coconut-based chutney of choice.

1. Combine whole mung and rice in mixing bowl. Wash in 3 to 4 changes of water. Soak for 4 hours or overnight. Drain the water.

2. Combine dal mixture, ginger, green chiles, and 1 cup water. Grind half of the mixture at a time in a blender. Transfer ground mixture to a large bowl.

3. Mix in salt and cilantro. Add up to ½ cup water, to achieve a batter consistency. You may need to add 2 to 4 more tablespoons of water as you make the
dosas
, if the batter is too thick to spread.

4. Heat a nonstick fry pan or grill pan on medium-high heat or make the
dosas
on an electric grill pan heated to 400ºF.

5. Lightly coat the pan with oil. Pour ¼ cup of batter in the center of the heated pan. With the back of a large spoon, immediately spread the batter into an 8-inch-wide circle, about the thinness of a crepe. Pour 1 teaspoon oil around the edges and cook until the edges start lifting from the pan. Cook for 3 to 4 minutes until one side is light brown. Gently lift
dosa
, flip over, and cook for 1 minute.

6. Serve
dosas
plain or stuff with potato filling (see Stuffed Dosa, below). Serve them with Tomato-Coconut Chutney (page 186) or Coconut Chutney (page 185).

GF, LF

These pancake-like cakes are usually served for breakfast in southern India. I’m more likely to make them for dinner for a variation from my traditional dal
adai
and rice meal.

1. Combine rice and chana, urad, and mung dals in a mixing bowl. Wash in 3 to 4 changes of water. Soak for 4 hours or overnight. Rinse in 1 to 2 changes of water. Drain the water.

2. In a blender, grind the dal mixture with the ginger, green chile, and water. The mixture should be slightly coarse or grainy. Transfer to a large bowl.

3. Mix in salt and cilantro.

4. Heat a nonstick fry pan or grill pan on medium-high heat or make the
adai
on an electric grill pan heated to 400ºF.

5. Lightly coat the pan with oil. Pour about ¼ cup of batter in the center of the heated pan and spread with the back of a large spoon to a 6-inch-wide circle. Pour 1 teaspoon oil around the edges and cook until the edges start lifting from the pan. Cook for 3 to 4 minutes until one side is light brown. Lift gently and flip it over. Cook for 1 minute. Repeat with remaining batter.

6. Flip
adai
back over and sprinkle each with 1 tablespoon of onions. Serve hot with Tomato-Coconut Chutney (page 186) or Coconut Chutney (page 185).

NOTE:
These are best served fresh cooked and hot. Refrigerate the leftover batter for up to 3 days and make fresh
adai
when ready to eat.

GF, LF

Idli
are steamed rice-and-bean dumplings. A southern Indian specialty, these are great anytime, although in the south you will only find them at breakfast. Making
idli
is a long process, as the batter has to be fermented overnight or longer. This quick and easy variation yields light and fluffy results every time. (For a traditional
idli
recipe, see my previous book,
New Indian Home Cooking
.) Serve
idli
with sambhar and coconut chutney.

1. Wash urad dal in 3 to 4 changes of water until water is relatively clear. Soak for 2 hours or overnight. Drain dal in a strainer.

2. Place dal and
½
cup water into a blender jar. Grind to a fine paste.

3. In a small bowl, add cream of rice and ¼ cup of cold water. Mix well. Add the dal paste, salt, and lemon juice, and stir thoroughly. Let stand for 10 minutes.

4. Prepare the
idli
container
⁴
and the steaming pot. Lightly brush or spray each
idli
indentation with oil. Place 1 cup water in the steaming pot and heat on medium-high heat.

5. Add ENO to batter just before ready to steam, and stir gently in circular motion. The mixture will start to bubble.

6. Fill
idli
container with rice mixture to the top line of the indentation, about ¼ cup each. Once the water is boiling, carefully place the filled
idli
container and cover with a lid. Once the steam is fully developed, reduce heat to medium and steam for 10 minutes. Remove the
idli
container and cool slightly. Using a butter knife, remove
idlies
and place in a container lined with a towel. Wrap with towel.

7. Serve warm with sambhar and Coconut Chutney (page 185).

NOTE:
If you do not have an
idli
container, use a 9-inch cake pan. Find a pot with a lid that is ½ inch larger than the cake pan, allowing the cake pan to easily slide in and out of the pot. Place a steamer rack or 1-inch-high ring at the bottom of the pot, and add water, covering the steam rack. The filled cake pan will rest on the rack to steam the
idli
dough. Follow the recipe above and place the dough in the oiled cake pan and steam as in step 6. Once steamed, using a butter knife, pass the knife around the edges, remove the
idli
from the container, and cut into 16 squares.

GF, LF

Rasam
is a southern Indian dish. It is a broth-like soup that is typically made with pigeon peas/toor dal as a base. There are numerous variations, but
rasams
are always flavorful and often quite spicy. I fell in love with this version the first time I tried it at my friend Simi’s house. It was winter and I had a cold. The
rasam
was piping-hot and spicy, and it hit the spot as well as cleared my sinuses. Adjust the black pepper to your taste and enjoy this delicious soup by the cupful.

SEASONING (
CHOUNK
)

1. Wash toor dal in 3 to 4 changes of water and drain.

2. (Cook toor dal in a pressure cooker or in a pan. To cook in pan, see Note below.) In a medium pressure cooker, add washed toor dal, 2 cups water, salt, and turmeric. Cover with the lid and put the pressure weight in place. Once pressure develops, reduce heat and cook under pressure for 5 minutes. Cool the cooker until the pressure is removed. Open the lid carefully. Using a wire whisk, blend the dal mixture until smooth.

3. Add the remaining 3 cups water, black pepper, and green chiles. Bring to a boil. Reduce heat and simmer for 10 minutes.

4.
Prepare seasoning:
In a small fry pan, heat the oil on medium-high heat. Add the mustard seeds, cover with lid, cook for a few seconds, until mustard seeds stop popping. Add cumin seeds, asafetida, and whole dried red chile. Cook for a few seconds, until cumin seeds turn brown. Remove from heat, add curry leaves, and cook for a few seconds.

5. Add seasoning to the
rasam
. Remove from heat.

6. Add lemon juice and chopped cilantro. Serve rasam hot in a soup bowl or cup.

NOTE:
To cook in a skillet:
Soak the dal after washing it as in step 1 above. Soak the dal for 2 hours or longer. Combine drained dal, 4 cups of water, salt, and turmeric. Bring dal to a boil, reduce heat, and simmer for 25 to 30 minutes, until mixture is very soft. Follow steps 3 and 4 to finish the rasam. (You will need up to 6 or 7 cups of water when preparing in a pan, as it takes longer to cook and more water evaporates.)

GF, LF

This soup is like a tomato consommé on steroids. It’s so flavorful, spicy, and delicious that you’ll want to make it again and again.

SEASONING (
CHOUNK
)

1. Wash toor dal in 3 to 4 changes of water and drain.

2. (Cook toor dal in a pressure cooker or in a pan. To cook in pan, see Note below.) In a pressure cooker, add washed toor dal, 2 cups water, ½ teaspoon salt, and turmeric. Cover with the lid and put the pressure weight in place. Once pressure develops, reduce heat and cook under pressure for 5 minutes. Cool the cooker until the pressure is removed. Open the lid carefully. Using a wire whisk, blend the dal mixture until totally smooth. (If necessary, strain the dal for a smooth consistency.)

3. In a separate 3- to 4-quart saucepan, add tomatoes, 2 cups water, and ¼ teaspoon salt. Boil for 10 minutes. Cool slightly. Using a hand mixer or blender, blend the tomato mixture until smooth. Strain the tomatoes and return to the saucepan.

4. Add dal to the tomatoes. Add 4 cups water and rasam powder. Bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat.

5. Add lemon juice, salt, and black pepper, and adjust seasonings to taste.

6.
Prepare seasoning:
In a small fry pan, heat the oil on medium-high heat. Add the mustard seeds, cover with lid, and cook for a few seconds, until mustard seeds stop popping. Add cumin seeds, asafetida, and whole dried red chile and cook for a few seconds, until cumin seeds turn brown. Remove from heat, add curry leaves, and cook for a few seconds.