Moong & Masoor Dal

* This is a very ingredient flexible recipe. Feel free to replace certain ingredients with others, or change amounts to the desired quantity. However, having fresh garlic and ginger on hand is always a good idea. *

Ingredients:
Moong Dal - 150 mL or 1 cup
Masoor Dal - 75 mL or 1/2 cup
Green Chili - 1/2 a chili
Onion - 1/2 an onion
Ginger - 1 tablespoon grated
Garlic - four cloves
Campbell's Low Sodium Tomato Juice - 1 cup
Turmeric - 1/2 teaspoon

1. Mix and soak the lentils in a bowl. Soaking time is: Minimum, 30 minutes; Maximum, 3 hours.

While the lentils are soaking, or after a little while of soaking,

[Near constant stirring is required in steps 2-5]
2. Heat oil in a pressure cooker or pot.
3. Add green chili and stir to roast until seeds are well roasted.
4. Add onion, and stir to brown onions.
5. Once the onions have started browning, add ginger and garlic. Stir to roast garlic.
6. Once garlic is roasted, add the tomato juice. Stir gently to mix ingredients.
7. Let it boil for about a minute to cook.
8. Add lentils and mix them in briefly.
9. Let it sit on high heat until the lentils cook, or pressure cook the dal (pressure cooking is fast and energy efficient).
10. Enjoy over rice or with roti/naan/bread.

Saag (Spinach)

Ingredients:
Baby Spinach - 1 packet or 24 ounces
Oil - 1 tablespoon
Cumin - 3/4 teaspoon (optional)
Roasted Coriander Powder - 2 teaspoons
Garlic Ginger Paste - 2 tablespoons
Shaan Fish Biryani Mix - 1 teaspoon
Campbell's Low Sodium Tomato Juice - 250 mL
Salt - 1.5 teaspoons
Key Limes - 1 or 2
Sugar - 1-2 teaspoon

*A splatter screen is recommended for this recipe, as it gets very messy. Be prepared to clean up afterwards, although of course the result is worth the mess! *

1. To wilt the spinach, steam in a pot with water so that the bottom of the pot does not burn.
2. Blend the spinach with water in a mixie until it reaches a thick, souplike consistency.

3. Add the oil to a wok and heat.

4. Once oil is hot, add the cumin, roasted coriander powder, garlic ginger paste, and shaan fish biryani mix and stir well. Then, add the tomato juice and salt. Stir everything together well.
5. Cook the spices in the wok (should be at a steady boil over med-high heat). It will be splattering, so be careful.

6. Add all of the spinach mix and some extra water if desired, then mix and cover with a splatter screen.
7. Let cook over med-high heat for 10 minutes.

8. Then, garnish with lime juice.
9. Add the sugar and stir well, to give the spinach a creamy flavor without using any dairy.
10. Let cool slightly, then enjoy over rice or with roti/naan/bread.

Indian Style Pork Chops - Part 1

Preparing the Pork Chops


Ingredients:
Soy Sauce (We use San-J Tamari Wheat Free)
Mustard
Black Pepper
Lime Juice
Garlic Powder
Vinegar
Sugar - 1/2 tsp


Pork Chops - 3 lbs


1. Whisk the soy sauce, mustard, black pepper, lime juice, garlic powder, vinegar, and sugar in a bowl and mix until ingredients are well combined.

2. Prepare pork chops for marination by cutting off the extra fat and then stabbing the chops with a fork until somewhat tender (to ensure full absorption).
3. Marinate the pork chops in a large container. This process is done by placing a chop in the container and spreading the marinade onto both sides until no pink is left visible. For best marination, this process should be done one chop at a time.

4. Once all the chops have been slathered with marinade, pour any remaining marinade onto the pieces and cover the container tightly.
5. Place the marinated pork chops in the fridge overnight, to soak in all the spices.