Jungly Dal Fry with Mixed Veggie Masala

JUNGLY CHEF

Jungly Dal Fry with mixed vegetables.

Cook two dishes in less than 20 minutes: serves two 

 1/2 cup Toor dal boiled with 1/2 inch grated ginger and pinch turmeric

 scrape the foam. 

One small carrot and one tomato puréed together

Half yellow squash chopped Half small Asian Eggplant chopped

1 cup chopped baby spinach

Few sprigs of cilantro

Tablespoon of fresh plain yogurt

Olive oil 

Small piece of ginger 

Tiny Pinch of asofetedia powder (hing)

1 Teaspoon of cumin 

1 teaspoon mustard seeds/rye

1/2 tablespoon cracked black 

       peppercorns

1/4 teaspoon haldi(turmeric )

1 tablespoon coriander powder

1/2tablespoon garam masala powder

1/4  teaspoon Salt &  pinch turmeric 

Rinse and boil dal with 1/4 teaspoon of salt and a pinch of Tumeric powder

While that is boiling chop vegetables and  finely dice the ginger

In one pan on med Heat 2 tablespoons of oil in nonstick pan...

Add Ginger, 1 tsp cumin, 1/4 tsp black pepper, 1/2 tsp rye, 1 tsp coriander powder, and hing; 

Fry together for two minutes.  

In another pan on medium heat, add 2 tablespoons of oil, 1/2 tsp black mustard/rye seeds, 1/4 tsp Black pepper, and 1 tsp coriander powder.

Mix the masala in the oil then add your chopped squash and Stirfry for 5 to 10 minutes.  

Back to the first pan with the masala for the dal fry... Add the tomato and carrot purée to the masala and mix well allowing the moisture to evaporate out of the tomatoes completely.  It will appear dry.  

This is a good time to add the fully cooked toor dal. Continue to Fry the dal and the Masala together for five minutes, add a little water if you want. 

Add the chopped spinach to the vegetable stirfry and cook just until the spinach is wilted.  Don't overcook it!!! 

It's done!!  Add salt to taste, ... I always serve it with a spoonful of Mountain High plain yogurt and a few sprigs of fresh cilantro on top.

As another option you can serve it with basmati rice.  

Enjoy ! 

Love, 

Jungly

Deep Greens Organic Jungle Fry

Easy quick Stir Fry


Heat ghee or coconut oil in cast iron skillet

Make sure you have these simple healthy ingredients to add in  :

1 tsp Cumin
1 tsp black mustard seeds
2 tbsp coriander powder
1/2 tsp fenugreek seeds
1/2 tsp tumeric,
1 tsp garam masala,
1/2 tsp sea salt,
(I add more chillies black pepper to taste)

2 green chilli, 1 inch of ginger, diced/chopped depends on your taste preference

I also decided to add a dried habanero chili that I found in my spice cabinet

2 roma tomatoes grated or just pureed in chopper



Tofu
(preferably organic sprouted)

1 handful Kale
1handful Spinach
Cilantro/Coriander flowers
4 Small red potatoes
1/2 Asian Eggplant

Stir fry til golden brown.  Put all of the dry ingredients together in the skillet with the  blend of spice, ginger, and chili in the ghee over medium heat.  Add diced Red potatoes first. Then add the diced tofu chunks. Stirfry 5 -10 min.  Add water if it gets too dry and starts to get too crisp. Sprinkle with Tumerick and add the chopped Asian aubergine. 

Added the puréed tomatoes and blend

Wait till the color changes

Now I know it looks too big but add in the huge pile of chopped up kale and spinach,  don't worry; when it gets moist from the steam, it will shrink and melt down and fit in the pan.

Green jungle in a pan

Stir it up keep stirring don't let it burn and don't let the greens get done too much they should stay bright green. 

All finished ! 

First I offer gratitude and thanks for the ability to even know how to make this healthy meal, as crisp fresh vegetarian food is a gift from the divine. 

I serve this with some organic yogurt to cool down all the heat from the Chili's

Enjoy the taste and healthy nutrition !